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Author (up) Lloret, E.; Fernandez, A.; Trbojevich, R.; Arnau, J.; Picouet, P.A.
Title Relevance of nanocomposite packaging on the stability of vacuum-packed dry cured ham Type Journal Article
Year 2016 Publication Meat Science Abbreviated Journal Meat Sci.
Volume 118 Issue Pages 8-14
Keywords Clay; Nanocomposite; Polyamide; Skin; TBARS; Vacuum; Meat; Ham
Abstract In this study effects of a novel high barrier multilayer polyamide film containing dispersed nanoclays (PAN) on the stability of vacuum packed dry-cured ham were investigated during 90 days refrigerated storage in comparison with non-modified multilayer polyamide (PA) and a commercial high barrier film. Characteristic bands of the mineral in FT-IR spectra confirmed the presence of nanoclays in PAN, enhancing oxygen transmission barrier properties and UV protection. Packaging in PAN films did not originate significant changes on colour or lipid oxidation during prolonged storage of vacuum-packed dry-cured ham. Larger oxygen transmission rates in PA films caused changes in CIE b* during refrigerated storage. Ham quality was not affected by light exposition during 90 days and only curing had a significant benefit on colour and TBARS, being cured samples more stable during storage in all the packages used. Packaging of dry-cured ham in PAN was equivalent to commercial high barrier films.
Address [Lloret, Elsa; Arnau, Jacint; Picouet, Pierre A.] IRTA, Dept Tecnol Aliments, Monells, Girona, Spain, Email: pierre.picouet@irta.cat
Corporate Author Thesis
Publisher Elsevier Sci Ltd Place of Publication Editor
Language English Summary Language Original Title
Series Editor Series Title Abbreviated Series Title
Series Volume Series Issue Edition
ISSN 0309-1740 ISBN Medium
Area Expedition Conference
Notes WOS:000380581100002 Approved no
Is ISI yes International Collaboration yes
Call Number IFIC @ pastor @ Serial 2774
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Author (up) Lloret, E.; Picouet, P.A.; Trbojevich, R.; Fernandez, A.
Title Colour stability of cooked ham packed under modified atmospheres in polyamide nanocomposite blends Type Journal Article
Year 2016 Publication Lwt-Food Science And Technology Abbreviated Journal LWT-Food Sci. Technol.
Volume 66 Issue Pages 582-589
Keywords Nylon; Cooked ham; Nanoclays; Oxygen permeation; Colour; Exfoliation; MAP
Abstract Two novel blends containing a low-density polyethylene (LDPE) and a neat polyamide (PA) or a polyamide nanocomposite (PAN) layers were fabricated and their technological potential was evaluated during the refrigeration of cooked ham in modified atmospheres (MAP). Nanoclays were homogeneously distributed and nearly exfoliated, and they lowered significantly the oxygen transmission rate (OTR) of the PAN films. Due to the lower OTR, the headspace oxygen level in PAN pouches do not rise above 0.26% but it approached 2% in PA pouches at day 20. The residual oxygen levels were key for colour change during MAP storage of cooked ham. Cooked ham redness and reflectivity were stable during 27 days in PAN pouches while a strong colour deterioration took place after day 7 in PA pouches. Other parameters such as moisture content and water activity remained unaltered, and pH development was related to microbial growth and independent of the packaging polymer. The evolution of cooked ham colour in PAN was comparable to a high-barrier commercial polymer, and was acceptable for commercial sale for 27 days, showing excellent perspectives for polyamide nanocomposites in the storage of cooked ham.
Address [Lloret, Elsa; Picouet, Pierre A.] IRTA, Dept Tecnol Dels Aliments, Monells, Girona, Spain, Email: velifdez@ific.uv.es
Corporate Author Thesis
Publisher Elsevier Science Bv Place of Publication Editor
Language English Summary Language Original Title
Series Editor Series Title Abbreviated Series Title
Series Volume Series Issue Edition
ISSN 0023-6438 ISBN Medium
Area Expedition Conference
Notes WOS:000367413200079 Approved no
Is ISI yes International Collaboration yes
Call Number IFIC @ pastor @ Serial 2510
Permanent link to this record