EFFECT OF DIFFERENT ILLUMINATION SOURCES ON COLOUR AND OXIDATIVE STABILITY OF SEASONED COPPA DI PARMA PGI

Main Article Content

G. MINELLI
D.P. LO FIEGO
P. MACCHIONI
P. FAVA

Keywords

colour, cured salami, lighting conditions, lipid stability, modified atmosphere packaging

Abstract

The influence of different lighting durations, lamps and modified atmosphere packaging (MAP) on the colour and oxidative stability of lipids was studied in Coppa di Parma PGI. The samples were stored (4°C) in darkness or lighted by UV-free lamps. In trials 1 and 2, the samples were lighted 24 and 12 h/day, respectively, and were packaged in air. In trial 3, samples were packaged in  MA  (70%  N2/30%  CO2) and lighted 12 h/day. In air, illumination reduced oxidative stability, redness, colour saturation and increased the Hue angle. In MAP, the lighting conditions did not affect colour and oxidative stability. During storage the lipid oxidation increased.  Overall, light negatively affected the studied parameters.

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