Effect of natural antioxidants and modified atmosphere packaging in preventing lipid oxidation and increasing the shelf-life of common dolphinfish (Coryphaena hippurus) fillets

Fresh pre- and postrigor pork sausage patties were manufactured in the Iowa State University Meat Laboratory and packaged either in modified atmosphere (MAP) with 0.4% carbon monoxide (CO) and 99.6% carbon dioxide (CO2) or on foam trays overwrapped with oxygen-permeable film (OW). Packages were stored at 2 to 4°C under fluorescent lights for up to 31 days. Aerobic, anaerobic, and psychrotrophic plate counts, raw and cooked color, purge, and lipid oxidation were measured during storage. Results indicated that both pork sausage products in MAP had lower aerobic and psychrotrophic counts and less lipid oxidation throughout storage (P < 0.05). Raw color of both products in MAP was redder than the OW patties (P < 0.05), but the prerigor pork sausage in MAP benefited more from the CO atmosphere in terms of raw color than the postrigor pork sausage in MAP. Cooked color of the prerigor pork sausage in MAP was significantly redder than cooked color of the postrigor pork sausage. Both pork sausage products in MAP were also lighter (L* value) than the OW patties for raw and cooked color. Therefore, the combination of CO and CO2 in MAP was beneficial in extending the shelf life of preand postrigor fresh pork sausage by reducing aerobic and psychrotrophic microbial growth and improving oxidative stability and color, compared to conventional OW packaging. However, increased purge, increased anaerobic growth, and changes in cooking behavior were also observed for the products in MAP during storage (P < 0.05).

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Effect of Active-Edible Coating and Essential Oils on Lamb Patties Oxidation during Display

Foods ◽

10.3390/foods10020263 ◽

2021 ◽

Vol 10 (2) ◽

pp. 263

Author(s):

Ana Carolina Pelaes Vital ◽

Ana Guerrero ◽

Pablo Guarnido ◽

Izabella Cordeiro Severino ◽

José Luis Olleta ◽

...

Keyword(s):

Lipid Oxidation ◽

Essential Oils ◽

Shelf Life ◽

Meat Quality ◽

Modified Atmosphere Packaging ◽

Meat Products ◽

Thiobarbituric Acid ◽

Natural Antioxidants ◽

Edible Coating ◽

Water Losses

The use of natural products to reduce the use of synthetic additives in meat products, reducing the oxidation and improving the shelf life is a current challenge. Meat quality from lamb patties during 10 days of display on modified atmosphere packaging (MAP) and active-edible coating were tested under six treatments: uncoated patties without coating (CON); patties with alginate coating (EC) and patties with coating and 0.1 or 0.05% of essential oils (EOs) from either thyme (TH 0.1; TH 0.05) or oregano (OR 0.1; OR 0.05). Display and treatment significantly modified (P < 0.001) all the studied meat quality variables (pH, color, water holding capacity, weight losses, thiobarbituric acid reactive substances (TBARS), antioxidant activity). Display produced discoloration and lipid oxidation, however, the samples with essential oils presented lower (P < 0.001) lipid oxidation than the CON or EC groups. Coated samples with or without EOs showed better color (lower lightness but higher redness and yellowness) and lower water losses (P < 0.001) than the CON. The addition of thyme EO caused a decrease (P < 0.001) in the consumer’s overall acceptability, whereas no statistical differences appeared between CON, EC and oregano EO addition. Thus, using EOs as natural antioxidants, especially those from oregano at low dosages (0.05%), could be considered a viable strategy to enhance the shelf life and the product quality of lamb meat patties without damaging the sensory acceptability.

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Capability of oxygen-scavenger sachets and modified atmosphere packaging to extend fresh barberry shelf life

Chemical and Biological Technologies in Agriculture ◽

10.1186/s40538-020-00195-3 ◽

2020 ◽

Vol 7 (1) ◽

Author(s):

Razieh Niazmand ◽

Samira Yeganehzad

Keyword(s):

