• 한국포장학회지
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• 제16권2_3호
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• pp.43-51
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• 2010

본 연구는 훈제삼겹살의 저장에 가장 적합한 포장방법을 파악하고자 함기포장(AC), 진공포장(VP) 및 탈산소제(OS) 포장의 효과를 비교하였다. 총균수는 세 처리구에서 모두 저장기간이 경과함에 따라 증가하였으며, 유산균도 이와 비슷한 경향을 보이며 증가했다. 총균수는 AC시료의 경우 6일차에 8.1 log cfu/g, OS시료는 8일차에 8.1 log cfu/g으로 증가하였으나, VP시료에서는 12일차에도 7.5 log cfu/g으로 타 포장에서보다 낮게 나타났다. VP시료는 저장기간 중 Pseudomonas spp.와 coliforms균의 성장을 억제한 것으로 나타났다. 저장기간 중 TBA값은 AC-OS-VP의 순으로 빠르게 증가하였다. VBN값은 AC에 비하여 VP와 OS 시료에서 상대적으로 낮게 유지되는 경향을 보였다. 한편 VP시료는 다른 시료들에 비하여 저장기간 중 상대적으로 높은 적색도와 낮은 변색도(hue)값을 나타냈다. 관능평가 결과 상품성이 상실되기 시작한 시점은 AC, OS와 VP시료에서 각각 8일, 10일 및 12일로 확인되었다. 그러나 가열육에 대한 평가에서는 OS시료는 12일차에서 AC는 10일 후에 상품성을 잃은 반면, VP시료는 12일차 까지도 조직감을 제외한 나머지 항목에서 5점 이상을 유지했다. 결론적으로 훈제삼겹살의 품질과 저장성 차원에서 가장 적합한 포장방법은 진공포장인 것으로 확인되었다.

• 한국축산식품학회지
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• 제33권1호
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• pp.58-66
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• 2013

In this study, the effect of packaging methods [aerobic packaging (AP), vacuum packaging (VP) and modified atmosphere packaging (MAP: 75% $N_2$, 25% $CO_2$)] on colour, lipid quality and microbial growth of beef patties enhanced with flaxseed flour was investigated during storage at $2{\pm}1^{\circ}C$ for 10 d. L and a values of beef patties packaged in MAP and VP were higher (p<0.05) than that of the samples packaged in AP. Packaging in MAP and VP retarded the lipid oxidation (TBA value) and inhibited the bacterial growth of beef patties enhanced with flaxseed flour. Furthermore, TBA values in beef patties were correlated with a values (r = -0.340; p<0.05). Packaging in MAP was more effective than packaging in VP for inhibiting microbial growth. The samples packaged in VP lost their shape due to the compression by external atmosphere. Packaging treatment had no significant effect on saturated fatty acid (SFA), monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA) levels in beef patties. The a and b, TBA and MUFA values changed during storage time. TBA values for beef patties increased during storage time, but did not reach to the limit value (1 mg/kg) until the end of the storage time. The results suggest that the shelf life of beef patties enhanced with flaxseed flour can be extended by packaging in MAP.

• 한국축산식품학회지
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• 제33권4호
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• pp.448-455
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• 2013

Proper storage of left-over meat in a household refrigerator is important for extending its shelf-life and assuring its safety until it is next used. Various fresh meat packaging methods were examined to determine their effects on the quality characteristics of pork loins during household storage at $5^{\circ}C$. The packaging methods include 1) wrapping in a polyethylene pouch (WP), 2) keeping in an air-tight plastic container (CP), and 3) using a household vacuum packaging machine (VP). The fastest increase in total aerobic bacteria during storage occurred in the WP samples, followed by the CP and VP samples. The count of Pseudomonas spp. was found to be lowest in the VP, and then the CP and WP samples. Enterobacteriaceae grew fastest in the WP samples, followed by the CP and VP samples. The WP samples also incurred the most significant increase in thiobarbituric acids and volatile basic nitrogen values over the storage period, as compared to the CP and VP samples. Off-odour at 30 min after opening the package, was first notable at day 11 in WP samples, but only at day 15 in the CP and VP samples. The colour also deteriorated earlier in the WP samples than in the CP and VP samples.

