Modified Atmosphere-packed Marinated Chicken Breast and Rainbow Trout Quality as Affected by Package Leakage |
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Authors: | K RANDELL R AHVENAINEN K LATVA-KALA E HURME T MATTILA-SANDHOLM L HYVÖNEN |
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Affiliation: | All authors (except Hyvönen) are affiliated with VlT Biotechnology and Food Research, Biologinkuja 1, P.O. Box 1500, FIN-02044 VTT, Finland. Author Hyvönen is with the Department of Food Technology, P.O. Box 27, Viikki B, FIN-00140 University of Helsinki, Finland |
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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. |
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Keywords: | trout poultry package leakage storage quality modified atmosphere MAP |
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