Effect of retail display illumination and headspace oxygen concentration on cured boiled sausages

Böhner, Nadine; Hösl, F.; Rieblinger, Klaus; Danzl, Wolfgang

doi:10.1016/j.fpsl.2014.04.003

Cited by 24 publications

(29 citation statements)

References 29 publications

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“…These findings are in agreement with a study of dry cured sausage packaged in N2 and which had a faster removal of residual 02 at 22 than 4°C (Scetar et al, 2013). A higher rate of 02 consumption under light than in darkness is consistent with results from a similar study of cooked cured sausage (Böhner, Hösl, Rieblinger, & Danzl, 2014), demonstrating 02 consumption by photooxidative reactions. The rate of 02 depletion was higher for salami A than B at 4°C, meaning that salami A needed shorter time to reach a certain level of residual 02 than salami B at this 10w temperature.…”

supporting

confidence: 89%

Determination of critical levels of residual oxygen to minimize discoloration of sliced packaged Norwegian salami under light display

2017

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Discoloration of sliced packaged salami is contributing to rejection of the product, food waste and economical loss. A combination of residual O in the headspace of packages and light is causing photooxidation and deterioration of colour. The aim of this study was to establish maximum tolerable concentrations of residual O in packages of salami slices with 100% N under light display at 4 and 20°C. Salami sausages had variable inherent O consumption rate. Storage of salami in 1% O in darkness did not induce discoloration. The upper limits for O for avoiding discoloration under light were variable in the range 0.1-1.0%, depending on temperature and type of salami. Display at 20°C increased the rate of O depletion compared to 4°C. To minimize discoloration, sliced and packaged salami should be stored in darkness at approximately 20°C until the level of residual O is reduced below a critical limit.

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confidence: 89%

Determination of critical levels of residual oxygen to minimize discoloration of sliced packaged Norwegian salami under light display

2017

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“…Many of the oxygen‐scavenging systems that have been developed are still too slow for several food applications, such as boiled meat products, especially if they are packaged in slices. For such oxidation‐sensitive products, removal of oxygen by conventional means is not generally achievable since light‐induced discoloration in meat occurs within hours, even at very low oxygen levels (0.5 until 0.1 vol.%), depending on the product/headspace ratio (Andersen and Rasmussen ; Møller and others ; Nannerup and others ; Larsen and others ; Gibis and Rieblinger ; Böhner and others ; Hutter and others ); and most OS systems require several days to remove initial headspace oxygen (Matche and others ). Recently, a rapid OS system based on a catalytic system with palladium (CSP) has been developed.…”

Section: Oxygen Scavengersmentioning

confidence: 99%

Active Packaging Applications for Food

Yildirim

Röcker

Pettersen

et al. 2017

Comp Rev Food Sci Food Safe

719

390

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The traditional role of food packaging is continuing to evolve in response to changing market needs. Current drivers such as consumer's demand for safer, "healthier," and higher-quality foods, ideally with a long shelf-life; the demand for convenient and transparent packaging, and the preference for more sustainable packaging materials, have led to the development of new packaging technologies, such as active packaging (AP). As defined in the European regulation (EC) No 450/2009, AP systems are designed to "deliberately incorporate components that would release or absorb substances into or from the packaged food or the environment surrounding the food." Active packaging materials are thereby "intended to extend the shelf-life or to maintain or improve the condition of packaged food." Although extensive research on AP technologies is being undertaken, many of these technologies have not yet been implemented successfully in commercial food packaging systems. Broad communication of their benefits in food product applications will facilitate the successful development and market introduction. In this review, an overview of AP technologies, such as antimicrobial, antioxidant or carbon dioxide-releasing systems, and systems absorbing oxygen, moisture or ethylene, is provided, and, in particular, scientific publications illustrating the benefits of such technologies for specific food products are reviewed. Furthermore, the challenges in applying such AP technologies to food systems and the anticipated direction of future developments are discussed. This review will provide food and packaging scientists with a thorough understanding of the benefits of AP technologies when applied to specific foods and hence can assist in accelerating commercial adoption.

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“…Many retailers use fluorescent illumination. However, retailers tend to switch to more energy‐efficient LED light sources, which may be beneficial to the quality of particular products …”

Section: Introductionmentioning

confidence: 99%

“…Møller underlined the importance of maintaining a low O 2 level for the color stability of cured ham, especially with strong illumination. Böhner describes a prolongation of the shelf life of cured sausage with low initial O 2 levels and illuminated with LED lamps instead of fluorescent tubes. Mortensen found strong effects of packages possessing various levels of gas and light permeability on the color and odor of cheeses.…”

Section: Introductionmentioning

confidence: 99%

“…However, retailers tend to switch to more energy-efficient LED light sources, which may be beneficial to the quality of particular products. 27,28 Most retail products are subjected to light exposure and transmission of gases through the package during storage. However, most studies consider products such as meat and cheese, as these are par- In this study, the effect of packaging materials with different barrier properties and different illumination settings on the microbial quality and safety of two cooked refrigerated ready-to-heat food products susceptible to postcontamination is evaluated, the two products being cooked composite meals and cooked potato slices.…”

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confidence: 99%

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Effect of packaging oxygen transmission rate on the shelf life of ready‐to‐heat foods susceptible to postcontamination during refrigerated and illuminated storage

et al. 2019

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Since more and more pressure is exerted to reduce the use of plastic packaging materials, optimizing the use of food packaging is opportune. The aim of this study was to evaluate the combined effect of packaging materials, spanning a range of oxygen transmission rates (OTR), and retail illumination, on the microbial shelf life and safety of refrigerated ready‐to‐heat foods. Cooked potato slices were packaged in OPA/PP bags with a high OTR (28.85 ccO2/m2/d) and OPA‐EVOH/PP bags with a low OTR (6.57 ccO2/m2/d). Cooked composite meals were packaged in tray and foil combinations, also spanning a range of OTR: PP trays (2.09 ccO2/tray/d) with OPA/PP foils (28.85 ccO2/m2/d), PP trays with OPA‐EVOH/PP (6.57 ccO2/m2/d) foils, and PET trays (0.07 ccO2/tray/d) with PET top foil (32.86 ccO2/m2/d) . The packages were stored in a dark environment, or under fluorescent or LED light. Due to the rapid growth of lactic acid bacteria, the microbial shelf life of both food products was largely unaffected by the type of barrier. Illumination at 1000 lux for 12 hours per day led to temperature differences significantly affecting microbial growth. Based on the results, it could be concluded that re‐evaluating packaging material choices for these foods may prove valuable, since the use of high‐barrier multilayer packaging materials may be considered as a case of overpackaging.

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Effect of retail display illumination and headspace oxygen concentration on cured boiled sausages

Cited by 24 publications

References 29 publications

Determination of critical levels of residual oxygen to minimize discoloration of sliced packaged Norwegian salami under light display

Determination of critical levels of residual oxygen to minimize discoloration of sliced packaged Norwegian salami under light display

Active Packaging Applications for Food

Effect of packaging oxygen transmission rate on the shelf life of ready‐to‐heat foods susceptible to postcontamination during refrigerated and illuminated storage

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