Active Packaging Films from Ethylene Vinyl Alcohol Copolymer and Clove Essential Oil as Shelf Life Extenders forGrass CarpSlice

2016 ◽  
Vol 29 (7) ◽  
pp. 383-396 ◽  
Author(s):  
Hui Yang ◽  
Jing Wang ◽  
Fuxin Yang ◽  
Mo Chen ◽  
Dongxiang Zhou ◽  
...  
Keyword(s):  
Essential Oil ◽  
Shelf Life ◽  
Vinyl Alcohol ◽  
Active Packaging ◽  
Packaging Films ◽  
Ethylene Vinyl Alcohol ◽  
Ethylene Vinyl Alcohol Copolymer ◽  
Clove Essential Oil

Development of New Antioxidant Active Packaging Films Based on Ethylene Vinyl Alcohol Copolymer (EVOH) and Green Tea Extract

2011 ◽  
Vol 59 (14) ◽  
pp. 7832-7840 ◽  
Author(s):  
Carol López de Dicastillo ◽  
Cristina Nerín ◽  
Pilar Alfaro ◽  
Ramón Catalá ◽  
Rafael Gavara ◽  
...  
Keyword(s):  
Green Tea ◽  
Vinyl Alcohol ◽  
Active Packaging ◽  
Green Tea Extract ◽  
Packaging Films ◽  
Ethylene Vinyl Alcohol ◽  
Ethylene Vinyl Alcohol Copolymer ◽  
Tea Extract

scholarly journals Effect of active packaging atmosphere on the shelf life of chilled stored steaks of barracuda Sphyraena jello

2018 ◽  
Vol 65 (4) ◽  
Author(s):  
S. Remya ◽  
C.O. Mohan ◽  
C.N. Ravishankar ◽  
G.K. Sivraman ◽  
A.K. Jha ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Shelf Life ◽  
Vinyl Alcohol ◽  
Multilayer Film ◽  
Thiobarbituric Acid ◽  
Barrier Properties ◽  
Active Packaging ◽  
Ethylene Vinyl Alcohol ◽  
Chilled Storage ◽  
Sensory Score

In the present study, effect of an active reduced oxygen packaging atmosphere on the shelf life of barracuda (Sphyraena jello) fish steaks stored at 0-2oC was analysed. Barracuda steaks of 2.5 cm were divided into two batches; the first batch served as control, which was aerobically packed (AP) inside a multilayer film pouch of ethylene-vinyl alcohol (EVOH) with high barrier properties and the second batch packed in EVOH pouch was attached with a commercial oxygen (O2) scavenger (OS). OS reduced the amount of O2 inside the package to less than 0.01% within 24 h. On 12th day of storage, there was a 2 log difference in the total mesophilic count of steaks in OS attached pouches, compared to control. The 2 mg malonaldehyde kg-1 limit of thiobarbituric acid (TBA) value, which is an index of secondary lipid oxidation, was exceeded in control, on 12th day of chilled storage. Based on the sensory score, control was rejected on 12th day, while OS steaks were acceptable till 20th day. The results indicate that OS is efficient in enhancing the storage life of fish by limiting the oxygen present inside the package.

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