Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)
- Volume 14 Issue 3
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- Pages.229-234
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- 1985
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- 1226-3311(pISSN)
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- 2288-5978(eISSN)
Effect of Packaging on the Quality Stability and Shelf-life of Dried Anchovy
마른멸치 저장중의 품질저하에 미치는 포장의 영향
- Lee, Kang-Ho (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- Kim, Chang-Yang (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- You, Byeong-Jin (Department of Food and Nutrition, Kang Nung College) ;
- Jea, Yoi-Guan (Department of Food Technology, Dong Meung Junior College)
- Published : 1985.08.31
Abstract
The effect of packaging on the quality of dried anchovy was investigated, when packed with various materials and stored at different conditions. In cases of nitrogen gas substitution or addition of antioxidant, the reaction rates of lipid oxidation, the loss of available lysine and browning of the samples sealed in aluminum laminated film bag were lower than those packed in kraft paper or polyethylene film bag while the samples without gas substitution did not reveal any great differences in the rate of the reactions. The shelf-lives of the samples computed as a function of lipid oxidation were 90, 98 and 137 days at the storage of
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