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Effects of modified atmosphere packaging and types of pouches on product attributes of frozen turkey strips.

Author(s) : RAY E. E., OLIVAS Y., VINCENT M., SMITH D.

Type of article: Article

Summary

The influence of modified atmosphere packaging and barrier properties of films upon product attributes of frozen turkey strips was evaluated every 28th day over a duration of 196 days. Three gases/mixtures were used (CO2, nitrogen, and ambient air) for flushing two kinds of pouches. The triangle test and organolepic evaluations were performed separately by a semitrained panel on the following traits: freshness, structure, mouth feel, overall evaluation, aroma, appearance, and off-flavours. Results indicate this score was greatly influenced by storage period. Products packaged in nitrogen had the lowest thiobarbituric acid value while products stored in ambient atmosphere had the highest.

Details

  • Original title: Effects of modified atmosphere packaging and types of pouches on product attributes of frozen turkey strips.
  • Record ID : 1994-1018
  • Languages: English
  • Source: Journal of Food Protection - vol. 56 - n. 7
  • Publication date: 1993/07
  • Document available for consultation in the library of the IIR headquarters only.

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