학술논문
Combined Effects of Modified Atmosphere Packaging and Organic Acid Salts (Sodium Acetate and Calcium Lactate) on the Quality and Shelf-life of Hanwoo Ground Beef Patties
이용수 1
- 영문명
- 발행기관
- 한국축산식품학회
- 저자명
- Muhlisin Sun Moon Kang Won Hee Choi Keun Taik Lee Sung Hee Cheong Sung Ki Lee
- 간행물 정보
- 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제30권 제4호, 685~694쪽, 전체 10쪽
- 주제분류
- 농수해양 > 식품과학
- 파일형태
- 발행일자
- 2010.08.31
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국문 초록
영문 초록
The present study investigated the combined effects of modified atmosphere packaging (MAP) and organic acid salts on the quality and shelf-life of Hanwoo ground beef patties. The ground beef containing 500 ppm of ascorbic acid was prepared with air-packaging (Air-P), high oxygen-MAP (70% O2 + 30% CO2/OxyMAP), and nitrogen-MAP (100% N2 /NitroMAP), in combination with organic acid salts (1500 ppm of sodium acetate and 500 ppm of calcium lactate). The samples were stored for 11 d at 5oC. The pH value of ground beef patties decreased during storage in all the treatments. The ground beef patties with organic acid salts showed relatively higher level of pH during storage compared with non-added patties (p
목차
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