| Titles |
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English :
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Evaluation of some Food Product Quality that Packaged under Vacuum
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Arabic :
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تقييم جودة بعض المنتجات الغذائية المعبأة تحت تفريغ
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| Abstract |
This study was carried out to follow up the absorption of the exterior gases to interior vacuumpackaging
products and measure the percentage of O2, CO2 and N2 levels during 56 days of cold storage
(4oC) and its effect on the quality stability using four different vacuum packaged products purchase from
local retail market; beef frankfurter, chicken frankfurter, smoked whole herring and smoked fillet herring.
The analysis at specific intervals of storage up to 14 days included, microbiological (counts of aerobic and
anaerobic psychrotrophic microorganisms, coliforms at 37 oC, coagulase-positive staphylococci and Lactic
acid bacteria and presence of Salmonella), physical and chemical (thiobarbituric acid values, pH, and
Warner- Bratzler shear force), sensory (acceptance testing using a 9-point hedonic scale) and gas
composition analyses were performed. All samples remained relatively stable with respect to the majority
of the evaluated physical and chemical indexes and within the standards established by Health Protection
Agency (HPA) for pathogenic microorganisms throughout the 56th storage period. However, with respect
to shear force values and texture scores of smoked whole and fillet herring samples provided decreasing
stability after 42 & 56 days of storage despite presenting good appearance preference. The results
emphasized that changes in the quality of different products packaged under vacuum are unsignificantly
influenced by the cold storage periods if vacuum-packaging process will done adequately, using packaging
material with low permeability of gases, then sealing best and kept the product in consistent refrigeration
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| Publication year |
2016
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| Pages |
471-480
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| Availability location |
2077-4435
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| Availability number |
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| Organization Name |
Food Technology Research Institute (FTRI)
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| serial title |
Current Science International
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| Author(s) from ARC |
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| External authors (outside ARC) |
إيمان عبد الباقي عبد الغفار
معهد بحوث تكنولوجيا الأغذية
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| Publication Type |
Journal
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