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Some effects of modified‐atmosphere packaging and vacuum packaging in combination with antioxidants on quality and storage life of chilled potato strips
Author(s) -
O'BEIRNE D.,
BALLANTYNE ALISON
Publication year - 1987
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1987.tb00517.x
Subject(s) - modified atmosphere , ascorbic acid , tray , polyester , atmosphere (unit) , strips , materials science , polyethylene , composite material , shelf life , chemistry , food science , botany , meteorology , physics , biology
Summary A modified‐atmosphere packaging system for chilled fresh potato strips, which rapidly produced oxygen levels < 3%, was identified. This system enclosed the strips within 25 μ low density polyethylene film heat sealed to a fibre tray lined with Surlyn‐PVdC‐Surlyn, and the package flushed with an initial atmosphere of 5% O 2 , 10% CO 2 . An equilibrium‐modified atmosphere of 3–4% CO 2 , 1–2% O 2 was established after 3 days' storage at 5°C. This modified‐atmosphere package, used in combination with dipping of potato strips in a 10% ascorbic acid solution, inhibited enzymatic discoloration for 1 week at 5°C. Vacuum packaging within a Surlyn/PVdC‐coated polyester film, with or without dipping in ascorbic acid solution, inhibited discoloration of chilled potato strips stored at 5°C for at least 2 weeks.