Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
권호 표지

Effects of Packaging Materials on the Physicochemical Characteristics of Seasoned Anchovies During Storage

포장재가 멸치조미가공품의 저장 중 이화학적 품질 특성에 미치는 영향

  • Lee, Eui-Seok (Dept. of Food Science and Technology, College of Agriculture and Life Science, Chungnam National University) ;
  • Lee, Hyong-Ju (O.E.M Team, Cheonan Plant, Namyang Dairy Products Co., Ltd.) ;
  • Bae, Jae-Seok (Oil & Fats Development Nongshim Co., Ltd.) ;
  • Kim, Yong-Kuk (MGC Food Co., Ltd.) ;
  • Lee, Jong-Hyeouk (Chungnam Agricultural Research & Extension, Extension Service Bureau, Extension Planning Division) ;
  • Hong, Soon-Taek (Dept. of Food Science and Technology, College of Agriculture and Life Science, Chungnam National University)
  • 이의석 (충남대학교 농업생명과학대학 식품공학과) ;
  • 이형주 ((주)남양유업 천안공장 임가공팀) ;
  • 배재석 ((주)농심 유지개발팀) ;
  • 김용국 (MGC 푸드) ;
  • 이종혁 (충남농업기술원 농촌지원국 지도정책과) ;
  • 홍순택 (충남대학교 농업생명과학대학 식품공학과)
  • Received : 2013.07.25
  • Accepted : 2013.08.30
  • Published : 2013.08.31
Download PDF
⟨ Previous Next ⟩

Abstract

This research is performed to investigate the changes in the physicochemical properties and microbial growths of seasoned anchovies with various packaging materials (PET/CPP : polyethylene terephthalate/cast polypropylene, PET/EVOH : polyethylene terephthalate/ethylene-vinyl alcohol, PET/AL/LDPE: polyethylene terephthalate/aluminum/low density polyethylene), which are stored at various temperatures (25, 35, $45^{\circ}C$) for 60 days. Generally, it is being observed that changes in physicochemical properties (i.e., moisture content, color, brown intensity, TBA value, TMA, VBN etc) of seasoned anchovies are significant when stored at higher temperatures. Particularly, the packaging materials are found to influence substantially on the physicochemical properties of seasoned anchovies. With packaging materials of high oxygen transmission rates and moisture vapor transmission rates (i.e., PET/CPP), the changes in physicochemical properties of seasoned anchovies are significant, while being low with low oxygen transmission rates and low moisture vapor transmission rates (i.e., PET/EVOH). In addition, results of microbial growths in seasoned anchovies show that significant increases in total aerobic bacteria counts (about 100-fold after 60 day of storage) are observed in samples with packaging materials of high oxygen transmission rates and moisture vapor transmission rates (i.e, PET/CPP), while with only small increases for samples of low oxygen transmission rates and low moisture vapor transmission rates (i.e., PET/EVOH). Based on the changes in the physicochemical properties and results of microbial growths, it is being concluded that PET/EVOH film is suitable for the packaging of seasoned anchovies.

