CO2와 N2 혼합 비율에 따른 포장 닭고기 가슴육의 냉장 저장 중 품질 특성

• 발행기관: 한국축산식품학회
• 저자명: 채현석 나재천 최희철 김민지 방한태 강환구 김동욱 서옥석 함준상 장애라
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제31권 제1호, 100~106쪽, 전체 7쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2011.02.28

영문 초록

The physicochemical characteristics of chicken breast were determined to identify the optimal ratio of CO2 and N2 to maintain chicken breast quality during cold storage for 6 d. The mixing ratios of CO2 and N2 were 20:80, 40:60, 60:40, and 80:20, respectively. The pH of the chicken breast packed with 80% CO2 and 20% N2 was lower than that of the control on day 1 (p

키워드

chicken breast packaging CO2 N2 storage quality