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IDENTIFICATION OF HURDLES FOR IMPROVING STORAGE STABILITY OF BRAISED KIDNEY BEANS, A KOREAN SEASONED SIDE DISH
Author(s) -
LEE KIEUN,
AN DUCK SOON,
LYU EUN SOON,
CHUNG SUN KYUNG,
LEE DONG SUN
Publication year - 2009
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2008.00235.x
Subject(s) - shelf life , modified atmosphere , food science , food spoilage , mold , ingredient , water activity , chemistry , cold storage , horticulture , biology , botany , water content , engineering , geotechnical engineering , bacteria , genetics
The aim of this study was to identify factors affecting the preservation of braised kidney beans, a traditional Korean side dish, to extend its shelf life. The effects of ingredient formulation, refrigerated storage and modified atmosphere packaging on storage stability and/or sensory quality were examined. Count of yeast/mold was selected as a primary quality index from the storage test at 10C. A formulation was found in cooked kidney beans, sugar, soy sauce and corn syrup to provide the retarded microbial growth and affordable sensory quality. The temperature dependence value (Q 10 ) for the shelf life of the stretch‐wrapped product was 2.0 for temperatures of 5 to 20C. Modified atmosphere packaging (60% CO 2 /40% N 2 or 100% CO 2 ) extended the shelf life at 10C by 500% (to 36 days) compared to air packaging (6 days) based on criteria of yeast/mold growth. Equations for estimating microbial spoilage and shelf life were derived as function of temperature.PRACTICAL APPLICATIONS Microbial growth retardation by ingredient formulation change, chilled storage and high CO 2 modified atmosphere packaging is useful to design the processing, packaging and distribution of the Korean side dish product. Quality change kinetics of yeast/mold growth established can be used for determining shelf life of the product under different storage temperature conditions. Through the scale‐up procedure, the knowledge found in this study will be useful for the industrial processing and storage of the seasoned side dishes.