Earticle

초록

영어

This study aimed to investigate the effects of vacuum packaging on the quality characteristics of frozen Tteokgalbi made from spent laying hen meat and mechanically deboned chicken meat (MDCM). The samples were prepared with different levels of added MDCM; C (0%), T1 (20%), T2 (40%), and T3 (60%). The samples were allocated for microbiological and physico-chemical analyses after 0, 45, and 90 days at -18°C, with or without vacuum packaging. After 90 days of storage, the values of volatile basic nitrogen were significantly lower in the vacuum packaged samples compared to the non-vacuum samples, irrespective of the added levels of MDCM (p<0.05). Sensory results at day 0 of storage showed that the texture scores of C and T1 samples were significantly higher than those of T2 and T3, while the flavor scores were the lowest for the T3 samples (p<0.05). In addition, with increased storage duration, the texture and flavor attributes of the vacuum-packaged samples were found to be higher than those of non-vacuum samples. In general, the vacuum-packaged samples tended to show superior physico-chemical quality characteristics compared to the non-vacuum samples, when the storage time was extended up to 90 days.

목차

Abstract
 서론
 재료 및 방법
  1. 실험재료 및 제조공정
  2. 실험방법
 결과 및 고찰
  1. pH
  2. TBARs 값
  3. VBN 값
  4. 색도
  5. 총균수
  6. 물성
  7. 관능검사
 요약
 감사의 글
 참고문헌

키워드

저자

• 송기창 [ Gi-Chang Song | 주식회사 견우푸드 ]
• 김형준 [ Hyeong-Jun Kim | 강릉원주대학교 식품가공유통학과 ]
• 이근택 [ Keun-Taik Lee | 강릉원주대학교 식품가공유통학과 ] Corresponding author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 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