Oxidative and sensory changes during bulk and retail storage of hot-filled turkey casserole

被引：0

作者：

D. Juncher

Tina B. Hansen

Helle Eriksen

Ib. M. Skovgaard

Susanne Knøchel

Grete Bertelsen

机构：

[1] Department of Dairy and Food Science,

[2] Centre for Advanced Food Studies,undefined

[3] Royal Veterinary and Agricultural University,undefined

[4] Rolighedsvej 30,undefined

[5] DK-1958 Frederiksberg C,undefined

[6] Denmark,undefined

[7] Danish Veterinary and Food Administration,undefined

[8] Mørkhøj Bygade 19,undefined

[9] DK-2860 Søborg,undefined

[10] Denmark,undefined

[11] Department of Mathematics and Physics,undefined

[12] Royal Veterinary and Agricultural University,undefined

[13] Thorvaldsensvej 40,undefined

[14] DK-1871 Frederiksberg C,undefined

[15] Denmark,undefined

来源：

Zeitschrift für Lebensmitteluntersuchung und -Forschung A | 1998年 / 206卷

关键词：

Key words Capkold; Cook-chill; Microbiological changes; Sensory evaluation; Thiobarbituric acid reactive substances; Warmed-over flavour;

D O I：

暂无

中图分类号：

学科分类号：

摘要：

Oxidative and sensory changes in hot-filled turkey casserole were investigated during bulk storage at 3°C and during retail storage at 4°C. Oxidative changes, assessed as warmed-over flavour (WOF) by a trained sensory panel or determined as levels of thiobarbituric acid reactive substances (TBARS), showed no development during bulk storage for up to 3 weeks, whereas scores of WOF and levels of TBARS increased rapidly during retail storage for up to 3 days. The development of WOF during retail storage was avoided when the product was vacuum-packed or gas-packed. Only insignificant microbiological changes were observed during bulk storage of the product or during the subsequent retail storage.

引用

页码：378 / 381

页数：3

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