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THE AUTHORS STUDIED QUALITY CHANGES AFTER THE AMMONIA CONTAMINATION OF FROZEN MEAT PRODUCTS, FLOUR AND SAUCES. MEAT CONTAMINATED BY AMMONIA HAD A DARKER COLOUR AND MASHED POTATO A STRONG DISCOLORATION. IT WAS POSSIBLE TO REDUCE THE AMMONIA CONTENT TO 98% BY THERMAL TREATMENT. THE SENSORY EVALUATION OF CONTAMINATED SAMPLES (COMPARED TO CONTROLS) SHOWS A MARKED DIFFERENCE. THE BEST PROTECTION AGAINST AMMONIA IS A SEALED POLYMER PACKAGING.
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Details
- Original title: QUALITY OF FOODS CONTAMINATED BY AMMONIA.
- Record ID : 1988-1875
- Languages: English
- Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
- Publication date: 1987/08/24
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Freezing of foodstuffs;
Packaging - Keywords: Potato; Contamination; Meat; Ammonia; Puree; Frozen food; Soup; Pollution; Precooked food; Packaging; Leakage
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- Formats : PDF
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- Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
- Formats : PDF
View record