Impact of different visible light spectra on oxygen absorption and surface discoloration of bologna sausage

Böhner, Nadine; Rieblinger, Klaus

doi:10.1016/j.meatsci.2016.06.019

Cited by 15 publications

(18 citation statements)

References 15 publications

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“…The system settings and calibration have been described by Böhner et al [38]. Average surface color was determined from measurements of 10 points evenly distributed over the film surface and expressed as CIE L*a*b* values.…”

Section: Methodsmentioning

confidence: 99%

Gallic Acid as an Oxygen Scavenger in Bio-Based Multilayer Packaging Films

2017

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Oxygen scavengers are used in food packaging to protect oxygen-sensitive food products. A mixture of gallic acid (GA) and sodium carbonate was used as an oxygen scavenger (OSc) in bio-based multilayer packaging films produced in a three-step process: compounding, flat film extrusion, and lamination. We investigated the film surface color as well as oxygen absorption at different relative humidities (RHs) and temperatures, and compared the oxygen absorption of OSc powder, monolayer films, and multilayer films. The films were initially brownish-red in color but changed to greenish-black during oxygen absorption under humid conditions. We observed a maximum absorption capacity of 447 mg O2/g GA at 21 °C and 100% RH. The incorporation of GA into a polymer matrix reduced the rate of oxygen absorption compared to the GA powder because the polymer acted as a barrier to oxygen and water vapor diffusion. As expected, the temperature had a significant effect on the initial absorption rate of the multilayer films; the corresponding activation energy was 75.4 kJ/mol. Higher RH significantly increased the oxygen absorption rate. These results demonstrate for the first time the production and the properties of a bio-based multilayer packaging film with GA as the oxygen scavenger. Potential applications include the packaging of food products with high water activity (aw > 0.86).

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Section: Methodsmentioning

confidence: 99%

Gallic Acid as an Oxygen Scavenger in Bio-Based Multilayer Packaging Films

2017

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“…Packaged cured cooked meat products are sensitive to spoilage due to discolouration, lipid oxidation and microbial growth. The rate of spoilage is affected by multiple factors such as residual oxygen in the package headspace, product/headspace ratio, oxygen transmission of the packaging material, product composition and illumination conditions 1–6 . Visual appearance and especially the colour is of major importance, as this is the only product property by which a consumer's buying decision is influenced in a retail environment.…”

Section: Introductionmentioning

confidence: 99%

“…The colour of cured cooked meats is due to denatured nitrosylmyoglobin or nitrosylmyochrome. Light‐induced oxidation of this pigment leads to the formation of denatured metmyoglobin, which has pro‐oxidative capacities and imparts a brown‐grey hue to the product 3–5,8 …”

Section: Introductionmentioning

confidence: 99%

“…Three aspects of illumination are of importance in the discolouration of cured meat products: the emitted wavelengths (spectral distribution), their spectral irradiance on the meat product and the exposure time. Nitrosylmyoglobine is particularly sensitive to wavelengths around 420, 545 and 575 nm 3,4,9 . Application of illumination sources focusing more on the red part of the visible spectrum, with less contributions of the aforementioned wavelengths, has been found to lead to less intense oxidation 3 .…”

Section: Introductionmentioning

confidence: 99%

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Applicability of oxygen scavengers for shelf life extension during illuminated storage of cured cooked meat products packaged under modified atmosphere in materials with high and low oxygen permeability

et al. 2020

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The aim of this study was to evaluate the effect of illumination, packaging material and application of oxygen scavengers on the shelf life of two different cured cooked meat products in diverse retail storage conditions. For this purpose, ham luncheon sausage and pork liver pâté were packaged in high-and low-OTR (oxygen transmission rate) packages under modified atmosphere. Packages either did or did not contain a 50-ml O 2 capacity oxygen scavenger. Samples were stored at 7 C either in complete darkness or illuminated by fluorescent or LED lamps for the last 48 h of storage. Microbial quality of pâté was more crucial than that of ham sausage, partially due to a higher initial microbial load. Pâté was far more susceptible to discolouration and lipid oxidation than ham luncheon sausage. Illumination was a crucial aspect for discolouration of ham sausage, whereas pâté exhibited discolouration without illumination when packaged in low barrier packages. Hence, high barrier packages are indispensable for these types of products, especially pâté. Inclusion of an oxygen scavenger may lead to improved colour stability and lower lipid oxidation, provided that the packaging material had a sufficiently low OTR and some days of dark storage preceded illumination. Replacing a multilayered high-barrier packaging system with a lower barrier system with an added scavenger is not an interesting option as there is competition for oxygen absorption between the food product and the scavenger.

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“…LED light is now a common light source for display of meat products. An analysis of different LED spectra on discolouration of sliced bologna sausage showed that the blue to green fractions of the spectra below 520 nm was more detrimental to colour stability than the red fraction at 635 nm [4].…”

Section: Introductionmentioning

confidence: 99%

The Impact of Residual O₂, Temperature, and Light at Display on Sensory Attributes of Sliced, Packaged Salami

Gaarder

Carlehög

Berg

et al. 2019

Journal of Food Quality

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e aim of the study was to examine if small amounts of oxygen (O 2 ) causing discolouration of salami exposed to light in the grocery store also cause adverse changes in the avour and odour sensory pro le. Sensory properties of packaged sliced salami under di erent temperatures (4, 20°C, and 23°C), two lights sources (LED and uorescent), and a low level of residual O 2 in the headspace were evaluated. e experiment consisted of nine series, which were sensory-assessed after 3 and 6 days of display. A combination of light exposure and residual O 2 causing discolouration resulted in substantial o -avour and o -odour of the displayed salami, both on the upper slice exposed to light and the middle slice in the stack with no direct light exposure. Samples from all other series without O 2 and those displayed in various light or stored in darkness showed no changes in quality compared with control samples stored in darkness. Temperature at display did not a ect sensory attributes in the series without O 2 in the headspace. Sensory results from 3 to 6 days display were similar. To minimize quality defects and food waste, producers and retailers are advised to store packages of sliced salami in darkness until nearly all residual O 2 is consumed internally by the product before placing the packages upon light in the counter.

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Impact of different visible light spectra on oxygen absorption and surface discoloration of bologna sausage

Cited by 15 publications

References 15 publications

Gallic Acid as an Oxygen Scavenger in Bio-Based Multilayer Packaging Films

Gallic Acid as an Oxygen Scavenger in Bio-Based Multilayer Packaging Films

Applicability of oxygen scavengers for shelf life extension during illuminated storage of cured cooked meat products packaged under modified atmosphere in materials with high and low oxygen permeability

The Impact of Residual O₂, Temperature, and Light at Display on Sensory Attributes of Sliced, Packaged Salami

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Impact of different visible light spectra on oxygen absorption and surface discoloration of bologna sausage

Cited by 15 publications

References 15 publications

Gallic Acid as an Oxygen Scavenger in Bio-Based Multilayer Packaging Films

Gallic Acid as an Oxygen Scavenger in Bio-Based Multilayer Packaging Films

Applicability of oxygen scavengers for shelf life extension during illuminated storage of cured cooked meat products packaged under modified atmosphere in materials with high and low oxygen permeability

The Impact of Residual O2, Temperature, and Light at Display on Sensory Attributes of Sliced, Packaged Salami

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The Impact of Residual O₂, Temperature, and Light at Display on Sensory Attributes of Sliced, Packaged Salami