EFFECT OF PACKAGING ON PHYSICAL AND SENSORY CHARACTERISTICS OF GROUND PORK IN LONG-TERM FROZEN STORAGE

被引：18
|
作者：
BREWER, MS [1 ]
HARBERS, CAZ [1 ]
机构：
[1] KANSAS STATE UNIV AGR & APPL SCI,DEPT FOODS & NUTR,MANHATTAN,KS 66506
来源：
JOURNAL OF FOOD SCIENCE | 1991年 / 56卷 / 03期
关键词：
D O I：
10.1111/j.1365-2621.1991.tb05344.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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.
引用
收藏
页码：627 / 631
页数：5
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