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.

라면을 실험실(實驗室) 규모(規模)로 제조(製造)하여 일부(一部)는 Cellophane-PE필름(40 micron)에 (Control), 일부(一部)는 가스 불투과성(不透過性) Nylon-PVC-PE필름(40 micorn)에 탈산소제(脫酸素劑)(Fe-분말형(粉末型)) 및 150 ml의 공기와 함께, 또다른 일부(一部)는 같은 필름에 진공포제(眞空包製)(74 mmHg)하였다. 이상(以上)의 Control 및 시료(試料)를 항온기(恒溫器)$(45.0{\pm}0.5^{\circ}C)$에서 장기저장(長期貯藏)하여 탈산소제(脫酸素劑)의 산소제거능력(酸素除去能力), 각 시료(試料)의 유지성분(油脂成分)의 과산화물(過酸化物)값과 TBA값의 변화(變化)를 조사(調査)하였다. 그 결과(結果)는 다음과 같다. 1. 탈산소제(脫酸素劑)를 사용한 시료(試料)의 경우, 저장(貯藏) 48시간(時間) 후의 포제내(包製內)의 잔존산소량(殘存酸素量)은 포장직후(包裝直後)의 21%에서 0. 5%로 감소하였다. 2. Control, 탈산소제(脫酸素劑)를 사용한 시료(試料) 및 진공포제(眞空包製)한 시료(試料)들의 저장(貯藏) 45일(日) 후의 과산화물값은 $12.4{\pm}0.4$, $5.7{\pm}0.2$$6.8{\pm}0.1\;meq/㎏$이었으며, TBA값은 $1.31{\pm}0.04$, $0.60{\pm}0.04$$0.72{\pm}0.07$로써 Control과 기타 시료(試料)들의 과산화물값 및 TBA값에는 큰 차이가 있었다. 특히 탈산소제(脫酸素劑)를 사용한 시료(試料)의 과산화물값과 TBA값은 Control은 물론(勿論) 진공포제(眞空包製)한 시료(試料)의 경우보다 낮았으며, 따라서 산패(酸敗)에 대해서 더 큰 안전성(安全性)을 갖았었다고 볼 수 있다.

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