THE KEEPING QUALITY OF CHILLED DUCK PORTIONS IN MODIFIED ATMOSPHERE PACKS.

Type of article: Article

Summary

4 PACKAGING TREATMENTS WERE COMPARED FOR THEIR EFFECTS ON THE MICROFLORA AND KEEPING QUALITY OF DUCK PORTIONS HELD AT 274 K (1 DEG C). IN A STRETCH-WRAP FILM, SLIGHT < OFF > ODOURS WERE DETECTED IN THE RAW PRODUCT AT 14 DAYS WHEN PSEUDOMONADS HAD REACHED MORE THAN 100 MILLIONS/G AND THERE WAS A PARALLEL DETERIORATION IN COOKED-MEAT FLAVOUR. THE USE OF GAS-PACKS CONTAINING EITHER 20 OR 80% CO2 IN N2 PERMITTED THE DEVELOPMENT OF A SLOWER-GROWING, LACTIC MICROFLORA AND CHANGES IN ODOUR AND FLAVOUR. HOWEVER, SUCH PACKS WERE CONSIDERED UNSUITABLE FOR COMMERCIAL USE BECAUSE OF RAPID CHANGES IN THE APPEARANCE OF THE PRODUCT.

Details

Original title: THE KEEPING QUALITY OF CHILLED DUCK PORTIONS IN MODIFIED ATMOSPHERE PACKS.
Record ID : 1987-1010
Languages: English
Source: Lebensm.-Wiss. Technol. - vol. 19 - n. 2
Publication date: 1986

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Indexing

Themes: Food quality and safety. Microbiology;
Packaging;
Poultry
Keywords: Poultry; Duck; Modified atmosphere; Microbiology; Meat; Chilling; Organoleptic property; Packaging; Cooking