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SOME EFFECTS OF MODIFIED-ATMOSPHERE PACKAGING AND VACUUM PACKAGING IN COMBINATION WITH ANTIOXIDANTS ON QUALITY AND STORAGE LIFE OF CHILLED POTATO STRIPS.

Author(s) : O'BEIRNE D., BALLANTYNE A.

Type of article: Article

Summary

A MODIFIED-ATMOSPHERE PACKAGING SYSTEM FOR CHILLED FRESH POTATO STRIPS, WHICH RAPIDLY PRODUCED OXYGEN LEVELS LOWER THAN 3%, WAS IDENTIFIED. THIS SYSTEM ENCLOSED THE STRIPS WITHIN 25 MICROMETERS LOW DENSITY POLYETHYLENE FILM HEAT SEALED TO A FIBRE TRAY LINED WITH SURLYN-POLYVINYLIDENE CHLORIDE-SURLYN, AND THE PACKAGE FLUSHEDWITH AN INITIAL ATMOSPHERE OF 5% O2, 10% CO2. AN EQUILIBRIUM ATMOSPHERE OF 3-4% CO2, 1-2% O2 WAS ESTABLISHED AFTER 3 DAYS AT 278 K (5 DEG C). THIS PACKAGE, USED IN COMBINATION WITH DIPPING OF POTATO STRIPS IN A 10% ASCORBIC ACID SOLUTION, INHIBITED ENZYMATIC DISCOLORATION FOR 1 WEEK AT 278 K. VACUUM PACKAGING WITHIN A SURLYN/POLYVINYLEDENE CHLORIDE-COATED POLYESTER FILM, WITH OR WITHOUT DIPPING IN ASCORBIC ACID SOLUTION, INHIBITED DISCOLORATION AT 278 K FOR AT LEAST 2 WEEKS.

Details

  • Original title: SOME EFFECTS OF MODIFIED-ATMOSPHERE PACKAGING AND VACUUM PACKAGING IN COMBINATION WITH ANTIOXIDANTS ON QUALITY AND STORAGE LIFE OF CHILLED POTATO STRIPS.
  • Record ID : 1988-0622
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 22 - n. 5
  • Publication date: 1987/10
  • Document available for consultation in the library of the IIR headquarters only.

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