|
KMID : 1007519950040030179
|
|
Food Science and Biotechnology
1995 Volume.4 No. 3 p.179 ~ p.182
|
|
|
Storage Quality and Shelf Life of Frozen Mandu
|
|
Kim, Hyun Ku
Yoo, Ickjong/Park, Tae Soo
|
|
|
Abstract
|
|
|
|
Frozen mandu was chemically characterized, and its storage quality and shelf life investigated in relation to sensory characteristics. Oxidative rancidity in frozen mandu samples was measured using a thiobarbituric acid (TBA) assay and freshness was examined by a volatile basic nitrogen (VBN) analysis. The independent variables were storage time (0, 1, 2, 3, 4, 5 and 6 months) and storage temperature (0, -5, -10 and -18℃). The TBA values increased with time over a 6 month period and storage at 05: showed the highest TBA value. Color, flavor, texture and over-all satisfaction scores of frozen mandu correlated highly and consistently with TBA values. Storage effects revealed only minor changes in pH and VBN values during the 6 month storage. The shelf life of frozen mandu ranged from 5.2 months at -10℃ to 1.4 months at 0℃. The results of the present work will be useful for predicting the shelf life of frozen food products.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
 
|
|