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

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dc.authoridayhan, zehra/0000-0001-9114-4445
dc.authoridSILVESTRE, CLARA/0000-0001-7886-4990
dc.contributor.authorNalcabasmaz, Serra
dc.contributor.authorAyhan, Zehra
dc.contributor.authorCimmino, Sossio
dc.contributor.authorSilvestre, Clara
dc.contributor.authorDuraccio, Donatella
dc.date.accessioned2024-09-18T20:33:05Z
dc.date.available2024-09-18T20:33:05Z
dc.date.issued2017
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractA 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.en_US
dc.description.sponsorshipTUBITAK-COST project [111O333, FA0904]en_US
dc.description.sponsorshipThis study was financially supported by TUBITAK-COST project (111O333) under the framework of EU COST ACTION (FA0904). We thank Superfilm Plastic Co. (Gaziantep, Turkey) for providing multilayer packaging materials.en_US
dc.identifier.doi10.1002/pts.2309
dc.identifier.endpage679en_US
dc.identifier.issn0894-3214
dc.identifier.issn1099-1522
dc.identifier.issue10en_US
dc.identifier.scopus2-s2.0-85018964910en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage663en_US
dc.identifier.urihttps://doi.org/10.1002/pts.2309
dc.identifier.urihttps://hdl.handle.net/20.500.12483/11298
dc.identifier.volume30en_US
dc.identifier.wosWOS:000410044600003en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofPackaging Technology and Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectnanocompositeen_US
dc.subjectactive packagingen_US
dc.subjectshelf lifeen_US
dc.subjectpoly-beta-pineneen_US
dc.subjectmeat productsen_US
dc.subjectsalamien_US
dc.titleEffects of PP-based Nanopackaging on the Overall Quality and Shelf Life of Ready-to-eat Salamien_US
dc.typeArticleen_US

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