title: Optimisation of colour stability of cured ham during packaging and retail display by a multifactorial design.
abstract: A multifactorial design, including (1) percent residual oxygen, (2) oxygen transmission rate of packaging film (OTR), (3) product to headspace volume ratio, (4) illuminance level and (5) nitrite level during curing, was established to investigate factors affecting light-induced oxidative discoloration of cured ham (packaged in modified atmosphere of 20% carbon dioxide and balanced with nitrogen) during 14 days of chill storage. Univariate statistical analysis found significant effects of all main factors on the redness (tristimulus a-value) of the ham. Subsequently, Response Surface Modelling of the data further proved that the interactions between packaging and storage conditions are important when optimising colour stability. The measured content of oxygen in the headspace was incorporated in the model and the interaction between measured oxygen content in the headspace and the product to headspace volume ratio was found to be crucial. Thus, it is not enough to keep the headspace oxygen level low, if the headspace volume at the same time is large, there will still be sufficient oxygen for colour deteriorating processes to take place.
authors: Food Chemistry, Department of Dairy and Food Science, The Royal Veterinary and Agricultural University, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark.
authors: Jens K S
authors: JK
authors: Møller
authors: Marianne
authors: M
authors: Jakobsen
authors: Claus J
authors: CJ
authors: Weber
authors: Torben
authors: T
authors: Martinussen
authors: Leif H
authors: LH
authors: Skibsted
authors: Grete
authors: G
authors: Bertelsen