Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 21 Issue 2
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- Pages.252-257
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- 1989
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- 0367-6293(pISSN)
Comparison of Shelf-life of Vienna Sausage Packed with Polyvinylidene Chloride and Nylon Laminated Film
PVDC와 Nylon 적층필름으로 포장한 비엔나소시지의 Shelf-life 비교
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Park, Hyung-Woo
(Korea Food Research Institute) ;
- Kim, Byeong-Sam (Korea Food Research Institute) ;
- Park, Moo-Hyun (Korea Food Research Institute)
- Published : 1989.04.01
Abstract
Nylon laminated low density polyethylene(LDPE) film is mostly used for package of Vienna sausage in Korea. The water vapor permeability and gas transmission rate of Nylon laminated LDPE film is higher than that of Oriented polypropylene/polyvinylidene chloride coated LDPE film. Comparision of shelf-life of Vienna sausage packed with both film was as follows. The water vapor permeability and gas transmission rate of PVDC coated film were 2.5 times lower and 20.7 to 30 times lower than those of Nylon laminated film, respectively. Shelf-lives of Vienna sausage packed with Nylon laminated film and PVDC coated films were 25 days and 31 days at
OPP/PVDC 도포/LDPE 복합 필름과 Nylon/LDPE복합 필름을 사용하여 비엔나 소시지를 포장하며 품질수명을 비교한 결과는 다음과 같다. 두 복합 필름의 투습도와 가스투과도는 PVDC 도포 필름이 현저히 적었다. Nylon복합 필름은 가로, 세로 사이의 신장율이 비슷했으나 PVDC 도포 필름은 가로, 세로의 신장율이 4.5배 정도 차이가 있었다. 비엔나 소시지의 Critical Quality Index로서 VBN 이 더 적합했고 이 VBN 변화치로부터 구한 반응 속도상수로부터