|Title:||Use of palladium based oxygen scavenger to prevent discoloration of ham|
|Authors :||Hutter, Simon|
|Published in :||Food Packaging and Shelf Life|
|Publisher / Ed. Institution :||Elsevier|
|License (according to publishing contract) :||Licence according to publishing contract|
|Type of review:||Not specified|
|Subjects :||Discoloration ham; Palladium; Active packaging; Oxygen scavenger|
|Subject (DDC) :||664: Food technology|
|Abstract:||The efficiency of an oxygen scavenging film based on a catalytic system with palladium (CSP) was used to prevent the discoloration of cooked cured ham. Sliced ham was packed under modified atmosphere (2vol.% O2, 5vol.% H2, 93vol.% N2) or normal atmosphere in high barrier trays with or without CSP. Packages were stored for 21 days at 4°C ± 1°C under illumination or in darkness. Samples stored in the dark did not show any discoloration, whereas ham stored under illumination showed a pronounced loss in redness. In packages with the CSP, the headspace oxygen concentration of 2 vol.% was removed within 35 min. There was no discoloration observed in samples with CSP although they were stored with 24 h/ day illumination. Significant differences (p < 0.01) in redness between the illuminated samples with and without CSP could already be observed after 2 h of storage.|
|Departement:||Life Sciences und Facility Management|
|Organisational Unit:||Institute of Food and Beverage Innovation (ILGI)|
|Publication type:||Article in scientific Journal|
|Appears in Collections:||Publikationen Life Sciences und Facility Management|
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