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THE INFLUENCE OF MODIFIED ATMOSPHERE PACKAGING ON THE QUALITY OF SELECTED READY-TO-EAT FOODS.

Author(s) : AHVENAINEN R., SKYTTA E., KIVIKATAJA R. L.

Type of article: Article

Summary

THE MICROBIOLOGICAL AND SENSORY SHELF-LIFE OF READY-TO-EAT FOODS (HAM PIZZA, MAYONNAISE-BASED POTATO SALAD AND VEGETABLE SALAD WITH HERRING) WERE STUDIED IN MODIFIED ATMOSPHERE AND COMPARED WITH THAT OF AIR-PACKED PRODUCTS. THE MAIN BENEFIT FROM THE GAS PACKAGING OF PIZZAS (80% N2 AND 20% CO2 ) WAS RETARDING THE GROWTH OF MOULD AND THE DISCOLORATION OF PIZZAS. GAS PACKAGING DELAYED THE MICROBIOLOGICAL AND SENSORY CHANGES IN VEGETABLE SALAD WITH HERRING ; THE RETARDING OF THE GROWTH OF YEAST WAS THE MOST SIGNIFICANT FACTOR. MODIFIED ATMOSPHERE PACKAGING IMPROVED THE RETENTION OF TASTE BUT INCREASED THE SENSORY SHELF LIFE OF SALAD BY ONLY A FEW DAYS. THE SHELF LIFE OF MAYONNAISE-BASED POTATO SALAD COULD NOT BE IMPROVED BY GAS PACKAGING.

Details

  • Original title: THE INFLUENCE OF MODIFIED ATMOSPHERE PACKAGING ON THE QUALITY OF SELECTED READY-TO-EAT FOODS.
  • Record ID : 1991-0284
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 23 - n. 2
  • Publication date: 1990

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