Effect of packaging on color and physical characteristics of ground pork in long-term frozen storage
Ground pork, 30% fat, was packaged in 454g units in Gryovac bags heat sealed under vacuum (V), Saran Wrap (S), aluminum foil (A), Saran Wrap overwrapped with aluminum foil (SA), and polyvinyl chloride (PVC) and frozen 13, 26, or 39 wk at -17 degrees C. TBA values increased over time regardless of pa...
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| Veröffentlicht in: | Journal of food science 1991-03, Vol.56 (2), p.363-366 |
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| container_title | Journal of food science |
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| creator | Brewer, M.S. (University of Illinois, Urbana-Champaign, IL) Harbers, C.A.Z |
| description | Ground pork, 30% fat, was packaged in 454g units in Gryovac bags heat sealed under vacuum (V), Saran Wrap (S), aluminum foil (A), Saran Wrap overwrapped with aluminum foil (SA), and polyvinyl chloride (PVC) and frozen 13, 26, or 39 wk at -17 degrees 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 |
| doi_str_mv | 10.1111/j.1365-2621.1991.tb05281.x |
| format | Article |
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Changes in L and b values did not appear related to packaging treatment or storage time</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.1991.tb05281.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>ALIMENTOS ; ALMACENAMIENTO ; ALUMINIO ; ALUMINIUM ; Aluminum base alloys ; Biological and medical sciences ; CARNE CONGELADA ; CARNE DE CERDO ; COLOR ; CONDITIONNEMENT ; CONGELACION ; CONGELATION ; Containers & packaging ; COULEUR ; EMBALAJE EN VACIO ; EMBALLAGE SOUS VIDE ; EMPAQUETADO ; FILM PLASTIQUE ; Foils ; Food industries ; Frozen ; Frozen ground ; Fundamental and applied biological sciences. 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(University of Illinois, Urbana-Champaign, IL)</creatorcontrib><creatorcontrib>Harbers, C.A.Z</creatorcontrib><title>Effect of packaging on color and physical characteristics of ground pork in long-term frozen storage</title><title>Journal of food science</title><description>Ground pork, 30% fat, was packaged in 454g units in Gryovac bags heat sealed under vacuum (V), Saran Wrap (S), aluminum foil (A), Saran Wrap overwrapped with aluminum foil (SA), and polyvinyl chloride (PVC) and frozen 13, 26, or 39 wk at -17 degrees 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</description><subject>ALIMENTOS</subject><subject>ALMACENAMIENTO</subject><subject>ALUMINIO</subject><subject>ALUMINIUM</subject><subject>Aluminum base alloys</subject><subject>Biological and medical sciences</subject><subject>CARNE CONGELADA</subject><subject>CARNE DE CERDO</subject><subject>COLOR</subject><subject>CONDITIONNEMENT</subject><subject>CONGELACION</subject><subject>CONGELATION</subject><subject>Containers & packaging</subject><subject>COULEUR</subject><subject>EMBALAJE EN VACIO</subject><subject>EMBALLAGE SOUS VIDE</subject><subject>EMPAQUETADO</subject><subject>FILM PLASTIQUE</subject><subject>Foils</subject><subject>Food industries</subject><subject>Frozen</subject><subject>Frozen ground</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Grounds</subject><subject>LIPIDE</subject><subject>LIPIDOS</subject><subject>MATERIALES DE EMPAQUE</subject><subject>MATERIAU DE CONDITIONNEMENT</subject><subject>Meat</subject><subject>Meat and meat product industries</subject><subject>OXIDACION</subject><subject>OXYDATION</subject><subject>Packaging</subject><subject>PELICULA PLASTICA</subject><subject>Polyvinyl chlorides</subject><subject>PRODUIT ALIMENTAIRE</subject><subject>STOCKAGE</subject><subject>VIANDE CONGELEE</subject><subject>VIANDE