Prediction of shelf-life and change of quality attributes in packaged composite seasoning during storage

복합조미료의 유통기한 설정 및 포장저장중 품질변화

Composite seasioning was stored at different temperature with PE/Al/PE/PET packaging. $Q_{10}$ value due to temperature was 2.54 and shelf-lie of composite seasoning was predicted 29, 73 and 185 weeks at $35^{\circ}C$, $25^{\circ}C$ and $15^{\circ}C$, respectively. L value was decreased during storage but a and b value had little change. Correlation coefficient between sensory score and cole. value was low. Browning development and carbonyl value were increased with storage temperature and correlation coefficient between sensory score and those was comparatively high. Moisture content, salinity and total sugar content were within KS-standard during 18 weeks storage.

시판 쇠고기 맛 복합조미료를 PE/Al/PE/PET의 적층포장재로 포장저장중 온도인자에 의한 $Q_{10}$값은 2.54였으며 이로부터 $35^{\circ}C$, $25^{\circ}C$ 및 $15^{\circ}C$에서의 shelf-life는 각각 29주, 73주 및 185주로 예측되었다. 색상중 L값은 $50^{\circ}C$ 저장중 다소 감소하였으나 a 및 b값은 큰 변화가 없었으며 색상과 기호도와의 상관계수는 대체로 낮게 나타났다. 갈변도와 카르보닐값은 저장중온도가 높을수록 증가하는 경향이었으며 기호도와의 상관계수는 비교적 높게 나타났다. 수분, 염도 및 총당은 저장 전기간중 KS-규격기준에 적합하였다.