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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2013.12
- 수록면
- 775 - 783 (9page)
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초록· 키워드
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Changes in the various quality characteristics of hamburg steak depending on the packaging methods were investigated during storage at 5±1℃ for up to 15 days. Three packaging treatments including vacuum packaging (VAP), air-containing packaging (AC), and oxygen scavenger packaging (OS) were applied in this experiment. The initial total aerobe bacteria counts were identical at 2.3 log CFU/g in all treatments, but the growth rate of total aerobe bacteria in the AC samples was significantly faster than the VAP and OS samples during storage. The changes in the TBA and VBN values over the storage time showed that lipid oxidation and protein spoilage developed fastest in the AC sample, followed by OS and then VAP samples. The instrumental color and texture profiles were not significantly differ between treatments during storage (p>0.05). After 12 days of storage at 5℃, evaluation of the samples’ sensory attributes showed that the AC samples had become unmarketable with a score of less than 5.0 points for all sensory properties, whereas the VAP and OS samples were still marketable.
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참고문헌 (31)
참고문헌 신청
1. [학술지(정기간행물)] - Jayasingh P / 2003 / Comparison of antioxidant effects of milk mineral, butylated hydroxytoluene and sodium tripolyphosphate in raw and cooked ground pork / Meat Sci 66 : 83 ~ 89
2. [학술지(정기간행물)] - Sato K / 1971 / Warmed-over flavor in cooked meats / J Food Sci 36 : 1098 ~ 1102
3. [학술대회논문] - Pearson AM / 1983 / Mechanism responsible for warmed-over flavor in meat. In: The maillard reaction in food and nutrition / American Chemical Society Symposium 215 : 287 ~ 300
4. [단행본] - Gray JI / 1987 / Rancidity and warmed-over flavour. In: Advances in meat research / Van Nostrand Reinhold Co. : 221 ~ 269
5. [학술지(정기간행물)] - Angelo AJ / 1987 / Chemical and instrumental analysis of warmed-over flavor in beef / J Food Sci 52 : 1163 ~ 1168
2. [학술지(정기간행물)] - Sato K / 1971 / Warmed-over flavor in cooked meats / J Food Sci 36 : 1098 ~ 1102
3. [학술대회논문] - Pearson AM / 1983 / Mechanism responsible for warmed-over flavor in meat. In: The maillard reaction in food and nutrition / American Chemical Society Symposium 215 : 287 ~ 300
4. [단행본] - Gray JI / 1987 / Rancidity and warmed-over flavour. In: Advances in meat research / Van Nostrand Reinhold Co. : 221 ~ 269
5. [학술지(정기간행물)] - Angelo AJ / 1987 / Chemical and instrumental analysis of warmed-over flavor in beef / J Food Sci 52 : 1163 ~ 1168
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UCI(KEPA) : I410-ECN-0101-2018-059-003067701