Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Effect of Acidulant Treatment on the Quality and Storage Period of Topokkidduck

산미료 단독 처리가 떡볶이 떡의 저장기간 및 품질에 미치는 영향

  • Ra, Ha-Na (Fermented & Processed Food Science Division, Department of Agrofood Resources, National Institute of Agricultural Sciences, Rural Development Administration) ;
  • Cho, Yong-Sik (Fermented & Processed Food Science Division, Department of Agrofood Resources, National Institute of Agricultural Sciences, Rural Development Administration) ;
  • Hwang, Young (Fermented & Processed Food Science Division, Department of Agrofood Resources, National Institute of Agricultural Sciences, Rural Development Administration) ;
  • Jang, Hyun-Wook (Fermented & Processed Food Science Division, Department of Agrofood Resources, National Institute of Agricultural Sciences, Rural Development Administration) ;
  • Kim, Kyung-Mi (Fermented & Processed Food Science Division, Department of Agrofood Resources, National Institute of Agricultural Sciences, Rural Development Administration)
  • 라하나 (농촌진흥청 국립농업과학원 농식품자원부 발효가공식품과) ;
  • 조용식 (농촌진흥청 국립농업과학원 농식품자원부 발효가공식품과) ;
  • 황영 (농촌진흥청 국립농업과학원 농식품자원부 발효가공식품과) ;
  • 장현욱 (농촌진흥청 국립농업과학원 농식품자원부 발효가공식품과) ;
  • 김경미 (농촌진흥청 국립농업과학원 농식품자원부 발효가공식품과)
  • Received : 2020.10.12
  • Accepted : 2020.12.15
  • Published : 2020.12.31
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Abstract

This study evaluated the effects of acidulant treatment on the quality and storage period of Topokkidduck. Two samples of Topokkidduck were prepared, one soaked in 10% acidulant (10SAT) and the other without soaking in the acidulant (NSAT). During the storage period, the two samples were tested for presence of microorganisms (aerobic bacteria, E.coli, and mold) and physicochemical properties (color value, texture profile analysis (TPA)). The 10SAT could be stored for 49 days without detection of E.coli and a mold level of 1.0 log CFU/g. NSAT could be stored for only 21 days. NSAT had an aerobic count of 2.27 log CFU/g as early as 7 days, and E.coli was detected at 21 days at a level of 4.15 log CFU/g. The presence of E.coli is not permitted according to the Ministry of Food and Drug Safety (MFDS). The hardness of the 10SAT increased during the storage period but to a much lesser extent compared to the NSAT. Thus the preparation of Topokkidduck by soaking in the acidulant controlled microbial growth for up to 49 days which is a much longer period compared to the control. Also, Topokkidduck soaked in the acidulant had a softer texture than the control during the storage period.

Keywords

References

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