earticle

영어

Processed meatball products were packaged in a passive package without oxygen scavenger as 1 control and 3active packages of which have PP-based oxygen scavenger master batchmaterials (OSMB) of 40, 80, and 100%(w/w) in themiddle layer and stored at 23 and 30οC up to 9 months. Quality changes of packaged products were evaluated by measuringthe oxygen concentration of the headspace in containers, thiobarbituric acid (TBA), color, and flavor. The oxygenconcentration of the package having 100% OSMB was lower than those of 40 and 80%. The color changes and TBA valuesof the meat ball in the package containing 100% OSMB were the least among the treatments. Using principal componentanalysis (PCA), the control showed more flavor change than the packages containing oxygen scavenger. As a result, all activepackages could extend the shelf life of the meatball products compared with that of the passive package.