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Interactive packaging as protection against photodegradation of the colour of pasteurized, sliced ham.
Author(s) -
ANDERSEN H. J.,
RASMUSSEN M. A.
Publication year - 1992
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1992.tb01172.x
Subject(s) - pasteurization , vacuum packing , photodegradation , oxygen , food science , chemistry , transmission rate , materials science , transmission (telecommunications) , computer science , organic chemistry , telecommunications , photocatalysis , catalysis
Summary Interactive packaging using oxygen absorbers with concomitant development of carbon dioxide and packaging material with low oxygen transmission rate (OTR: 2cm 3 m 2 24 h atm ‐3 ) has been found to completely eliminate discoloration of pasteurized, sliced ham normally encountered as a result of photo‐oxidation of nitric oxide pigments during the first 24 h of display in illuminated chill cabinets. Further this packaging procedure has been found to be superior to conventional vacuum‐packaging (90% initial vacuum) with regard to overall sensory evaluation, and equal to vacuum‐packaging with 99% initial vacuum and interactive packaging using oxygen absorber, respectively, with regard to both overall sensory evaluation, and microbial load at the end of a storage period of 26 d.