Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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The Shelf-Life Extension of Low-Salted Myungran-jeot. 2. The Effects of Commercial Preservatives on the Shel-Life of Low-Salted myungran-jeot

저염 명란젓의 Shelf-Life 연장 방안 2. 보존제 첨가에 의한 연장 효과

  • Published : 1997.06.01
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Abstract

Sodium lactateand sodium citrate, traditional food preservatives, were added to extend the shelf-life of the loow-salted Myungran-jeot, and various chemical and microbiological analyses were carried out with Muungran-jeot, and various chemical and microbiological analyses were carried out with Myungran-jeot femented at 1$0^{\circ}C$. pH was decreased in the beginning stage of fermentation and then increased, whereas the content of lactic acid was increased during fermentation. But, lactic acid production of the low-salted Myungran-jeot with preservative were lower than control. The NH$_2$-N content of the low-salted Myungran-jot with sodium citrate was increased in the beginning of fermentation and then decreased. Sodium citrate inhibited the productions of VBN and TMA during the fermentation of Myungran-jeot, whereas sodium lactate inhibited the productions of VBN and TBA. Sodium lactate inhibited the growths of proteolytic bacteris and fungi. The estimated shelf-lives of the Myungran-jeot with control, sodium lactate, and sodium citrate were about 11, 13, and 13 days, respectively.

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