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KMID : 1007520030120030312
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Food Science and Biotechnology
2003 Volume.12 No. 3 p.312 ~ p.315
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Effect of Different Oxygen Permeability Packaging Films on the Quality of Sous-vide Processed Seasoned Spinach Soup
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Kim, Gi-Tae
Paik, Hyun-Dong/Lee, Dong Sun
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Abstract
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Sous-vide processed spinach soup seasoned with fermented soybean paste, red pepper paste and other minor ingredients was packaged in 600g unit with three plastic films of different oxygen permeabilities and stored at 10℃. The sous-vide process of the soup involved hot filling. pasteurization based on the inactivation of psychrotropic Clostridium botulinum, and rapid chilling. During storage, microbiological, physical and chemical qualities were measured. Package of relatively high oxygen-permeable film was more rapid in aerobic, psychrophillic and anaerobic bacterial count increases, surface color degradation, ascorbic acid destruction and chlorophyⅡ loss when compared to those of the other barrier films. Plastic film with proper oxygen barrier is required for the quality retention during the expected shelf life period under chilled temperature conditions.
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