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포장방법 차이에 따른 신선편이 슬라이스 더덕의 저장 중 품질 변화
최덕주 ( Duck Joo Choi ),이윤정 ( Yun Jung Lee ),김윤경 ( Youn Kyeong Kim ),김문호 ( Mun Ho Kim ),최소례 ( So Rye Choi ),박인선 ( In Seon Park ),차완수 ( Hwan Soo Cha ),윤예리 ( Aye Ree Youn ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2012 한국식품저장유통학회지 Vol.19 No.5
In this study, the changes that occurred in the quality of minimally processed sliced Deodeok (Codonopsis lanceolata) in relation to the packing method during storage at 7℃were investigated. The storage tests were conducted for seven days using PE sealing, but PP sealing and vacuum packaging preserved the Deodeok for 14 days. On the seventh day, the vinyl-packaged Deodeok showed a remarkable fall in quality with 4.5 °Brix, but the PP-sealed and vacuum-packaged Deodeok showed slight falls with 6.4 and 6.8 °Brix, respectively. The PE- and PP-sealed Deodeok did not show significant differences in texture and moisture content for two days, and the moisture content was highest in the vacuum-packaged Deodeok during storage. In relation to the total viable cell and the coliform count, the vacuum-packaged Deodeok showed the lowest rate of increment during storage, followed by the others. Thus, the bubble-washed and vacuum-packaged minimally processed sliced Deodeok was found to have the best quality.