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EFFECT OF PACKAGING ON PHYSICAL AND SENSORY CHARACTERISTICS OF GROUND PORK IN LONG-TERM FROZEN STORAGE.

Author(s) : BREWER M. S., HARBERS C. A. Z.

Type of article: Article

Summary

EFFECTS OF PACKAGING MATERIALS ON WATER-HOLDING CAPACITY (WHC), THAW AND COOK LOSSES, TBA VALUE, MOISTURE AND FAT CONTENT, AND SENSORY CHARACTERISTICS OF GROUND PORK HELD IN FROZEN STORAGE FOR 13, 26, OR 39 WEEKS WERE EXAMINED. MOISTURE AND JUICINESS DECREASED AND TOTAL LOSSES (THAW + COOK) INCREASED OVER TIME REGARDLESS OF PACKAGING. WHC DECREASED MOST IN PVC-PACKAGED PORK (FRESH = 0.53, 39 WEEKS = 0.17) AND LEAST FOR VACUUM-PACKAGED PORK (39 WEEKS = 0.25). AFTER 39 WEEKS TBA VALUES WERE HIGHEST FOR PVC-PACKAGED (2.98) AND LOWEST FOR VACUUM-PACKAGED PORK (1.16). RANCID AND SOUR ODOURS AND FLAVOURS FOLLOWED SIMILAR TRENDS.

Details

  • Original title: EFFECT OF PACKAGING ON PHYSICAL AND SENSORY CHARACTERISTICS OF GROUND PORK IN LONG-TERM FROZEN STORAGE.
  • Record ID : 1992-0676
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 56 - n. 3
  • Publication date: 1991
  • Document available for consultation in the library of the IIR headquarters only.

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