Antioxidant Activity ◽

Ascorbic Acid ◽

Phenolic Compounds ◽

Shelf Life ◽

Herbal Remedy ◽

Physicochemical Characterization ◽

Modified Atmosphere Packaging ◽

Storage Period ◽

Modified Atmosphere ◽

Oxygen Scavenger

Abstract Background Barberry has long been used as an herbal remedy since ancient times which is found throughout temperate and subtropical regions of the world. Given the short harvesting season and limited shelf life of the barberry, we evaluated the possibility of using modified atmosphere packaging and oxygen-scavenger sachets to increase its storage period. For this purpose, the physicochemical characterization (antioxidant activity, anthocyanin, phenolic compounds, and ascorbic acid content, acidity, firmness, color, and decay incident) of fresh barberry samples packaged within different atmospheres was investigated over 4 weeks of storage at 4 and 25 °C. The barberries were packaged with low-density polyethylene/polyester (LDPE/PET) films under natural atmosphere (C), N2 gas (N), vacuum (V), or in the presence of an oxygen scavenger (OS). Results The results revealed that with increased storage period, the O2 and CO2 levels inside the packages decreased and increased, respectively. The antioxidant activity and amounts of anthocyanin, phenolic compounds, and ascorbic acid all decreased with increasing storage period. Among the studied atmospheres, the OS and, subsequently, V packages were most capable of maintaining the quality of fresh barberries, with the decay incidence being approximately 30 times lower inside these packages relative to the control. Increasing the storage temperature accelerated the intensity of chemical changes and decay across all samples. Conclusion The barberries inside the OS packages stored at 4 °C (and even at 25 °C) still had good sensory properties in terms of chemical properties, texture, and color after 4 weeks. Fortunately, it seems that this packaging technology makes the exportation and delayed consumption of the fresh barberry possible by maintaining its quality.

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Effect of Modified Atmosphere Packaging on Quality and Shelf Life of Salted Bonito (Sarda sarda)

Journal of Aquatic Food Product Technology ◽

10.1080/10498850.2011.589967 ◽

2012 ◽

Vol 21 (3) ◽

pp. 206-221 ◽

Cited By ~ 6

Author(s):

Emre Caglak ◽

Sukran Cakli ◽

Berna Kilinc

Keyword(s):

Shelf Life ◽

Modified Atmosphere Packaging ◽

Modified Atmosphere ◽

Sarda Sarda ◽

Quality And Shelf Life

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Use of modified atmosphere packaging to extend shelf-life of minimally processed jackfruit (Artocarpus heterophyllus L.) bulbs

Journal of Food Engineering ◽

10.1016/j.jfoodeng.2007.12.020 ◽

2008 ◽

Vol 87 (4) ◽

pp. 455-466 ◽

Cited By ~ 33

Author(s):

Alok Saxena ◽

Amarindar Singh Bawa ◽

P. Srinivas Raju

Keyword(s):

Shelf Life ◽

Modified Atmosphere Packaging ◽

Modified Atmosphere ◽

Minimally Processed ◽

Artocarpus Heterophyllus

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Active coating and modified-atmosphere packaging to extend the shelf life of Fior di Latte cheese

Journal of Dairy Science ◽

10.3168/jds.2008-1500 ◽

2009 ◽

Vol 92 (3) ◽

pp. 887-894 ◽

Cited By ~ 65

Author(s):

A. Conte ◽

D. Gammariello ◽

S. Di Giulio ◽

M. Attanasio ◽

M.A. Del Nobile

Keyword(s):

Shelf Life ◽

Modified Atmosphere Packaging ◽

Modified Atmosphere ◽

Active Coating

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Shelf life evaluation of ricotta fresca sheep cheese in modified atmosphere packaging

Italian Journal of Food Safety ◽

10.4081/ijfs.2016.5502 ◽

2016 ◽

Vol 5 (3) ◽

Cited By ~ 4

Author(s):

Carlo Pala ◽

Christian Scarano ◽

Massimiliano Venusti ◽

Daniela Sardo ◽

Daniele Casti ◽

...

Keyword(s):

