Effect of varying oxygen concentrations on the shelf-life of fresh pork sausages packaged in modified atmosphere

A total of 105 fresh pork sausages were packaged in atmospheres varying in oxygen concentration, using the following mixtures (%O 2/%CO 2/%N 2): 0/20/80, 0/20/80 + O 2 scavenger, 20/20/60, 40/20/40, 60/20/20, and 80/20/0. In addition, two batches were subjected to vacuum packaging or over-wrap with...

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Bibliographic Details
Published in:Food chemistry 2006, Vol.94 (2), p.219-225
Main Authors: Martínez, Luis, Djenane, Djamel, Cilla, Irene, Beltrán, José Antonio, Roncalés, Pedro
Format: Article
Language:English
Subjects:
Biological and medical sciences
carbon dioxide
Color
discoloration
Food industries
food packaging
freshness
Fundamental and applied biological sciences. Psychology
gases
General aspects
Handling, storage, packaging, transport
Meat and meat product industries
mixtures
Modified atmosphere
modified atmosphere packaging
myoglobin
nitrogen
off odors
over-wrap packaging
Oxidation
Oxygen
Packaging
packaging materials
permeable film
Pork
sausages
Sausages (fresh)
shelf life
storage conditions
vacuum packaging
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Summary:A total of 105 fresh pork sausages were packaged in atmospheres varying in oxygen concentration, using the following mixtures (%O 2/%CO 2/%N 2): 0/20/80, 0/20/80 + O 2 scavenger, 20/20/60, 40/20/40, 60/20/20, and 80/20/0. In addition, two batches were subjected to vacuum packaging or over-wrap with O 2-permeable film. They were stored for 20 days at 2 ± 1 °C in the dark. Values of pH, CIE L*, a* and b* color parameters, surface metmyoglobin percentage, TBA-reactive substances, psychrotroph aerobe bacterial numbers and sensory discoloration and off-odor were assessed throughout storage. Packaging in the absence of O 2, either under vacuum or in atmosphere with O 2 scavenger, led to extension of shelf-life in terms of both color and odor stability due to low oxidation rates. Increase of O 2 caused a significant enhancement of oxidation, decrease of shelf-life due to discoloration and off-odor development. The highest O 2 concentration gave rise to a significant color improvement, though only for a limited period of 8 days.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2004.11.007