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DC Field | Value | Language |
---|---|---|
dc.contributor.author | Hutter, Simon | - |
dc.contributor.author | Rüegg, Nadine | - |
dc.contributor.author | Yildirim, Selçuk | - |
dc.date.accessioned | 2018-06-19T13:13:02Z | - |
dc.date.available | 2018-06-19T13:13:02Z | - |
dc.date.issued | 2016-06 | - |
dc.identifier.issn | 2214-2894 | de_CH |
dc.identifier.uri | https://digitalcollection.zhaw.ch/handle/11475/7103 | - |
dc.description.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. | de_CH |
dc.language.iso | en | de_CH |
dc.publisher | Elsevier | de_CH |
dc.relation.ispartof | Food Packaging and Shelf Life | de_CH |
dc.rights | Licence according to publishing contract | de_CH |
dc.subject | Discoloration ham | de_CH |
dc.subject | Palladium | de_CH |
dc.subject | Active packaging | de_CH |
dc.subject | Oxygen scavenger | de_CH |
dc.subject.ddc | 664: Lebensmitteltechnologie | de_CH |
dc.title | Use of palladium based oxygen scavenger to prevent discoloration of ham | de_CH |
dc.type | Beitrag in wissenschaftlicher Zeitschrift | de_CH |
dcterms.type | Text | de_CH |
zhaw.departement | Life Sciences und Facility Management | de_CH |
zhaw.organisationalunit | Institut für Lebensmittel- und Getränkeinnovation (ILGI) | de_CH |
dc.identifier.doi | 10.1016/j.fpsl.2016.02.004 | de_CH |
zhaw.funding.eu | No | de_CH |
zhaw.originated.zhaw | Yes | de_CH |
zhaw.pages.end | 62 | de_CH |
zhaw.pages.start | 56 | de_CH |
zhaw.publication.status | publishedVersion | de_CH |
zhaw.volume | 8 | de_CH |
zhaw.publication.review | Peer review (Publikation) | de_CH |
zhaw.webfeed | LM-Verpackung | de_CH |
Appears in collections: | Publikationen Life Sciences und Facility Management |
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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.
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