Retail Chilled Display Storage of High- and Reduced-Fat Sliced Bologna

Abstract

This study examined the influence of light (1,900 lux) and dark display conditions on purge loss, color, residual nitrite, rancidity, texture, and microbiological changes of sliced vacuum packaged high-fat (24.7%) and reduced-fat (9.4%) bologna during chilled storage at 2 and 7°C. Color stability was more dependent upon photochemical action than upon temperature. The rate of color fading was greater at a lower fat content. Residual nitrite depletion varied according to fat content, chill temperature, and display conditions. High-fat sausages were harder and chewier (P < 0.05) than reduced-fat sausages. Texture parameters were not appreciably influenced by storage temperature or exposure to light. Microbiological counts were higher in reduced-fat samples than in high-fat samples. Temperature influenced the growth of microflora in sliced bologna sausage, but light had no important effect.