Sorption of carbon dioxide by chickpeas packaged in modified atmospheres

Changes in bacterial numbers, metmyoglobin percentage and 2-thiobarbituric acid number during the chill storage of pork longissimus dorsi packed with air, carbon dioxide, carbon dioxide and oxygen or vacuum-packed in plastic bags of high (polyethylene) and low (Cryovac BB-1) permeability to gases were studied. The fast increase of viable counts in polyethylene bags showed that plastic films of high permeability are not suitable to extend the shelf-life of meat using modified atmospheres. In Cryovac bags both carbon dioxide-enriched atmospheres and vacuum-packaging inhibited aerobic organisms, keeping the bacterial flora (mainly lactobacilli and Brochothrix thermosphacta) below the level of 108/cm2 for about 3 weeks. Metmyoglobin formation was not affected by 20% carbon dioxide, whilst 80% oxygen significantly decreased its rate. Metmyoglobin accumulation in vacuum-packed samples was even slower than in the oxygen-enriched atmosphere, but meat color was less attractive in the former than in the latter. Lipid oxidation was not the limiting factor of shelf-life in either of these two atmospheres. Off-odors appeared in both at approximately 20–22 d of storage.

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Microbiological and Chemical Changes of Spotted Shrimp (Pandalus platyceros) Stored Under Modified Atmospheres

Journal of Food Protection ◽

10.4315/0362-028x-47.6.453 ◽

1984 ◽

Vol 47 (6) ◽

pp. 453-457 ◽

Cited By ~ 38

Author(s):

MIGUEL E. LAYRISSE ◽

JACK R. MATCHES

Keyword(s):

Carbon Dioxide ◽

Liquid Phase ◽

Bacterial Growth ◽

Bacterial Flora ◽

Modified Atmosphere ◽

Gram Positive ◽

Gram Negative ◽

Modified Atmospheres ◽

Low Levels ◽

Pandalus Platyceros

Shrimp (Pandalus platyceros) were packed head-on and head-off in pouches with air or 50 or 100% CO2 and stored at 0 to 2°C for up to 23 d. Carbon dioxide in modified atmosphere pouches dissolved in the liquid phase and the pH decreased. As storage progressed, the pH increased. Only 100% CO2 was effective in extending the lag in bacterial growth, but the greatest weight or drip was also obtained with this atmosphere. The bacterial flora changed from mixed gram-negative and gram-positive organisms to a predominantly gram-positive flora. Ammonia was produced throughout storage in all atmospheres, but was delayed longer in head-off than in head-on shrimp. Indole was produced readily in air packs but only at low levels in CO2 packs.

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Stabilization of minced meat colour by carbon monoxide

Czech Journal of Food Sciences ◽

10.17221/1130-cjfs ◽

2008 ◽

Vol 26 (No. 5) ◽

pp. 333-338 ◽

Cited By ~ 4

Author(s):

P. Pipek ◽

L. Staruch ◽

M. Izumimoto

Keyword(s):

Carbon Dioxide ◽

Carbon Monoxide ◽

Image Analysis ◽

Thiobarbituric Acid ◽

Reflectance Spectrophotometry ◽

Analysis Software ◽

Modified Atmospheres ◽

Image Analysis Software ◽

Meat Colour ◽

Minced Meat

The effect of carbon monoxide was studied on the colour stabilisation of minced meat and on oxidation of lipids. The meat colour was evaluated using reflectance spectrophotometry and video image analysis (software LUCIA 5.20). Minced meat (beef and mixture of beef and pork) was packed under industrial conditions into three different modified atmospheres (MA) consisting of combinations of oxygen, carbon dioxide, carbon monoxide, and nitrogen. Carbon monoxide prevented the oxidation of lipids and haem pigments in minced meat and thus stabilised the red colour of minced meat. The redness a* of the meat packed under CO was constant during storage (nearly <I>a</I>* = 20), whereas in MA containing oxygen this value decreased (<I>a</I>* = 5). The thiobarbituric acid reactant substances content rose in the samples packed under MA to 2 mg/kg, whereas in CO atmosphere it did not exceed 0.1 mg/kg.

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