Identification of Hurdles for Improving Storage Stability of Braised Kidney Beans, a Korean Seasoned Side Dish

Abstract

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 (Q10) for the shelf life of the stretch‐wrapped product was 2.0 for temperatures of 5 to 20C. Modified atmosphere packaging (60% CO2/40% N2 or 100% CO2) 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 CO2 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.

Modelling of mould/yeast growth on Korean braised lotus root cuts as a primary quality index in storage

“…Many meat, dairy and vegetable products and prepared meals also deteriorate because of mould/yeast growth, and their storage life terminates at a certain limit of mould/yeast count (Shapton & Shapton 1994; Patsias et al. 2006; Ahmad & Srivastava 2007; Lee et al. 2008; Manthey et al.…”

“…The addition of the other ingredients to the lotus root cuts (Nelumbo nucifera) reduces the product's pH, restricting the microbial spoilage to mould/yeast growth, which determines the shelf life as the primary quality factor. Many meat, dairy and vegetable products and prepared meals also deteriorate because of mould/yeast growth, and their storage life terminates at a certain limit of mould/yeast count (Shapton & Shapton 1994;Patsias et al 2006;Ahmad & Srivastava 2007;Lee et al 2008;Manthey et al 2008). The range of tolerable mould/yeast counts is 10-10 5 cfu/g, depending on the product, and thus much lower than that of aerobic bacteria (about 10 5 -10 8 cfu/g).…”

“…Predictive mycology is predominantly concerned with the radial growth of colonies or mycelia (Dantigny et al 2005), and the spoilage yeast growth rate has been studied only in liquid media or drinks of simple homogeneous formulations (Battey et al 2002;Quintas et al 2005). Although mould/yeast counts are not used as a microbial quality index as widely as aerobic bacterial counts, the usefulness of this index in food quality control can be increased by modelling, for better application to the determination of shelf life (Andrés et al 2001;Lee et al 2004;Lee et al 2008).…”