title: Effect of residual oxygen on colour stability during chill storage of sliced, pasteurised ham packaged in modified atmosphere.
abstract: The critical level of residual oxygen to avoid light induced oxidative discoloration during chill storage of sliced, pasteurised ham packaged in modified atmosphere (20% carbon dioxide balanced with nitrogen in a 1:3 product to headspace volume ratio) was found to lie between 0.1 and 0.5% oxygen. In 0.5% oxygen light induced discoloration was significant, as detected by the tristimulus colorimetry redness parameter, when compared to the same product stored in the dark, while at 0.1 and 0.02% oxygen the colour was stable both in the dark and when exposed to light for up to 27 days in chill storage. Lipid oxidation, determined as 2-thiobarbituric acid-reactive substances, and total plate counts showed no difference between discoloured and colour stable products, although a trained panel in a triangle test could differentiate between the taste of ham from packages with 0.02 and 0.5% oxygen after 27 days of chill storage.
authors: Food Chemistry, Department of Dairy and Food Science, The Royal Veterinary and Agricultural University, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark.
authors: J K
authors: JK
authors: Møller
authors: J S
authors: JS
authors: Jensen
authors: M B
authors: MB
authors: Olsen
authors: L H
authors: LH
authors: Skibsted
authors: G
authors: G
authors: Bertelsen