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http://dx.doi.org/10.9721/KJFST.2012.44.1.048

Effect of Packaging on Quality of Stored Gangjung  

Kim, Haeng-Ran (Department of Agrofood Resources, National Academy of Agricultural Science, RDA)
Shin, Dong-Sun (Department of Agrofood Resources, National Academy of Agricultural Science, RDA)
Kim, Kyung-Mi (Department of Agrofood Resources, National Academy of Agricultural Science, RDA)
Yu, Sun-Mi (Department of Agrofood Resources, National Academy of Agricultural Science, RDA)
Kim, Jin-Sook (Department of Agrofood Resources, National Academy of Agricultural Science, RDA)
Publication Information
Korean Journal of Food Science and Technology / v.44, no.1, 2012 , pp. 48-54 More about this Journal
Abstract
This study was conducted to improve the packaging technology used for Gangjung and the product's quality characteristics during storage. Packaging materials consisting of (1) IP: OPP (oriented polypropylene)/PE (polyethylene) + Paper, (2) LP1: OPP/PE + Paper, (3) LP2: OPP/PE + Can, (4) LP3: OPP/PE + Plastic, (5) BP1: OPP/PE, (6) BP2: OPP/DL/CPP (cast polypropylene), (7) BP3: PET/PE/CPP, and (8) BP4: OPP/PVDC (polyvinylidene chloride)/PE/CPP were used. The major fatty acids including 54.2% linoleic acid, 24.1% oleic acid, 11.2% palmitic acid and 6.0% linoleic acid were assessed. The packages effective in maintaining moisture were in the order of LP2, BP4 > IP > LP3, BP1, BP2 > LP1 > BP3. There were no significant differences in water content and the products in IP, BP3, and BP showed the highest level in the increase in hardness on day 60 of storage. Acid values of IP, LP1, LP2, LP3, BP1, and BP2 were maintained at <2.0 during 40 days of storage. IP, LP1, LP2 and BP1.
Keywords
packaging; Gangjung; quality characteristics; storage;
Citations & Related Records
Times Cited By KSCI : 13  (Citation Analysis)
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