The effect of modified atmospheres on the saw-toothed grain beetle Oryzaephilus surinamensis (L.)(Coleoptera: Silvanidae) and the quality of semi-dried dates

The effects of storage time, modified atmospheres (30% or 60% CO2), soluble gas stabilisation and gas to product volume ( g/ p) ratio were investigated on the microbiological and sensory characteristics of cooked, peeled and brined ready-to-eat (RTE) deep-water shrimps ( Pandalus borealis). Soluble gas stabilisation (SGS) treatment prior to packaging (2h) increased the CO2 content in the packaged shrimp and counteracted package collapse, even at low g/ p ratios (0.66). SGS treatment reduced significantly (P 0.01) the aerobic plate count and psychrotrophic count. The increase of CO2 levels during modified atmosphere (MA) packaging and the application of SGS significantly enhanced (P 0.01) the sensory quality of the shrimps. The exudates in the packages (%) were significantly reduced (P 0.01) when applying SGS treatment. Therefore, SGS treatment in combination with MA packaging can be used successfully on RTE shrimps to reduce the package volume and to improve the microbiological and sensory characteristics.

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COMPARISON OF ACTIVE AND PASSIVE MODIFIED ATMOSPHERES ON QUALITY OF SHREDDED GREEN PAPAYA

Acta Horticulturae ◽

10.17660/actahortic.2007.746.54 ◽

2007 ◽

pp. 443-448 ◽

Cited By ~ 2

Author(s):

V. Srilaong ◽

C. Chansamrankul

Keyword(s):

Modified Atmospheres

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Growth and Survival of Escherichia coli O157:H7 on Fresh-Cut Apples in Modified Atmospheres at Abusive Temperatures

Journal of Food Protection ◽

10.4315/0362-028x-65.10.1641 ◽

2002 ◽

Vol 65 (10) ◽

pp. 1641-1645 ◽

Cited By ~ 31

Author(s):

GURBUZ G. GUNES ◽

JOSEPH H. HOTCHKISS

Keyword(s):

Safety Issue ◽

Visual Quality ◽

Growth And Survival ◽

High Co2 ◽

E Coli ◽

Modified Atmospheres ◽

Apple Slices ◽

Fresh Cut ◽

Ambient Co2

The effects of reduced-O2 and elevated-CO2 modified atmospheres (MAs) and abusive temperatures on the growth and survival of E. coli O157:H7, yeast, and molds and on changes in the visual quality of fresh-cut apples were evaluated. High-CO2 and low-O2 (≥15% and <1%, respectively) atmospheres inhibited the growth of the pathogen on apple slices at 15 and 20°C. However, the population of the pathogen increased by 1 log cycle after 2 weeks of storage in air. The high-CO2 MA resulted in the inhibition of yeast and mold growth, less browning, and better visual quality than did air and ambient-CO2 atmospheres. The results of this study confirm that E. coli O157:H7 can grow on apple slices in air. These results also show that these organisms survive but are inhibited in MAs with high CO2 levels at abusive temperatures. An MA can increase the shelf life of fresh-cut apples by improving retention of visual quality and inhibiting yeast and molds. Thus, contamination of minimally processed apples with E. coli O157:H7 can be a safety issue for both air- and MA-packaged cut apples.

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Irradiation and Packaging of Fresh Meat and Poultry

Journal of Food Protection ◽

10.4315/0362-028x-59.1.62 ◽

1996 ◽

Vol 59 (1) ◽

pp. 62-72 ◽

Cited By ~ 56

Author(s):

MOOHA LEE ◽

JOSEPH G. SEBRANEK ◽

DENNIS G. OLSON ◽

JAMES S. DICKSON

Keyword(s):

Sensory Quality ◽

Complete Information ◽

Toxin Production ◽

Fresh Meat ◽

Modified Atmospheres ◽

The Past ◽

Combined Use ◽

Ma Packaging ◽

Irradiated Meat

Extensive research on the irradiation of fresh meat and poultry has been carried out during the past 40 years; yet there is a need for consideration of combined use with other technologies such as modified atmosphere (MA) packaging. Some of the past work has focused on spoilage microorganisms and pathogens, whereas other reports emphasize the sensory quality of fresh meat and poultry. Reports published indicate that the effects of irradiation in conjunction with packaging vary depending upon the kind of meat and poultry and the atmosphere composition in the package. Irradiation may result in off-flavor and/or odor and discoloration of fresh meat and poultry in packages containing air (oxygen). One concern is that pathogens may grow and/or produce toxins in irradiated meat or poultry packaged using modified atmospheres because of a lack of competing organisms. This is of even greater concern if spoilage is suppressed and does not provide the usual warning signals. On the other hand, even though there is some evidence of the growth of pathogens in temperature-abuse conditions, most reports have indicated that spoilage preceded toxin production. Therefore, considering the sensory quality and concerns for safety, the effects of irradiation in combination with vacuum or MA packaging of fresh meat and poultry should be studied further. More complete information is needed to ensure the appropriate use of vacuum or MA packaging in combination with irradiation for the safety of fresh meat and poultry.

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Quality of Canned Celery Produced from Sliced Celery Stored Under Modified Atmospheres

Journal of Food Protection ◽

10.4315/0362-028x-43.12.924 ◽

1980 ◽

Vol 43 (12) ◽

pp. 924-928

Author(s):

C. E. JOHNSON ◽

R. C. LINDSAY ◽

J. B. WESSON

Keyword(s):

Low Density Polyethylene ◽

Modified Atmosphere ◽

Low Density ◽

Sensory Panel ◽

Green Color ◽

Modified Atmospheres ◽

Co2 Levels ◽

Polyethylene Bags ◽

Pale Green

Canned celery that was acceptable to a laboratory sensory panel was produced from fresh, sliced celery which had been held up to 3 weeks at 4 C under modified atmospheres in closed polyethylene bags. Sliced celery held in air at 4 C became unacceptable within 1 week. Celery packaged in 0.7-mil high density/4.4-mil low density coextruded polyethylene developed the highest CO2 levels (25%) of samples prepared, and became progressively dark olive-green colored. Similar darkening was not observed for celery in 3-mil low density polyethylene packages. Modified-atmosphere packaged celery became more firm than fresh celery during storage. Sliced celery dipped in sodium bisulfite solutions was a lighter, pale-green color than untreated celery. Celery tissue and microbial respiratory action rapidly modified atmospheres in closed bags to give ca. 2% O2 and 12% CO2 in 2 days, and ca. 1.5% O2 and 17–25% CO2 after 16 days.

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