PORCINE</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1991</creationdate><recordtype>article</recordtype><recordid>eNqVkVFrFDEQxxdR8Kx-AZ9CQfBlz0yS3Wx8ETnb2lIUqUXwJcxmk-3e7W2uyR7e-enN9g4FX8S8hMBv_jOZX5adAp1DOm-Wc-BlkbOSwRyUgvlY04JVMN89ymYgC5rzSsDjbEYpYzmAkE-zZzEu6fTm5SxrzpyzZiTekQ2aFbbd0BI_EON7HwgODdnc7WNnsCfmDgOa0YYujp2JU0kb_HZCfFiRbiC9H9o8AWvigv9pBxJHH7C1z7MnDvtoXxzvk-z2_Ozr4mN-_fnicvH-OjdCKZ5XFda1qQuuEKTgULsGsCyYUaiAOWBohK0b3qBslBWykFwYZxhyQVkBhp9krw-5m-DvtzaOet1FY_seB-u3UUMpgTOuKvg3mvYqKFAQCT39C136bRjSRzQoIWjJqzJBbw-QCT7GYJ3ehG6NYa-B6kmVXupJlZ5U6UmVPqrSu1T86tgBY9q0CziYLv5JUGluWfLEvTtwP7re7v-jg746_3DDHxLyQ0JyaHe_EzCsdCm5LPS3Txf6-wKuqi9S6GlNLw-8Q6-xTer17Y2CQgko-C8Seb-E</recordid><startdate>199103</startdate><enddate>199103</enddate><creator>Brewer, M.S. 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(University of Illinois, Urbana-Champaign, IL) ; Harbers, C.A.Z</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4993-88abbcb539a17431bfd1a652c9a912f12ac4ebd3da7d9e475734cfc2a340251c3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1991</creationdate><topic>ALIMENTOS</topic><topic>ALMACENAMIENTO</topic><topic>ALUMINIO</topic><topic>ALUMINIUM</topic><topic>Aluminum base alloys</topic><topic>Biological and medical sciences</topic><topic>CARNE CONGELADA</topic><topic>CARNE DE CERDO</topic><topic>COLOR</topic><topic>CONDITIONNEMENT</topic><topic>CONGELACION</topic><topic>CONGELATION</topic><topic>Containers & packaging</topic><topic>COULEUR</topic><topic>EMBALAJE EN VACIO</topic><topic>EMBALLAGE SOUS VIDE</topic><topic>EMPAQUETADO</topic><topic>FILM PLASTIQUE</topic><topic>Foils</topic><topic>Food industries</topic><topic>Frozen</topic><topic>Frozen ground</topic><topic>Fundamental and applied biological sciences. 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(University of Illinois, Urbana-Champaign, IL)</au><au>Harbers, C.A.Z</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of packaging on color and physical characteristics of ground pork in long-term frozen storage</atitle><jtitle>Journal of food science</jtitle><date>1991-03</date><risdate>1991</risdate><volume>56</volume><issue>2</issue><spage>363</spage><epage>366</epage><pages>363-366</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>Ground pork, 30% fat, was packaged in 454g units in Gryovac bags heat sealed under vacuum (V), Saran Wrap (S), aluminum foil (A), Saran Wrap overwrapped with aluminum foil (SA), and polyvinyl chloride (PVC) and frozen 13, 26, or 39 wk at -17 degrees 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</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.1991.tb05281.x</doi><tpages>4</tpages></addata></record> |
| fulltext | fulltext |
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| ispartof | Journal of food science, 1991-03, Vol.56 (2), p.363-366 |
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| language | eng |
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| subjects | ALIMENTOS ALMACENAMIENTO ALUMINIO ALUMINIUM Aluminum base alloys Biological and medical sciences CARNE CONGELADA CARNE DE CERDO COLOR CONDITIONNEMENT CONGELACION CONGELATION Containers & packaging COULEUR EMBALAJE EN VACIO EMBALLAGE SOUS VIDE EMPAQUETADO FILM PLASTIQUE Foils Food industries Frozen Frozen ground Fundamental and applied biological sciences. Psychology Grounds LIPIDE LIPIDOS MATERIALES DE EMPAQUE MATERIAU DE CONDITIONNEMENT Meat Meat and meat product industries OXIDACION OXYDATION Packaging PELICULA PLASTICA Polyvinyl chlorides PRODUIT ALIMENTAIRE STOCKAGE VIANDE CONGELEE VIANDE PORCINE |
| title | Effect of packaging on color and physical characteristics of ground pork in long-term frozen storage |
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