Improved microbial and sensory quality of chicken meat by treatment with lactic acid, organic acid salts and modified atmosphere packaging

Fresh bell peppers were individually shrink-wrapped in film (SW), sealed in gas-flushed (5% O2, 10% CO2, 85% N2) film (GP) pouches, or stored unpackaged in cardboard packing crates (CN). All samples were stored at 13°C and changes in populations of total aerobic microorganisms, yeasts and molds, members of Enterobacteriaceae, and lactic acid bacteria were determined. In addition, overall sensory quality, color changes, and surface pH were monitored. SW peppers developed higher populations of total aerobic microorganisms, yeasts and molds, and Enterobacteriaceae than did CN peppers, but populations of other groups of microorganisms were similar. Color and surface pH of peppers did not differ in any of the treatments. SW and GP peppers remained unspoiled at least 6 weeks, whereas CN peppers spoiled in 3 weeks.

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Microbial and Sensory Quality of Fresh Camel Meat Treated with Organic Acid Salts and/or Bifidobacteria

Journal of Food Science ◽

10.1111/j.1365-2621.1999.tb15895.x ◽

1999 ◽

Vol 64 (2) ◽

pp. 336-339 ◽

Cited By ~ 13

Author(s):

I. Al-Sheddy ◽

M. Al-Dagal ◽

W. A. Bazaraa

Keyword(s):

Organic Acid ◽

Sensory Quality ◽

Camel Meat ◽

Organic Acid Salts ◽

Acid Salts

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Response of antioxidant activity and sensory quality in fresh-cut pear as affected by high O2 active packaging in comparison with low O2 packaging

Food Science and Technology International ◽

10.1177/1082013211415147 ◽

2012 ◽

Vol 18 (3) ◽

pp. 197-205 ◽

Cited By ~ 7

Author(s):

WL Li ◽

XH Li ◽

X Fan ◽

Y Tang ◽

J Yun

Keyword(s):

Sensory Quality ◽

Radical Scavenging ◽

Modified Atmosphere Packaging ◽

Modified Atmosphere ◽

Dpph Assay ◽

Surface Color ◽

Scavenging Capacity ◽

High O2 ◽

Fresh Cut

Effects of active modified atmosphere packaging (initial O2/CO2: 5/5; 30/5; and 80/0) and passive packaging [initial O2/CO2: 20.8/0 (air)] on the antioxidant capacity and sensory quality of fresh-cut ‘Yaoshan’ pear stored at 4 °C for 12 days were investigated. Samples stored in high O2 (30% and 80%) packages had higher phenolics and anthocyanin contents compared with those in passive and low O2 packages. After 12 days of storage, phenolics and anthocyanin contents of 80% O2 samples were 2.5 and 12 times, respectively, higher than those in the passive package and 3 and 2 times higher than those in low O2 package. High O2 modified atmosphere packaging was effective in keeping free radical scavenging capacity as measured by the DPPH assay. The sensory evaluation indicated that surface color of cut fruits were stable for at least 12 days in the high O2 modified atmosphere packaging. The results suggested that high O2 modified atmosphere packaging could be used to inhibit browning and prolong the shelf life of fresh-cut ‘Yaoshan’ pears in spite of more than 50% loss in vitamin C content.

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Effects of modified atmosphere packaging (MAP) on microbiological and sensory quality of ackee fruit arils (Blighia sapida Köenig) stored under refrigerated regimes

Packaging Research ◽

10.1515/pacres-2017-0002 ◽

2017 ◽

Vol 2 (1) ◽

pp. 12-21 ◽

Cited By ~ 1

Author(s):

Kaytana Morgan ◽

Noureddine Benkeblia

Keyword(s):

Sensory Quality ◽

Chilling Injury ◽

Modified Atmosphere Packaging ◽

Aerobic Bacteria ◽

Modified Atmosphere ◽

Weight Losses ◽

Oriented Polypropylene ◽

Sensory Qualities ◽

Blighia Sapida

Abstract In this study, we investigated the effects of two modified atmosphere packaging films [Osmolux (Osx) and Oriented PolyPropylene (OPP)] on the microbiological and the sensory qualities of ackee fruit (Blighia sapida Köenig) arils stored during eight days under two refrigerated temperatures, 5 ±1°C and 10 ±1°C. The control samples of ackee arils were packaged in a macro-perforated highdensity polypropylene film (MP). The results showed that mesophilic aerobic bacteria (MAB), yeasts and moulds were lower under OPP, although MAB of MP was lower at 5°C. At 10°C, the pH of the ackee arils stored in Osx and OPP did not vary significantly, but the pH ofMP showed an increase from 5.32 to 5.95 and 5.83 at 5°C and 10°C, respectively. Results also showed that under OPP, weight losses were lower and averaged 0.12%and 0.19%after eight days storage at 5°C and 10°C, respectively, while the sensory quality attributes were preserved up to six days. Conclusively, OPP showed better attributes for MAP storage of ackee arils under refrigerated temperatures, although none of the two films were effective to reduce the chilling injury after the eight days storage.

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Effect of modified atmosphere packaging (MAP) and NatureSeal® treatment on the physico-chemical, microbiological, and sensory quality of fresh-cut d’Anjou pears

Food Packaging and Shelf Life ◽

10.1016/j.fpsl.2019.100454 ◽

2020 ◽

Vol 23 ◽

pp. 100454

Author(s):

Raafia Siddiq ◽

Rafael Auras ◽

Muhammad Siddiq ◽

Kirk D. Dolan ◽

Bruce Harte

Keyword(s):

Sensory Quality ◽

Modified Atmosphere Packaging ◽

Modified Atmosphere ◽

Physico Chemical ◽

Fresh Cut

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The Effects of Quality Changes in Pomfret (Pampus argenteus) Fillets from Different Treatments during Chilled Storage

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.1051.378 ◽

2014 ◽

Vol 1051 ◽

pp. 378-382

Author(s):

Wei Qing Lan ◽

Jing Xie ◽

Feng Zhu ◽

Rui Qi Zhu

Keyword(s):

Shelf Life ◽

Sensory Quality ◽

Ph Value ◽

Modified Atmosphere Packaging ◽

Modified Atmosphere ◽

Total Volatile ◽

K Value ◽

Chilled Storage ◽

Pampus Argenteus

The effects of modified atmosphere packaging (MAP: 80%CO2/20%O2) and chitosan (CS: 10.0g/L) on the shelf-life of pomfret (Pampus argenteus) fillets during chilled storage were studied. Quality assessment was based on biochemical (total viable counts (TVC), total volatile base nitrogen (TVB-N), tri-methylamine (TMA-N), K-value, pH value) and sensory analysis indices determination. The results showed that MAP and CS could keep the sensory quality of Pampus argenteus, delay its deteriorating speeds and slow down the increase of K-value effectively. Compared with the control samples, the shelf-life of pomfret samples in MAP and CS stored at 4±1°C were 10, 12d respectively.

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