레토르트 살균한 육류 볶음밥 제품의 유통기한 예측Estimation of Shelf-Life of Commercially Sterilized Fried Rice Containing Meat
- Authors
- 정세희; 하지형; 정영길; 조병철; 김동호; 하상도
- Issue Date
- 2011
- Publisher
- 한국식품위생안전성학회
- Keywords
- Shelf-life; Fried rice retort dishes; Thiobarbituric acid (TBA) values; Arrhenius equation; Sensory evaluation
- Citation
- 한국식품위생안전성학회지, v.26, no.3, pp 209 - 213
- Pages
- 5
- Journal Title
- 한국식품위생안전성학회지
- Volume
- 26
- Number
- 3
- Start Page
- 209
- End Page
- 213
- URI
- https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/33846
- ISSN
- 1229-1153
2465-9223
- Abstract
- Physicochemical, microbiological and sensory characteristics were determined during storage at 15, 25, and 35℃ for six months to predict shelf-life of four fried rice retort dishes. Thiobarbituric acid (TBA) values were increased significantly and pH and acid values did not show any significant differences. Microbiological contamination levels were estimated as safe. Sensory evaluation were tested over 4 points during storage period. It maintained the commercial value during the shelf-life. TBA value as an effective quality indicator was used to estimate shelf-life with Arrhenius equation. The estimated shelf-life were 1,408 days (46 months) for beef fried rice, 1,353 days (44 months) for Ham fried rice, 1,164 (38 months) days for chicken curry fried rice and 1,182 (39 months) days for bacon tuna fried rice. In conclusion, shelf-life of all four fried rice dishes was predicted as longer than three years (36months) at room temperature.
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