• 한국축산식품학회지
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• 제42권5호
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• pp.816-832
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• 2022

To evaluate the effects of early postmortem vacuum packaging (VP) on meat quality during postmortem chilled storage, hot-boned lamb was vacuum-packaged at 1, 6, 12, 24, and 48 h postmortem and stored around 2℃ until 168 h postmortem, with lamb packaged in plastic wrap as the control (aerobic packaging). Intramuscular pH decline was delayed when lamb was vacuum packaged at 1, 6, and 12 h postmortem (p<0.05). The lamb vacuum-packaged at 1 h postmortem (VP-1h group) had significantly lower shear force values and purge losses accompanied by lower free thiol group values than other treatments during postmortem storage and was also higher in extractable calpain-1 activity by 6 h postmortem (p<0.05). Free thiol group concentrations were significantly higher after VP at 6 and 12 h postmortem (p<0.05). Packaging lamb under vacuum very early postmortem produced the lowest shear force and purge loss, likely by slowing heat loss and muscle temperature decline, implying that lamb quality is improved by VP when applied very early postmortem. This was at the expense of protein oxidation, which was unrelated to other meat quality measurements, most likely because potential contracture during hot boning confounded its impact. Further research is required to understand the implications of the interaction between protein oxidation, VP, and hot boning on the acceptability of lamb.

• Asian-Australasian Journal of Animal Sciences
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• 제32권3호
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• pp.421-429
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• 2019

Objective: In this study, the effects of vacuum (VP) and high-oxygen modified atmosphere ($80%\;O_2+20%\;CO_2$) packaging (HiOx-MAP) on physico-chemical and microbiological properties of minced water buffalo meat were investigated. Methods: After minced meat preparation, samples were packaged under VP and HiOx-MAP and stored at $2^{\circ}C{\pm}0.5^{\circ}C$ for 14 days. Samples taken on certain days were subjected to total aerobic mesophilic bacteria, total aerobic psychrotrophic bacteria, lactic acid bacteria, Pseudomonas, Enterobacteriaceae and yeast-mold counts as well as pH, color ($L^*$, $a^*$, and $b^*$) and thiobarbituric acid reactive substances (TBARS) analyses. Results: In minced water buffalo meat packaged under HiOx-MAP, TBARS value exceeded 1 mg malondialdehyde/kg on the 4th day of the storage. In VP samples, TBARS value remained close to initial TBARS value during storage. According to the findings, $a^*$ value was determined to be high in the HiOx-MAP samples within initial days of the storage. However, no significant changes in $a^*$ value were observed in VP samples during storage. In contrast, the mean value of $L^*$ was detected as higher in HiOx-MAP sample than VP samples. The count of psychrotrophic bacteria increased more than that of mesophilic bacteria during storage. The growth of Enterobacteriaceae and Pseudomonas was delayed in both the packaging methods. However, lactic acid bacteria exhibited more growth in VP samples compared to MAP samples. Conclusion: The lipid oxidation proceeded faster than expected in minced water buffalo meat packed with HiOx-MAP method. This situation adversely affected the $a^*$ value. On the other hand, similar microbiological results were obtained in both packing methods.

