The influence of modified atmosphere packaging and barrier properties of films upon product attributes of frozen (IQF) turkey strips was evaluated every 28 d over a duration of 196 d. Three gases/mixtures were used (CO2, N2, and ambient air) for flushing two pouches, a pouch made from normal barrier film (861) and a pouch made from a high barrier film (863). The triangle test and organoleptic evaluations were performed separately by a semitrained panel (six members) on the following traits: freshness, structure, mouth feel, overall evaluation, aroma, appearance, and off-flavors. Results from the overall evaluation scores indicate this score was greatly influenced by storage period. Products stored up to 84 d had the highest scores, and the lowest score was for products stored for 196 d. The overall evaluation score was slightly higher for products stored in pouches made from high barrier film. Panelists using the triangle test for each of the seven periods were able to detect differences between treatments 86, 69, 83, 81, and 86% of the time for products stored in 861/CO2, 861/N2, 861/ambient, 863/CO2, and 863/N2, respectively. Products packaged in N2 had the lowest thiobarbituric acid value while products stored in ambient atmosphere had the highest thiobarbituric acid value. Microbial evaluation of the product indicated those microorganisms studied were not influenced by the factors included in this study.

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