Determination of oxygen and water vapour in modified atmosphere packages for meat sausages with and without an oxygen absorber

✍ Scribed by Göran Flodberg

• Book ID: 101288501
• Publisher: John Wiley and Sons
• Year: 1997
• Tongue: English
• Weight: 130 KB
• Volume: 10
• Category: Article
• ISSN: 0894-3214
• DOI: 10.1002/(sici)1099-1522(199701/02)10:1<1::aid-pts379>3.0.co;2-g

✦ Synopsis

A gas chromatographic method has been developed that measures both the residual oxygen concentration and the level of relative humidity during the same run in modified atmosphere packages (N 2 /CO 2 ) with and without an oxygen absorber. A processed meat product with a high content of water served as the foodstuff in those packages. The chromatographic system consists mainly of a loop-injector connected to capillary columns coupled in series and a thermocouple detector. The introduction of an oxygen absorber seems to be attractive, since the concentrations obtained for the residual amount of oxygen in the packages with an oxygen absorber varied between 0.0043 and 0.029%. For packages without an absorber, the oxygen concentrations were much higher and fluctuated between 0.26 and 0.56%. The whole measuring period lasted for 27 days. The relative humidity, also a factor that can cause food deterioration, was 100%.