Prediction of Shelf-life of Sea Tangle Drink

Abstract

This study was designed to establish the shelf-life of sea tangle drink. Quality changes, including pH, total acidity, color, sensory evaluation, total aerobic bacteria, and coliform, were measured periodically in sea tangle drink kept at 15, 25, and 37°C for 8 months. The pH level and total acidity did not remarkably change during the storage period regardless of storage temperature. In terms of color, lightness did not change during the storage period, whereas redness decreased. Yellowness did not change at 15°C during the storage period, although it increased at 25 and 37°C at 8 months. Color difference (ΔE) value was the lowest at 15°C (12.14), followed by 25°C (12.57) and 37°C (14.43). During the storage period, total aerobic bacteria and coliform were not detected. There were no changes in appearance, smell, taste, texture, and overall acceptability of sea tangle drink (not exceeding 3 points) throughout the entire storage period. By using correlation coefficients, color value was selected as an indicating parameter for the shelf-life establishment of sea tangle drink. Based on the forecasted distribution day by annual temperature, the shelf-life of sea tangle drink based on color with the highest correlation coefficient was predicted as 27.10 months.

Enhancement of viability, acid, and bile tolerance and accelerated stability in lyophilized Weissella cibaria JW15 with protective agents

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Optimization of Texture-Modified Yellowfin Sole (Pleuronectes aspera) by Enzymatic Treatment and Superheated Steam Treating to Improve Quality Characteristics

“…Industrially, TVBN has been commonly used as a representative parameter owing to its statistical significance in Korea. Park et al, (2014) [59] reported that a model showing a high R 2 value is appropriate for predicting the shelf life for zero-and first-order models. In this study, the results computed using the zero-order model were used to determine the predicted shelf life (16.52 months), showing a higher R 2 at each storage temperature than when the firstorder model was used.…”

Effect of Antioxidant Addition on Milk Beverage Supplemented with Coffee and Shelf-life Prediction

“…ASLT predicts the shelflife of products based on the results of testing at regular intervals. The testing is done until the selected quality index reaches the quality limit after storing at the actual storage or distribution temperature and at least two other temperatures, and, based on ARTICLE the data, is predicted using the Arrhenius model (Park et al, 2014). When only temperature is used as a single variable, the Arrhenius model is useful to predict shelf-life (Kim, 2008).…”