• English
  • Deutsch
  • Log In
    Password Login
    Research Outputs
    Fundings & Projects
    Researchers
    Institutes
    Statistics
Repository logo
Fraunhofer-Gesellschaft
  1. Home
  2. Fraunhofer-Gesellschaft
  3. Artikel
  4. Effect of retail display illumination and headspace oxygen concentration on cured boiled sausages
 
  • Details
  • Full
Options
2014
Journal Article
Title

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

Abstract
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.
Author(s)
Böhner, Nadine
Fraunhofer-Institut für Verfahrenstechnik und Verpackung IVV  
Hösl, F.
Rieblinger, Klaus  
Fraunhofer-Institut für Verfahrenstechnik und Verpackung IVV  
Danzl, Wolfgang
Fraunhofer-Institut für Verfahrenstechnik und Verpackung IVV  
Journal
Food packaging and shelf life  
DOI
10.1016/j.fpsl.2014.04.003
Language
English
Fraunhofer-Institut für Verfahrenstechnik und Verpackung IVV  
  • Cookie settings
  • Imprint
  • Privacy policy
  • Api
  • Contact
© 2024