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Preparation of High-Quality Fermented Fish Product

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Published on: August 23, 2019

Evaluation of salami packed under different packaging materials.

Cansu Ekin Bonacina¹, Giulia Leni², Andrea Giombelli²

¹Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, Piacenza, Italy; Department of Food Engineering, Faculty of Engineering, Ankara University, Turkey.

|June 27, 2025

Summary

Sustainable packaging for salami shows promise, though whole salami experienced condensation and color changes. Pre-sliced salami quality remained similar across packaging types, indicating potential for eco-friendly meat preservation.

Keywords:

Color Cured meat Lipid oxidation Product quality Storage Sustainability

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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.