Effect Of Oxygen Absorbers On Storage Quality Of Sliced Ham

By Multisorb Technologies

The effect of commercial oxygen absorbers on sliced ham quality packaged in barrier film (OTR @ 60cc/m2/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.