지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2009.2
- 수록면
- 73 - 78 (6page)
이용수
초록· 키워드
오류제보하기
Processed meatball products were packaged in a passive package without oxygen scavenger as 1 control and 3 active packages of which have PP-based oxygen scavenger master batch materials (OSMB) of 40, 80, and 100%(w/w) in the middle layer and stored at 23 and 30℃ up to 9 months. Quality changes of packaged products were evaluated by measuring the oxygen concentration of the headspace in containers, thiobarbituric acid (TBA), color, and flavor. The oxygen concentration of the package having 100% OSMB was lower than those of 40 and 80%. The color changes and TBA values of the meat ball in the package containing 100% OSMB were the least among the treatments. Using principal component analysis (PCA), the control showed more flavor change than the packages containing oxygen scavenger. As a result, all active packages could extend the shelf life of the meatball products compared with that of the passive package.
목차
Abstract
Introduction
Materials and Methods
Results and Discussion
Acknowledgments
References
참고문헌 (0)
참고문헌 신청함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
포장담배의 저장수명에 관한 연구
한국연초학회지
1986 .01
-
Determination of the Effect of Different Ground Mustard Seeds on Quality Characteristics of Meatballs
한국축산식품학회지
2018 .01
-
Evaluation of the Nutritional and Storage Quality of Meatballs Formulated with Bee Pollen
한국축산식품학회지
2014 .01
-
포장사과 구입실태 및 선호 분석
Korean Journal of Agricultural Science
2012 .03
-
Improvement of Storage Stability of Meatballs Using Propolis
한국식품영양과학회 학술대회발표집
2018 .10
-
Shelf Life Prediction Model and Experimental Validation of a Packaged Liquid Food System
Food Science and Biotechnology
1996 .12
-
Three-dimensional Oxygen Diffusion into a Packaged Liquid Food System with Simultaneous Oxidation of Vitamin C
Food Science and Biotechnology
1996 .12
-
Effects of Mixed Gas in Active MA Packaging on Marketability Maintenance at Simulated Tomato Fruits Marketing
HORTICULTURE ENVIRONMENT and BIOTECHNOLOGY
2010 .06
-
포도의 Chlorine Dioxide Gas 훈증처리 및 저장방법에 관한 연구
Food Science and Preservation
2007 .02
-
플라스틱 용기 포장 두부의 유통기간 예측을 위한 3차원 수치모사
한국식품과학회지
2009 .06
-
Effect of Packaging on Keeping Quality of Fresh Ginseng
Food Science and Preservation
1994 .12
-
Microbiological Quality of Meatball and Chicken Gizzards in Korea
한국식품영양과학회 학술대회발표집
2016 .10
-
Microbial Characteristics of Expired Shelf-life of Packaged Tofu
한국식품영양과학회 학술대회발표집
2012 .10
-
Predictive Modeling of Microbial Growth in a Modified Atmosphere Packaged Minimally Processed Meat-Vegetable Product
Food Science and Biotechnology
1997 .09
-
Computer Simulation on the Effects of Physical Properties of a Liquid Food System on Shelf Life of a Packaged Liquid Food System
Food Science and Biotechnology
1997 .09
-
기체충진 포장조건에 따른 신선편이 캠벨 포도의 저장 중 품질변화
한국식품과학회지
2012 .10
-
인스탄트 라면의 安定性에 대한 脫酸素劑의 效果
한국식품과학회지
1980 .12
-
김치포장의 압력 및 부피 변화에 영향을 미치는 인자의 분석
한국식품영양과학회지
1999 .04
-
Determination of Salable Shelf-life for Wrap-packaged Dry-aged Beef during Cold Storage
한국축산식품학회지
2018 .01
이 논문의 저자 정보
최근 본 자료
댓글(0)
0
UCI(KEPA) : I410-ECN-0101-2013-573-000856449