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Modified atmosphere-packed marinated chicken breast and rainbow trout quality as affected by package leakage.

Author(s) : RANDELL K., AHVENAINEN R., LATVA-KALA K., HURME E., MATTILA-SANDHOLM T., HYVONEN L.

Type of article: Article

Summary

The sensory shelf life of products decreased slowly but linearly as leakage rate increased, with exception of the appearance of sliced rainbow trout, which was not affected by leakage rate. The concentration of ethanol in head space was a potential indicator of spoilage and package leakage for both products. The presence of dimethylsulfide indicated spoilage of chicken fillet and acetone indicated leakage in sliced trout packages. A redox leakage colour-indicator functioned properly in package lids.

Details

  • Original title: Modified atmosphere-packed marinated chicken breast and rainbow trout quality as affected by package leakage.
  • Record ID : 1996-2960
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 60 - n. 4
  • Publication date: 1995/07
  • Document available for consultation in the library of the IIR headquarters only.

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