Effect of Oxygen Absorbers on Storage Quality of Sliced Ham SUMMARY OF EXPERIMENTATION AND RESULTS OF STUDIES CONDUCTED BY: Sage Chaiyapechara,
نویسندگان
چکیده
The effect of commercial oxygen absorbers on sliced ham quality packaged in barrier film (OTR @ 60cc/m/da) under rigorous display conditions was investigated. Atmospheric pressure, vacuum, and CO2 back-flushed packaging methods were used. Color, microbial counts, lipid oxidation, and sensory odor were evaluated weekly over a period of 79 days in 10°C storage under fluorescent light. Ham containing oxygen absorbers had lower psychrotrophic bacteria, yeast and mold counts, and better color retention (Hunter L value) compared to packages without absorbers. Lipid oxidation and sensory odor were not different among treatments with the very low (<2%) fat ham product used for the study. Shelf life is improved to the greatest extent when the appropriate oxygen absorber is used in CO2 gas-flushed packages in barrier film. 1 Prepared by: T. H. Powers, Research and Development, Multisorb Technologies, Inc. Effect of Oxygen Absorbers on Storage of Ham
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