팥앙금버터샌드에 적용된 변형기체포장의 품질 유지 효과 = Effect of Modified Atmosphere Packaging on Quality Preservation of Sliced White Bread Filled with Red Bean Paste and Butter

다국어 초록 (Multilingual Abstract)

Modified atmosphere packaging (MAP) helps maintain food quality by suppressing microbial growth and lipid oxidation by replacing the gas inside the packaging with gas composition different to normal atmospheric air. In this study, the shelf-life extension effect of MAP on sliced bread filled with red bean paste and butter was evaluated by storing the product packaged in high-barrier EVOH film bag under MAP conditions at 10℃ for 25 days. The gas concentration in headspace, aerobic total bacterial count, yeast & molds, pH, peroxide value (POV), and texture were measured during the storage for the control group and the MAP treatment groups of 30% CO /70% N and 60% CO /40% N . The gas 22 22 concentration decreased to 23.1% for 30% CO /70% N group and 47.7% for 60% CO /40% N group, and then 2 2 22 remained stable due to the CO2 dissolution in the food. During the storage period, the aerobic total bacterial count and yeast & molds growth were high in the control group and 30% CO /70% N group, and inhibited bacterial growth was 22 observed in 60% CO /40% N group. The pH increased in the sliced bread during storage, while that in the component 22 of red bean paste and butter decreased, and there was no difference between the treatment groups. POV was maintained at a high value in the control group due to oxidation of butter, but in both treatment groups low POV values were observed showing inhibited oxidation. There was no significant difference in texture between treatments during the stor- age period. MAP conditions of 60% CO /40% N gas could help maintain the product quality and extend the shelf life.