Fj. Colmenero et al., RETAIL CHILLED DISPLAY STORAGE OF HIGH-FAT AND REDUCED-FAT SLICED BOLOGNA, Journal of food protection, 60(9), 1997, pp. 1099-1104
This study examined the influence of light (1,900 lux) and dark displa
y conditions on purge loss, color, residual nitrite, rancidity, textur
e, and microbiological changes of sliced vacuum-packaged high-fat (24.
7%) and reduced-fat (9.4%) bologna during chilled storage at 2 and 7 d
egrees C. Color stability was more dependent upon photochemical action
than upon temperature. The rate of color fading was greater at a lowe
r fat content. Residual nitrite depletion varied according to fat cont
ent, chill temperature, and display conditions. High-fat sausages were
harder and chewier (P < 0.05) than reduced-fat sausages. Texture para
meters were not appreciably influenced by storage temperature or expos
ure to light. Microbiological counts were higher in reduced-fat sample
s than in high-fat samples. Temperature influenced the growth of micro
flora in sliced bologna sausage, but light had no important effect.