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Modified Atmosphere‐packed Marinated Chicken Breast and Rainbow Trout Quality as Affected by Package Leakage
Author(s) -
RANDELL K.,
AHVENAINEN R.,
LATVAKALA K.,
HURME E.,
MATTILASANDHOLM T.,
HYVÖNEN L.
Publication year - 1995
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.1365-2621.1995.tb06203.x
Subject(s) - rainbow trout , modified atmosphere , food spoilage , fillet (mechanics) , chicken breast , leakage (economics) , food science , chemistry , fish fillet , shelf life , fishery , biology , materials science , fish <actinopterygii> , composite material , genetics , macroeconomics , bacteria , economics
ABSTRACT Marinated chicken breast pieces and sliced rainbow trout were packed in modified atmosphere and stored to measure effects of package leakage. The sensory shelf life of products decreased slowly but linearly as leakage rate increased, with exception of the appearance of sliced rainbow trout, which was not affected by leakage rate. The concentration of ethanol in head space was a potential indicator of spoilage and package leakage for both products. The presence of dimethylsulfide indicated spoilage of chicken fillet and acetone indicated leakage in sliced trout packages. A redox leakage color‐indicator functioned properly in package lids.