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KMID : 0665220050180030168
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Korean Journal of Food and Nutrition
2005 Volume.18 No. 3 p.168 ~ p.174
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Effect of Packaging Method on Physico-Chemical Properties of Chilled Plaice Muscle
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Shin Wan-Chul
Song Jae-Chul
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Abstract
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Various changes of physico-chemical characteristics of chilled plaice muscle during storage at 4^{circ}C in vacuum and aerobic packaging methods were examined. As a storaging period become longer, Hunter L, a, b value changes slightely. However, no differences were observed between vacuum and aerobic packaging method. The hardness of plaice muscle after death was 2,232;dyne/cm^2. The hardness of vacuum packaged plaice muscle storaged for 4 days was similar to that of aerobic packaged plaice muscle storaged fur 14 days. MFI(Myofibrillar Fragmentation Index) of aerobic and vacuum packaged plaice muscle showed maximum value at storage for 4days and 7 days, respectively. Mg-ATPase activities of mypofibril were increased gradually both of all during storage days. But that of MF from aerobic packaging plaice muscle was higher than that of vacuum packaging plaice muscle.
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KEYWORD
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chilled plaice muscle, packaging method, physico-chemical properties
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