Effect of Oxygen Transmission Rate of the Packages, Light, and Storage Temperature on the Oxidative Stability of Extruded Oat Packaged in Nitrogen Atmosphere |
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| Authors: | H. Larsen E.M. Magnus T. Wicklund |
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| Affiliation: | Authors Larsen and Magnus are with MATFORSK, Norwegian Food Research Institute, Osloveien 1, N-1430 Ås, Norway. Authors Larsen and Wicklund are with the Dept. of Food Science, Agricultural Univ. of Norway, Pb 5036, 1432 Ås, Norway. Direct inquiries to author Larsen (). |
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| Abstract: | The effect of oxygen transmission rate of the packages (including the use of an oxygen absorber), light, and temperature on the sensory stability of extruded oat pellets packaged in nitrogen atmosphere was studied over a period of 3 mo. A realistic approach for determining the maximum limit for the headspace O2‐concentration in packages for products susceptible to oxidation was proposed. By predicting the O2‐concentration in alternative packages by the Ambient Oxygen Ingress Rate method, the packages can easily be compared to select those not exceeding the experimentally determined maximum oxygen limit in the headspace during a certain time. |
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| Keywords: | extruded oat AOIR method oxygen transmission rate light sensory properties |
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