Article
Use of nitrite-embedded packaging film for color stability of alternatively-cured, fully cooked bologna
Meat and Muscle Biology
(2020)
Abstract
Nitrite-embedded packaging film was investigated for potential effects on the color stability of alternatively cured meats. The impact of nitrite-embedded film on color stability of large-diameter sandwich bologna was assessed over a 125-d lighted display period. Five treatments of large-diameter bologna were manufactured: (1) a conventionally cured control packaged with conventional film (“CON-CF”), (2) an alternatively cured formulation (cultured celery juice powder plus cherry powder) packaged with conventional film (“CJP-CF”), and (3) an alternatively cured formulation (cultured celery juice powder plus cherry powder) packaged with nitrite-embedded film (“CJP-NEF”). An additional alternatively cured formulation (4) Natpre T-10 EML Plus S was packaged with conventional film (“NT10-CF”) and (5) with nitrite-embedded film (“NT10-NEF”). In-package surface a* values were significantly higher (P < 0.05) in nitrite-embedded film, particularly for the bologna with low ingoing nitrite concentration. Reduced color stability was observed for bologna in conventional film packages during lighted display, while the nitrite-embedded film showed improved color stability. Surface and internal residual nitrite concentrations were significantly lower (P < 0.05) in the Natpre T-10 EML Plus S treatments for the first 13 d of storage. Further, residual nitrite in the nitrite-embedded film products was not increased (P > 0.05) by use of the packaging film and did not differ compared to the conventional film. Thus, nitrite-embedded film packaging technology can improve the color stability of alternatively cured meats without increasing the measurable nitrite concentration in the product.
Keywords
- nitrite,
- cured meat,
- active packaging,
- nitrite-embedded film,
- color stability,
- color
Disciplines
Publication Date
April, 2020
DOI
10.22175/mmb.10379
Citation Information
Michael S. Cropp, James S. Dickson, Rodrigo Tarté and Joseph G. Sebranek. "Use of nitrite-embedded packaging film for color stability of alternatively-cured, fully cooked bologna" Meat and Muscle Biology Vol. 4 Iss. 1 (2020) p. 1 - 17 Available at: http://works.bepress.com/rodrigo_tarte/49/
Creative Commons license
This work is licensed under a Creative Commons CC_BY International License.