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http://dx.doi.org/10.11002/kjfp.2012.19.3.328

Effects of Packaging Method on the Quality of Blanched Namul during Storage  

Jo, In-Hee (Dept. of Agro-Food Resources, NAAS, RDA)
Kim, Hye-Sun (Dept. of Agro-Food Resources, NAAS, RDA)
Kim, Gyoung-Mi (Dept. of Agro-Food Resources, NAAS, RDA)
Kim, Jin-Sook (Dept. of Agro-Food Resources, NAAS, RDA)
Kim, Gi-Chang (Dept. of Agro-Food Resources, NAAS, RDA)
Publication Information
Food Science and Preservation / v.19, no.3, 2012 , pp. 328-336 More about this Journal
Abstract
The objective of this study was to investigate the storage effects of the packaging method of blanched namul(Gosari, Torandae, Chwinamul and Siraegi). The samples were packaged with three packaging types (Vinyl packaging, sealing packaging and vacuum packaging) and were stored for 10 days at $10^{\circ}C$. The quality characteristics were evaluated via a microbiological test, hardness, pH and flavor patterns analysis. The pH values of the samples were not affected by packaging method. The total aerobic and coliform plate counts were high, in the order of vacuum packaging < sealing packaging < vinyl packaging. Vacuum packaging resulted in the highest hardness value. The flavor patterns of blanched namul by packaging type were analysed with electronic nose system equipped with 12 metal-oxide sensors, and the storage shelf life of namul was evaluated by measuring the change in volatile production. As a result, it was shown that namul in vacuum packaging had few volatile production changes with higher storage time.
Keywords
Blanching namul; Packaging methods; Electronic nose; Vacuum packaging;
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Times Cited By KSCI : 11  (Citation Analysis)
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