earticle

논문검색

연구논문

변형기체포장에 의한 어묵의 저장성 향상 및 유통기한 연장

원문정보

Improved Preservation and Shelf-life Extension of Fish Cake by Modified Atmosphere Packaging

박수연, 안덕순, 강준수, 이동선

피인용수 : 0(자료제공 : 네이버학술정보)

초록

영어

Modified atmosphere packaging (MAP) of vacuum, 60% N2/40% CO2, 100% N2 and 100% CO2 were examined to preserve fried fish cakes and extend their shelf life. When product packages in air were stored at 5, 10, and 15oC with measurement in quality attributes, aerobic bacterial growth was found to be primary quality factor to determine the shelf life of the product. Huang’s model was adopted to obtain the parameters for use in shelf life determination for a variety of packaging and storage conditions. Temperature dependence expressed in Arrhenius equation showed activation energies of 139.4 and 41.8 kJ/mol for inverse of lag time and growth rate of the microbial spoilage, respectively. MAP of 100% CO2 could double the product shelf life at 10oC compared to air package. High CO2 concentration MAP at low temperature was found to be effective to prolong the shelf life.

목차

Abstract
 서론
 재료 및 방법
  1. 어묵
  2. 어묵의 포장 및 저장 조건
  3. 포장 어묵의 기체조성 및 품질측정
 결과 및 고찰
  1. 저장온도에 따른 포장 어묵의 품질변패 특성 및 미생물 성장에 미치는 저장온도의 영향
  2. 변형기체포장 조건이 미생물 성장에 미치는 영향 및 유통기한 설정
 요약
 감사의 글
 참고문헌

저자정보

  • 박수연 Su Yeon Park. 경남대학교 식품영양생명학과
  • 안덕순 Duck Soon An. 경남대학교 식품영양생명학과
  • 강준수 Jun Soo Kang. 동의과학대학교 식품영양조리계열
  • 이동선 Dong Sun Lee. 경남대학교 식품영양생명학과

참고문헌

자료제공 : 네이버학술정보

    함께 이용한 논문

      ※ 기관로그인 시 무료 이용이 가능합니다.

      • 4,000원

      0개의 논문이 장바구니에 담겼습니다.