Unravelling proteome changes of chicken egg whites under carbon dioxide modified atmosphere packaging

2018 ◽  
Vol 239 ◽  
pp. 657-663 ◽  
Author(s):  
Lei Xu ◽  
Fei Jia ◽  
Changyao Luo ◽  
Qianqian Yu ◽  
Ruitong Dai ◽  
...  
Keyword(s):  
Carbon Dioxide ◽  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Chicken Egg ◽  
Proteome Changes

scholarly journals Total quality index of commercial oyster mushroom Pleurotus sapidus in modified atmosphere packaging

2019 ◽  
Vol 121 (8) ◽  
pp. 1871-1883 ◽  
Author(s):  
Wan Abd Al Qadr Imad Wan-Mohtar ◽  
Anita Klaus ◽  
Acga Cheng ◽  
Shardana Aiga Salis ◽  
Sarina Abdul Halim-Lim
Keyword(s):  
Carbon Dioxide ◽  
Quality Index ◽  
Modified Atmosphere Packaging ◽  
Oyster Mushroom ◽  
Total Phenolic ◽  
Modified Atmosphere ◽  
Total Quality ◽  
Content Type ◽  
Pleurotus Sapidus ◽  
Control Feedback

Purpose The purpose of this paper is to identify the strain of oyster mushroom (OM) Pleurotus sapidus cultivated in a local (commercial) farm, and to generate a total quality index (TQI) on the strain using different modified atmosphere packaging (MAP) gas mixtures. Design/methodology/approach A phylogenetic tree was constructed using the MEGA software to identify the specific strain of P. sapidus grown in a local farm. The effects of MAP on fresh fruiting bodies of the identified strain were determined under three conditions: high carbon dioxide packaging (HCP: 20 per cent CO2, 15 per cent O2), low carbon dioxide packaging (LCP: 2 per cent CO2, 30 per cent O2) and high nitrogen packaging (HNP: 85 per cent N2, 15 per cent O2). All samples were stored at 4 oC for up to ten days, and subjected to total phenolic content (TPC), colour retention (CR) and sensory analysis. Quality parameters such as chewiness and odour were used to obtain the TQI. Findings From the phylogenetic analysis, a new strain (P. sapidus strain QDR) with 99 per cent similarity to P. sapidus was identified. Among the three MAP treatments, HCP recorded the highest TPC (2.85 mg GAE/g) and CR (60.36) after ten days, although only its CR was significantly different (p<0.05) from the control. Feedback from 30 sensory panellists indicated that both HCP and LCP were generally more effective in retaining the colour–odour of OM. The optimum TQI for HCP was obtained based on the observed parameters, which is useful for the large-scale packaging of OM. Originality/value Scientific evidence has revealed that packaging trend for commercially grown OM affects consumer’s acceptance.

Prolonged Shelf Life and Reduced Drip Loss of Chicken Filets by the Use of Carbon Dioxide Emitters and Modified Atmosphere Packaging

2014 ◽  
Vol 77 (7) ◽  
pp. 1133-1141 ◽  
Author(s):  
ASKILD L. HOLCK ◽  
MARIT K. PETTERSEN ◽  
MARIE H. MOEN ◽  
ODDVIN SØRHEIM
Keyword(s):  
Carbon Dioxide ◽  
Shelf Life ◽  
Production Efficiency ◽  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Co2 Concentration ◽  
Life Extension ◽  
Modified Atmosphere ◽  
Drip Loss ◽  
C Storage

Modified atmosphere packaging containing CO2 is widely used for extending the shelf life of chicken meat. Active packaging by adding CO2 emitter sachets to packages of meat is an alternative to traditional modified atmosphere packaging. The purpose of the study was to investigate the shelf life of chicken filets under different CO2 concentrations at 4°C storage. The inhibition of microbial growth was proportional to the CO2 concentration. Storage in 100% CO2 both with and without a CO2 emitter sachet gave a microbiological shelf-life extension of 7 days compared with 60% CO2. Carnobacterium divergens, Carnobacterium sp., and Lactococcus sp. were the dominating species at the end of the storage period. During storage in pure CO2, the carbon dioxide dissolved in the meat and caused the collapse of the packages. The resulting squeeze of the meat lead to a severe increase in drip loss. The drip loss was reduced profoundly by using the CO2 emitting sachet in the packages. The addition of CO2 emitters can easily be implemented at industrial packaging lines without reduction in production efficiency.

scholarly journals MODIFIED ATMOSPHERE PACKAGING OF GRAPES

HortScience ◽  
1992 ◽  
Vol 27 (6) ◽  
pp. 677b-677
Author(s):  
Elhadi M. Yahia
Keyword(s):  
Carbon Dioxide ◽  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Low Density ◽  
Atmospheric Conditions ◽  
Atmospheric Gases ◽  
Thompson Seedless ◽  
Carbon Dioxide Gas ◽  
Polyethylene Bags ◽  
Very High

Grapes (Vitis vinifera L. cv. Thompson Seedless) were packed in low density (LDPE) and high density (HDPE) polyethylene bags (Bag size: 25×25 cm containing 300 g of fruit). LDPE and HDPE films had a thickness of 38.7 and 28.2 μm, water permeability of 960 and 720 g/m2.hr.atm., and O2 permeability of 7030 and 3700 cc/m2.day.atm., respectively. Carbon dioxide gas (400 cc) was introduced to the bag immediately after sealing, after 2 weeks. and/or after 4 weeks. Fruits were evaluated after 3 months at 0°C. CO2 was about 30% immediately after introducing the gas but its concentration was reduced to less than 1% within 3 to 4 days. O2 was maintained very high (higher than 10%) in all packages. Water loss and shriveling were very low. However, decay incidence was high in all packages. In-package atmospheric conditions were not appropriate in all treatments to suppress decay activities. Further studies will be carried out with films less permeable to atmospheric gases, and fruits will be evaluated after shorter storage periods.

