Projectname:
Neue Anwendungen für Sauerstoff-Scavenger
Workgroup: Preservation of food quality
Spokesman of IVLV-Project Team: N.N.
Research Institution: Fraunhofer IVV, Freising
Scientific Guidance: Dr. Kl. Rieblinger/Dr. Dr. Sandmeier
Financing: IVLV
Project Duration: 2005
During pasteurisation or sterilisation of polymer packaging materials the oxygen barrier (EVOH) of the packaging fades and regenerates again over a period of several days. During this phase oxygen can migrate into the packaging and cause some loss of quality. An oxygen scavenger built into the polymer could fix the oxygen and so stabilize the quality of the packed good. The aim of this part of the project is to find out the appropriate type of scavenger and polymer to reduce or to avoid this unwanted migration of oxygen.
Cured meat products are very sensitive against light and oxygen. In a photosensitized reaction singlet oxygen is formed and destroys the red dye. Therefore transparent packed meat products must be carefully kept away from oxygen. To enhance the normal packaging techniques like MAP or barrier foils oxygen scavenging polymers could be helpful.The aim of this part of the project is to remove oxygen residues from MA-packed cured meat products using active polymers.
