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The Effect of Modified Atmosphere Packaging and Addition of Rosemary Extract, Sodium Acetate and Calcium Lactate Mixture on the Quality of Pre-cooked Hamburger Patties during Refrigerated Storage

  • Muhlisin, Muhlisin (Department of Animal Products and Food Science, Kangwon National University) ;
  • Kang, Sun Moon (National Institute of Animal Science, Rural Development Administration) ;
  • Choi, Won Hee (Department of Animal Products and Food Science, Kangwon National University) ;
  • Lee, Keun Taik (Department of Food Processing and Distribution, Gangneung-Wonju National University) ;
  • Cheong, Sung Hee (Geo Food Tech Institute) ;
  • Lee, Sung Ki (Department of Animal Products and Food Science, Kangwon National University)
  • 투고 : 2012.09.03
  • 심사 : 2012.10.17
  • 발행 : 2013.01.01

초록

The effect of modified atmosphere packaging (MAP; 30% $CO_2$+70% $N_2$ or 100% $N_2$) and an additive mixture (500 ppm rosemary extract, 3,000 ppm sodium acetate and 1,500 ppm calcium lactate) on the quality of pre-cooked hamburger patties during storage at $5^{\circ}C$ for 14 d was evaluated. The addition of the additive mixture reduced aerobic and anaerobic bacteria counts in both 30% $CO_2$-MAP (30% $CO_2$+70% $N_2$) and 100% $N_2$-MAP (p<0.05). The 30% $CO_2$-MAP was more effective to suppress the microbial growth than 100% $N_2$-MAP, moreover the 30% $CO_2$-MAP combined with additive mixture resulted in the lowest bacterial counts. The hamburger patties with additive mixture showed lower CIE $L^*$ and CIE $a^*$, and higher CIE $b^*$ than those with no additive mixture. The 30% $CO_2$-MAP tended to decrease the TBARS during storage regardless of the addition of additives. The use of 30% $CO_2$-MAP in combination with additives mixture was effective for maintaining the quality and extending the shelf-life of pre-cooked hamburger patties.

키워드

참고문헌

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