Effect of light and packaging conditions on the colour stability of sliced ham

Andersen, Henrik J.; Bertelsen, Grete; Boegh-Soerensen, L.; Shek, C.K.; Skibsted, Leif H.

doi:10.1016/0309-1740(88)90067-8

Cited by 65 publications

(19 citation statements)

References 12 publications

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“…This phenomenon has been observed earlier [34,35,36], also by us for sliced pasteurised hams manufactured from meat derived from the same animals [19]. According to Andersen et al [34], the pink colour of the packaged product is partially reestablished when oxygen in the product is depleted below a critical limit. Nitrite/ascorbate or NO reacts with MbFe(III), and as long as reducing cofactors present in Table 1 the muscle or added reductants are not depleted, the transient MbFe(III)NO is reduced to MbFe(II)NO, re-establishing the pink colour.…”

Section: Colour Measurementssupporting

confidence: 60%

In vivo or in vitro application of vitamin E and the colour stability of low-oxygen packaged, sliced, pasteurised, differently cured pork shoulder model products

Houben

Gerris²

2002

European Food Research and Technology

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The effect of dietary supplementation with vitamin E vs the in vitro addition of vitamin E on the colour stability of pasteurised comminuted pork shoulder model products was studied. Products were either manufactured with normal amounts of nitrite and ascorbate or with reduced levels of the additives. Half of the samples of sliced products from control meat (CON), from control meat supplemented in vitro with 5 and 50 mg kg -1 vitamin E and from meat derived from pigs receiving vitamin E supplements (SUP) were packaged under vacuum (VAC) and half in low-oxygen modified atmosphere packs (FOG). Duplicate packages were stored in the dark and under constant illumination for 21 days at 7°C.For the illuminated VAC-packaged products, significant temporary decreases in the redness values were observed for CON and the in vitro addition of 5 mg kg -1 vitamin E to CON. Both dietary supplementation with approximately 5 mg kg -1 extra vitamin E and the in vitro addition of 50 mg kg -1 vitamin E to CON were effective in preventing the temporary decrease in redness values. At the end of the experiment, the redness values of the VAC products approximated initially measured levels.The colour of the illuminated FOG-packaged products was stable throughout storage and the redness values of the SUP products were significantly better than those of the CON products. The in vitro addition of vitamin E had no effect on redness values here.The colour stability of VAC-packaged products containing the combination of reduced levels of nitrite and ascorbate was diminished in the initial period of illuminated storage. Similar effects were not observed for FOG-packaged products.

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Section: Colour Measurementssupporting

confidence: 60%

In vivo or in vitro application of vitamin E and the colour stability of low-oxygen packaged, sliced, pasteurised, differently cured pork shoulder model products

Houben

Gerris²

2002

European Food Research and Technology

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“…The colour stability and shelf-life of sliced ham have been shown to increase when packaging films with an OTR of below 10cm3/ m2/24 h/atm were used together with reduced packaging pressure (> 99%) in combination with dark storage in a chill cabinet. 6 Iversen' found a tenfold decrease in the degradation reactions (colour degradation and fat oxidation) when excluding light of wavelengths less than 600 nm.…”

Section: Introductionmentioning

confidence: 97%

The effect of packaging materials and oxygen on the colour stability of sliced bologna

Grini¹,

Sørheim²,

Nissen³

1992

Packag Technol Sci

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The aim of the study was t o determine the effect of packaging materials with different oxygen permeability, residual oxygen concentration in the package and light upon discoloration of the surface of sliced bologna.The packaging material caused significant differences in the discolouration of vacuum-packed, sliced bologna. The surface colour of sliced bologna packed in films with an oxygen transmission rate lower than 10cm3/m2/24 h/atm was not affected by illuminated storage.Packages of sliced bologna with 0% oxygen in the head space showed good colour stability after 28 days of illuminated storage a t 4°C. The discolouration of bologna w a s almost directly proportional t o oxygen concentration in the package. Bologna stored in a high oxygen concentration developed more off-odour; 1% and 2% oxygen in the packages caused higher worst spot colour. discolouration and off-odour scores after 3 days of storage.

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“…The measurements were performed through a thin, transparent polyethylene film, and for each package of ham, measurements on 3 different locations were averaged. The CIE a* value (redness) was previously found to give the best correlation with the visual evaluation of the color of ham (Andersen and others 1988). Thus, the a* value was used for describing the color in this experiment.…”

Section: Methodsmentioning

confidence: 99%

“…Denatured nitrosylhemochrome (MbFe(II)NO), which is the pigment giving cooked meat products their pink color, is very sensitive to light when exposed to oxygen (Andersen and others 1988; Andersen and Skibsted 1992; Cornforth 1994). Light fading of the pigment is a 2‐step process that includes dissociation of nitric oxide (NO) from heme groups catalyzed by light, followed by oxidation of NO and heme groups by oxygen (Cornforth 1994).…”

Section: Introductionmentioning

confidence: 99%

Determination of Critical Oxygen Level in Packages for Cooked Sliced Ham to Prevent Color Fading During Illuminated Retail Display

Larsen¹,

Westad²,

Sørheim³

et al. 2006

Journal of Food Science

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The effect of packages with different oxygen transmission rates (OTR), different gas‐to‐product‐volume (GP) ratios, and various levels of residual oxygen after packaging on the color stability of cooked ham exposed to commercial retail light conditions was studied. Sliced cooked ham was packaged in thermoformed packages with OTR of 0.04 and 0.06 mL O2/pkg × 24 h and GP ratios of 2.6 and 4.1. After packaging, the packages were additionally divided into groups with 4 levels of residual oxygen ranging from 0.09% to 0.46%. The packaged ham was stored in darkness at 4 °C up to 33 d, and during the storage period samples were withdrawn and exposed to light for 2 d before instrumental and visual color evaluation. In order to maintain an acceptable color of this particular ham product when exposed to typical retail light conditions, the highest acceptable level of oxygen in the headspace of the packages was 0.15% oxygen at the time of illumination. This threshold level was independent of the storage time before light exposure. A residual oxygen level of below 0.15% just after packaging combined with the package with the lowest OTR (0.04 mL O2/pkg × 24 h) and the lowest GP ratio (2.6) was the optimal condition for maintaining the color of the tested ham product throughout the entire storage period.

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Effect of light and packaging conditions on the colour stability of sliced ham

Cited by 65 publications

References 12 publications

In vivo or in vitro application of vitamin E and the colour stability of low-oxygen packaged, sliced, pasteurised, differently cured pork shoulder model products

In vivo or in vitro application of vitamin E and the colour stability of low-oxygen packaged, sliced, pasteurised, differently cured pork shoulder model products

The effect of packaging materials and oxygen on the colour stability of sliced bologna

Determination of Critical Oxygen Level in Packages for Cooked Sliced Ham to Prevent Color Fading During Illuminated Retail Display

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