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EFFECTS OF TEMPERATURE, LIGHT AND STORAGE TIME ON THE PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF VACUUM OR NITROGEN PACKED FRANKFURTERS.

Author(s) : SIMARD R. E.

Type of article: Article

Summary

FRANKFURTERS PREPACKED IN VACUUM OR NITROGEN GAS WERE STORED FOR 49 D AT 269, 273, 276 AND 280 K (-4, 0, 3 AND 7 DEG C) UNDER DARK AND LIGHT CONDITIONS. THE RELATIVE VOLUME OF NITROGEN DECREASED GRADUALLY BUT THE CHANGE WAS NOT SIGNIFICANT. NO SIGNIFICANT INCREASES IN CO2 CONCENTRATION WERE OBSERVED BETWEEN BOTH PACKAGE TREATMENTS AT 269 AND 273 K, WHEREAS THE LARGEST INCREASE IN CO2 CONTENT (4.8-16.8%) OCCURRED AT 280 K AFTER 21 D OF STORAGE. NITROGEN PACKED FRANKFURTERS EXHIBITED A LOWER INCIDENCE OF DISCOLOURATION AND OFF-ODOUR AND WERE OF SATISFACTORY APPEARANCE, EVEN AFTER 35 D AT 280 K. VACUUM PACKED SAMPLES COULD NOT BY EFFECTIVELY STORED LONGER THAN 21 D DUE TO FORMATION OF BROWN AND GREEN DISCOLOURATIONS. LIGHT GENERALLY HAD A SIGNIFICANT EFFECT ON SURFACE DISCOLOURATION OF VACUUM PACKED FRANKFURTERS.

Details

  • Original title: EFFECTS OF TEMPERATURE, LIGHT AND STORAGE TIME ON THE PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF VACUUM OR NITROGEN PACKED FRANKFURTERS.
  • Record ID : 1984-0182
  • Languages: English
  • Source: Journal of Food Protection - vol. 46 - n. 3
  • Publication date: 1983/03
  • Document available for consultation in the library of the IIR headquarters only.

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