A Study in Packing of Changran-Jeotgal -1. Shelf-life of a Jar Packing in Changran-Jeotgai-

Quality variation of jar packing of Chanran-Jeotgal produced by improved process and conventional process were investigated during storage at 10, 20, and , respectively. The increasing rate of pH, volatile basic nitrogen (VBN), , and viable cell counts of Chanran-Jeotgal produced by improved process was slower than that of conventional process at all storage temperature. Also the result of sensory evaluation indicate that the production of Changran-Jeotgal by improved process may extend the shelf·life of jar packing Chanuan-Jeotgal. From above results, relationship between quality parameters was concluded. In case of Changran-Jeotgal in a jar, pressure, pH, L-value, VBN and sensory score were highly correlated. Therefore, these parameters are expected to use as shelf-life indication.

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