Oxygen Transmission Rate of Packaging Films and Light Exposure Effects on the Color Stability of Vacuum‐Packaged Dry Salami

摘要

ABSTRACTColor and nitrosoheme pigment stabilities of dry salami packaged in films differing in oxygen transmission rate (OTR) were studied. Product exposed to light for 8 wk had greater (p<0.05) retention of redness properties (Judd‐Hunter +a coordinates, a/b ratios, hue angles (Q and saturation (S) index values) and greater (p<0.05) nitrosoheme pigment stability as the OTR of the packaging film decreased from 90 cc 02/m2/24 hr to ≤11 cc 02/m2/24hr. Redness properties and percent nitrosoheme pigment progressively decreased (P<0.05) during light exposure. Significant redness fading occurred in light‐exposed product when compared to dark‐stored product. Oxygen transmission to the dry salami surface was a major factor in color loss, primarily if light energy was also