Modified Atmosphere Packaging for Minimally Processed Foods

The first goal of this study was to determine the packaging film O2 permeability required to maintain a steady-state O2 concentration of 3% in modified-atmosphere packaging (MAP) of minimally processed romaine lettuce (Lactuca sativa L.). The second goal of the study was to determine the extent to which MAP could preserve lettuce quality and consequently extend product shelf life. Oxygen consumption rates of commercially prepared lettuce samples were determined in a closed system for each of three atmospheres (3% O2 combined with either 6%, 10%, or 14% CO2). Enzymatic, quadratic, and linear mathematical models were compared to determine which best described the respiratory data. The linear model was the most suitable and was used to predict the O2 consumption rate of the minimally processed romaine lettuce under the desired package headspace gas concentrations. The predicted O2 consumption rate was used to calculate the necessary O2 permeability for the packaging film. Packages (21.6 × 25.4 cm) were constructed from a polypropylene-polyethylene-laminate film with the appropriate O2 permeability. Packaged samples were stored under three modified atmospheres (MAs) (3% O2 combined with either 6%, 10%, or 14% CO2) for 20 days, and headspace gas concentrations, lettuce appearance, and color were evaluated every other day. Growth of pectinolytic and lactic acid bacteria was also studied. The O2 consumption rate of the lettuce decreased with increasing CO2 levels. The O2 levels in the MA packages equilibrated at 7% to 11%. Compared to a control atmosphere of air, MAP delayed the development of tissue discoloration. Preliminary results indicated no effect of MAP on microbial growth. Of the three CO2 levels, 10% was slightly more effective than 6% and 14%. Critical choice of packaging permeabilities combined with MAP maintained the quality of minimally processed romaine lettuce and thereby increased shelf life by about 50%.

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Development of perforation-mediated modified atmosphere packaging to preserve fresh fruit and vegetable quality after harvest/Envasado em atmósfera modificada y películas perforadas para preservar la calidad de frutas y verduras frescas después de su cosecha

Food Science and Technology International ◽

10.1177/108201329800400506 ◽

1998 ◽

Vol 4 (5) ◽

pp. 339-352 ◽

Cited By ~ 18

Author(s):

F.A.R. Oliveira ◽

S.C. Fonseca ◽

J.C. Oliveira ◽

J.K. Brecht ◽

K.V. Chau

Keyword(s):

Modified Atmosphere Packaging ◽

Fresh Fruit ◽

Modified Atmosphere ◽

Fruit And Vegetable ◽

Minimally Processed ◽

Large Size ◽

Processed Products ◽

Vegetable Quality

The use of perforations as a means of obtaining large size containers suitable for modified atmosphere packaging (MAP) would greatly enhance the applicability of this technology for storage and distribution of fresh and minimally processed products. General concepts of MAP, and advantages and drawbacks of using perforations to achieve it are discussed. Products for which perforated packages can be used are listed. The variables that affect this type of package are presented and the methodology for designing an adequate package is described and illustrated with the case study of shredded cabbage.

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Microbiological and Sensory Quality of Fresh Ready-to-Eat Artichoke Hearts Packaged under Modified Atmosphere

Journal of Food Protection ◽

10.4315/0362-028x.jfp-16-289 ◽

2017 ◽

Vol 80 (5) ◽

pp. 740-749 ◽

Cited By ~ 2

Author(s):

Nuria García-Martínez ◽

Pedro Andreo-Martínez ◽

Luis Almela ◽

Lucía Guardiola ◽

José A. Gabaldón

Keyword(s):

Shelf Life ◽

Storage Temperature ◽

Modified Atmosphere Packaging ◽

Threshold Value ◽

Plate Count ◽

Vacuum Impregnation ◽

Modified Atmosphere ◽

Minimally Processed ◽

Sensory Qualities ◽

Minimally Processed Vegetables

ABSTRACT In recent years the sales of minimally processed vegetables have grown exponentially as a result of changes in consumer habits. The availability of artichoke buds as a ready-to-eat product would be, therefore, highly advantageous. However, minimally processed artichoke hearts are difficult to preserve because of their rapid browning and the proliferation of naturally occurring microorganisms. We developed artichoke hearts prepared as ready-to-eat products that maintain the characteristics of the fresh product. The microbiological stability, sensory qualities, and shelf life of the processed artichoke hearts were determined. During the shelf life, Salmonella, Listeria monocytogenes, and Escherichia coli counts were below the limits legally established by European regulations for minimally processed vegetables. The pH played an important role in microbial growth. Artichoke hearts had lower microbial counts in experiments conducted at pH 4.1 than in experiments conducted at pH 4.4, although the recommended threshold value for total plate count (7 log CFU/g) was not exceeded in either case. Sensory parameters were affected by the microorganisms, and artichoke products at lower pH had better sensory qualities. Vacuum impregnation techniques, modified atmosphere packaging, and low storage temperature were very effective for increasing the shelf life of minimally processed artichokes. The average shelf life was approximately 12 to 15 days.

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