DETECTION OF IMPROPER SEALING AND QUALITY DETERIORATION OF MODIFIED-ATMOSPHERE-PACKED PIZZA BY A COLOR INDICATOR

The effects of leaking on the quality of modified-atmosphere-packed ch illed minced meat pizza were studied Capillary-like leaks of various s izes were made experimentally in the sealing area with tungsten thread s of diameters 50 and 100 mu m. Test packages were stored for 5 weeks at 5 degrees C (in darkness or under illumination) or at 10 degrees C in darkness and the microbial and sensory deterioration of pizzas pack ed in leaking packages was compared to that occurring in intact packag es. The diameter of the capillary leakage was found to influence marke dly the rate of deterioration of pizzas stored under all conditions. T he higher storage temperature accelerated the deterioration of the qua lity of pizzas in all packages, but illumination increased the rate of deterioration especially in Leaking packages. The colour indicator te sted reacted to different leak sizes as anticipated and was shown to b e reliable in leak detection. (C) 1997 Elsevier Science Ltd.