Effects of oxygen scavenging package on the quality changes of processed meatball product

Yangjai Shin, Joongmin Shin, Youn Suk Lee

Research output: Contribution to journalArticle

6 Citations (Scopus)

Abstract

Processed meatball products were packaged in a passive package without oxygen scavenger as 1 control and 3 active packages of which have PP-based oxygen scavenger master batch materials (OSMB) of 40, 80, and 100%(w/w) in the middle layer and stored at 23 and 30°C up to 9 months. Quality changes of packaged products were evaluated by measuring the oxygen concentration of the headspace in containers, thiobarbituric acid (TBA), color, and flavor. The oxygen concentration of the package having 100% OSMB was lower than those of 40 and 80%. The color changes and TBA values of the meat ball in the package containing 100% OSMB were the least among the treatments. Using principal component analysis (PCA), the control showed more flavor change than the packages containing oxygen scavenger. As a result, all active packages could extend the shelf life of the meatball products compared with that of the passive package.

Original languageEnglish
Pages (from-to)73-78
Number of pages6
JournalFood Science and Biotechnology
Volume18
Issue number1
Publication statusPublished - 2009 Feb 28

Fingerprint

free radical scavengers
processed foods
Oxygen
oxygen
flavor
color
thiobarbituric acid
Color
thiobarbituric acid-reactive substances
headspace analysis
containers
shelf life
principal component analysis
Principal Component Analysis
meat
Meat

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Food Science
  • Applied Microbiology and Biotechnology

Cite this

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abstract = "Processed meatball products were packaged in a passive package without oxygen scavenger as 1 control and 3 active packages of which have PP-based oxygen scavenger master batch materials (OSMB) of 40, 80, and 100{\%}(w/w) in the middle layer and stored at 23 and 30°C up to 9 months. Quality changes of packaged products were evaluated by measuring the oxygen concentration of the headspace in containers, thiobarbituric acid (TBA), color, and flavor. The oxygen concentration of the package having 100{\%} OSMB was lower than those of 40 and 80{\%}. The color changes and TBA values of the meat ball in the package containing 100{\%} OSMB were the least among the treatments. Using principal component analysis (PCA), the control showed more flavor change than the packages containing oxygen scavenger. As a result, all active packages could extend the shelf life of the meatball products compared with that of the passive package.",
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Effects of oxygen scavenging package on the quality changes of processed meatball product. / Shin, Yangjai; Shin, Joongmin; Lee, Youn Suk.

In: Food Science and Biotechnology, Vol. 18, No. 1, 28.02.2009, p. 73-78.

Research output: Contribution to journalArticle

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