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KMID : 1024620070270030290
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Food Science of Animal Resources
2007 Volume.27 No. 3 p.290 ~ p.298
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Effect of Packaging Methods on the Quality Properties of Stick Type Restructured Jerky
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Choi Yun-Sang
Jeong Jong-Youn
Choi Ji-Hun
Han Doo-Jeong
Kim Hack-Youn
Lee Mi-Ai
Paik Hyun-Dong
Kim Cheon-Jei
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Abstract
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The effect of packaging methods on the quality of stick type restructured jerky was investigated in terms of pH, water activity , TBA (thiobarbituric acid) value, total bacterial counts, and sensory evaluation during storage at room temperature for 90 days. The jerky was subjected to plastic or vacuum packaging at . The pH decreased slightly as storage time increased (p<0.05), but there were no significant differences between the packaging methods. The water activity of jerky in plastic packaging decreased as storage time increased (p<0.05), however jerky in vacuum packaging showed no significant change. Vacuum packaging resulted in a higher water activity value than plastic packaging. The TBA and hardness values decreased as storage time increased (p<0.05), and there were significant differences between packaging methods during the storage period (p<0.05). The total bacterial counts in vacuum packaged jerky were lower than jerky in plastic packaging. The sensory evaluation of each treatment decreased slightly as storage time increased (p<0.05), however there was no significant difference between packaging methods. Based on our findings, we conclude that vacuum packaging provides more effective storage than common packaging of jerky.
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KEYWORD
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jerky, packaging methods, vacuum packaging, storage condition
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Listed journal information
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