Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Quality Change of Refrigerated Chicken Breast Meat Patties and Nuggets Packaged with and without Vacuum

진공과 비진공 포장방법에 따른 닭가슴살 Patty 와 Nugget 의 품질변화

  • Yi, Y.H. (Department of Food Science, Kangnung National University) ;
  • T.C., Chen (Poultry Science Department, Mississippi State University Mississippi)
  • 이영현 (강릉대학 식품과학과) ;
  • 첸 티씨 (미국 미시시피주립대학교 가금학과)
  • Published : 1990.04.01
Download PDF
⟨ Previous Next ⟩

Abstract

Frozen, prefried chicken breast meat patties and nuggets were obtained from a commercial plant. The samples were packaged with and without vacuum in pouches and stored at $2-4^{\circ}C$. The quality of these products was measured at 4-day intervals for a period of 28 days. Vacuum packaging did not inhibit or reduce psychrotrophic microbial growth of the patty and nugget samples upon refrigerated storage. Log total fungal counts for vacuum packaged samples remained stationary after reaching a log number of 3.5, while a continuous increase was observed for nonvacuum packaged samples. Vacuum packaging did not prevent an increase of TBA values. Free fatty acid values of the samples were low and remained low throughout the observation period. A continuous darkening of the Internal portions of the samples was observed.

가열조리 냉동된 닭 가슴살 patty와 nugget을 계육가공공장으로부터 얻어서 진공과 비진공으로 포장한 뒤 $2-4^{\circ}C$로 냉장저장하였다. 이 제품의 품질을 28일간 4일 간격으로 측정하였다. 진공포장방법으로는 냉장저장된 제품의 미생물 총균수는 줄이지 못하였으며 비진공 포장된 제품의 총곰팡이 수는 실험기간 동안 증가한 반면 진공포장된 제품은 log값 3.5부터 정체기에 들어갔다. 진공포장은 TBA값의 증가를 막지 못했으며 유지방산 값은 실험기간 동안 낮은 일정한 값을 보였다. 진공 및 비진공포장 방법 그 어느 경우에도 제품색깔은 현저하게 변했다.

Keywords