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Study of storage problems for vacuum-packed fresh foie gras.

Etude des problèmes de conservation des foies gras frais sous vide.

Author(s) : LAINE M.

Type of article: Article

Summary

In 2000, the CTCPA performed a study aiming to identify why some visual defects appeared on the range of "vacuum-packed raw foie gras". These visual defects consisted of whitish marks on the surface of the liver, often associated with the localized detachment of the plastic complex. The preliminary study and the on-site experimental trials (biochemical, microbiological and mechanical analysis) led to the conclusion that the defect was due to the natural and progressive degassing of raw foie gras. The problem only disappeared with a partial degassing of the product prior to its packaging. Equipment such as a degassing tunnel, a vacuum cell, a Roots pump coupled with packaging, etc. could be good technical solutions but must be integrated into industrial production constraints. This project was co-financed by the European Community.

Details

  • Original title: Etude des problèmes de conservation des foies gras frais sous vide.
  • Record ID : 2002-1406
  • Languages: French
  • Source: CT-Infos - n. 36
  • Publication date: 2001/02
  • Document available for consultation in the library of the IIR headquarters only.

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