지원사업
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.
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In this study, the effect of packaging methods [aerobic packaging (AP), vacuum packaging (VP) and modified atmosphere packaging (MAP: 75% $N_2$, 25% $CO_2$)] on colour, lipid quality and microbial growth of beef patties enhanced with flaxseed flour was investigated during storage at $2{\pm}1^{\circ}C$ for 10 d. L and a values of beef patties packaged in MAP and VP were higher (p<0.05) than that of the samples packaged in AP. Packaging in MAP and VP retarded the lipid oxidation (TBA value) and inhibited the bacterial growth of beef patties enhanced with flaxseed flour. Furthermore, TBA values in beef patties were correlated with a values (r = -0.340; p<0.05). Packaging in MAP was more effective than packaging in VP for inhibiting microbial growth. The samples packaged in VP lost their shape due to the compression by external atmosphere. Packaging treatment had no significant effect on saturated fatty acid (SFA), monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA) levels in beef patties. The a and b, TBA and MUFA values changed during storage time. TBA values for beef patties increased during storage time, but did not reach to the limit value (1 mg/kg) until the end of the storage time. The results suggest that the shelf life of beef patties enhanced with flaxseed flour can be extended by packaging in MAP.
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참고문헌 (31)
참고문헌 신청
Arihara, K. / 2006 / Strategies for designing novel functional meat products / Meat Sci 74:219~229
Berruga, M. I. / 2005 / Control of microbial growth and rancidity in rabbit carcasses by modified atmosphere packaging / J. Sci. Food Agr 85:1987~1991
Bilek, A. E / 2009 / Enhancement of the nutritional status of beef patties by adding flaxseed flour / Meat Sci 82:472~477
Bligh, E. G. / 1959 / A rapid method of total lipid extraction and purification / Can. J. Biochem. Physiol 37:911~917
Chen, G. / 2007 / Microbiological and physicochemical properties of red claw crayfish (Cherax quadricarinatus) stored in different package systems at 2ºC / J. Food Sci 72:442~449
Berruga, M. I. / 2005 / Control of microbial growth and rancidity in rabbit carcasses by modified atmosphere packaging / J. Sci. Food Agr 85:1987~1991
Bilek, A. E / 2009 / Enhancement of the nutritional status of beef patties by adding flaxseed flour / Meat Sci 82:472~477
Bligh, E. G. / 1959 / A rapid method of total lipid extraction and purification / Can. J. Biochem. Physiol 37:911~917
Chen, G. / 2007 / Microbiological and physicochemical properties of red claw crayfish (Cherax quadricarinatus) stored in different package systems at 2ºC / J. Food Sci 72:442~449
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