| Publication type: | Article in scientific journal |
| Type of review: | Peer review (publication) |
| Title: | Use of palladium based oxygen scavenger to prevent discoloration of ham |
| Authors: | Hutter, Simon Rüegg, Nadine Yildirim, Selçuk |
| DOI: | 10.1016/j.fpsl.2016.02.004 |
| Published in: | Food Packaging and Shelf Life |
| Volume(Issue): | 8 |
| Page(s): | 56 |
| Pages to: | 62 |
| Issue Date: | Jun-2016 |
| Publisher / Ed. Institution: | Elsevier |
| ISSN: | 2214-2894 |
| Language: | English |
| Subjects: | Discoloration ham; Palladium; Active packaging; Oxygen scavenger |
| Subject (DDC): | 664: Food technology |
| Abstract: | The efficiency of an oxygen scavenging film based on a catalytic system with palladium (CSP) was used to prevent the discoloration of cooked cured ham. Sliced ham was packed under modified atmosphere (2vol.% O2, 5vol.% H2, 93vol.% N2) or normal atmosphere in high barrier trays with or without CSP. Packages were stored for 21 days at 4°C ± 1°C under illumination or in darkness. Samples stored in the dark did not show any discoloration, whereas ham stored under illumination showed a pronounced loss in redness. In packages with the CSP, the headspace oxygen concentration of 2 vol.% was removed within 35 min. There was no discoloration observed in samples with CSP although they were stored with 24 h/ day illumination. Significant differences (p < 0.01) in redness between the illuminated samples with and without CSP could already be observed after 2 h of storage. |
| URI: | https://digitalcollection.zhaw.ch/handle/11475/7103 |
| Fulltext version: | Published version |
| License (according to publishing contract): | Licence according to publishing contract |
| Departement: | Life Sciences and Facility Management |
| Organisational Unit: | Institute of Food and Beverage Innovation (ILGI) |
| Appears in collections: | Publikationen Life Sciences und Facility Management |
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Hutter, S., Rüegg, N., & Yildirim, S. (2016). Use of palladium based oxygen scavenger to prevent discoloration of ham. Food Packaging and Shelf Life, 8, 56–62. https://doi.org/10.1016/j.fpsl.2016.02.004
Hutter, S., Rüegg, N. and Yildirim, S. (2016) ‘Use of palladium based oxygen scavenger to prevent discoloration of ham’, Food Packaging and Shelf Life, 8, pp. 56–62. Available at: https://doi.org/10.1016/j.fpsl.2016.02.004.
S. Hutter, N. Rüegg, and S. Yildirim, “Use of palladium based oxygen scavenger to prevent discoloration of ham,” Food Packaging and Shelf Life, vol. 8, pp. 56–62, Jun. 2016, doi: 10.1016/j.fpsl.2016.02.004.
HUTTER, Simon, Nadine RÜEGG und Selçuk YILDIRIM, 2016. Use of palladium based oxygen scavenger to prevent discoloration of ham. Food Packaging and Shelf Life. Juni 2016. Bd. 8, S. 56–62. DOI 10.1016/j.fpsl.2016.02.004
Hutter, Simon, Nadine Rüegg, and Selçuk Yildirim. 2016. “Use of Palladium Based Oxygen Scavenger to Prevent Discoloration of Ham.” Food Packaging and Shelf Life 8 (June): 56–62. https://doi.org/10.1016/j.fpsl.2016.02.004.
Hutter, Simon, et al. “Use of Palladium Based Oxygen Scavenger to Prevent Discoloration of Ham.” Food Packaging and Shelf Life, vol. 8, June 2016, pp. 56–62, https://doi.org/10.1016/j.fpsl.2016.02.004.
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