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dc.contributor.authorSørheim, Oddvin
dc.contributor.authorMåge, Ingrid
dc.contributor.authorLarsen, Hanne
dc.date.accessioned2018-03-15T09:04:29Z
dc.date.available2018-03-15T09:04:29Z
dc.date.created2017-09-18T10:57:16Z
dc.date.issued2017
dc.identifier.citationMeat Science. 2017, 129 88-92.
dc.identifier.issn0309-1740
dc.identifier.urihttp://hdl.handle.net/11250/2490631
dc.description.abstractDiscoloration of sliced packaged salami is contributing to rejection of the product, food waste and economical loss. A combination of residual O2 in 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 O2 in packages of salami slices with 100% N2 under light display at 4 and 20 °C. Salami sausages had variable inherent O2 consumption rate. Storage of salami in 1% O2 in darkness did not induce discoloration. The upper limits for O2 for 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 O2 depletion 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 O2 is reduced below a critical limit.
dc.language.isoeng
dc.subjectHeadspace
dc.subjectDiscoloration
dc.subjectResidual oxygen
dc.subjectSalami
dc.titleDetermination of critical levels of residual oxygen to minimize discoloration of sliced packaged Norwegian salami under light display
dc.typePeer reviewed
dc.typeJournal article
dc.description.versionacceptedVersion
dc.subject.nsiVDP::Landbruks- og fiskerifag: 900
dc.subject.nsiVDP::Agriculture and fisheries science: 900
dc.source.pagenumber88-92
dc.source.volume129
dc.source.journalMeat Science
dc.identifier.doi10.1016/j.meatsci.2017.02.014
dc.identifier.cristin1494692
dc.relation.projectNorges forskningsråd: 262306
dc.relation.projectNofima AS: 201306
dc.relation.projectNofima AS: 201704
dc.relation.projectNorges forskningsråd: 225351
cristin.unitcode7543,3,4,0
cristin.unitcode7543,3,2,0
cristin.unitnameTrygg og holdbar mat
cristin.unitnameRåvare og prosess
cristin.ispublishedtrue
cristin.fulltextpostprint
cristin.qualitycode2


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