The novel trend in food packaging is the extension of the shelf-life by means of mild technologies. This trend faces the challenge to offer “fresh like” foods products with reasonable shelf-lives and high global quality level. The reduction of food durability, however, determines a high impact of plastic packages on the urban waste management, because of their short life cycle. A possible solution to this problem could be the use of biodegradable/compostable packaging materials, obtained from annually renewable crops. Poly lactic acid (PLA) is one of the most promising compostable materials. In this work, the refrigerated shelf-life of sliced cooked ham packaged in PLA with Active device and different initial atmosphere modifications was evaluated.

Shelf-life studies of sliced cooked ham packaged in polylactic acid (PLA) trays with oxygen scavengers / Cerioli, V.; Iotti, M.; Cornini, V.; Vannini, C.; Fava, P.. - In: ITALIAN JOURNAL OF FOOD SCIENCE. - ISSN 1120-1770. - 21:2(2008), pp. 98-101.

Shelf-life studies of sliced cooked ham packaged in polylactic acid (PLA) trays with oxygen scavengers

Fava P.
2008

Abstract

The novel trend in food packaging is the extension of the shelf-life by means of mild technologies. This trend faces the challenge to offer “fresh like” foods products with reasonable shelf-lives and high global quality level. The reduction of food durability, however, determines a high impact of plastic packages on the urban waste management, because of their short life cycle. A possible solution to this problem could be the use of biodegradable/compostable packaging materials, obtained from annually renewable crops. Poly lactic acid (PLA) is one of the most promising compostable materials. In this work, the refrigerated shelf-life of sliced cooked ham packaged in PLA with Active device and different initial atmosphere modifications was evaluated.
2008
21
2
98
101
Shelf-life studies of sliced cooked ham packaged in polylactic acid (PLA) trays with oxygen scavengers / Cerioli, V.; Iotti, M.; Cornini, V.; Vannini, C.; Fava, P.. - In: ITALIAN JOURNAL OF FOOD SCIENCE. - ISSN 1120-1770. - 21:2(2008), pp. 98-101.
Cerioli, V.; Iotti, M.; Cornini, V.; Vannini, C.; Fava, P.
File in questo prodotto:
Non ci sono file associati a questo prodotto.
Pubblicazioni consigliate

Licenza Creative Commons
I metadati presenti in IRIS UNIMORE sono rilasciati con licenza Creative Commons CC0 1.0 Universal, mentre i file delle pubblicazioni sono rilasciati con licenza Attribuzione 4.0 Internazionale (CC BY 4.0), salvo diversa indicazione.
In caso di violazione di copyright, contattare Supporto Iris

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11380/1247791
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 0
  • ???jsp.display-item.citation.isi??? 0
social impact