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  4. Publikationen Life Sciences und Facility Management
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dc.contributor.authorHutter, Simon-
dc.contributor.authorRüegg, Nadine-
dc.contributor.authorYildirim, Selçuk-
dc.date.accessioned2018-06-19T13:13:02Z-
dc.date.available2018-06-19T13:13:02Z-
dc.date.issued2016-06-
dc.identifier.issn2214-2894de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/7103-
dc.description.abstractThe 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.isoende_CH
dc.publisherElsevierde_CH
dc.relation.ispartofFood Packaging and Shelf Lifede_CH
dc.rightsLicence according to publishing contractde_CH
dc.subjectDiscoloration hamde_CH
dc.subjectPalladiumde_CH
dc.subjectActive packagingde_CH
dc.subjectOxygen scavengerde_CH
dc.subject.ddc664: Lebensmitteltechnologiede_CH
dc.titleUse of palladium based oxygen scavenger to prevent discoloration of hamde_CH
dc.typeBeitrag in wissenschaftlicher Zeitschriftde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.organisationalunitInstitut für Lebensmittel- und Getränkeinnovation (ILGI)de_CH
dc.identifier.doi10.1016/j.fpsl.2016.02.004de_CH
zhaw.funding.euNode_CH
zhaw.originated.zhawYesde_CH
zhaw.pages.end62de_CH
zhaw.pages.start56de_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.volume8de_CH
zhaw.publication.reviewPeer review (Publikation)de_CH
zhaw.webfeedLM-Verpackungde_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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