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Effect of Packaging on Physical and Sensory 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.tb05344.x
Subject(s) - vacuum packing , food science , moisture , chemistry , water holding capacity , water content , geotechnical engineering , organic chemistry , engineering
Effects of packaging materials on water‐holding capacity (WHC), thaw and cook losses, TBA value, moisture and fat content, and sensory characteristics of ground pork held in frozen storage for 13, 26, or 39 wk were examined. Moisture and juiciness decreased and total losses (thaw + cook) increased over time regardless of packaging. WHC decreased most in PVC‐packaged pork (fresh = 0.53, 39 wk = 0.17) and least for vacuum‐packaged pork (39 wk = 0.25). After 39 wk TBA values were highest for PVC‐packaged (2.98) and lowest for vacuum‐packaged pork (1.16). Rancid and sour odors and flavors followed similar trends.