Properties of packaging materials for vacuum packed fermented sausages in modified atmosphere | Svojstva ambalažnih materijala za pakovanje fermentisanih kobasica pod vakuumom i u modifikovanoj atmosferi
2010
Lazić, V., Tehnološki fakultet, Novi Sad (Serbia) | Krkić, N., Tehnološki fakultet, Novi Sad (Serbia) | Petrović, Lj., Tehnološki fakultet, Novi Sad (Serbia) | Tasić, T., Institut za prehrambene tehnologije, Novi Sad (Serbia) | Ikonić, P., Institut za prehrambene tehnologije, Novi Sad (Serbia) | Savatić, S., Tehnološki fakultet, Novi Sad (Serbia) | Šojić, B., Tehnološki fakultet, Novi Sad (Serbia)
Packaging materials and packaging are a necessity in food technology. Meat and meat products are very sensitive to the influence of external factors such as light, oxygen, moisture and microorganisms. Properly selected packaging material and applied packaging conditions ensure their protection from these effects, as well as the preservation of nutritional properties during the declared shelf life. The paper presents testing results of different packaging materials, physical-mechanical and barrier properties, of both international and national producers, in order to form the recommendations for the packaging of dry fermented sausages (Petrovská klobása). The aim of this paper is to present the recommendations for the packaging of dry fermented sausages (Petrovská klobása). To achieve this, it was necessary to test physical-mechanical and barrier properties of various polymeric packaging materials, as well as the quality of the formation of packaging and modified atmosphere composition of the packed product during storage. Possibilities of applying different packaging conditions for dry fermented sausages packaging are also presented. Results indicate that tested materials can be successfully used for packaging of dry fermented sausages after ripening in modified atmosphere and vacuum if quality of packaging forming improves.
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