Publikationstyp: | Beitrag in wissenschaftlicher Zeitschrift |
Art der Begutachtung: | Peer review (Publikation) |
Titel: | Use of palladium based oxygen scavenger to prevent discoloration of ham |
Autor/-in: | Hutter, Simon Rüegg, Nadine Yildirim, Selçuk |
DOI: | 10.1016/j.fpsl.2016.02.004 |
Erschienen in: | Food Packaging and Shelf Life |
Band(Heft): | 8 |
Seite(n): | 56 |
Seiten bis: | 62 |
Erscheinungsdatum: | Jun-2016 |
Verlag / Hrsg. Institution: | Elsevier |
ISSN: | 2214-2894 |
Sprache: | Englisch |
Schlagwörter: | Discoloration ham; Palladium; Active packaging; Oxygen scavenger |
Fachgebiet (DDC): | 664: Lebensmitteltechnologie |
Zusammenfassung: | 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. |
URI: | https://digitalcollection.zhaw.ch/handle/11475/7103 |
Volltext Version: | Publizierte Version |
Lizenz (gemäss Verlagsvertrag): | Lizenz gemäss Verlagsvertrag |
Departement: | Life Sciences und Facility Management |
Organisationseinheit: | Institut für Lebensmittel- und Getränkeinnovation (ILGI) |
Enthalten in den Sammlungen: | Publikationen Life Sciences und Facility Management |
Dateien zu dieser Ressource:
Es gibt keine Dateien zu dieser Ressource.
Zur Langanzeige
Hutter, S., Rüegg, N., & Yildirim, S. (2016). Use of palladium based oxygen scavenger to prevent discoloration of ham. Food Packaging and Shelf Life, 8, 56–62. https://doi.org/10.1016/j.fpsl.2016.02.004
Hutter, S., Rüegg, N. and Yildirim, S. (2016) ‘Use of palladium based oxygen scavenger to prevent discoloration of ham’, Food Packaging and Shelf Life, 8, pp. 56–62. Available at: https://doi.org/10.1016/j.fpsl.2016.02.004.
S. Hutter, N. Rüegg, and S. Yildirim, “Use of palladium based oxygen scavenger to prevent discoloration of ham,” Food Packaging and Shelf Life, vol. 8, pp. 56–62, Jun. 2016, doi: 10.1016/j.fpsl.2016.02.004.
HUTTER, Simon, Nadine RÜEGG und Selçuk YILDIRIM, 2016. Use of palladium based oxygen scavenger to prevent discoloration of ham. Food Packaging and Shelf Life. Juni 2016. Bd. 8, S. 56–62. DOI 10.1016/j.fpsl.2016.02.004
Hutter, Simon, Nadine Rüegg, and Selçuk Yildirim. 2016. “Use of Palladium Based Oxygen Scavenger to Prevent Discoloration of Ham.” Food Packaging and Shelf Life 8 (June): 56–62. https://doi.org/10.1016/j.fpsl.2016.02.004.
Hutter, Simon, et al. “Use of Palladium Based Oxygen Scavenger to Prevent Discoloration of Ham.” Food Packaging and Shelf Life, vol. 8, June 2016, pp. 56–62, https://doi.org/10.1016/j.fpsl.2016.02.004.
Alle Ressourcen in diesem Repository sind urheberrechtlich geschützt, soweit nicht anderweitig angezeigt.