Optimization of Processing Conditions and Evaluation of Shelf-life for Jeonbokjang Products

• Published in: Food science and biotechnology Vol. 20; no. 5; pp. 1419 - 1424
• Main Authors: Moon, Chang-Yong, Yoon, Won-Byung, Hahm, Young-Tae, Kim, Hae-Kyung, Baik, Moo-Yeol, Kim, Byung-Yong
• Format: Journal Article
• Language: Korean
• Published: 2011
• Subjects: cold-stored jeonbokjang; shelf-life; optimization; oriental herbal jeonbokjang; abalone
• ISSN: 1226-7708; 2092-6456

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 $100^{\circ}C$ 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 $5^{\circ}C$, 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 $5^{\circ}C$. 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.