Nondestructive Monitoring of Oxygen Profiles in Packaged Foods Using Phase‐Fluorimetric Oxygen Sensor

Abstract

ABSTRACT: Nondestructive quantitation of oxygen in different types of packaged foods was performed using disposable phosphorescent oxygen sensor inserts placed in every individual sample and a fiber‐optic phosphorescent phase detector. Oxygen levels and their changes over storage time are presented for vacuum‐packed raw and cooked meat, smoked fish, and MAP sliced ham and bread. Damage to vacuum‐packages was simulated by slitting the package film and monitoring the sensor response at different locations from the site of damage. The performance of the optical oxygen sensor in packaged foods was evaluated, and its usefulness for food research and industrial applications discussed.