EFFECTS OF MODIFIED ATMOSPHERE PACKAGING AND FILM ON SENSORY AND STORAGE PROPERTIES OF FROZEN HAM STRIPS

The effectiveness of modified atmosphere packaging and barrier properties of films upon the product attributes of frozen (IQF) ham strips, that are normally found at salad bars, was studied every 28 days over a period of 196 days. Three gases/mixture were used (CO2, N2 and ambient air) for flushing two pouches, one made from normal barrier film (861) and the other from a high barrier film (863). A triangle test and sensory evaluations were performed by a semi-trained panel (six members) for the following traits: freshness, structure, mouth feel, overall evaluation, aroma, appearance and off-flavors. Overall evaluation scores were acceptable up to 140 days of storage, regardless of the pouch used, but from 140 to 196 days, the product would be only marginally acceptable. Ham strips stored in N2 or CO2 atmospheres had a higher acceptance level than those stored frozen in ambient air. Panelists distinquished between fresh and stored product more frequently (75%) when the product was stored in ambient air pouches rather than CO2 or N2 atmospheres. Pouches made from the higher barrier film had lower (398/g) total aerobic plate counts than pouches (736/g) made from normal barrier film, but these counts are low and would be acceptable in industry.