Effect of Headspace Oxygen on the Quality of Freeze-Dried Beef and Chicken Stew

Tuomy, J M; Hinnergardt, L. C.; Helmer, R L

doi:10.21236/ad0671628

Cited by 4 publications

(2 citation statements)

References 2 publications

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“…A series of studies at the U.S. Army Natick Research and Development Laboratories of oxygen level effects on dehydrated beef products came up with some specific recommendations for proper storage (Toumy et al, 1968a;Toumy et al, 1968b;Toumy et al, 1969;Toumy et al, 1970;Bishov et al, 1971). The following conclusions could be drawn from these studies ):…”

Section: Food Systemsmentioning

confidence: 99%

Kinetics of Oxidation of Dehydrated Food at Low Oxygen Pressures

Kacyn

Saguy

Karel

1983

J Food Processing Preservation

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An apparatus for the measurement of adsorbed/entrapped oxygen held by dehydrated powdered products was developed and is described in detail.The method works on the principle of sample solubilization in deaerated water with compression of the liberated gases into a calibrated chamber containing an oxygen probe.When tested on nonfat dry milk, the coefficient of variation for the method is 20%.Kinetic studies using this apparatus were performed on a model system consisting of methyl linoleate dispersed on Avicel microcrystalline cellulose and nonfat dry milk at headspace oxygen concentrations of 0.52% -10.69%.Excellent correlation was found in the model system between diene conjugation values and oxygen uptake as measured by the apparatus.Correlation coefficients between the two methods were in the range .987 -. 997.Bimolecular kinetics were found to apply to both the model system and the milk-lipid system with KB's within the range expected from studies done by previous workers at higher 02 pressures.The KB's for the cellulose model system were found to be 5 to 6 times greater than those in the milk based system. This was due partly to encapsulation of lipids in the milk during preparation and partly due to smaller surface area in the milk-based system. Mathematical models for the oxidation rate constants as a function of headspace 02 concentrations were derived for the two systems.

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Section: Food Systemsmentioning

confidence: 99%

Kinetics of Oxidation of Dehydrated Food at Low Oxygen Pressures

Kacyn

Saguy

Karel

1983

J Food Processing Preservation

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“…That oxygen was most critical in initiating deterioration was reported by Roth et al (1965) and by Bishov and Henick (1962). Even items which absorb oxygen very slowly, such as freeze-dried stews, become unacceptable in time if enough oxygen is available (Tuomy et al, 1968).…”

Section: Introduction Deteriorationmentioning

confidence: 99%

Quality and Stability of Some Freeze‐dried Foods in “Zero” Oxygen Headspace

Bishov

Henick

Giffee

et al. 1971

Journal of Food Science

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ExceRent retention of fresh flavor quality in a series of freezdried foods of plantand animal origin was achieved in "zero" oxygen headspace, using an atmosphere of 5% hydrogen in nitrogen with a pa//odium catalyst. Freeze-dried, precooked carrots, sweet potatoes, green beans, peas, spinach, white potatoes, peaches, apricots, chicken, pork, beef, beef stew, chicken stew and shrimp were investigated for oxygen uptake, flavor quality and some for consumer acceptability.The rate of oxygen uptake during storage was greater in the animal products than in the plant products studied. For oxygen-sensitive products such as carrots and sweet potatoes, loss of quality was observed in packs with headspace containing as little as OS% oxygen within I month at 100°F refLected in the lower scores given by a technological panel. A flavor profile panel reported that a// the foods packed with 5% hydrogen in nitrogen with palladium catalyst had aroma and Havor amplitudes after storage at 100°F for 6 months comparab/e to the original products. Randomly selected untrained consumer test panels preferred the foods packed in "zero" oxygen to those in 2% oxygen after brief storage at JOo"F. This preference persisted throughout the test year.

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Effect of nitrogen flushing on shelf‐life of packaged potato chips

Paik

Shint²,

Kimt³

et al. 1994

Packag Technol Sci

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Commercially prepared potato chips were packaged in laminated polymer film bags flushed w i t h nitrogen. Head-space oxygen concentration of nitrogen-flushed packages was initially 0.015atm and increased t o 0.02atm after 80 days of storage at 23°C. Oxygen concentration of control packages not flushed with nitrogen remained constant a t 0.2atm. Very little difference was observed in lipid oxidation rate of potato chips between the nitrogen flushed and the control packages. It seems that an oxygen concentration below 0.01 atm needs t o be maintained t o achieve substantial reduction in lipid oxidation rate. In spite of the little difference in lipid oxidation rate, the sensory evaluation by a trained panel showed improvement in the quality of potato chips in nitrogen flushed packages. An empirical equation obtained by Quest e t a / . may be useful in predicting the shelf-life of packaged potato chips.

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Effect of Headspace Oxygen on the Quality of Freeze-Dried Beef and Chicken Stew

Cited by 4 publications

References 2 publications

Kinetics of Oxidation of Dehydrated Food at Low Oxygen Pressures

Kinetics of Oxidation of Dehydrated Food at Low Oxygen Pressures

Quality and Stability of Some Freeze‐dried Foods in “Zero” Oxygen Headspace

Effect of nitrogen flushing on shelf‐life of packaged potato chips

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