The quality of sausages can be stabilized by packing the foodstuff under modified atmosphere with low oxygen contents. Sausages packed in transparent packaging materials are sensitive to light-induced photooxidation processes. Following greying of the sausages occurs and the foodstuff cannot be sold anymore. To protect sausages against these kinds of changes it is necessary to know the minimum amount of oxygen which leads to photooxidative changes. Therefore the aim of the project is to find out the amount of physically solved oxygen amounts in raw sausages and to determine if these amounts are still enough to cause undesired changes (greying). This will be done with a measuring unit developed at the Fraunhofer IVV. In general the project has following aims:
The IGF project presented here by the Research Association of the Industrial Association for Food Technology and Packaging (IVLV e.V.) is funded by the Federal Ministry for Economic Affairs and Energy via the AiF as part of the program for the promotion of industrial community research (IGF) based on a decision of the German Bundestag.