The effect of packaging materials and oxygen on the colour stability of sliced bologna

摘要

AbstractThe aim of the study was to determine the effect of packaging materials with different oxygen permeability, residual oxygen concentration in the package and light upon discoloration of the surface of sliced bologna.The packaging material caused significant differences in the discolouration of vacuum‐packed, sliced bologna. The surface colour of sliced bologna packed in films with an oxygen transmission rate lower than 10cm3/m2/24h/atm was not affected by illuminated storage.Packages of sliced bologna with 0 oxygen in the head space showed good colour stability after 28 days of illuminated storage at 4 C. The discolouration of bologna was almost directly proportional to oxygen concentration in the package. Bologna stored in a high oxygen concentration developed more off‐odour; 1 and 2 oxygen in the packages caused higher worst spot colour, discolouration and off‐odour scores after 3 days of st