Marinated chicken breast pieces and sliced rainbow trout were packed in modified atmosphere and stored to measure effects of package leakage. The sensory shelf life of products decreased slowly but linearly as leakage rate increased, with exception of the appearance of sliced rainbow trout, which was not affected by leakage rate. The concentration of ethanol in head space was a potential indicator of spoilage and package leakage for both products. The presence of dimethylsulfide indicated spoilage of chicken fillet and acetone indicated leakage in sliced trout packages. A redox leakage color‐indicator functioned properly in package lids.
|Journal||Journal of Food Science|
|Publication status||Published - 1995|
|MoE publication type||A1 Journal article-refereed|