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Abstract

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