NDLI: Optimization of processing conditions and evaluation of shelf-life for jeonbokjang products

Content Provider	Springer Nature Link
Author	Moon, Chang Yong Yoon, Won Byung Hahm, Young Tae Kim, Hae Kyung Baik, Moo Yeol Kim, Byung Yong
Copyright Year	2011
Abstract	The objectives of this study were to identify appropriate manufacturing conditions and determine the shelf-life of cold-stored jeonbokjang, and to study the functional properties of oriental herbal jeonbokjang. Blanching abalone at 100°C for 1 min produced the highest sensory scores, and the optimum formulation of jeonbokjang sauce was 49.56% water and 18.62% starch syrup along with other fixed ingredients. During the storage time of 4 weeks at 5°C, the texture of jeonbokjang became firmer, and salinity, total acidity, and L value decreased, whereas pH, volatile basic nitrogen (VBN), and the number of microorganisms increased. The storage experiment indicated that the shelf-life of cold-stored jeonbokjang was 3 weeks at 5°C. Another optimum formulation for oriental herbal jeonbokjang was identified using optimizing technique; 50% water, 12.5% starch syrup, and 8.33% oriental herbs. Oriental herbal jeonbokjang (100 g) had 122.44 mg vitamin C equivalent (VCE) of antioxidant capacity and 140.89 mg garlic acid equivalent (GAE) of total phenolics.
Starting Page	1419
Ending Page	1424
Page Count	6
File Format	PDF
ISSN	12267708
Journal	Food Science and Biotechnology
Volume Number	20
Issue Number	5
e-ISSN	20926456
Language	English
Publisher	The Korean Society of Food Science and Technology
Publisher Date	2011-10-31
Publisher Place	Heidelberg
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	abalone optimization cold-stored jeonbokjang shelf-life oriental herbal jeonbokjang Nutrition Food Science
Content Type	Text
Resource Type	Article
Subject	Applied Microbiology and Biotechnology Food Science Biotechnology

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