Impact of cold chain disruptions on the aroma and appearance of olive mortadella

Abstract

Cold chain disruptions (interruptions or deviations from the required temperature controlled conditions) during food transportation can compromise product quality and generate significant waste, particularly for perishable food products. This study investigates possible sensory changes in sliced olive mortadella following the simulation of two different cold chain disruptions, where the temperature was increased from 4°C to 8°C for 12 hours, and from 4°C to 20°C for 4 hours. Sensory attributes related to aroma and appearance were assessed using a triangle test as a discrimination method, and colour changes were evaluated using colorimetry. The discrimination testing did not reveal significant differences between the samples. Colorimetry confirmed the results obtained from triangle tests, showing colour stability in each product assessed and indicating that the simulated cold chain disruptions did not affect the samples. Findings show that sensory attributes remain stable, attributable to curing agents, low water activity, and the packaging. Limitations include small panel size, the combined assessments of aroma and appearance and the lack of a direct comparison between temperature treatments. The results indicate that olive mortadella tolerates the tested cold chain disruptions without perceptible sensory degradation in terms of aroma and appearance, supporting future waste reduction strategies.

Date of Award	2025-Dec
Original language	English
Awarding Institution	Faculty of Natural Science
Supervisor	Viktoria Olsson (Supervisor) & Karin Wendin (Examiner)