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KMID : 1007520020110040371
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Food Science and Biotechnology
2002 Volume.11 No. 4 p.371 ~ p.375
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Extension of Shelf-life of the Low-salted Myungran Jeot-gal(Soused Roe of Alaska Pollack) Packaged under Modified Atmosphere
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Lim, Hyung Taek
Lee, Won Dong/Kim, Gi Nahm/Lee, Dong Sun/Paik, Hyun Dong
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Abstract
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Preservative effects of modified atmosphere packaging of low-salted Myungran Jeot-gal were studied in order to extend its shelf-life. The product packaged under modified atmosphere and stored at 10℃ was evaluated periodically to investigate its sensory, physicochemical, and microbiological characteristics. Yeast proved to be the predominant spoilage microorganism of the Jeot-gal during fermentation and distribution period. With regard to lowsalted Myungran Jeot-gal, packaging in 30% CO_2/70% N_2 was the most effective in extending the shelf-life while still maintaining good sensory characteristics.
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