EFFECT OF A NEW PACKAGING FILM ON THE STORAGE QUALITY OF SLICED MORTADELLA BOLOGNA UNDER MODIFIED ATMOSPHERE

In this preliminary work, a new packaging film (PSP1) consisting of a nanostructured material obtained via sol-gel technique with improved barrier effect applied to PET and coupled to PE, is evaluated on sliced Mortadella Bologna. The Mortadella Bologna has been packed under modified atmosphere (20% CO2 and 80% N2) in flexible plastic bags made with the innovative film, and compared to those commonly employed in the processing plants. Different storage conditions were tested simulating those commonly employed in the processing plant (at 5.5±1°C under dark until 42 days) and in the processing plant together with that employed in the retail stores (at 5.5±1°C under dark for 7 or 18 days and then in a refrigerated display cabinet under light until 9 days). Selected physico-chemical (pH, colour, lipid oxidation) and microbiological properties were evaluated at different times of storage. Both packaging solutions appeared to be effective in preserving Mortadella slices. A slight discoloration (a* decrease) on the top slices appeared for both conditions only after prolonged light exposition (9 days). These results showed that PSP1 solution, with improved barrier effect and 1 μm thickness, seemed to be effective in preserving qualities of cooked pork products.