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Colour issues in fatted goose liver (foie gras) frozen under vacuum.

Problèmes de couleur du foie gras d'oie sous vide surgelé.

Author(s) : LUCAN A.

Type of article: Article

Summary

Foie gras producers have noticed a green tint on the surface of frozen-vacuum-packed foie gras. A specific feature of this tint is that it is reversible: as soon as the seal is opened and the product is "re-oxygenated", this phenomenon disappears rapidly. The aim of this programme is to enquire about the components responsible for this defect and to offer technical solutions to counter it. This programme was supported by CIFOG.

Details

  • Original title: Problèmes de couleur du foie gras d'oie sous vide surgelé.
  • Record ID : 2007-0724
  • Languages: French
  • Source: CT-Infos - n. 59
  • Publication date: 2006/05

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