Effects of PP-based Nanopackaging on the Overall Quality and Shelf Life of Ready-to-eat Salami

Abstract

A total of 1% nanoclay containing polypropylene ( PP)-nanocomposite and 1% nanoclay plus 5% poly-beta-pinene (P beta P) containing PP-active-nanocomposite materials were produced and tested for packaging of sliced salami. The sliced salami was packaged using both nanofilms and multilayer film of PP/PA/EVOH/PE under vacuum, modified atmosphere packaging under 50% CO2 and 50% N-2 and air and stored at 4 degrees C for 90 days. During storage, headspace gas composition; microbial, physical and chemical analyses; and sensory evaluation were performed. The antimicrobial effect of P beta P containing nanomaterial was pronounced under vacuum, and no bacterial growth was observed for 75 days. An a* value decreased notably in all applications during storage and preserved best by the multilayered material under vacuum and high CO2. Thiobarbituric acid reactive substances (TBARS) were 0.63 mg MDA/kg after the processing and gradually increased at all applications during increased storage. TBARS values of all vacuum applications were lower than that of modified atmosphere packaging applications. Rancid taste development was determined by sensory panelists when TBARS values were higher than 0.80 mg MDA/kg on the 90th day. There was no significant moisture loss, and no increase in hardness was determined during the whole storage time. The longest shelf life was 75 days for the sliced salami under vacuum and high CO2 using the multilayer material. P beta P containing nanomaterial provided 50 days of shelf life under vacuum, which is commercially considerable. Copyright (C) 2017 John Wiley & Sons, Ltd.