• Asian-Australasian Journal of Animal Sciences
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• 제27권11호
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• pp.1623-1629
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• 2014

Dry-cured pork neck samples were stored at $10^{\circ}C$ for 90 days under vacuum packaging (VP) or modified atmosphere packaging (MAP; 25% $CO_2$+75% $N_2$) conditions. The pH, moisture, water activity, total aerobic bacteria, and Enterobacteriaceae counts of dry-cured pork neck products with MAP were significantly lower than those with VP (p<0.05) after 90 days of storage. However, CIE $b^*$ and 2-thiobarbituric acid reacted substance (TBARS) values of the pork product with MAP were significantly higher (p<0.05) than those with VP. Total aerobic bacterial counts and Enterobacteriaceae counts of samples with MAP were lower than those with VP after 30 days of storage. Sensory results indicated that aroma, flavor and tenderness scores of the samples with both VP and MAP decreased during storage and the scores after >60 days of storage were lower than those at Day 1. In conclusion, despite presenting higher lipid oxidation, the samples stored in packages containing 25% $CO_2$ for 90 days at $10^{\circ}C$ have lower bacterial counts than vacuum-packed samples. Therefore, further studies should be performed on the packaging of dry-cured meat at adjusted concentrations of $CO_2$.

• Asian-Australasian Journal of Animal Sciences
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• 제17권4호
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• pp.548-553
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• 2004

Patties were prepared using Barbari male goats meat (age about 4 yrs) and packed in HDPE under vacuum (VP) and aerobically (AP). Packed patties were stored at 4$\pm$1$^{\circ}C$ and evaluated for physico-chemical, microbiological and sensory changes on days 0, 5, 10, 15, 20 and 25. Overall mean water activity ($a_{w}$), moisture (%), fat (%), pH, TBA number and W-B shear force values (kg/$cm^{2}$) of patties were 0.983, 61.93, 18.39, 6.38, 0.150 and 0.86, respectively. Except pH that was significantly higher and TBA number significantly lower in VP patties, treatment had no significant (p>0.05) effect on other physico-chemical traits. However, storage period significantly (p<0.05) affected physico-chemical traits. Moisture (63.79%) and $a_{w}$ (0.985) were significantly (p<0.05) higher on day 25. Patties became firmer on day 20 onwards as indicated by higher W-B shear force. Though packaging method had no significant effect, storage period influenced microbial counts. The standard plate counts (SPC), which were initially log 5.98 CFU/g decreased significantly (p<0.05) on day 10 followed by steady increase and reaching log 4.89 on day 25. Almost similar trend was observed for psychrotrophic bacteria counts. Lactic acid bacteria counts declined as the storage period progressed. Coliforms, and yeast and mould counts were either not detected by the method used or were very low in numbers. All samples of AP patties revealed swollen, greasy and sticky surface with spongy texture on day 20 whereas only some of the VP patties shown such changes on day 20. Results indicated that vacuum packaging had definite advantage in preserving the sensory quality of patties than aerobic packaging but it did not help in extending the shelf-life beyond 15 days.

• 한국축산식품학회지
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• 제38권2호
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• pp.338-349
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• 2018

The objective of this study was to investigate comparison of physicochemical, microbiological, and sensory characteristics of Hanwoo eye of round by various packaging methods [wrapped packaging (WP), modified atmosphere packaging (MAP), vacuum packaging (VP) with three different vacuum films, and vacuum skin packaging (VSP)] at a small scale. Packaged Hanwoo beef samples were stored in refrigerated conditions ($4{\pm}1^{\circ}C$) for 28 days. Packaged beef was sampled on days 0, 7, 14, 21, and 28. Physicochemical [pH, surface color, thiobarbituric acid reactive substances (TBARS), and volatile basic nitrogen (VBN) values], microbiological, and sensory analysis of packaged beef samples were performed. VP and VSP samples showed low TBARS and VBN values, and pH and surface color did not change substantially during the 28-day period. For VSP, total viable bacteria, psychrotrophic bacteria, lactic acid bacteria, and coliform counts were lower than those for other packaging systems. Salmonella spp. and Escherichia coli O157:H7 were not detected in any packaged beef samples. A sensory analysis showed that the scores for appearance, flavor, color, and overall acceptability did not change significantly until day 7. In total, VSP was effective with respect to significantly higher $a^*$ values, physicochemical stability, and microbial safety in Hanwoo packaging (p<0.05).

