Premium
Effect of Packaging on Color and Physical Characteristics of Ground Pork in Long‐term Frozen Storage
Author(s) -
BREWER M.S.,
HARBERS C.A.Z.
Publication year - 1991
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.1365-2621.1991.tb05281.x
Subject(s) - aluminum foil , foil method , food science , polyvinyl chloride , chemistry , lipid oxidation , cold storage , oxygen , significant difference , vacuum packing , materials science , composite material , mathematics , biochemistry , horticulture , organic chemistry , layer (electronics) , biology , antioxidant , statistics
Ground pork, 30% fat, was packaged in 454g units in Cryovac bags heat scaled under vacuum (V), Saran Wrap™ (S), aluminum foil (A), Saran™ overwrapped with aluminum foil (SA), and polyvinyl chloride (PVC) and frozen 13, 26, or 39 wk at − 17°C. TBA values increased over time regardless of packaging. Those materials that excluded oxygen delayed lipid oxidation longest. Red color (CIE a* value and % reflectance difference at 630 and 580 nm) decreased over time; this was greater on exterior than interior of the meat block. Materials that excluded oxygen prevented loss of red color during the first 26 wk storage. Changes in redness and TBA appeared unrelated to pH. Changes in L* and b* values did not appear related to packaging treatment or storage time.