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QUALITY AND STABILITY OF SOME FREEZE‐DRIED FOODS IN “ZERO” OXYGEN HEADSPACE
Author(s) -
BISHOV S. J.,
HENICK A. S.,
GIFFEE J. W.,
NII I. T.,
PRELL P. A.,
WOLF M.
Publication year - 1971
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1971.tb06408.x
Subject(s) - flavor , aroma , chemistry , food science , oxygen , modified atmosphere , nitrogen , shelf life , organic chemistry
SUMMARY— Excellent retention of fresh flavor quality in a series of freeze‐dried foods of plant and animal origin was achieved in “zero” oxygen headspace, using an atmosphere of 5% hydrogen in nitrogen with a palladium catalyst. Freeze‐dried, precooked carrots, sweet potatoes, green beans, peas, spinach, white potatoes, peaches, apricots, chicken, pork, beef, beef stew, chicken stew and shrimp were investigated for oxygen uptake, flavor quality and some for consumer acceptability. The rate of oxygen uptake during storage was greater in the animal products than in the plant products studied. For oxygen‐sensitive products such as carrots and sweet potatoes, loss of quality was observed in packs with headspace containing as little as 0.5% oxygen within 1 month at 100°F reflected in the lower scores given by a technological panel. A flavor profile panel reported that all the foods packed with 5% hydrogen in nitrogen with palladium catalyst had aroma and flavor amplitudes after storage at 100°F for 6 months comparable to the original products. Randomly selected untrained consumer test panels preferred the foods packed in “zero” oxygen to those in 2% oxygen after brief storage at 100°F. This preference persisted throughout the test year.