Corn zein packaging materials for cooked turkey

• Published in: Journal of food science Vol. 61; no. 2; pp. 415 - 418
• Main Authors: Herald, T.J. (Kansas State Univ., Manhattan, KS.), Hachmeister, K.A, Huang, S, Bowers, J.R
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01-03-1996; Institute of Food Technologists; Wiley Subscription Services, Inc
• Subjects: ADDITIF; ADDITIVES; ADITIVOS; ALIMENTOS; ANALISIS ORGANOLEPTICO; ANALYSE ORGANOLEPTIQUE; BARRIERS; BIOFILMS; Biological and medical sciences; CARNE DE PAVO; CHEMICOPHYSICAL PROPERTIES; CONDITIONNEMENT; cooked turkey; corn zein; degradable films; DETERIORATION; DETERIORO; EMPAQUETADO; Food industries; Food packaging; Food science; FOOD SPOILAGE; FOODS; Fundamental and applied biological sciences. Psychology; General aspects; Handling, storage, packaging, transport; MAIS; MAIZ; MAIZE; MATERIALES DE EMPAQUE; MATERIAU DE CONDITIONNEMENT; ORGANOLEPTIC ANALYSIS; OXIDACION; OXIDATION; OXYDATION; PACKAGING; PACKAGING MATERIALS; Poultry; PRODUIT ALIMENTAIRE; PROLAMINAS; PROLAMINE; PROLAMINES; PROPIEDADES FISICO-QUIMICAS; PROPRIETE PHYSICOCHIMIQUE; sensory; TURKEY MEAT; VIANDE DE DINDE; Antioxygen; Biodegradability; Turkey meat; Organoleptic properties; Packaging material; Meat product; Corn; Mechanical properties; Sensory analysis; Emulsifier; Flavor; Steam permeability; Edible film; BHA; Zein; Aroma; Physicochemical properties
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1365-2621.1996.tb14206.x

ABSTRACT
Mechanical and barrier properties of corn zein films with butylated hydroxyanisole (BHA), bacterial enzyme, and emulsifier additives were investigated and compared to those of polyvinylidine chloride (PVDC) films. No significant differences (P < 0.05) occurred in elongation, tensile strength, or Young's modulus among corn zein films. PVDC had the lowest apparent water vapor permeability (WVPapp), and no significant differences in WVPapp were found between zein films and PVDC. Cooked turkey breast was packaged, evaluated by a trained sensory panel, and analyzed for hexanal content. Turkey breast wrapped in corn zein film with antioxidant and emulsifier had lower hexanal content than samples packaged in PVDC.