Effect of Oxygen Transmission Rate of the Packages, Light, and Storage Temperature on the Oxidative Stability of Extruded Oat Packaged in Nitrogen Atmosphere

The effect of oxygen transmission rate of the packages (including the use of an oxygen absorber), light, and temperature on the sensory stability of extruded oat pellets packaged in nitrogen atmosphere was studied over a period of 3 mo. A realistic approach for determining the maximum limit for the...

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Bibliographic Details
Published in:Journal of food science 2003-04, Vol.68 (3), p.1100-1108
Main Authors: Larsen, H., Magnus, E.M., Wicklund, T.
Format: Article
Language:English
Subjects:
AOIR method
extruded oat
Food packaging
Food preservation
Food science
light
Nitrogen
Oats
Oxidation
Oxygen
oxygen transmission rate
sensory properties
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Summary:The effect of oxygen transmission rate of the packages (including the use of an oxygen absorber), light, and temperature on the sensory stability of extruded oat pellets packaged in nitrogen atmosphere was studied over a period of 3 mo. A realistic approach for determining the maximum limit for the headspace O2‐concentration in packages for products susceptible to oxidation was proposed. By predicting the O2‐concentration in alternative packages by the Ambient Oxygen Ingress Rate method, the packages can easily be compared to select those not exceeding the experimentally determined maximum oxygen limit in the headspace during a certain time.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.2003.tb08295.x