Color and nitrosoheme pigment stabilities of dry salami packaged in films differing in oxygen transmission rate (OTR) were studied. Product exposed to light for 8 wk had greater (p < 0.05) retention of redness properties (Judd‐Hunter +a coordinates, a/b ratios, hue angles (Q and saturation (S) index values) and greater (p < 0.05) nitrosoheme pigment stability as the OTR of the packaging film decreased from 90 cc 0 2 /m 2 /24 hr to ≤11 cc 0 2 /m 2 /24hr. Redness properties and percent nitrosoheme pigment progressively decreased (P < 0.05) during light exposure. Significant redness fading occurred in light‐exposed product when compared to dark‐stored product. Oxygen transmission to the dry salami surface was a major factor in color loss, primarily if light energy was also present.
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Yen et al. (1988) studied this question.
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