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SCIE SCOPUS
포장방법별 수입 쇠고기의 유통기간 설정에 관한 연구 1 . 포장방법별 이화학적 변화
A Study on the Establishment of Shelf - life of Imported Beef According to Packaging Method 1 . Physico - chemical Changes According to Packaging Method
김수민(S . M . Kim), 임상동(S . D . Lim), 박우문(W . M . Park), 김영수(Y . S . Kim), 김영붕(Y . B . Kim), 강통삼(T . S . Kang)
UCI I410-ECN-0102-2008-520-002134420
* 발행 기관의 요청으로 무료로 이용 가능한 자료입니다.

This study was carried out to investigate the effects of packaging method(PVC-wrap, PVDC, Cryo-Vac) on the properties of imported beef and the changes of physico-chemical characteristics in the course of the storage(0℃ , 4℃ ) and to calculate and predict the shelf-life of imported beef by physico-chemical analysis. Correlation coefficient(R) was -0.9977 between sensory evaluation and volatile basic nitrogen(VBN) contents, -0.9552 between sensory evaluation and Thiobabituric acid(TBA) value of imported beef in PVC packaging when stored at 4℃ . In physico-chemical analysis of imported beef, the VBN was increased with the increase of storage time in general, irrespective of packaging method (PVC, PVDC, Cryo-vac) or storage temperature(0℃ , 4℃ ). The TBA values were increased with the increase of storage time. Specifically, in TBA values, the effects of packaging method were markedly more changed than storage temperature. Water activity(Aw) was decreased during the storage, but moisture content was not much changed. The color of imported beef was darkened as the storage time was increased because of decrease of L-value in PVC packaging. But the color of imported beef was lighten as L-value was increased in PVDC and Cryovac packaging. Judging from physico-chemical properties, VBN was found to be the most valuable index in quality judgement of imported beef and their upper limiting contents were about 20mg%. Thus it is possible to calculate and predict the shelf-life of imported beef through the regression equation. As a result, the shelf-life prediction was 14 days in PVC packaging, 36 days in PVDC packaging, 34 days in Cryo-vac packaging stored at 0℃ and 11days in PVC packaging, 23 days in PVDC packaging, 26 days in Cryo-vac packaging stored at 4℃ .

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