Corn zein packaging materials for cooked turkey
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 stre...
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| Published in: | Journal of food science Vol. 61; no. 2; pp. 415 - 418 |
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| Main Authors: | , , , |
| Format: | Journal Article |
| Language: | English |
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Oxford, UK
Blackwell Publishing Ltd
01-03-1996
Institute of Food Technologists Wiley Subscription Services, Inc |
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| Abstract | 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. |
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| AbstractList | 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 (WVP
app
), and no significant differences in WVP
app
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. 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. Herald et al evaluated the mechanical and barrier properties of corn zein films and the chemical and sensory attributes of reheated turkey breast packaged in such films. |
| Author | HACHMEISTER, K.A. HUANG, S. HERALD, T.J. BOWERS, J.R. |
| Author_xml | – sequence: 1 fullname: Herald, T.J. (Kansas State Univ., Manhattan, KS.) – sequence: 2 fullname: Hachmeister, K.A – sequence: 3 fullname: Huang, S – sequence: 4 fullname: Bowers, J.R |
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| Cites_doi | 10.1111/j.1365-2621.1994.tb08155.x 10.1111/j.1365-2621.1993.tb09387.x 10.1111/j.1365-2621.1994.tb14709.x 10.1111/j.1365-2621.1985.tb13813.x 10.3382/ps.0750417 10.1111/j.1365-2621.1993.tb06197.x 10.1111/j.1365-2621.1995.tb06311.x 10.1111/j.1365-2621.1995.tb05624.x 10.1177/875608799200800306 10.13031/2013.31646 10.21273/HORTSCI.30.1.35 10.1111/j.1365-2621.1994.tb05563.x 10.1111/j.1365-2621.1995.tb05599.x 10.1002/pts.2770020308 10.1002/pts.2770030303 |
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| Keywords | 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 |
| Language | English |
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| Notes | Q80 Q04 9614807 J13 ArticleID:JFDS415 istex:EC8AB288695CEE474BC2D7976582B865946FA2B3 ark:/67375/WNG-TWXDWV37-5 Contribution no. 95‐597‐J from the Kansas Agricultural Experiment Station. This research was supported by a research grant from the Kansas Corn Commission (Contract No. 1218; Encumbrance No. A9500702) and Freeman Industries, Inc., Tuckahoe, NY. |
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Food Sci. – volume: 59 start-page: 568 issue: 3 year: 1994 end-page: 570 article-title: Edible coating effects on storage life and quality of tomatoes publication-title: J. Food Sci. – volume: 30 start-page: 35 issue: 1 year: 1995 end-page: 38 article-title: Edible coatings for lightly processed fruits and vegetables publication-title: HortScience – volume: 50 start-page: 843 year: 1985 end-page: 844 article-title: Headspace gas sampling/GC method for the quantitative analysis of volatile compounds in cheese publication-title: J. Food Sci. – volume: 2 start-page: 165 issue: 3 year: 1989 end-page: 171 article-title: Migration of BHT through airspace in food package systems publication-title: Packaging Technol. 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Technol. – volume-title: Environmental effects on tensile strength of edible films year: 1992 ident: e_1_2_1_6_1 contributor: fullname: Gennadios A. – volume: 27 start-page: 328 issue: 6 year: 1990 ident: e_1_2_1_17_1 article-title: Interaction of plastic films with foods publication-title: II. Effect of polyethylene and polypropylene films on the stability of vegetable oils. J. Food Sci. Technol. contributor: fullname: Sharma G.K. – ident: e_1_2_1_13_1 doi: 10.1111/j.1365-2621.1994.tb08155.x – volume: 52 start-page: 24 issue: 12 year: 1991 ident: e_1_2_1_4_1 article-title: Edible packaging publication-title: Food Proc. contributor: fullname: Bell F. – volume: 29 start-page: 289 issue: 5 year: 1992 ident: e_1_2_1_18_1 article-title: Studies on preparation, packaging and storage of besan (Bengalgram flour) burfi publication-title: J. Food Sci. Technol. contributor: fullname: Sharma G.K. – ident: e_1_2_1_14_1 doi: 10.1111/j.1365-2621.1993.tb09387.x – ident: e_1_2_1_19_1 doi: 10.1111/j.1365-2621.1994.tb14709.x – ident: e_1_2_1_11_1 doi: 10.1111/j.1365-2621.1985.tb13813.x – volume: 48 start-page: 90 issue: 1 year: 1994 ident: e_1_2_1_22_1 article-title: Method for evaluating package‐related flavors publication-title: Food Technol. contributor: fullname: Thompson L.J. – ident: e_1_2_1_23_1 doi: 10.3382/ps.0750417 – volume-title: SAS User's Guide: Statistics, Version 5 Edition year: 1985 ident: e_1_2_1_16_1 contributor: fullname: SAS Institute, Inc – ident: e_1_2_1_5_1 doi: 10.1111/j.1365-2621.1993.tb06197.x – ident: e_1_2_1_8_1 doi: 10.1111/j.1365-2621.1995.tb06311.x – ident: e_1_2_1_9_1 doi: 10.1111/j.1365-2621.1995.tb05624.x – ident: e_1_2_1_10_1 doi: 10.1177/875608799200800306 – ident: e_1_2_1_2_1 doi: 10.13031/2013.31646 – volume: 44 start-page: 63 issue: 10 year: 1990 ident: e_1_2_1_7_1 article-title: Edible films and coatings from wheat and corn proteins publication-title: Food Technol. contributor: fullname: Gennadios A. – volume: 30 start-page: 35 issue: 1 year: 1995 ident: e_1_2_1_3_1 article-title: Edible coatings for lightly processed fruits and vegetables publication-title: HortScience doi: 10.21273/HORTSCI.30.1.35 contributor: fullname: Baldwin E.A. – ident: e_1_2_1_15_1 doi: 10.1111/j.1365-2621.1994.tb05563.x – ident: e_1_2_1_20_1 doi: 10.1111/j.1365-2621.1995.tb05599.x – ident: e_1_2_1_21_1 doi: 10.1002/pts.2770020308 – ident: e_1_2_1_12_1 doi: 10.1002/pts.2770030303 |
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Mechanical and barrier properties of corn zein films with butylated hydroxyanisole (BHA), bacterial enzyme, and emulsifier additives were investigated... Mechanical and barrier properties of corn zein films with butylated hydroxyanisole (BHA), bacterial enzyme, and emulsifier additives were investigated and... Herald et al evaluated the mechanical and barrier properties of corn zein films and the chemical and sensory attributes of reheated turkey breast packaged in... |
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| SubjectTerms | 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 |
| Title | Corn zein packaging materials for cooked turkey |
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