1980 Volume 27 Issue 3 Pages 118-124
Changes in chemical and organoleptic properties of a retortable pouched Hamburg steak, one of typical fatty foods, were investigated under various conditions of storage temperature, oxygen permeability of pouch and exposure to light as variables. Peroxide value, TBA value and organoleptic properties were measured in order to evaluate the quality changes of the Hamburg steak during storage at 30°C and 40°C for 146 days.(1)Oxygen permeabilities of PVDC laminates decreased during storage.(2) The rates of lipid oxidation and the changes in taste of the Hamburg steak correlated to oxygen permeability levels of packaging materials.(3) Undesirable changes in the Hamburg steak were enhanced by prolonged exposure to light, as well as rapid oxygen permeation through some of tested packaging materials.(4)Storage temperature had a definite effect on deterioration of the organoleptic properties, but not always affected the chemical changes.(5)Packaging with plastic films of low oxygen permeability and storage under dark conditions are effective to improve the storage stability of fatty foods packaged in retortable pouches.
