Browse > Article
http://dx.doi.org/10.5657/kfas.2002.35.1.015

A Study in Packing of Changran-Jeotgal -2. Shelf-life a Plastic Pouch racking of Changran-Jeotgal-  

Yoon Ji Hye (Department of Microbiology, Pukyong National University)
Lee Won Dong (Hansung Fishery Co., LTD.)
Lee Won Dong (Division of Food Science and Biotechnology, Pukyoung National University)
Kang Ji Hee (Department of Microbiology, Pukyong National University)
Lee Myung Suk (Department of Microbiology, Pukyong National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.35, no.1, 2002 , pp. 15-20 More about this Journal
Abstract
Quality variation of plastic pouch packing of Changran-Jeotgal produced by improved process and conventional process were investigated during storage at 10, 20 and $30^{\circ}C$, respectively. The kind of plastic pouch used in this study were polyethylene/nylon/linear low density polyethylene (PE/Ny), polyethylene terephthalatefpolyethyleneflinear low density polyethylene (PET) and low density polyethylene (PE). In the higher storage temperature, the faster increase of$ CO_2$, concentration and volume of pouch packing in all kinds of pouch. However, the highest value of pH, L-value, volatile basic nitrogen (VBN) and viable cell counts were shown in PE, the next was PET and PE/Ny, Overall, Changran-Jeotgal produced by improved process showed a little change of physical and chemical characteristics than conventional process. From above results, relationship between quality parameters were predicted pH, L-value, VBN and sensory score were highly correlated, therefore, these parameters is expected to uses as shelf-life indicated elements in cease of plastic pouch packaging.
Keywords
Changran-Jeotgal; Plastic pouch packing;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Lee, W.D., D.S. Chang, J.J. Lee, J.H. Yoon and M.S. Lee. 2001c. Development of manufactunng process for Changran-Jeotgal. 3. Improvement of seasoning process and quality estimation. J. Korean Fish. Soc., 34, 119-124
2 Gavarat, R., R. Carala, P.M. Hernandez-Munoz and R.J. Hernandez. 1996. Evaluation of permeability through permeation experiments: Isostatic and quasiisostatic methods compared. Packaging Technology and Science, 9, 215-224
3 Rammert, M. and M.H.P. Paderson. 1995. Die Loslichkeit von Kohlendioxid in Getranken. Brauwelt, pp. 131, 448
4 Yoon, J.H., W.D. Lee, D.S. Chang, J.H. Kang and M.S. Lee. 2002. A study in packing of Changran-Jeotgal. 1. Shelf-life of a jar packing in Changran-Jeotral. J. Korean Fish. Soc., 35, 8-14
5 김광옥, 이영춘. 1996. 식품의 관능검사. 학연사, pp. 238-250, 262-282
6 박무현, 이동선, 이광호. 1997. 식품포장학. 형설출판사, pp. 76-116, 223-228
7 박영호. 1997. 식품포장학. 수학사, pp. 38-138
8 이서래. 1997. 한국발효식품의 안전성. 3. 젓갈류의 안전성. 제5회 인제식품과학 FORUM 논총, 인제대학교 식품과학연구소, pp. 67-69
9 A.P.H.A. 1962. Recommended Procedures for the Bacteriological Examination of Sea Water and Shellfish. 3rd ed. Am. Pub. Health Assoc. Inc. U.S.A., pp. 1-51
10 Fleming, H.P., R.L. Thompson, J.L. Etchelles, R.E. Kelling and T.A. Bell. 1973. Bolater from in brined cucumbers fermented by Lactobacillus plantarum. 12 Ed. The Canning Trade Inc. Baltimore, Maryland. USA., pp. 177-178
11 Lee, W.D., D.S. Chang, S.M. Kang, J.H. Yoon and M.S. Lee. 2001a. Development of manufactunng process for Changran-Jeotgal 1. Optimization of salting process. J. Korean Fish. Soc., 34, 109-113
12 Lee, W.D., D.S. Chang, J.J. Lee, J.H. Yoon and M.S. Lee. 2001b. Development of manufacturing process for Changran-Jeotgal. 2. Optimization of fermentation process. J. Korean Fish. Soc., 34, 114-118