Data Regarding the Various Applications of TLS for Shelf-Life Extension
Click on an item below to see the technical data
Cheese Sauce
Test method:
- Prepare each group of cheese sauce which includes grapefruit seed extract, TLS, and nothing
- Leave at room temperature or the 35oC of thermostat
- Observe the existence of fungi
Summary:
Fish Paste
Test Method:
- Make groups of fish pastes with TLS and 0.2% of potassium sorbate
- Fry in oil
- Insert in the sealed PE
- Macrograph the freshness in case of 15℃ of refrigeration or room temperature
Summary:
Sports Beverages
Test Method:
- Compare 100g of 0.05%(no effect on the taste but the yeast can survive) TLS groups with control group using 3 different sports beverages at room temperature
Summary:
Salted Pollack Roe
Test Method:
- Check the number of bacteria and the elapsed time (appearance / smell)
- Compare with the salted pollack roe added sorbate
Summary:
Vegetables
Test Method:
- Make 6L of hundredfold diluted water with TLS
- Insert 300g of a potato, a carrot, an onion, a spring onion, a lettuce, and a cabbage lettuce in 1L of the diluted water
Surface Testing:
- Rub 10 times with sterilized cotton swab on the surface (width 1cm2)
- Collect the sample
- Paint 20 times on the culture medium (Standard Plate Count Agar)
- Count the number of bacteria in the thermostat (24hours, 37℃
Summary:
Seasoned Dried Radish
Test Method:
- Add TLS by each concentration (0.2%, 0.3%, 0.4%, and 0.5%) to the seasoned dried radish which is on sale in the market, and then seal the container and put it in the thermostat set 35℃
- Check the changes of the elapsed time (0w/1w/2w) and volume of bacteria
- Add 0.1% of potassium sorbate in order to check comparison data.
Summary:
