Effects of an In-package Oxygen Scavenger on the Stability of Deep-fried Instant Noodle

인스탄트 라면의 안정성(安定性)에 대한 탈산소제(脫酸素劑)의 효과(效果)

  • Ma, Sang-Jo (Department of Food Technology, Korea University) ;
  • Kim, Dong-Hoon (Department of Food Technology, Korea University)
  • 마상조 (고려대학교 농과대학 식품공학과) ;
  • 김동훈 (고려대학교 농과대학 식품공학과)
  • Published : 1980.12.30

Abstract

Deep-fried instant noodle was prepared on a laboratory scale (150 units). A part of the noodle was packed in gas-proof laminated film bags with a small package of an oxygen scavenger made from Fe-powder and a 150 ml of air in each bag(Sample 1). Another part was packed in ordinary laminated film bags (Control), and the rest was vacuum-packed (74 mmHg) in the gas-proof film bags (Sample 2). All samples were placed in an incubator kept at $45.0{\pm}0.5^{\circ}C$ for 45 days. Oxygen-removing power of the scavenger, and peroxide and thiobarbituric acid values of the samples were determined regulary. The results of the study are as follows: 1. The residual oxygen concentration of the bags in Sample 1 decreased from the original 21% to less than 0. 5% after 48 hr. 2. POVs of Control, Samples 1 and 2 after 45 days were $12.4{\pm}0.4$, $5.7{\pm}0.2$ and $6.8{\pm}0.1\;meq/㎏$ fat respectively. It was noteworthy that the POV of Sample 1 did not change significantly during the storage period. The scavenger seemed very effective in retarding the POV development of Sample 1. 3. TBA values of Control, Sample 1 and 2 after 45 days were $1.31{\pm}0.04$, $0.60{\pm}0.04$, and $0.72{\pm}0.07$. As in the case of POVs, the samples packed with the scavengers exhibited consistently smaller TBA values than the vacuum-packed samples in later stages of the storage period.

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