|
KMID : 1024620050250020121
|
|
Food Science of Animal Resources
2005 Volume.25 No. 2 p.121 ~ p.126
|
|
|
Changes in Quality Characteristics of Vacuum-Shrink Packaged Bierschinken after Stuffing in Fibrous Casing during Chilled Storage
|
|
Lee Jung-Pyo
Lee Keun-Taik
|
|
|
Abstract
|
|
|
|
The changes in quality characteristics and shelf-life of vacuum-shrink packaged Bierschinken after stuffing in fibrous casing and stored at 5 and were investigated The total aerobic plate count (APC) of Bierschinken was initially <2.00 , however increased gradually over storage period The APCs of Bierschinken maintained at the level of 4.86 and 5.13 after 35 days at 5 and , respectively. pH tended to decrease with the extension of storage period The values of TBA and VBN tended to increase with storage time, of which trend was pronounced at rather than at . According to the sensory evaluation, Bierschinken had the marketing value till 28 days irrespective of storage temperature. The shelf-life of Bierschinken tested might be preferentially restricted by the occurrence of off-odor and off-flavor at the end of storage period
|
|
|
KEYWORD
|
|
|
Bierschinken, quality, shelf-life, chilled storage, package
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|