FLAVOUR, TEXTURE, COLOUR AND HEXANAL AND TBA VALUES OF FROZEN COOKED BEEF PACKAGED IN MODIFIED ATMOSPHERE.

Author(s) : HWANG S. Y., BOWERS J. A., KROPF D. H.

Type of article: Article

Summary

COOKED BEEF LOIN SLICES WERE PACKAGED WITH (1) VACUUM, (2) 80% N2 AND 20% CO2 GAS MIXTURE, OR (3) AIR AND STORED AT 253 K (-20 DEG C) FOR 11 WEEKS. MODIFIED PACKAGING OF COOKED BEEF IMPROVED FLAVOUR AND ODOUR. AFTER STORAGE AND REHEATING, FLAVOUR AND AROMA OF SAMPLES IN VACUUM AND N2CO2 PACKAGES WERE MORE MEATY, LESS WARMED-OVER, LESS CARDBOARDY, AND LESS OXIDIZED AND HAD LOWER TBA, LESS HEXANAL, AND LESS PENTANAL THAN THOSE IN AIR-CONTAINNAG TEXTURAL PROPERTIES OF BEEF WERE UNAFFECTED BY PACKAGING TREATMENTS.

Details

Original title: FLAVOUR, TEXTURE, COLOUR AND HEXANAL AND TBA VALUES OF FROZEN COOKED BEEF PACKAGED IN MODIFIED ATMOSPHERE.
Record ID : 1991-0698
Languages: English
Source: Ital. J. Food Sci. - vol. 55 - n. 1
Publication date: 1990
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food quality and safety. Microbiology;
Meat and meat products
Keywords: TBA; Modified atmosphere; Vacuum; Meat; Beef; Organoleptic property; Cooking; Freezing