Evaluation of material packs employee in conservation of loin pig packed in modified atmospheres

Authors

  • Jennis Perez Research Institute for the Food Industry. Road al Guatao km 3 ½ , CP 17100, La Lisa, Havana, Cuba.
  • Urselia Hernandez Research Institute for the Food Industry. Road al Guatao km 3 ½ , CP 17100, La Lisa, Havana, Cuba.
  • Ivania Rodriguez Research Institute for the Food Industry. Road al Guatao km 3 ½ , CP 17100, La Lisa, Havana, Cuba.
  • Margarita Nuñez de Villavicencio Research Institute for the Food Industry. Road al Guatao km 3 ½ , CP 17100, La Lisa, Havana, Cuba.
  • Ada Castillo Research Institute for the Food Industry. Road al Guatao km 3 ½ , CP 17100, La Lisa, Havana, Cuba.
  • Luis Cruz Facultad de ingeniería Química, Instituto Superior Politécnico "José Antonio Echeverría", Ave. 114, No. 11901, Marianao, CP 19390, La Habana, Cuba.

Keywords:

pig loin, modified atmosphere, container materials

Abstract

The aim of this study was to evaluate the container material employed in the conservation of pig loin packed in modified atmospheres. Two container materials were used: bags of polyamide polyethylene of low density (PET/PELD) for modified atmosphere (MA) with 30% of CO2 and 70% of N2 and films of polyvinylchloride (PVC) for normal atmosphere (NA), using this last one as variant to be the traditional method in the market. For the evaluation of both materials the determinations of base weight, thickness and permeability to the steam of water were carried out. Also, for the case of the bags the resistance to thermal sealing, permeability to the oxygen and chromatographical evaluation of head space was carried out. It was obtained that the container material (PET/PELD) was appropriate for employment in MA, because it presented low permeability to water steam and the oxygen, and good characteristics to thermal sealing that guaranteed the airtightness of bags.
Keywords: pig loin, modified atmosphere, container materials.

Author Biography

  • Jennis Perez, Research Institute for the Food Industry. Road al Guatao km 3 ½ , CP 17100, La Lisa, Havana, Cuba.

    Chemical Engineer (ISPJAE, 2011). It belongs to the meat and irradiation subdirection. She has worked in the research group since 2009 and is currently a research specialist. As main lines of work he has worked on Preliminary Studies of artisanal condiments for meat products. Manual of special cuts. Storage of smoked loin packaged in modified atmosphere and vacuum. Development of a fine pasta sausage and products made up of cassava flour and sweet potato flour. Lifting of existing facilities in Havana. Diagnosis of the technical state of the equipment and the existing productive capacity in the mini-industries of Havana.

References

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Published

2014-09-02

Issue

Vol. 24 No. 3 (2014)

Section

Original articles

License

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This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

Evaluation of material packs employee in conservation of loin pig packed in modified atmospheres. (2014). Ciencia Y Tecnología De Alimentos, 24(3), 32-36. https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/338

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