Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Effect of Myagropsis myagroides Extracts on Shelf-life and Quality of Bread

외톨개 모자반(Myagropsis myagroides) 추출물 첨가에 의한 빵의 저장성 증진 및 품질 향상 효과

  • Lee, Chung-Jo (Department of Food Science & Technology, Institute of Food Science, Pukyong National University) ;
  • Choi, Jung-Su (Subdivision of Food Science, Kyungnam College of Information and Technology) ;
  • Song, Eu-Jin (Department of Food Science & Technology, Institute of Food Science, Pukyong National University) ;
  • Lee, So-Young (Traditional Fermented Food Research Group, Korea Food Research Institute) ;
  • Kim, Koth-Bong-Woo-Ri (Department of Food Science & Technology, Institute of Food Science, Pukyong National University) ;
  • Kim, Seo-Jin (Department of Food Science & Technology, Institute of Food Science, Pukyong National University) ;
  • Yoon, So-Young (Department of Food Science & Technology, Institute of Food Science, Pukyong National University) ;
  • Lee, So-Jeong (Department of Food Science & Technology, Institute of Food Science, Pukyong National University) ;
  • Park, Na-Bi (Department of Food Science & Technology, Institute of Food Science, Pukyong National University) ;
  • Jung, Ji-Yeon (Department of Food Science & Technology, Institute of Food Science, Pukyong National University) ;
  • Kwak, Ji-Hee (Department of Food Science & Technology, Institute of Food Science, Pukyong National University) ;
  • Kim, Tae-Wan (Department of Food Science & Biotechnology, Andong National University) ;
  • Park, Nyun-Ho (Gyeongbuk Institute for Marine Bioindustry) ;
  • Ahn, Dong-Hyun (Department of Food Science & Technology, Institute of Food Science, Pukyong National University)
  • 이청조 (부경대학교 식품공학과/식품연구소) ;
  • 최정수 (경남정보대학 제과제빵조리) ;
  • 송유진 (부경대학교 식품공학과/식품연구소) ;
  • 이소영 (한국식품연구원 전통식품연구단) ;
  • 김꽃봉우리 (부경대학교 식품공학과/식품연구소) ;
  • 김서진 (부경대학교 식품공학과/식품연구소) ;
  • 윤소영 (부경대학교 식품공학과/식품연구소) ;
  • 이소정 (부경대학교 식품공학과/식품연구소) ;
  • 박나비 (부경대학교 식품공학과/식품연구소) ;
  • 정지연 (부경대학교 식품공학과/식품연구소) ;
  • 곽지희 (부경대학교 식품공학과/식품연구소) ;
  • 김태완 (안동대학교 식품생명공학과) ;
  • 박년호 (경북해양바이오산업연구원) ;
  • 안동현 (부경대학교 식품공학과/식품연구소)
  • Received : 2009.10.12
  • Accepted : 2009.12.02
  • Published : 2010.02.28
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Abstract

This study was conducted to investigate the shelf-life and quality of breads made with 0.5, 1 and 2% of Myagropsis myagroides fermented ethanol extracts (MOE). The total microbial count in breads made with 2% MOE decreased to about 1.6 log cycles as compared to that of breads not containing MOE. The protection index measured by rancimat increased with an increase in the quantity of MOE in the breads. During the storage period, the pH value was not different between breads containing MOE and breads not containing MOE. The lightness and redness of the breads decreased with an increase in the quantity of MOE, while the yellowness increased. In the sensory evaluation, the breads containing 0.5% MOE were more preferred than the breads not containing MOE. These results suggest that the addition of 0.5% MOE to breads has a good effect on improving the shelf-life and overall quality.

외톨개 모자반 발효주정 추출물을 0.5, 1, 2% 농도로 첨가하여 제조한 모닝빵의 저장성, 품질 및 관능적 특성을 조사하였다. 6일간 $25^{\circ}C$에 저장하며 일반세균수와 곰팡이수를 측정한 결과 저장기간 전반에 걸쳐서 외톨개 모자반 추출물 첨가농도에 의존적으로 미생물의 생육이 억제되었다. 또한 외톨개 모자반 추출물 첨가농도가 증가할수록 지질산화 억제효과가 증가하는 것으로 나타났다. 색도의 경우 추출물의 첨가 농도가 증가할수록 명도와 적색도는 감소하여 어두워지는 경향을 보였으며, 반면 황색도의 경우 농도에 의존적으로 증가하였다. 관능평가결과 전체적 기호도에서 0.5, 1% 첨가구가 무첨가구에 비해 높은 점수를 받았으며, 특히 0.5% 첨가구가 맛과 질감 항목에서 가장 높은 점수를 받았다. 이상의 결과를 종합해 볼 때 외톨개 모자반 발효주정 추출물을 0.5-1% 정도 첨가할 경우 저장성, 품질 증진 및 관능 개선에 효과가 있었다.

Keywords

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