Shelf Life ◽

Scientific Evidence ◽

Modified Atmosphere Packaging ◽

Modified Atmosphere ◽

Cheese Making ◽

E Coli ◽

Post Process ◽

Life Evaluation ◽

High Concentrations ◽

Industrial Level

Ricotta fresca cheese is the product of Sardinian dairy industry most exposed to microbial post-process contamination. Due to its technological characteristics, intrinsic parameters, pH (6.10-6.80) and water activity (0.974-0.991), it represents an excellent substrate for the growth of spoilage and pathogenic microorganisms, which are usually resident in cheese-making plants environments. Generally, ricotta fresca has a shelf life of 5-7 days. For this reason, at industrial level, modified atmosphere packaging (MAP) is used to extend the durability of the product. However, few investigations have been conducted to validate the use of MAP in ricotta fresca. The aim of this work is to evaluate the shelf life of ricotta fresca under MAP. A total of 108 samples were collected from three Sardinian industrial cheese-making plants and analysed within 24 h after packaging and after 7, 14 and 21 days of refrigerated storage. Aerobic mesophilic bacteria, mesophilic and thermophilic cocci and lactobacilli, Enterobacteriaceae and E. coli, L. monocytogenes, Pseudomonas spp., Bacillus cereus, yeasts and moulds, and the chemicalphysical parameters and composition of the product were determined. At the end of the shelf life, Pseudomonas spp. and Enterobacteriaceae reached high concentrations, 5 to 7 and 3 to 6 log10 colony forming unit g–1, respectively. The presence of environmental contaminants indicates that the use of MAP without the appropriate implementation of prerequisite programmes is not sufficient to extend the durability of ricotta fresca. Gas mixture and packaging material should be selected only on the basis of scientific evidence of their effectiveness.

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Design and testing of Modified Atmosphere Packaging of cow’s ricotta

Proceedings of the 4th International Food Operations and Processing Simulation Workshop (FoodOPS 2018) ◽

10.46354/i3m.2018.foodops.007 ◽

2018 ◽

Author(s):

Sara Ugolotti ◽

Giuseppe Vignali

Keyword(s):

Shelf Life ◽

Modified Atmosphere Packaging ◽

Experimental Tests ◽

Experimental Program ◽

Human Consumption ◽

Modified Atmosphere ◽

Multilayer Material ◽

Product Packaging ◽

Special Instrument ◽

Design And Testing

"The aim of this work is to evaluate the shelf life of cow’s ricotta under MAP (Modified Atmosphere Packaging). MAP is a packaging technique commonly used in the food industry in order to control the microbial growth. After the extraction of the air present in the headspace of the package, a mixture of CO2, O2 and N2 in different percentage is usually introduced before the packaging sealing. Based on these premises, a design of experimental tests has been created in order to evaluate the effect of each process parameters. To perform these test, it is also required the creation of thermoformed trays (made with a multilayer material using PET/EVOH/PE) in which the ricotta was inserted and packaged in a modified atmosphere. After the time intervals established in the experimental program, the analysis of the MAP was carried out using a special instrument (“Oxybaby” made by Witt SpA), able to measure the quantity of gas present in the headspace of the thermoformed trays. Then a statistical analysis of the obtained results was carried out. The results showed that after 10 days the product was edible for all types of atmosphere, but at 20 and, especially, at 30 days, even in the trays wrapped with CO2, the product was not acceptable for human consumption. One of the possible solutions, in order to lengthen the shelf life of cow’s ricotta, consists in the pre-sterilization of the trays before the product packaging with a solution of H2O2."

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Effect of different packaging systems and chlorination on the quality and shelf life of green chili

Bangladesh Journal of Agricultural Research ◽

10.3329/bjar.v37i4.14397 ◽

2013 ◽

Vol 37 (4) ◽

pp. 729-736 ◽

Cited By ~ 5

Author(s):

Mohammad Mizanur Rahman ◽

Md Miaruddin ◽

Md. Golam Ferdous Chowdhury ◽

Md. Hafizul Haque Khan ◽

MA Matin

Keyword(s):

Weight Loss ◽

Moisture Content ◽

Shelf Life ◽

Substantial Reduction ◽

Modified Atmosphere Packaging ◽

Ambient Condition ◽

Packaging Materials ◽

Modified Atmosphere ◽

Packaging System ◽

Quality And Shelf Life

The experiment was conducted to evaluate the effect of packaging materials on the quality and shelf life of green chili (Capsicum annuum) using passive modification of modified atmosphere packaging system. The modified atmosphere was created by making perforation in the polypropylene packets. Green chili pre-treated with chlorine water and then packaging in 0.3% perforated polypropylene packet resulted substantial reduction of weight loss and rotting/shriveling. These treatment combinations also considerably retained vitamin C, ß-carotene, moisture content, etc. Under this condition the retention of quality and shelf life of green chili could be extended up to 10 days at ambient condition as compared to non-treated and without packaging. DOI: http://dx.doi.org/10.3329/bjar.v37i4.14397 Bangladesh J. Agril. Res. 37(4): 729-736, December 2012

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