Rancidity development in high fat content products is a common off-flavor flaw in snack foods. Packaging is often used to avoid spoilage and extend shelf-life. The properties of pork rinds packaged in four different packaging materials with and without nitrogen were studied during 120 days of storage (22 °C, RH 60%, absence of light). The influence of different packaging materials and atmospheric conditions on pork rinds’ water activity, hardness, crispness and rancidity development was determined. The PET/PE packaging material had lower barrier properties for the product in both atmospheric conditions compared with PP/metPP (40 and 50 μm) and PET/PETmet/PE. PP/metPP 50 and PET/PETmet/PE with nitrogen atmospheres were demonstrated to be the most suitable packaging materials for pork rinds.
Kõrge, Kristi and Laos, Katrin
"The influence of different packaging materials and atmospheric conditions on the properties of pork rinds,"
Journal of Applied Packaging Research: Vol. 11
, Article 1.
Available at: https://scholarworks.rit.edu/japr/vol11/iss3/1