Journal of Microwave Power and Electromagnetic Energy (JMPEE)
TITLE	Effects of a Polyvinylidene Chloride Wrap on the Quality of Microwave Cooked Foods [PDF]
AUTHORS	C. A. Sawyer and S. D. Biglari 1984 19 1 25-34
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Abstract The purpose of this study was to determine the combined effect of wrapping in polyvinylidine chloride film (a plastic wrap) and microwave cooking on duality of frozen single portions of food at point of service. Quality of loud at point of service was defined to include: temperature, weight loss, ascorbic acid retention, sensory quality, color and moisture. Servings of broccoli, chicken, ham, and pork were wrapped and not wrapped and cooked to appropriate temperatures in one of thrice 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 sensory panelists for aroma, flavour, moistness, texture, and overall acceptability when compared with in unwrapped product. Unwrapped broccoli appeared to be higher in ascorbic acid content, slightly greener and preferred by sensory panelists when aroma as considered. Unwrapped ham retained more moisture and was preferred by sensory panelists for this quality.