• 한국축산식품학회지
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• 제34권3호
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• pp.273-279
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• 2014

The objective of this study was to investigate the effects of the packaging method on the lipid and protein oxidation, and color in aged top round from Hanwoo (Korean native cattle) for 14 d at $4^{\circ}C$. Catalase activity was the highest (p<0.05) in vacuum packaging (VP) treatment during storage, and was higher (p<0.05) in 50% Ox-MAP and 50% Ox-MAP+vacuum skin packaging (VSP) treatments than in other treatments at d 14. Superoxide dismutase activity was higher (p<0.05) in VP, 50% Ox-MAP, and 50% Ox-MAP+VSP treatments than in other treatments at d 14. During storage, total antioxidant activity was the highest (p<0.05) in VP treatment and was higher (p<0.05) in 50% Ox-MAP+VSP treatment than in 80% Ox-MAP treatment. TBARS value was the lowest (p<0.05) in VP treatment during storage and was lower (p<0.05) in 50% Ox-MAP and Ox-MAP+VSP treatments than in 80% Ox-MAP and Ox-MAP treatments, respectively. Carbonyl content was the lowest (p<0.05) in VP treatment from 10 d. From 7 d, the $a^*$ value was the highest (p<0.05) in VP treatment and was higher (p<0.05) in 50% Ox-MAP and 50% Ox-MAP+VSP treatments than in other treatments. The $b^*$ value was the highest (p<0.05) in VP treatment from 3 d, and was higher (p<0.05) in 80% Ox-MAP+VSP, 50% Ox-MAP, and 50% Ox-MAP+ VSP treatments than in 80% Ox-MAP treatment at d 14. Therefore, VP improved the oxidation and red color stabilities in stored-aged top round compared with Ox-MAP. In addition, 50% Ox-MAP improved the lipid oxidation and red color stabilities compared with 80% Ox-MAP, and its inhibitory effect on lipid oxidation was enhanced by combination with VSP.

• 한국식품조리과학회지
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• 제17권3호
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• pp.204-210
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• 2001

노란 콩가루(대두)와 땅콩가루 2종류를 쌀에 섞어서 노란 콩가루를 섞은 노란콩떡과 땅콩가루를 섞은 땅콩떡을 만들어서 vacuum 포장과 CMP법으로 각각 포장하여 쌀가루로만 만든 떡을 대조군으로 6일간 보관하면서 물성을 관능검사와 기계적 검사로 조사하였다. 그 결과 진공포장을 하였을 때 노란콩떡은 관능검사의 응집성, 촉촉함, 씹힘성이 6일까지 유의적인 차이를 나타내지 않았고 쌀떡과 땅콩떡은 진공포장시 4일까지는 유의적 차가 없었으며, 기계적 검사도 노란콩떡은 6일까지 변화가 없었으며 쌀떡과 땅콩떡은 strengthness, hardness가 4일부터 증가하다가 6일에는 크게 증가하였다. CMP에서 노란콩떡은 관능검사의 응집성, 촉촉함, 씹힘성은 6일까지 유의적인 차이를 나타내지 않았고 쌀떡과 땅콩떡은 2일까지 유의차가 없었으나 4일부터 유의차가 나타났으며, 기계적 검사는 노란콩떡은 큰변화가 없었으나 쌀떡과 땅콩떡은 cohesiveness는 2일부터, adhesiveness는 4일부터 크게 감소하였다. 이 결과에서 진공포장과 CMP 사이에서 크게 유의적 차이는 나타나지 않았으나 노란콩떡이 진공포장이나 CMP에서 6일간 저장했을 때 물성변화가 없는 결과가 나타난 것으로 볼 때 진공포장과 CMP의 재질이나 저장일수, 방법에 더 세밀한 연구가 되어야 될 것으로 생각되고 떡의 노화현상의 지연은 포장의 종류보다는 만드는 배합 재료에 더 영향이 큰 것으로 생각되어진다.