Title: Use of palladium based oxygen scavenger to prevent discoloration of ham
Authors : Hutter, Simon
Rüegg, Nadine
Yildirim, Selçuk
Published in : Food Packaging and Shelf Life
Volume(Issue) : 8
Pages : 56
Pages to: 62
Publisher / Ed. Institution : Elsevier
Issue Date: Jun-2016
License (according to publishing contract) : Licence according to publishing contract
Type of review: Not specified
Language : English
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
DOI : 10.1016/j.fpsl.2016.02.004
ISSN: 2214-2894
URI: https://digitalcollection.zhaw.ch/handle/11475/7103
Appears in Collections:Publikationen Life Sciences und Facility Management

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