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INFLUENCE OF PACKAGING ON THE SHELF LIFE OF FROZEN CARROT, FISH AND ICE CREAM.

Author(s) : AHVANAINEN P., MALKKI Y.

Type of article: Book chapter

Summary

FROZEN CARROT CUBES, FILLETS OF HERRING, AND ICE CREAM WERE STORED AT 261, 258 AND 255 K (-12, -15 AND -18 DEG C) IN VERTICAL FREEZER CABINETS, AND IN OPEN DISPLAY CABINETS AT 258 K, PACKED IN 23 DIFFERENT TYPES OF PACKAGES. THE PACKAGING HAD THE GREATEST EFFECT ON THE TOP LAYER OF AN OPEN DISPLAY CABINET, WHERE ALUMINIUM FOIL LAMINATED AND METALLIZED PACKAGES GAVE THE BEST RESULTS (SHELF LIFE WAS 2 TO 3 TIMES THAT IN PACKAGES WITHOUT ALUMINIUM-LAYER), AND HAD ALSO SIGNIFICANT EFFECT ON PRESERVING THE QUALITY OF FROZEN FOODS IN VERTICAL CABINETS. THE LONGEST SHELF LIFE COULD BE OBTAINED IN TIGHT PACKAGINGS OF LOW OXYGEN AND WATER VAPOUR PERMEABILITY. NITROGEN DID NOT IMPROVE THE PRESERVATION OF THE QUALITY OF CARROT AND HERRING. IT IS POSSIBLE TO INCREASE STORAGE TEMPERATURES IN RETAIL STORES IF FOODS ARE PROTECTED BY ALUMINIUM FOIL LAMINATED OR METALLIZED PACKAGINGS.

Details

  • Original title: INFLUENCE OF PACKAGING ON THE SHELF LIFE OF FROZEN CARROT, FISH AND ICE CREAM.
  • Record ID : 1985-1465
  • Languages: English
  • Source: In: Therm. Process. Qual. Foods, Elsevier - 528-532; 2 fig.; 3 tabl.; 9 ref.
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

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