Oxygen scavengers and their impact on quality of processed meat - Aganovic, Kemal;Bergmair, Johannes;Mayer, Helmut
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In general, packaging is used for protection and storage of goods. However, today it must fulfil a wide variety of demands of the modern market. Demands on quality and safety, permanent control and prolonged shelf life of food are quite high these days. Active and intelligent packaging (AIP) represents a modern approach in maintaining food's higher quality, increased safety and extended shelf life. This work describes AIP and a brief overview of its most popular group, oxygen scavengers. An overview on the most popular available scavengers on today's market is given. The work gives an insight…mehr

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Produktbeschreibung
In general, packaging is used for protection and storage of goods. However, today it must fulfil a wide variety of demands of the modern market. Demands on quality and safety, permanent control and prolonged shelf life of food are quite high these days. Active and intelligent packaging (AIP) represents a modern approach in maintaining food's higher quality, increased safety and extended shelf life. This work describes AIP and a brief overview of its most popular group, oxygen scavengers. An overview on the most popular available scavengers on today's market is given. The work gives an insight into the mechanism of scavenging, substances that are being used and the legal situation regarding usage in food industry. Apart from that, a specific literature research is being conducted to achieve a wider objective insight into the subject of oxygen scavengers. In order to get the answers on oxygen scavenger impact and effects on food's quality, practical tests were conducted implementing the oxygen scavengers directly in food packaging. The results of these tests should indicate the potential of oxygen scavenger usage, as well as show what parameters are to be considered and which steps should be taken to establish oxygen scavengers on the prospective market in the future.
Autorenporträt
Kemal Aganovic: I am a food engineer and a PhD candidate at KU Leuven.I graduated at BOKU in Vienna working on active packaging.Since then I focus my research on novel approaches for food improvement and preservation.Currently my fields of interest are emerging technologies, preservation and safety, sustainable processing and process improvement and optimisation.