Keywords

References

  1. AOAC (1985) Official methods of analysis. 16th ed. The Association of Official Analytical Chemists, Washington DC. pp 35-36.
  2. ASTM (2010) Standard test method for oxygen gas transmission rate through plastic film and sheeting using a coulometric sensor. Designations(D3985-05). pp 656-661.
  3. ASTM (1995) Standard test methods for water vapour transmission of materials. In: Standards Designations: E96-95. Annual Book of ASTM Standards. American Society for Testing and Materials, Philadelphia, PA, USA. pp 406-413.
  4. APHA (1976) Compendium of methods for the microbiological examination of foods. (M. Speak ed.), American Public Health Association, Washington DC. pp 663-681.
  5. Chung CY, Toyomizu M (1976) Studies on the browning of dehydrated foods as a function of water activity. Bull Japan Sco Sci Fish 42: 697-702. https://doi.org/10.2331/suisan.42.697
  6. Conway EJ (1950) Microdiffusion analysis and volumetric error. Crosby, Lockwood and Son, London. pp 342- 348.
  7. Hayes RE, Bookwalter GN, Bagley EB (1977) Antioxidant activity of soybean flour and derivatives - A review. J Food Sci 42: 1527-1532. https://doi.org/10.1111/j.1365-2621.1977.tb08417.x
  8. Jo KS, Kim YM, Kim HK, Kang TS (1987) Effect of packaging method on the storage stability of boiled-dried anchovy. Korean J Food Sci Technol 19: 195-199.
  9. Kim DH (2009) Food chemistry. Tamgusa, Korea. pp 401-447.
  10. Kwon JH, Jung HW, Byun MW, Kim JS (1995) Effects of storage temperature and packaging methods on the physicochemical quality of boiled-dried anchovies. J Fd Hyg Safety 10: 97-102.
  11. Labuza TP, Tannenbaum SE, Karel M (1970) Water content and stability of intermediate moisture foods. Food Tech 24: 543-549.
  12. Lee EH, Chung YH, Joo DS (1985a) The storage stability of semi-salted and dried mackerel by free-oxygen absorber. Bull Korean Fish Soc 18: 131-138.
  13. Lee KH, Kim CY, You BJ, Jea YG (1985b) Effect of packaging on the quality stability and shelf-life of dried anchovy. J Korean Soc Food Sci Nutr 14: 229-234.
  14. Min DB, Smouse TM (1985) Flavor chemistry of fats and oils. American Oil Chemists' Society, Chicago. pp 39-60.
  15. Murray CK, Gibson DM (1973) An investigation of the method of determining trimehtylamine in fish muscle extracts by the formation of its picrate salt-Part I. J Food Technol 7: 35-46.
  16. Nishina A (1991) Antioxidant effects of tocopherol, BHA, and L-ascorbic acid for the model system of boiled and dried sardine and salted and dried sardine. B Jpn Soc Sci Fish 57: 2073-2076. https://doi.org/10.2331/suisan.57.2073
  17. Noh JE, Byun MW, Kwon JH (2002) Quality and thermoluminescence properties of $\gamma$-irradiated boiled-dried anchovies during storage. Korean J Food Preserv 9: 19-27.
  18. Oh KS (1990) Improvements and status of anchovy processing. Bulletin of the Institute of Fisheries Sciences 2: 107-116.
  19. Park HW, Kim BS, Park MH (1989) Comparison of shelf-life of vienna sausage packed with polyvinylidene chloride and nylon lamminated film. Korean J Food Sci Technol 21: 252-257.
  20. Pyeun JH, Heu MS, Cho DM, Kim HR (1995) Proteolytic properties of cathepsin L, chymotrypsin, and trypsin from the muscle and viscera of anchovy(Engraulis japonica). J Korean Fish Soc 28: 557-568.
  21. Robertson GL (2012) Food packaging: principles and practice. CRC Press, New York. pp 11-46.
  22. Seo HJ, Han SY, Choi HS, Han GJ, Park HY (2012) Quality Characteristics of cabbage kimchi by different packaging materials. Korean J Food Cookery Sci 28: 207-214. https://doi.org/10.9724/kfcs.2012.28.2.207
  23. Srinivasa Gopal TK, Viswanathan N, Kandorna MK, Prabhu PV, Gopakumar K (1998) Shelf-life of dried anchoviella in flexible packaging materials. Food Control 9: 205-209. https://doi.org/10.1016/S0956-7135(97)00082-0
  24. Turner EW, Paynter WD, Montie EJ, Bessert MW, Struck GM, Olson FC (1954) Use of the 2-thiobarbituric acid reagent to measure racidity in frozen pork. J Agric Food Chem 8: 326-330.
  25. The Korean Society of Food Science and Nutrition (2000) Handbook of experiments in food science and nutrition. Hyoil Press, Seoul. pp 256-261.
  26. http://www.nfrdi.re.kr. Accessed July 13, 2013.