scholarly journals MODIFIED ATMOSPHERE PACKAGING: TEMPERATURE DEPENDENCE OF THE RQ “BREAKPOINT”

HortScience ◽  
1990 ◽  
Vol 25 (9) ◽  
pp. 1139c-1139
Author(s):  
Randolph Beaudry ◽  
Arthur Cameron
Keyword(s):  
Carbon Dioxide ◽  
Steady State ◽  
Temperature Dependence ◽  
Oxygen Concentration ◽  
Modified Atmosphere Packaging ◽  
Oxygen Demand ◽  
Carbon Dioxide Production ◽  
Modified Atmosphere ◽  
Lower Oxygen ◽  
The Difference

The steady-state oxygen concentration at which blueberry fruit began to exhibit anaerobic carbon dioxide production. (i.e., the RQ breakpoint) was determined for fruit held at 0, 5, 10, 15, 20 and 25 C using a modified atmosphere packaging (MAP) system. As fruit temperature decreased, the RQ breakpoint occurred at lower oxygen concentrations. The decrease in the RQ breakpoint oxygen is thought to be due to a decreasing oxygen demand of the cooler fruit.The decrease in oxygen demand and concomitant decrease in oxygen flux would have resulted in a decrease in the difference in the oxygen concentrate on between the inside and outside of the fruit and thus decreased the minimum amount of oxygen tolerated. The implications on MAP strategies will be discussed.

scholarly journals Effects of Carbon Dioxide Treatment and Modified Atmosphere Packaging on the Quality of Long Distance Transporting “Maehyang” Strawberry

2016 ◽  
Vol 07 (12) ◽  
pp. 813-821 ◽  
Author(s):  
Hyun Jin Choi ◽  
Yeong Seuk Bae ◽  
Jung Soo Lee ◽  
Me Hea Park ◽  
Ji Gang Kim
Keyword(s):  
Carbon Dioxide ◽  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Long Distance

Packaging optimisation to prolong the shelf life of fiordilatte cheese

2015 ◽  
Vol 82 (2) ◽  
pp. 143-151 ◽  
Author(s):  
Marianna Mastromatteo ◽  
Annalisa Lucera ◽  
Daniela Esposto ◽  
Amalia Conte ◽  
Michele Faccia ◽  
...  
Keyword(s):  
Carbon Dioxide ◽  
Shelf Life ◽  
Modified Atmosphere Packaging ◽  
Potassium Sorbate ◽  
Modified Atmosphere ◽  
Gas Composition ◽  
Control Growth ◽  
Microbial Group ◽  
Active Coating ◽  
Life Prolongation

In this work, an active coating and modified atmosphere packaging (MAP) were investigated to prolong the shelf life of Fiordilatte packaged in traditional brine. First, the screening of MAP was performed in order to select the best gas composition. Then, the combined effect of MAP and coating was investigated. Finally, the coating was loaded with potassium sorbate and its effects under MAP conditions were also assessed. Results highlighted that MAP was able to control growth of the main spoilage microbial group (Pseudomonasspp.); however, the solubilisation of carbon dioxide into the brine compromised Fiordilatte texture. Therefore, the presence of the active coating avoided the damage of gas solubilisation and promoted a shelf life prolongation by about 157%.

Use of Carbon Monoxide Combined with Carbon Dioxide for Modified Atmosphere Packaging of Pre- and Postrigor Fresh Pork Sausage To Improve Shelf Life

2007 ◽  
Vol 70 (4) ◽  
pp. 937-942 ◽  
Author(s):  
ANGELA LAURY ◽  
JOSEPH G. SEBRANEK
Keyword(s):  
Carbon Dioxide ◽  
Carbon Monoxide ◽  
Lipid Oxidation ◽  
Shelf Life ◽  
Modified Atmosphere Packaging ◽  
Anaerobic Growth ◽  
Modified Atmosphere ◽  
Pork Sausage ◽  
Carbon Dioxide Co2 ◽  
Cooked Color

Fresh pre- and postrigor pork sausage patties were manufactured in the Iowa State University Meat Laboratory and packaged either in modified atmosphere (MAP) with 0.4% carbon monoxide (CO) and 99.6% carbon dioxide (CO2) or on foam trays overwrapped with oxygen-permeable film (OW). Packages were stored at 2 to 4°C under fluorescent lights for up to 31 days. Aerobic, anaerobic, and psychrotrophic plate counts, raw and cooked color, purge, and lipid oxidation were measured during storage. Results indicated that both pork sausage products in MAP had lower aerobic and psychrotrophic counts and less lipid oxidation throughout storage (P &lt; 0.05). Raw color of both products in MAP was redder than the OW patties (P &lt; 0.05), but the prerigor pork sausage in MAP benefited more from the CO atmosphere in terms of raw color than the postrigor pork sausage in MAP. Cooked color of the prerigor pork sausage in MAP was significantly redder than cooked color of the postrigor pork sausage. Both pork sausage products in MAP were also lighter (L* value) than the OW patties for raw and cooked color. Therefore, the combination of CO and CO2 in MAP was beneficial in extending the shelf life of preand postrigor fresh pork sausage by reducing aerobic and psychrotrophic microbial growth and improving oxidative stability and color, compared to conventional OW packaging. However, increased purge, increased anaerobic growth, and changes in cooking behavior were also observed for the products in MAP during storage (P &lt; 0.05).

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