Effect of Packaging Method on the Storage Stability of Hair Tail Products

포장방법이 칼치제품의 저장성에 미치는 영향

  • 조길석 (농수산물유통공사 종합식품연구원) ;
  • 김현구 (농수산물유통공사 종합식품연구원) ;
  • 강통삼 (농수산물유통공사 종합식품연구원) ;
  • 신동화 (농수산물유통공사 종합식품연구원)
  • Published : 1988.02.01


To improve the individual packaging method and extend the shelf life of hair tail(Trichiurus japonicus), salted an unsalted hair tail chunk (cut in 8-10cm) were packaged in laminated plastic film bag(Nylon/PE: $20{\mu}m,\;12{\times}15cm$) filled with with free-$O_2$ absorber, in vacuum, and stored at 0 and/or $5^{\circ}C$. The other samples were packaged in plastic foam trays, overwraped with oxygen permeable film(control), and stored at same temperature. Volatile basic nitrogen (VBN), trimethylamine (TMA) and viable cell counts (VCC) were progressed with increase of storage time, but thiobarbituric acid (TBA) values decreased gradually after reaching at a maximum peak in 5-15 days. Judging from 4 chemical components, VBN was the most available component in quality judgement of hair tail chunk and its upper limiting content was 29 mg%. Regression equation for shelf life prediction of hair tail chunk with sensory evalution and VBN component was determined.