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http://dx.doi.org/10.11002/kjfp.2017.24.1.52

Quality characteristics of beef in thermoelectric cooling system combined with plasma during storage  

Kwon, Ki-Hyun (Korea Food Research Institue)
Sung, Jung-Min (Korea Food Research Institue)
Kim, Ji-Young (Korea Food Research Institue)
Kim, Byeong-Sam (Korea Food Research Institue)
Kim, So-Hee (Korea Food Research Institue)
Publication Information
Food Science and Preservation / v.24, no.1, 2017 , pp. 52-59 More about this Journal
Abstract
This study was performed in order to examine the effect of a thermoelectric cooling system combined with plasma on beef. Beef was studied in a box with a thermoelectric cooling system and plasma generation apparatus (TCS-1), a box with thermoelectric cooling system (TCS-2) and a polystyrene box (control). A temperature inside the thermoelectric cooling system was kept below $2^{\circ}C$, and volatile basic nitrogen (VBN) values of TCS-1 and TCS-2 were 7.72 mg% and 9.20 mg%, respectively. The thiobarbituric acid (TBA) value (0.52 mgMA/kg) of TCS-1 was significantly lower than that (0.91 mgMA/kg) of TCS-2. For volatile basic nitrogen (VBN) value, TCS-1 maintained freshness compared to TCS-2, since the freshness of TCS-1 value (6.98-9.77 mg%) was less than that of TCS-2 (6.98-11.45 mg%) during storage. The microbial counts of TCS-1 and TCS-2 were 4.62 log CFU/g and 7.09 log CFU/g, respectively, on the $7^{th}$ day, which were lower than that (8.45 log CFU/g) of control on the $3^{rd}$ day. Sensory evaluation of TCS-1 showed the highest scores for appearance, color, juiciness, and overall acceptability than the others. In conclusion, TCS-1 was effective for maintaining freshness of beef during storage.
Keywords
thermoelectric cooling system; phase change material; beef; storage; sensory evaluation;
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Times Cited By KSCI : 4  (Citation Analysis)
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