The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Quality Characteristics at Different Storage Temperatures and Periods for Shelf Life Evaluation of Takju

탁주의 유통기간 산정을 위한 저장온도 및 기간별 품질특성

  • Jang, Gwi Yeong (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Lee, Sang Hoon (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Li, Meishan (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Kim, Sung Tae (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Lee, Ji Hyun (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Kang, Tae Su (Dept. of Biofood Science Biotechnology, Chungbuk Provincial University of Science and Technology) ;
  • Lee, Ju Yeon (Gyeongin Regional Food and Drug Administration) ;
  • Lee, Junsoo (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Jeong, Heon Sang (Dept. of Food Science and Technology, Chungbuk National University)
  • 장귀영 (충북대학교 식품공학과) ;
  • 이상훈 (충북대학교 식품공학과) ;
  • ;
  • 김성태 (충북대학교 식품공학과) ;
  • 이지현 (충북대학교 식품공학과) ;
  • 강태수 (충북도립대학 바이오식품생명과학과) ;
  • 이주연 (경인식품의약품안정청) ;
  • 이준수 (충북대학교 식품공학과) ;
  • 정헌상 (충북대학교 식품공학과)
  • Received : 2015.02.02
  • Accepted : 2015.02.12
  • Published : 2015.02.28
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Abstract

This study was performed to investigate the changes in quality characteristics of Takju under different storage temperatures (5, 10 and $20^{\circ}C$) and length of shelf life. Under all storage conditions, alcohol content, pH, total bacteria and yeast counts of Takju decreased with increasing storage period. However, aldehyde content and total acidity increased. In sensory evaluation, flavor, taste and overall satisfaction of Takju under all storage conditions decreased with increasing storage period and temperature. Quality characteristics such as alcohol content, total bacteria count, yeast count, total acidity, pH, aldehyde content and overall satisfaction at high storage temperature changed faster than low storage temperature. Alcohol content, total bacteria count, yeast count, total acidity, pH and aldehyde content had high correlations among factors affecting sensory characteristics (p<0.01). based on the results from this study, expected expiration dates of Takju are 55, 26 and 3 days at 5, 10 and $20^{\circ}C$, respectively.

비살균 탁주의 유통기간 산정을 위하여 저장기간에 따른 온도별 품질특성을 살펴보았다. 품질특성은 알코올 함량, 총균수, 효모수, 총산도, pH, 메탄올, 알데히드 함량 및 관능특성을 분석하였다. 모든 저장조건에서 알코올 함량, pH, 총균수 및 효모수는 저장기간이 길어짐에 따라 감소하였으며, 알데히드 함량과 총산도는 저장기간이 증가함에 따라 증가하였다. 관능평가 결과 모든 저장조건에서 저장기간이 증가함에 따라 향, 맛 및 전반적 기호도가 감소하였다. 알코올 함량, 총균수, 효모수, 총산도, pH, 알데히드 함량 및 관능특성과 같은 품질지표는 저장온도가 높을수록 변화가 빨랐다. 관능특성에 영향을 미치는 요인은 알코올 함량, 총균수, 효모수, 총산도, pH 및 알데히드 함량이었다. 식품규격에 따라 품질유지기한은 $5^{\circ}C$에서는 55일, $10^{\circ}C$에서는 26일 그리고 $20^{\circ}C$에서는 3일까지 섭취가 가능할 것으로 판단된다.

Keywords

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