Effect of Headspace Oxygen on the Quality of Freeze-Dried Beef and Chicken Stew

Abstract
To study the effect of headspace oxygen on quality, beef and chicken stews freeze-dried after formulation were packed in cans with vacuums ranging from 30 to 0 inches. The cans were stored at 100F and tested at intervals by a technological taste panel for 24-weeks. In addition, the headspace gas in each can was analyzed by chromatographic means for oxygen and carbon dioxide and the rehydration ratio determined at each interval. Almost all of the oxygen available to the product was taken up during the 24-week period although at a slightly slower rate by the chicken stew than by the beef stew. Panel ratings for flavor and odor corresponded to the quantity of oxygen absorbed by the product with lower ratings being obtained with the higher oxygen uptake figures. No correlation was found between the rehydration ratio and oxygen uptake. The results emphasize the importance of limiting headspace oxygen in military specifications for freeze-dried products. The beef and chicken stews may not absorb oxygen as rapidly and thus not deteriorate as rapidly as some freeze- dried products, but in time will absorb enough oxygen, if it is available, to become unacceptable.

This publication has 0 references indexed in Scilit: