• Korean Journal of Poultry Science
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• v.17 no.3
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• pp.203-209
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• 1990

This study was carried out to investigate the effects of packaging methods on the shelf-life of refrigerated chicken parts at $4^{\circ}C$. The microbial and physicochemical changes of chicken parts during storage periods were also examined to determine the shelf-life. The shelf-life of chicken parts dipped in 7.5% potassium sorbate with different packaging methods such as conventional packaging, vacuum packaging and modified atmosphere packaging was determined. The shelf-life of conventional packaged chicken parts dipped in 7.5% potassium was $19\pm3$ days and the shelf-life of vacuum packaged chicken parts dipped in 7.5% potassium sorbate was $30\pm5$ days. The shelf-life of 10% $CO_2$ and 90% $N_2$ gas contained packaged chicken parts dipped in 7.5% potassium sorbate was $26\pm4$ days while 20% $CO_2$ and 80% $N_2$ gas contained packaged chicken parts dipped in 7.5% potassium sorbate was $30\pm5$ days.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.2
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• pp.109-117
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• 1986

For the purpose of obtaining basic data which can be applied to processing of retort pouched shellfishes, retort pouched seasoned ark shell, Anadara broughtonii, was prepared. The frozen ark shell was thawed and seasoned with a mixed seasoning powder prepared with $10.0\%$ of sorbitol, $2.0\%$ of table salt and $0.5\%$ of monosodium glutamate at $5^{\circ}C$ for 10 hours, and then dried at $45^{\circ}C$ for 4 hours. The dried seasoned ark shell was coated with $1.0\%$ sodium alginate solution, dried with cola air blast for 2 hours and then vacuum-packed in the laminated plastic film bag (polyester/casted polypropylene= $12{\mu}m/70{\mu}m,\;15{\times}16cm$), and finally sterilized up to Fo=6.0 in hot water circulating retort at $121^{\circ}C$ for 10 minutes. The major fatty acids of raw ark shell and retort pouched seasoned ark shell products were 16:0, 20:5, 22:6, 18:0 and 18:3, and predominant free amino acids of those were lysine, arginine, glycine, alanine, glutamic acid and leucine. In nucleotides and its related compounds of raw ark shell and retort pouched seasoned ark shell products, the most abundant one was AMP, and total extract-N of those was chiefly consisted of free amino acids, betaine and nucleotide and its related compounds. During the processing procedure such as drying and sterilization, unsaturated fatty acids slightly decreased while saturated fatty acids increased, and total extract-N content decreased about a half. From the results of chemical and microbial experiments during storage, it was concluded that the products could be preserved in a good condition for 100 days at room temperature, and their duality could be improved by the coating treatment of sodium alginate solution.