Evaluation of salami packed under different packaging materials

Area of Science:

• Food Science and Technology
• Materials Science
• Sustainable Packaging

Background:

• Rising global meat demand necessitates improved preservation methods.
• Meat's perishable nature poses spoilage and safety challenges.
• Sustainable packaging is crucial for reducing environmental impact in the food industry.

Purpose of the Study:

• To evaluate sustainable plastic packaging materials for whole and pre-sliced salami.
• To assess the impact of alternative packaging on salami quality attributes over 90 days.
• To compare the performance of novel packaging against conventional materials.

Main Methods:

• Whole and pre-sliced salami were packaged in modified atmospheres using control and alternative sustainable materials.
• Quality evolution was monitored by assessing color stability, microbial growth, lipid oxidation, and chemical attributes.
• Storage was conducted at 4°C for a 90-day period.

Main Results:

• Alternative whole salami packaging (BOPP-ALOx/PP) showed higher barrier properties, causing condensation and darker color shifts.
• Limited gas and moisture exchange in whole salami packaging inhibited mold but increased water activity.
• Pre-sliced salami in sustainable Bio-PET/R-PET/Bio-PET trays exhibited minimal quality differences compared to conventional packaging.

Conclusions:

• Alternative single-material packaging for whole salami requires optimization to manage condensation and color changes.
• Sustainable packaging for pre-sliced salami demonstrated comparable quality preservation to conventional methods.
• Findings support the potential of sustainable packaging solutions for enhancing meat product safety and shelf-life.