Effects of a Polyvinylidene Chloride Wrap on the Quality of Microwave Cooked Foods

Abstract

AbstractThe purpose of this study was to determine the combined effect of wrapping in polyvinylidene chloride film (a plastic wrap) and microwave cooking on quality of frozen single portions of food at point of service. Quality of food at point of service was defined to include: temperature, weight loss, ascorbic acid retention, sensory quality, color, and moisture. Servings of broccoli, chicken, harn, and pork were wrapped or not wrapped and cooked to appropriate temperatures in one of three randomly chosen microwave ovens. Although wrapping products did not affect the measurable internal end temperature of products weighing 100 ± 20 g, effect of wrapping on remaining qualities was viewed as both product and quality specific. Cooked coated with a seasoning mix developed for use in microwave ovens, wrapped chicken drumsticks were light in color and were preferred by sen-son panelists for aroma, flavor, moistness, texture, and overall acceptability when compared with unwrapped product. Unwrapped broccoli a...