Abstract
AbstractThe aim of this work was to examine the effect of changes in oxygen content in different types of packages for snacks (multilayer laminated materials, cans) and analyse the changes in the sensorial and physicochemical characteristics of the stored products. Roasted and salted peanuts produced by one of the well‐known companies, packed in modified atmosphere packages (MAP) were the object of this investigation. The interdependence of the changes in oxygen content and product quality was examined in relation to the storage period and type of package used. From the results it can be said that changes in oxygen content in packages of peanuts produce similar effects irrespective of the packaging material used. The correlation observed during storage of peanuts, between changes in oxygen content in different packaging materials and changes of the separate sensorial and physicochemical parameters of the product, especially of the peroxide value, may be a basis for validity forecasting and determination of the optimum composition of gas mixture. This study indicates that evaluation of the quality of packages integrally related to their content should consider both product examination and the package and gas mixture composition, as there may exist an interdependence between quality features of the product and oxygen content in a package. Copyright © 2001 John Wiley & Sons, Ltd.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.