EFFECT OF PACKAGING MATERIALS AND TECHNOLOGIES ON THE POTATO PRODUCTS QUALITY AT THE SHELF LIFE
Sandra Muizniece-Brasava, Aija Ruzaike
Pages: 103-111 Published: 23 May 2015
Views: 2,193 Downloads: 673
Abstract: Experiments have been carried out at the Latvia University of Agriculture Department of Food Technology and Environmental Investigations at Institute of Food Safety, Animal Health and Environment BIOR. The aim of this work was to apprize the quality changes of potato products with pork and beef which was thermally treated in vacuum packed soft retort pouches and stored at temperature +18±2 ºC. A retort pouch is a heat-resistant bag made of plastic films or foil. The quality changes of samples during storage were characterized by measuring pH, colour and microbiological parameters. Data obtained emphasize the importance of foil preventing light transparency which could provide stable quality of ready to eat products thermally treated in retort pouch for long-duration up to 6 months.