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Effects of PP‐based Nanopackaging on the Overall Quality and Shelf Life of Ready‐to‐eat Salami
Author(s) -
Nalçabasmaz Serra,
Ayhan Zehra,
Cimmino Sossio,
Silvestre Clara,
Duraccio Donatella
Publication year - 2017
Publication title -
packaging technology and science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.365
H-Index - 50
eISSN - 1099-1522
pISSN - 0894-3214
DOI - 10.1002/pts.2309
Subject(s) - tbars , shelf life , modified atmosphere , food science , vacuum packing , active packaging , thiobarbituric acid , food packaging , chemistry , sensory analysis , materials science , antioxidant , organic chemistry , lipid peroxidation
A total of 1% nanoclay containing polypropylene (PP)‐nanocomposite and 1% nanoclay plus 5% poly‐beta‐pinene (P β P) containing PP‐active‐nanocomposite materials were produced and tested for packaging of sliced salami. The sliced salami was packaged using both nanofilms and multilayer film of PP/PA/EVOH/PE under vacuum, modified atmosphere packaging under 50% CO 2 and 50% N 2 and air and stored at 4 °C for 90 days. During storage, headspace gas composition; microbial, physical and chemical analyses; and sensory evaluation were performed. The antimicrobial effect of P β P containing nanomaterial was pronounced under vacuum, and no bacterial growth was observed for 75 days. An a * value decreased notably in all applications during storage and preserved best by the multilayered material under vacuum and high CO 2 . Thiobarbituric acid reactive substances (TBARS) were 0.63 mg MDA/kg after the processing and gradually increased at all applications during increased storage. TBARS values of all vacuum applications were lower than that of modified atmosphere packaging applications. Rancid taste development was determined by sensory panelists when TBARS values were higher than 0.80 mg MDA/kg on the 90th day. There was no significant moisture loss, and no increase in hardness was determined during the whole storage time. The longest shelf life was 75 days for the sliced salami under vacuum and high CO 2 using the multilayer material. P β P containing nanomaterial provided 50 days of shelf life under vacuum, which is commercially considerable. Copyright © 2017 John Wiley & Sons, Ltd.