Published 2017

Read in Norwegian

Publication details

Journal : Meat Science , vol. 129 , p. 88–92 , 2017

Publisher : Elsevier

International Standard Numbers :
Printed : 0309-1740
Electronic : 1873-4138

Publication type : Academic article

Contributors : Sørheim, Oddvin; Måge, Ingrid; Larsen, Hanne

If you have questions about the publication, you may contact Nofima’s Chief Librarian.

Kjetil Aune
Chief Librarian


Discoloration of sliced packaged salami is contributing to rejection of the product, food waste and economical loss. A combination of residual O2 in the headspace of packages and light is causing photooxidation and deterioration of colour. The aim of this study was to establish maximum tolerable concentrations of residual O2 in packages of salami slices with 100% N2 under light display at 4 and 20 °C. Salami sausages had variable inherent O2 consumption rate. Storage of salami in 1% O2 in darkness did not induce discoloration. The upper limits for O2 for avoiding discoloration under light were variable in the range 0.1–1.0%, depending on temperature and type of salami. Display at 20 °C increased the rate of O2 depletion compared to 4 °C. To minimize discoloration, sliced and packaged salami should be stored in darkness at approximately 20 °C until the level of residual O2 is reduced below a critical limit.