title: Determination of critical levels of residual oxygen to minimize discoloration of sliced packaged Norwegian salami under light display.
abstract: Discoloration of sliced packaged salami is contributing to rejection of the product, food waste and economical loss. A combination of residual O2in the headspace of packages and light is causing photooxidation and deterioration of colour. The aim of this study was to establish maximum tolerable concentrations of residual O2in packages of salami slices with 100% N2under light display at 4 and 20°C. Salami sausages had variable inherent O2consumption rate. Storage of salami in 1% O2in darkness did not induce discoloration. The upper limits for O2for avoiding discoloration under light were variable in the range 0.1-1.0%, depending on temperature and type of salami. Display at 20°C increased the rate of O2depletion compared to 4°C. To minimize discoloration, sliced and packaged salami should be stored in darkness at approximately 20°C until the level of residual O2is reduced below a critical limit.
authors.affiliation: Nofima AS, P.O. Box 210, NO-1431 Ås, Norway. Electronic address: oddvin.sorheim@nofima.no.
authors.forename: Oddvin
authors.initials: O
authors.lastname: Sørheim
authors.affiliation: Nofima AS, P.O. Box 210, NO-1431 Ås, Norway. Electronic address: ingrid.mage@nofima.no.
authors.forename: Ingrid
authors.initials: I
authors.lastname: Måge
authors.affiliation: Nofima AS, P.O. Box 210, NO-1431 Ås, Norway. Electronic address: hanne.larsen@nofima.no.
authors.forename: Hanne
authors.initials: H
authors.lastname: Larsen
mesh_terms: D000818:Animals; D002417:Cattle; D003116:Color; D018857:Food Packaging / Q000379:methods*; D008027:Light; D008461:Meat Products / Q000032:analysis* / Q000528:radiation effects*; D010100:Oxygen; D013552:Swine; D013696:Temperature
chemical_list: D010100:Oxygen
keywords: Discoloration; Headspace; Light; Residual oxygen; Salami; Temperature