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Effect of retail display illumination and headspace oxygen concentration on cured boiled sausages

Paper ID Volume ID Publish Year Pages File Format Full-Text
19862 43137 2014 9 PDF Available
Title
Effect of retail display illumination and headspace oxygen concentration on cured boiled sausages
Abstract

•Different lights had a varying impact on discolouration of cured boiled sausages.•Shorter wavelength had a stronger negative impact on cured boiled sausages.•Higher residual oxygen contents had a negative impact on sausage quality.•Sausages packaged without oxygen or stored dark were not affected during 24 h.

The objective of this study was to investigate the influence of various commercial lamps and residual oxygen on discoloration and oxidation of cured boiled sausage. The wavelength dependence of different spectral bands on sausage color and oxygen absorption was investigated. A model packaging system, simulating a gastight package was used to compare the influence of fluorescent tubes, metal halide lamps, color optimized fluorescent tubes and LEDs. Sausages exposed to daylight fluorescent tubes showed significantly (p < 0.005) higher rates of oxygen absorption and discoloration in comparison to metal halide lamps and color optimized fluorescent tubes for meat products after 24 h of storage time at 6 ± 1 °C. To investigate the effect of light and residual oxygen in the headspace of the packaging, oxygen concentrations of 0.0%, 0.5%, 1.0% and 2.0% were tested with daylight fluorescent tubes in regard of oxygen absorption and discoloration of the sausages. Higher residual oxygen concentrations showed higher discoloration and also higher rates of oxygen absorption of the sausage. Low initial oxygen contents in the headspace of packaged sausage in conjunction with optimized illumination can prolong the shelf life of cured sausages in retail shelves.

Keywords
Cured sausage; Color; Residual oxygen; Shelf life; MAP
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Effect of retail display illumination and headspace oxygen concentration on cured boiled sausages
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food Packaging and Shelf Life - Volume 1, Issue 2, June 2014, Pages 131–139
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us