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QUALITY OF FOODS CONTAMINATED BY AMMONIA.

Author(s) : CURDA D., HRUBY J.

Summary

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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Pages: 364-368

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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.

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