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http://dx.doi.org/10.11002/kjfp.2013.20.2.158

Effects of Item Packaging Methods on the Quality Characteristics of Yukwa during Storage  

Jang, Min Jun (Department of Food Processing and Distribution, Gangneung-Wonju National University)
Lee, Keun Taik (Department of Food Processing and Distribution, Gangneung-Wonju National University)
Publication Information
Food Science and Preservation / v.20, no.2, 2013 , pp. 158-165 More about this Journal
Abstract
This study aimed at investigating the quality changes of Yukwa during storage using the various item packaging methods present in the domestic market. The samples consisted of a self-adhesive-oriented polypropylene (OPP) film pouch (P1), a heat-sealed OPP film pouch (P2), and a polystyrene (PS) tray with a polyethylene terephthalate (PET) lid (P3). These were stored at $25^{\circ}C$ up to eight weeks. Throughout the storage period, the acid values of all the study samples remained under the Korean hygiene regulation limit of 2.0 mg KOH/g. The P2 samples showed both the slowest decrease in water content and the slowest increase in hardness value during storage. Sensory evaluation also showed that the P2 samples were the only ones that maintained their market value of 5.0 throughout the eight-week assessment period.
Keywords
Yukwa; quality; item packaging; storage;
Citations & Related Records
Times Cited By KSCI : 4  (Citation Analysis)
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