Effects of Organic Acids Mix and Modified Atmosphere Packaging on the Storage Quality of Sliced Bacon

• 발행기관: 한국축산식품학회
• 저자명: Muhlisin Sun Moon Kang Won Hee Choi Keun Taik Lee Sung Hee Cheong Sung Ki Lee
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제31권 제5호, 710~718쪽, 전체 9쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2011.10.31

영문 초록

The effects of organic acids mix (0.4%) and modified atmosphere packaging (MAP) on the storage quality of sliced bacon were investigated. Pork bellies were treated with or without organic acids at the curing stage. The organic acids mix comprised 35% sodium acetate, 25% salt, 15% calcium lactate, 11% trisodium citrate, 7% ascorbate, and 7% citric acid. The cured pork bellies were smoked and packaged with 50% CO2 + 50% N2 (50% CO2-MAP) and 100% N2 (100% N2-MAP), and stored at 5℃ for 14 d. The 50% CO2-MAP showed a higher pH value (p

키워드

modified atmosphere packaging organic acids mix sliced bacon storage quality