Packaging material and storage-induced quality changes in flexible retort pouch potatoes' produce
2014
Ruzaike, A., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology | Muizniece-Brasava, S., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology | Dukalska, L., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology
Experiments have been carried out at the Latvia University of Agriculture Department of Food Technology. The aim of this work was to apprize the quality changes of potato produce in dry butter and mushroom dressing which was thermally treated in vacuum packed soft retort pouches and stored for 12 months at ambient temperature +18±2 °C. A retort pouch is a heat-resistant bag made of laminated plastic films or foil. It is then heat-sealed and sterilized by pressure cooking in a retort. Two laminated polymers with barrier properties were used: transparent polyamide/polyethylene (PA/PE) and lightproof polyethylene terephthalate/aluminium/polyamide/polypropylene (PET/ALU/PA/PP). Samples of potato products in packaging were analysed immediately after retort thermal treatment and after 1, 2, 3, 4, 6, 8, 10 and 12 months of storage. The quality changes of potato produce during storage was characterized by measuring such parameters as structure, pH, colour and microbiological parameters. Data obtained emphasize the importance of selected laminate PET/ALU/PA/PP with aluminium layer preventing light transparency which could provide stable quality of ready to eat potato produce thermally treated in retort pouch for long-duration up to 12 months. The aim of this work was to apprize the quality changes of potato produce in dry butter and mushroom dressing which was thermally treated in vacuum packed soft retort pouches and stored for 12 months at ambient temperature +18±2 °C.
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