Effect of packaging method on the storage stability of boiled-dried anchovy
1987
Jo, K.S. | Kim, Y.M. | Kim, H.K. | Kang, T.S. (Agricultural and Fisheries Marketing Corporation, Suwon (Korea R.). Food Research Inst.)
Changes in quality characteristics of boiled-dried anchovy during storage under different packaging conditions for 6 months were studied. For the packaging trials, kraft paper (KP), kraft paper laminated with 0.03mm polyethylene film (KP/PE) and 0.1mm polyethylene film with nitrogen gas substitution (N2 gas) were employed. In case of KP, the reaction of thiobarbituric acid, browning rate of lipid oxidation and Hunter color values of L, a and b were remarkably higher than those packaged in KP/PE or N2 gas. Judging from organoleptic evaluation boiled-dried anchovy could be preserved in acceptable condition for 6 months at 5 deg1459C in all packaging cases and, at room temperature, 3 months in KP and 4 months in KP/PE or N2 gas. From the standpoint of quality stability by packaging methods, it was concluded as good in sequence as N2 gas, KP/PE and KP. The results suggest that the quality of boiled-dried anchovy be well preserved by packaging with inert gas (N2 gas) or impermeable material to vapors and oxyg
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by Korea Agricultural Science Digital Library