Evaluation of different packaging methods and storage temperature on MPs abundance and fillet quality of rainbow trout

The influence of different cooling techniques (dry ice/ice packs) and storage temperature (-2°C/3°C) to prolong the shelf life of Arctic charr (Salvelinus alpinus) fillets were evaluated by sensory analysis, physical methods, chemical and microbial analysis. The effects of storage temperature were stronger than of different cooling agents. Superchilling (-2°C) of fillets packed with dry ice resulted in 6 days extension of shelf life compared to chilling (3°C). The use of dry ice parallel to superchilling prolonged shelf life for 1 day compared to fillets stored with ice packs. No negative effects on quality of the fillets where detected that could be linked to cell destruction caused by partial freezing or to sour taste, caused by absorption of CO2 gas in fish flesh.

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Influence of packaging materials, oxygen and storage temperature on quality of germinated parboiled rice

LWT ◽

10.1016/j.lwt.2019.108926 ◽

2020 ◽

Vol 121 ◽

pp. 108926 ◽

Cited By ~ 1

Author(s):

Supaporn Klaykruayat ◽

Busarakorn Mahayothee ◽

Pramote Khuwijitjaru ◽

Marcus Nagle ◽

Joachim Müller

Keyword(s):

Storage Temperature ◽

Packaging Materials ◽

Parboiled Rice ◽

And Storage

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Effects of Harvest Time and Storage Temperature on the Elasticity Index and Fruit Quality of Juicy and Soft Fleshy Mango ‘Aikou’ Fruit

Horticultural Research (Japan) ◽

10.2503/hrj.14.381 ◽

2015 ◽

Vol 14 (4) ◽

pp. 381-390

Author(s):

Masahiko Fumuro ◽

Katsuaki Sasaki ◽

Naoki Sakurai

Keyword(s):

Fruit Quality ◽

Storage Temperature ◽

Harvest Time ◽

And Storage

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EFFECT OF PROCESSING AND STORAGE ON THE QUALITY OF GELOSE FROM IRISH MOSS (CHONDRUS CRISPUS)

Canadian Journal of Research ◽

10.1139/cjr48f-016 ◽

1948 ◽

Vol 26f (3) ◽

pp. 160-167

Author(s):

D. MacDougall

Keyword(s):

Relative Humidity ◽

Moisture Content ◽

East Coast ◽

Storage Temperature ◽

Chondrus Crispus ◽

Irish Moss ◽

Optimum Ph ◽

Processing And Storage ◽

And Storage

Irish moss (Chondrus crispus) from Canada's east coast was used to study possible improvements in the production and storage of gelose. The optimum pH for the extraction of gelose from Irish moss was between 6 and 7. Fine leaf particles, which prevent rapid filtration, were readily removed by supercentrifuging. Comparison of drum drying and drying from the frozen state showed that the former caused a marked lowering of viscosity but had little effect on suspending power or jelly strength. The logarithm of the viscosity determined by means of a MacMichael viscosimeter was related directly to the concentration; therefore, viscosity measurements can be corrected for the moisture content of the samples. The effect of storage temperature on deterioration was greater than the effect of relative humidity. Samples stored at 0° and 40° F. for 12 weeks showed no significant changes in viscosity or suspending power, whereas those stored at 80° and 120° F. deteriorated very rapidly. Material was vacuum ice-dried to 2% moisture without damage but the quality decreased when the extracts were stored at high temperatures.

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Effects of Brix, processing techniques and storage temperature on the quality of carambola fruit cordial

Food Chemistry ◽

10.1016/s0308-8146(96)00039-8 ◽

1997 ◽

Vol 59 (1) ◽

pp. 27-32 ◽

Cited By ~ 3

Author(s):

Salmah Yusof ◽

Lee Kok Chiong

Keyword(s):

Storage Temperature ◽

Processing Techniques ◽

And Storage

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Quality of Shredded Carrots as Affected by Packaging Film and Storage Temperature

Journal of Food Science ◽

10.1111/j.1365-2621.2000.tb16080.x ◽

2000 ◽

Vol 65 (4) ◽

pp. 726-730 ◽

Cited By ~ 61

Author(s):

C. Barry-Ryan ◽

J.M. Pacussi ◽

D. O'Beirne

Keyword(s):

Storage Temperature ◽

Packaging Film ◽

And Storage

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Influence of Harvesting Stage and Storage Temperature on Nutritional Quality of Tomato (Lycopersicon esculentum Mill) cv. PKM-1

International Journal of Biochemistry Research & Review ◽

10.9734/ijbcrr/2017/31858 ◽

2017 ◽

Vol 16 (4) ◽

pp. 1-8 ◽

Cited By ~ 1

Author(s):

M Mini

Keyword(s):

Lycopersicon Esculentum ◽

Nutritional Quality ◽

Storage Temperature ◽

Lycopersicon Esculentum Mill ◽

Harvesting Stage ◽

And Storage

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Effect of Different Packaging Methods and Storage Temperature on Microbiological and Physicochemical Quality Characteristics of Meatball

Food Science and Technology International ◽

10.1177/1082013210366779 ◽

2010 ◽

Vol 16 (3) ◽

pp. 259-265 ◽

Cited By ~ 3

Author(s):

I. Yilmaz ◽

M. Demirci

Keyword(s):

Storage Time ◽

Storage Temperature ◽

Microbiological Quality ◽

Thiobarbituric Acid ◽

Quality Characteristics ◽

Modified Atmosphere ◽

Physicochemical Changes ◽

Negative Factors ◽

And Storage

The objective of this research was to determine physicochemical changes and microbiological quality of the different packaged meatball samples. Meatball samples in polystyrene tray were closed with polyethylene film (PS packs), vacuumed and modified atmosphere packaged, (MAP) (65% N2, 35% CO2), and held under refrigerated display (4 °C) for 8, 16 and 16 days for PS packs, vacuum and MAP, respectively. Microbial load, free fatty acids and thiobarbituric acid values of the samples tended to increase with storage time. Bacteria counts of the raw meatball samples increased 2 log cycles at the end of storage compared with initial values. Meatball samples can be stored without any microbiological problem for 7 days at 4 °C. Results from this study suggested that shelf-life assigned to modified-MAP and vacuum-packed meatballs may be appropriate. Meatball samples underwent physical deformation when they were packed before vacuum process. With these negative factors considered, MAP is superior to other two packs methods.

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