Quelle: TWB Forum Wissenschaft
Salami packaged in transparent packaging materials changes its color due to oxidation. Sources for oxygen are solved oxygen in the food, oxygen in the headspace and oxygen permeation through the packaging material. The focus of the present study was elucidating whether the storage in dark conditions can prevent color change. Salami was stored in measuring cells with 0.5 vol.-% O2 in order to simulate residual oxygen in the packaging, 30 vol.-% CO2 for suppression of microbial growth and 69.5 vol.-% N2. The salami in the cells was exposed to light or stored in the dark. All samples absorbed oxygen and changed their color. Therefore, even though the color change was less extensive at dark conditions, the exclusion of light proved insufficient to fully prevent a color change. The application of for example iron-based oxygen scavengers presents one possibility to further reduce free oxygen in the packaging.