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TBA values, sensory characteristics, and volatiles in ground pork during long-term frozen storage: effects of packaging.

Author(s) : BREWER M. S., IKINS W. G., HARBERS C. A. Z.

Type of article: Article

Summary

Ground pork (30% fat) was packaged in vacuum bags (V), polyvinyl chloride film (P), Saran wrap, aluminium foil or Saran-aluminium foil combination and frozen at -17 deg C for 13, 26, and 39 weeks. Samples were analyzed for TBA value and pH. Rancid and acid odour and flavour scores and TBA values increased over time regardless of packaging treatment; however, V-packaged pork had lower scores and P-packaged had higher scores at all time periods.

Details

  • Original title: TBA values, sensory characteristics, and volatiles in ground pork during long-term frozen storage: effects of packaging.
  • Record ID : 1993-0981
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 57 - n. 3
  • Publication date: 1992/05
  • Document available for consultation in the library of the IIR headquarters only.

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