Oxygen Transmission Rate of Packaging Films and Light Exposure Effects on the Color Stability of Vacuum‐Packaged Dry Salami

Yen, Jer-Ren; Brown, Richard B.; Dick, R. L.; Acton, J. C.

doi:10.1111/j.1365-2621.1988.tb13525.x

Cited by 25 publications

(14 citation statements)

References 31 publications

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“…The a*/b* ratio was used as an index of apparent change in redness (Francis, 1975;Strange et al, 1974;Warriss et al, 1990). The saturation index (S) was calculated using the following equation: S ϭ (a* 2 ϩb* 2 ) 1/2 and indicates the color intensity or color purity in a sample (Hunter, 1972;Yen et al, 1988). Total color difference (⌬E) was expressed by the Hunter-Scofield equation: E ϭ [(⌬L*) 2 ϩ (⌬a*) 2 ϩ (⌬b*) 2 ] 1/2 (Lyon et al, 1981).…”

Section: Color Measurementmentioning

confidence: 99%

Process and Characteristics for a Surimi‐like Material Made from Beef or Pork

Park

Brewer

Novakofski

et al. 1996

Journal of Food Science

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Beef or pork was chopped, screened, and washed; water was removed by centrifugation to make surimi-like, water-washed beef or pork. Processing parameters were evaluated to develop the optimum processing techniques to yield the most functional material. Regardless of fat content in the starting material, water-washed beef or pork contained Ͻ1% fat. Water-washed muscle was lighter (reduced redness and yellowness) than the original starting material but had more color than fish surimi. Washed beef or pork formed gels with greater hardness than commercial fish surimi above 55ЊC after heating at 0.5ЊC/min. Salt soluble protein of water-washed beef or pork was higher than that of commercial fish surimi.

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Section: Color Measurementmentioning

confidence: 99%

Process and Characteristics for a Surimi‐like Material Made from Beef or Pork

Park

Brewer

Novakofski

et al. 1996

Journal of Food Science

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“…Os mais utilizados são Poliamida e Polietileno, e a combinação deles permite maior ou menor transmissão de oxigênio (YEN et al, 1988).…”

Section: Introductionunclassified

Influência da embalagem na vida útil de presuntos fatiados

et al. 2007

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RESUMOVisou-se com este trabalho, comparar a vida útil de presunto fatiado sem capa de gordura (condicionadas à temperatura entre -1 e 4ºC), usando os tratamentos: sistema de embalagem a vácuo (EV) e sistema de embalagem com atmosfera modificada (AM) (50% de N 2 e 50% de O 2 ), com os laminados flexíveis PET/PEBDL (AM1) e PVDC/EVA/PEBDL (AM2) sobre os parâmetros microbiológicos e físico-químicos, por 35 dias. As análises realizadas foram: contagem padrão em placas (CCP), contagem de fungos (CF), pH e umidade. Nas análises do dia inicial de trabalho verificou-se a contagem de <10 2 UFC/g de Staphylococcus aureus e para os demais microrganismos <101 UFC/g. Com relação aos tratamentos, verificou-se que a embalagem com AM estendeu em 5 dias a vida útil do produto em relação a embalagem EV. O pH inicial médio de 6,4 aumentou para 6,55; 6,58 e 6,63 nos tratamentos EV, AM1 e AM2, respectivamente. O tratamento AM2 aumentou a vida útil em relação ao AM1.Termos para indexação: Atmosfera modificada, polietileno, poliamida. ABSTRACTThe aim of this work was to compare the shelf-life of sliced ham without fat layer storage in a range of temperature between 1º and 4ºC using the following treatments: vacuum packing (VP) and packing with modified atmosphere (MA) (50% of N 2 and 50% of O 2 ) using flexible sheets of PEAD/LDPE (MA1) and PVDC/EVA/LDPE (MA2) on microbiological and physical chemical parameters for 35 days. Analysis of plate count of microorganisms, pH and humidity were conduced to evaluate the shelf-life of ham.In the first day of analyze the countings of Staphylococcus aureus had been inferior to 10 2 CFU/g and for the other microorganisms inferior to 10 1 CFU/g. The packed with modified atmosphere increased five days in the shelf-life of the product when compared to vacuum packing. The initial pH (6.4) increased to 6.55, 6.58 and 6.63 on VP MA1 and MA2, respectively. The treatment MA2 increased the shelf-life when compared to modified atmosphere (1).

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“…The amount of oxygen is influenced by the oxygen transmission rate (OTR) of the package, residual oxygen level after packaging, GP ratio, and oxygen‐consuming microbial activities in the meat products during storage. In order to prevent discoloration, the OTR of the packaging material (measured on flat film) should be below 30 and 40 mL O 2 /m 2 × 24 h for sliced salami and sliced bologna, respectively (Yen and others 1988; Grini and others 1992). Møller and others (2003) found that the OTR of the packaging material should be even lower for sliced cooked ham packaged in modified atmosphere, as packages with an OTR value of 10 mL O 2 /m 2 × 24 h (flat material) also clearly showed discoloration in their study.…”

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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Oxygen Transmission Rate of Packaging Films and Light Exposure Effects on the Color Stability of Vacuum‐Packaged Dry Salami

Cited by 25 publications

References 31 publications

Process and Characteristics for a Surimi‐like Material Made from Beef or Pork

Process and Characteristics for a Surimi‐like Material Made from Beef or Pork

Influência da embalagem na vida útil de presuntos fatiados

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

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