Effects of Oxygen Scavenging Package on the Quality Changes of Processed Meatball Product
2009
Shin, Y.J., Michigan State University, East Lansing, MI, USA | Shin, J.M., Michigan State University, East Lansing, MI, USA | Lee, Y.S., Yonsei University, Wonju, Republic of Korea
Processed meatball products were packaged in a passive package without oxygen scavenger as 1 control and 3 active packages of which have PP-based oxygen scavenger master batch materials (OSMB) of 40, 80, and 100%(w/w) in the middle layer and stored at 23 and 30℃ up to 9 months. Quality changes of packaged products were evaluated by measuring the oxygen concentration of the headspace in containers, thiobarbituric acid (TBA), color, and flavor. The oxygen concentration of the package having 100% OSMB was lower than those of 40 and 80%. The color changes and TBA values of the meat ball in the package containing 100% OSMB were the least among the treatments. Using principal component analysis (PCA), the control showed more flavor change than the packages containing oxygen scavenger. As a result, all active packages could extend the shelf life of the meatball products compared with that of the passive package.
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