The effect of package leakage on the quality of eight
different gas-packed food products under different
storage conditions and the non-destructive detection of
leakage by using colour indicators were studied. Leakage
was created in a sealing area of the packages by
preparing microholes of 30 - 100 mm in diameter with
tungsten thread. Microholes of 100 mm in diameter and
under cannot easily be detected visually.
With regard to the microbiological quality of food
products in leaking packages as compared to that of
intact packages, leakage most increased the growth of
yeast and mould and less the growth of aerobic bacteria.
Also, the growth of coliforms was enhanced by leakage,
thereby, reducing hygienic quality.
Sensory quality was affected by leakage in different ways
depending on the food products tested. Most sensitive to
leakage was sliced ham when stored under illumination,
whereas, e.g., the sensory quality of marinated products
was not clearly affected by leakage.
With the exception of sliced ham and pizza, the leakage
of a package was difficult to detect visually. However,
the colour indicator tested detected leakage well. The
colour indicator is most suitable for moist food products
which spoil by microbial growth or colour change and when
this spoilage is dependent on oxygen.
|Place of Publication||Espoo|
|Publisher||VTT Technical Research Centre of Finland|
|Number of pages||99|
|Publication status||Published - 1995|
|MoE publication type||Not Eligible|
|Series||VTT Tiedotteita - Meddelanden - Research Notes|
- quality control
- food industry
- food packaging