Effects of Oxygen and Water Vapor Transmission Rates of Polymeric Pouches on Oxidative Changes of Microwave-Sterilized Mashed Potato View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2016-02

AUTHORS

Hongchao Zhang, Kanishka Bhunia, Pengqun Kuang, Juming Tang, Barbara Rasco, D. Scott Mattinson, Shyam S. Sablani

ABSTRACT

Polymer-based packaging with low oxygen (OTR) and water vapor transmission rates (WVTR) can be used to limit oxidative chemical changes in packaged foods, especially for the 3- to 5-year shelf life required for military rations and long-duration space foods. Microwave-assisted thermal sterilization (MATS) produces higher quality food with a potentially longer shelf life as a result of volumetric heating and the associated shorter process time. This study investigated the effects of the package-MATS process interactions and the resultant package barrier properties on food quality, using a mashed potato model food following MATS process of F0 = 9 min for 12 weeks at 50 °C. Two poly ethylene terephthalate (PET)-based (MFA, MFC) and one ethylene vinyl alcohol (EVOH)-based (MFB) retort pouches were tested, with OTRs of 0.20, 2.11, and 0.07 cc/m2·day and WVTRs of 2.64, 1.78, and 0.29 g/m2·day for MFA, MFB, and MFC, respectively; a foil double-sealed MFA pouch served as a control (MF0). Barrier properties did not influence oxygen content in polymer pouches during storage (p > 0.05). From the third week to the fifth week of storage, significant differences (p < 0.05) were observed in total color difference (ΔE) and oxidation indicators (TBARS, hexanal, and nonanal). The mashed potato treated in higher barrier property pouches exhibited less color change and oxidation than those in lower barrier property pouches. The performance of the MFC pouch was similar overall to that of the metal pouch. These findings suggested that high-barrier packages are suitable for MATS or other commercially sterile foods, particularly for long shelf-life purpose. More... »

PAGES

341-351

References to SciGraph publications

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s11947-015-1628-3

DOI

http://dx.doi.org/10.1007/s11947-015-1628-3

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1038058193


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