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