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Effect of packaging methods on the quality and stability of comminuted breaded deep-fat fried poultry products during refrigerated storage.

[In Polish. / En polonais.]

Author(s) : PIKUL J., HOLOWNIA K., CEGIEKSKA-RADZIEJEWSKA R., KIJOWSKI J.

Type of article: Article

Summary

Significant influence of packaging methods (normal air condition vacuum, modified atmosphere enriched with carbon dioxide) on malonaldehyde content in the examined products was found. The lowest TBA values throughout refrigerated storage were detected in products packaged in vacuum and modified atmosphere. Products packaged in normal air had a higher contamination level of psychotrophic and lactic acid bacteria. By the end of refrigerated storage microbiological contamination was almost the same in products packaged in vacuum and modified atmosphere. A significant decrease in organoleptic quality was found until the 10th day of storage (in more or less 1 deg C) in products packaged in normal air. Vacuum and modified atmosphere packaging could extend the shelf-life of the breaded deep-fat-fried poultry meat products up to 3 weeks without decline in product quality.

Details

  • Original title: [In Polish. / En polonais.]
  • Record ID : 1998-1762
  • Languages: Polish
  • Source: Chlodnictwo - vol. 32 - n. 3
  • Publication date: 1997
  • Document available for consultation in the library of the IIR headquarters only.

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