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KMID : 0380619870190030195
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Korean Journal of Food Science and Technology
1987 Volume.19 No. 3 p.195 ~ p.199
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Effect of Packaging Method on the Storage Stability of Boiled - Dried Anchovy
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김현구/Kim, Hyun Ku
조길석/강통삼/김영명/Jo, Kil Suk/Kang, Tong Sam/Kim, Young Myoung
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Abstract
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Changes in quality characteristics of boiled-dried anchovy during storage under different packaging conditions for 6 months were studied. For the packaging trials, kraft paper (KP), kraft paper laminated with 0.03 ㎜ polyethylene film (KP/PE) and 0.1 ㎜ polyethylene film with nitrogen gas substitution (N₂ gas) were employed. In case of KP, the reaction of thiobarbituric acid, browning rate of lipid oxidation and Hunter color values of L, a and b were remarkably higher than those packaged in KP/PE or N₂ gas. Judging from organoleptic evaluation boiled-dried anchovy could be preserved in acceptable condition for 6 months at 5℃ in all packaging cases and, at room temperature, 3 months in KP and 4 months in KP/PE or N₂ gas. From the standpoint of quality stability by packaging methods, it was concluded as good in sequence as N, gas, KP/PE and KP. The results suggest that the quality of boiled-dried anchovy be well preserved by packaging with inert gas (N, gas) or impermeable material to vapors and oxygens.
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