Evaluating the quality stability of black vinegar-based salad sauce during storage
| Autor: | Changse Byeon, Yunhee Jo, Yong-Jin Jeong, Narae Kim, Yang-Ho Jin, Hyunsoo Lee, Chaeeun Bang, Joong-Ho Kwon, Minji Choi |
|---|---|
| Rok vydání: | 2019 |
| Předmět: | |
| Zdroj: | Korean Journal of Food Preservation. 26:141-147 |
| ISSN: | 2287-7428 1738-7248 |
| Popis: | Microbiological and physicochemical qualities of salad sauce prepared with naturally fermented brown rice black vinegar and citrus juice were evaluated during storage at low (4℃) and room (20℃) temperature for 3 months. No bacteria and coliforms were identified in sterilized sauce samples (85℃, 20 min) stored for 3 months, which meets the requirements of the Korean Food Standard Code. The pH and titratable acidity increased significantly over 3 months of storage, 2.89-3.25 and 1.55-2.39%, respectively, but no deterioration was observed. The Hunter’s color yellowness (b value) of stored samples decreased significantly, leading to increments in the overall color difference (ΔE) with storage time. The viscosity did not significantly change during storage at low temperature for 3 months, and emulsion stability was also maintained at over 92% when stored for 3 months at low temperature. The peroxide and TBA values increased during storage but satisfied with the fatty-foods standard. Salad sauce sterilized at 85℃ for 20 min exhibited acceptable quality stability over 3 months at low temperature in terms of microbial levels, viscosity, emulsion stability, peroxide and TBA values, demonstrating its possible use in vinegar-based salad sauce. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|