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포장재의 산소투과도와 저장온도에 따른 즉석섭취형 햄버그스테이크의 품질 및 저장성
Quality and Shelf-Life of Vacuum Packed RTE (Ready-To-Eat) Hamburg Steak Depending on the Oxygen Permeability of Packaging Material and the Storage Temperature
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- 발행기관
- 한국포장학회 바로가기
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- 간행물
- 한국포장학회지 KCI 등재후보 바로가기
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- 통권
- Vol. 22 No. 3 (2016.12)바로가기
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- 페이지
- pp.95-102
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- 저자
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- 언어
- 한국어(KOR)
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- URL
- https://www.earticle.net/Article/A293667
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4,000원
원문정보
초록
- 영어
- This study investigated the effects of the oxygen permeability of vacuum packaging film and the storage temperature on the quality and shelf life of Hamburg steaks during storage for 14 days. Control samples (C) were packaged in a polyamide/polyethylene (PA/PE) film and stored at 5°C. Treatment samples were either packaged in an ethylene vinyl alcohol/polyethylene (EVOH/PE) copolymer film and stored at 5°C (T1), and in a PA/PE film and stored at -18°C (T2). The initial total plate count (TPC) was 3.6 log cfu/g. In T1 samples, TPC and Brochothrix thermosphacta counts were increased, similar to those in C samples, whereas Pseudomonas spp. counts were significantly lower than those in C samples during storage. Over the storage period, the volatile basic nitrogen values increased most rapidly in C samples, followed by T1 and then T2 samples. The values of thiobarbituric acid reactive substances steadily increased in all samples during storage. The colour parameters were not significantly different among the samples during storage. T1 samples maintained sensory qualities in flavour and off-odour parameters for two days longer than C samples did. At day 12, T2 samples were evaluated as being below the marketability score of 5.0 for texture. In conclusion, using high oxygen barrier films like EVOH/PE copolymer for packaging Hamburg steaks could extend the sensory qualities in view of flavour and off-odour during chilled storage. However, frozen storage at -18°C is recommended when the storage period is extended beyond 14 days at 5°C.
목차
Abstract
서론
재료 및 방법
1. 실험재료
2. 포장 및 저장
3. 실험방법
결과 및 고찰
요약
감사의 글
참고문헌
키워드
Packaging Storage Oxygen permeability Hamburg steak Shelf-life저자
간행물 정보
발행기관
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- 발행기관명
- 한국포장학회 [Korea Society Of Packaging Science & Technology]
- 설립연도
- 1994
- 분야
- 공학>기타공학
- 소개
- 포장기술의 학문적인 발전을 도모하고 국내포장산업의 기술수준 제고를 위하여 선진포장기술 유입의 창구역할을 함
간행물
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- 간행물명
- 한국포장학회지 [Journal of Korea Society of Packaging Science & Technology]
- 간기
- 연3회
- pISSN
- 1226-0207
- 수록기간
- 1994~2026
- 등재여부
- KCI 등재
- 십진분류
- KDC 530 DDC 620
이 권호 내 다른 논문 / 한국포장학회지 Vol. 22 No. 3
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