Effect of vacuum and modified atmosphere packaging on the microbiological, chemical and sensory properties of tropical red drum ( Sciaenops ocellatus ) fillets stored at 4 °C

Abstract The aim of this study was to determine the microbiological, sensory and chemical changes of modified atmosphere packaged ćevapčići in a gas mixture consisting of 70% O2 and 30% CO2. Packaged ćevapčići were stored for 10 days at 3ºC. Microbiological examination comprised determination of pathogenic microorganisms (Salmonella spp., coagulase positive staphylococci, Escherichia coli and Listeria monocytogenes) as well as indicators of hygiene and spoilage (total viable count, psychrotrophic bacteria, Enterobacteriaceae, lactic acid bacteria and Brochothrix thermosphacta). Using quantitative-descriptive test with grading scales from one to five, sensory properties of ćevapčići were assessed (color and odor in raw condition and odor, texture and taste after roasting) on the 1st, 4th, 6th, 8th and 10th days of storage. Regarding the chemical parameters, every day during the storage, pH was examined and on 4th and 8th days, acid value and peroxide number were established. On the basis of the results obtained and the recommended total viable count, which should not be higher than 7 log cfu/g, and taking into consideration sensory properties, we can conclude that ćevapčići packed in the modified atmosphere containing 70 % O2 and 30% CO2 had a shelf life of seven days.

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The effects of modified atmosphere packaging on biochemical parameters and sensory properties of pomegranate seeds during cold storage

Food Science and Technology ◽

10.52547/fsct.18.112.261 ◽

2021 ◽

Vol 18 (112) ◽

pp. 261-269

Author(s):

Dornoush Jafarpour ◽

Keyword(s):

Cold Storage ◽

Biochemical Parameters ◽

Modified Atmosphere Packaging ◽

Sensory Properties ◽

Modified Atmosphere ◽

Pomegranate Seeds

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Effect of modified atmosphere packaging and vacuum packaging on quality characteristics of lamb meat

Archives Animal Breeding ◽

10.5194/aab-64-437-2021 ◽

2021 ◽

Vol 64 (2) ◽

pp. 437-445

Author(s):

Katarzyna Ząbek ◽

Jan Miciński ◽

Stanisław Milewski ◽

Alicja Sobczak

Keyword(s):

Storage Time ◽

Ph Value ◽

Modified Atmosphere Packaging ◽

Vacuum Packaging ◽

Sensory Properties ◽

Modified Atmosphere ◽

Psychrotrophic Bacteria ◽

Lamb Meat ◽

Cooked Meat ◽

And Storage

Abstract. The aim of the study was to evaluate the effect of vacuum packaging and modified atmosphere packaging (80 % N2 + 20 % CO2) on the microbial and physicochemical parameters of lamb meat and the sensory properties of cooked meat. Musculus longissimus thoracis et lumborum samples were examined at 10 d intervals (0, 10, 20 and 30 d) during storage at 4 ∘C. There was no significant effect of the packaging method and storage time used on cooking loss, natural drip loss, lightness, yellowness, and intensity of taste and aroma. An interaction between storage time, packaging method, and mesophilic aerobic bacteria and coliform counts was observed. Storage time significantly affected the number of aerobic psychrotrophic bacteria, redness, pH (P≤0.001), shear force value (P=0.006), and the desirability of aroma (P<0.026) and taste (P<0.01). During the storage time, an increase in red saturation from 11.92 to 13.33 and pH value from 5.69 to 5.80 was recorded. Moreover, the storage method affected sensory properties. Vacuum-packed meat was characterized by higher scores in juiciness, tenderness and taste desirability in comparison to MAP. The obtained results suggest that both packaging methods allow for maintaining high-quality lamb meat during a long period of storage under refrigeration conditions.

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Minimal Processing and Modified Atmosphere Packaging of Carrot Discs: Effects of Packaging Film and Product Weight

International Journal of Food Processing Technology ◽

10.15379/2408-9826.2015.02.01.5 ◽

2015 ◽

Vol 2 (1) ◽

pp. 31-38 ◽

Cited By ~ 1

Author(s):

Okan Esturk ◽

◽

Zehra Ayhan ◽

Tolga Gokkurt

Keyword(s):

Modified Atmosphere Packaging ◽

Modified Atmosphere ◽

Packaging Film ◽

Minimal Processing ◽

Product Weight

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EFFECT OF SODIUM LACTATE ON QUALITY OF LIGHTLY SALTED FISH IN OXYGEN FREE PACKAGING

VESTNIK OF ASTRAKHAN STATE TECHNICAL UNIVERSITY SERIES FISHING INDUSTRY ◽

10.24143/2073-5529-2017-3-128-137 ◽

2017 ◽

pp. 128-137

Author(s):

Elena Yuryevna Porotikova ◽

Boris Lazarevich Nekhamkin ◽

Mikhail Pavlovich Andreev

Keyword(s):

Modified Atmosphere Packaging ◽

Storage Period ◽

Sodium Lactate ◽

Vacuum Packaging ◽

Storage Life ◽

Clupea Harengus ◽

Modified Atmosphere ◽

Salted Fish ◽

Baltic Herring ◽

Organoleptic Characteristics

The present article investigates the effect of sodium lactate on microbiological, physico-chemical and sensory characteristics of lightly salted Pacific herring ( Clupea pallasii ) and Baltic herring ( Clupea harengus membras ) during refrigerated storage 5 ± 0.3°C. There have been analyzed different processing methods of lightly salted samples of Pacific and Baltic herring: control (without sodium lactate), and experiment (3% sodium lactate), both in vacuum packaging and modified atmosphere packaging (MAP - 40% CO2/60% N2). For vacuum and MAP there were used bags with low oxygen permeability (3 cm3/m2/day). It was found that 3% sodium lactate keeps firmness of the texture of salted fish muscle and reduces the release of water into the package during storage. Adding 3% sodium lactate reduces the value of the water activity in lightly salted Pacific and Baltic herring by 0.01-0,012 units. The lowest pH (0.02 units) was registered in samples without sodium lactate packed in MAP. Organoleptic signs of spoilage in fish without sodium lactate appeared much earlier, and using 3% sodium lactate both in vacuum and in MAP helped protect and improve organoleptic characteristics of the product during storage. Total biological semination of experimental samples packed in MAP kept at the very low level during the whole storage period, i.e. combined effect of using 3% sodium lactate and MAP inhibited microbial growth. This combination allows to reduce twice the rate of accumulation nitrogen in terminal amino-groups and to increase 1.5-2 times storage life of lightly salted Pacific and Baltic herring, compared to their storage life in vacuum packaging without sodium lactate. The results obtained allow us to recommend using sodium lactate in production of lightly salted fish in oxygen-free packaging, especially in modified atmosphere packaging (40% CO2/60% N2).

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