논문 상세보기
pp.908-913
식품의 저장성을 향상시키고 유통기한을 연장하는 수단으로서 사용되는 여러 변형기체포장이 호박 설기떡의 품질보존에 미치는 영향을 평가하였다. 대조구인 기체투과성 stretch wrap 포장과 함께, 소매 유통단위로 호박 설기떡을 트레이에 담아서 기체차단성 플라스틱 필름봉지 안에 함기, 진공, 60% /40% , 100% 의 조건으로 포장하고 에 20일간 저장하면서 총균수, 곰팡이/효모, 색택, texture 를 측정하였다. 60% /40% 와 10
Modified atmosphere packaging (MAP) was evaluated for the storage of pumpkin rice cake as a means of preserving quality and extending shelf-life. Retail-sized amounts of rice cake were packaged in trays under different modified atmosphere conditions (air, vacuum, 60% /40% and 100% ) using gas-barrier plastic film; control was in air-permeable stretch wrap. The packages were stored at with periodical measurement of package atmosphere and cake quality attributes. The modified atmosphere packages of 60% /40% and 100% inhibited the growth of molds/yeasts completely and significantly retarded the growth of aerobic bacteria. All the packages except that of 100% showed the reduction of internal concentration and increase of the with storage time due to the microbial activity. There has been slight decrease of concentration for 60% /40% and 100% packages just after start of the storage possibly due to dissolution of headspace into the cake. Any MAP conditions did not affect the retrogradation of the rice cake. Surface color of the cake within affordable microbial quality limit was not affected significantly by packaging conditions.
