Detection of improper sealing and quality deterioration of modified-atmosphere-packed pizza by a colour indicator

Raija Ahvenainen (Corresponding Author), Mari Eilamo, Eero Hurme

Research output: Contribution to journalArticleScientificpeer-review

26 Citations (Scopus)

Abstract

The effects of leaking on the quality of modified-atmosphere-packed chilled minced meat pizza were studied. Capillary-like leaks of various sizes were made experimentally in the sealing area with tungsten threads of diameters 50 and 100 μm. Test packages were stored for 5 weeks at 5 °C (in darkness or under illumination) or at 10 °C in darkness and the microbial and sensory deterioration of pizzas packed in leaking packages was compared to that occurring in intact packages. The diameter of the capillary leakage was found to influence markedly the rate of deterioration of pizzas stored under all conditions. The higher storage temperature accelerated the deterioration of the quality of pizzas in all packages, but illumination increased the rate of deterioration especially in leaking packages. The colour indicator tested reacted to different leak sizes as anticipated and was shown to be reliable in leak detection.

Original languageEnglish
Pages (from-to)177 - 184
Number of pages8
JournalFood Control
Volume8
Issue number4
DOIs
Publication statusPublished - 1997
MoE publication typeA1 Journal article-refereed

Fingerprint

pizza
Darkness
Lighting
Atmosphere
Color
deterioration
Tungsten
color
Meat
lighting
tungsten
minced meat
Temperature
storage temperature
testing

Cite this

Ahvenainen, Raija ; Eilamo, Mari ; Hurme, Eero. / Detection of improper sealing and quality deterioration of modified-atmosphere-packed pizza by a colour indicator. In: Food Control. 1997 ; Vol. 8, No. 4. pp. 177 - 184.
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Detection of improper sealing and quality deterioration of modified-atmosphere-packed pizza by a colour indicator. / Ahvenainen, Raija (Corresponding Author); Eilamo, Mari; Hurme, Eero.

In: Food Control, Vol. 8, No. 4, 1997, p. 177 - 184.

Research output: Contribution to journalArticleScientificpeer-review

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AU - Eilamo, Mari

AU - Hurme, Eero

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AB - The effects of leaking on the quality of modified-atmosphere-packed chilled minced meat pizza were studied. Capillary-like leaks of various sizes were made experimentally in the sealing area with tungsten threads of diameters 50 and 100 μm. Test packages were stored for 5 weeks at 5 °C (in darkness or under illumination) or at 10 °C in darkness and the microbial and sensory deterioration of pizzas packed in leaking packages was compared to that occurring in intact packages. The diameter of the capillary leakage was found to influence markedly the rate of deterioration of pizzas stored under all conditions. The higher storage temperature accelerated the deterioration of the quality of pizzas in all packages, but illumination increased the rate of deterioration especially in leaking packages. The colour indicator tested reacted to different leak sizes as anticipated and was shown to be reliable in leak detection.

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