Assessment of More Sustainable Packaging Solutions for Sliced Cooked Ham and Mortadella: A Study on Physicochemical Properties and Microbial Quality

Abstract

The growing demand for alternative food packaging materials has gained significant attention, driven by both European and global policies aimed at promoting a more sustainable food system. In the present work, more sustainable packaging materials were compared to a conventional system (tray in PET/EVOH/PE with lid in PET/EVOH/PE) to preserve pre-cut cooked ham and mortadella packaged under a modified atmosphere during storage. The alternative systems included a tray in PET/R-PET/PET with a BOPET lid (System 2) or a lid in PET-AlOx/PET (System 3) and a tray in BIOPET/R-PET/PET with a BIOPET lid (System 4). The results revealed that the packaging systems, storage time (performed at 4°C), and light/dark conditions significantly affected the physicochemical properties and microbiological stability of both processed meat products. In particular, cooked ham stored in System 1 exhibited the best color retention, with a* and b* color coordinates slightly degrading over time. Mortadella samples, on the contrary, appeared less affected by discoloration phenomena, with System 2 under light conditions performing the worst in preserving the product. a_w and pH decreased in cooked ham and mortadella packaged in all systems throughout the storage period, with light exposure accelerating these changes. Finally, microbiological analysis demonstrated that alternative System 2 performed similarly to conventional System 1 in controlling microbial growth during product storage. The results highlight the importance of thoroughly exploring the effects of more sustainable packaging materials to maintain product quality, particularly in terms of color, a_w, and pH.