CO 2 와 N 2 혼합 비율에 따른 포장 닭고기 가슴육의 냉장 저장 중 품질 특성

CO 2 와 N 2 혼합 비율에 따른 포장 닭고기 가슴육의 냉장 저장 중 품질 특성

The physicochemical characteristics of chicken breast were determined to identify the optimal ratio of $CO_2$ and $N_2$ to maintain chicken breast quality during cold storage for 6 d. The mixing ratios of $CO_2$ and $N_2$ were 20:80, 40:60, 60:40, and 80:20, respectively. The pH of the chicken breas...

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Veröffentlicht in:Korean journal for food science of animal resources 2011, Vol.31 (1), p.100-106
Hauptverfasser: 채현석, 나재천, 최희철, 김민지, 방한태, 강환구, 김동욱, 서옥석, 함준상, 장애라, Chae, Hyun-Seok, Na, Jae-Cheon, Choi, Hee-Cheol, Kim, Min-Ji, Bang, Han-Tae, Kang, Hwan-Ku, Kim, Dong-Wook, Suh, Ok-Seok, Ham, Jun-Sang, Jang, Ae-Ra
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Sprache:kor
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Zusammenfassung:The physicochemical characteristics of chicken breast were determined to identify the optimal ratio of $CO_2$ and $N_2$ to maintain chicken breast quality during cold storage for 6 d. The mixing ratios of $CO_2$ and $N_2$ were 20:80, 40:60, 60:40, and 80:20, respectively. The pH of the chicken breast packed with 80% $CO_2$ and 20% $N_2$ was lower than that of the control on day 1 (p
ISSN:1225-8563
2234-246X