Effect of carbon monoxide in modified atmosphere packaging, storage time and endpoint cooking temperature on the internal color of enhanced pork

Meat Science ◽  
2007 ◽  
Vol 77 (4) ◽  
pp. 520-528 ◽  
Author(s):  
F. De Santos ◽  
M. Rojas ◽  
G. Lockhorn ◽  
M.S. Brewer
Keyword(s):  
Carbon Monoxide ◽  
Storage Time ◽  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Cooking Temperature

scholarly journals Physical Characteristics and Microbial Quality of Ostrich Meat in Relation to the Type of Packaging and Refrigerator Storage Time

Molecules ◽  
2021 ◽  
Vol 26 (11) ◽  
pp. 3445
Author(s):  
Olaf K. Horbańczuk ◽  
Artur Jóźwik ◽  
Jarosław Wyrwisz ◽  
Joanna Marchewka ◽  
Agnieszka Wierzbicka
Keyword(s):  
Storage Time ◽  
Modified Atmosphere Packaging ◽  
Physical Characteristics ◽  
Modified Atmosphere ◽  
Packaging System ◽  
Initial Ph ◽  
Viable Bacteria ◽  
L Value ◽  
Meat Samples

The aim of this study was to evaluate the effect of the packaging system type on the physical characteristics and microbial changes in ostrich meat during refrigerated storage. The applied packaging systems were vacuum packaging (VP) and modified atmosphere packaging (MAP) using two combinations of gases: MAP1 (40% O2/40% CO2/20% N2) and MAP2 (60% O2/30% CO2/10% N2). Eight meat samples were obtained in three replicates for all parameters, except for pH, for which six replicates were obtained from the M. ilifibularis (IF) muscle, and were stored in a refrigerator at 2 °C and analyzed at 0, 4, 8, 12 and 16 days for the effect of packaging methods on physical meat quality. The initial pH (5.99) decreased at the end of the storage time for MAP1 to 5.81, whereas VP was stable from day 0 to 12 and increased up to 6.08 on day 16. Regarding meat color, the L* value increased during storage for MAP1 and MAP2 from 36.99 to 40.75 and 41.60, respectively, whereas it declined for VP to 34.22. The same tendencies were reported for redness (a*) and yellowness (b*). Drip loss was the lowest in MAP1 and highest in VP. The lowest total viable bacteria counts were identified in VP, as compared to MAP1 and MAP2.

scholarly journals The Composition of Fatty Acids in Ostrich Meat Influenced by the Type of Packaging and Refrigerated Storage

Molecules ◽  
2019 ◽  
Vol 24 (22) ◽  
pp. 4128
Author(s):  
Olaf K. Horbańczuk ◽  
Małgorzata Moczkowska ◽  
Joanna Marchewka ◽  
Atanas G. Atanasov ◽  
Marcin A. Kurek
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Storage Time ◽  
Modified Atmosphere Packaging ◽  
Vacuum Packaging ◽  
Modified Atmosphere ◽  
Refrigerated Storage ◽  
High Quality ◽  
Significant Deterioration ◽  
And Storage

Ostrich meat is a high-quality dietetic product, however, it is very sensitive to deterioration during storage. The aim of this study was to assess the effect of packaging systems on the fatty acid (FA) profiles in ostrich meat during refrigerated storage. The systems were: Vacuum packaging (VP) and modified atmosphere packaging (MAP) in two combinations of gases: MAP1 (40% O2/40% CO2/20% N2) and MAP2 (60% O2/30% CO2/10% N2). Samples were taken from the M. ilifibularis (IF) muscles of eight ostriches in each treatment group. The packs were stored in a refrigerator at 2 °C and analyzed at 0, 4, 8, 12 and 16 days. The packaging conditions and storage time had an impact on the concentration of bioactive compounds such as polyunsaturated fatty acids (PUFA), including n-3 such as C18:3, C20:5 (EPA) and C22:6 (DHA). The least changes in composition of n-3 and the sum of PUFA were recorded in ostrich meat packaged in vacuum, followed by that packaged using MAP1 and MAP2. The sum of n-6 PUFAs decreased significantly by 2.1% for MAP2, and only by 0.7% for vacuum packaging as the experiment progressed. A significant deterioration of these compounds was observed in all package systems, especially from day 12 until day 16 of storage.

scholarly journals Effect of modified atmosphere packaging on quality of bread with amaranth flour addition

2019 ◽  
Vol 26 (1) ◽  
pp. 44-52
Author(s):  
Marcin A Kurek ◽  
Agnieszka Krzemińska
Keyword(s):  
Water Content ◽  
Wheat Flour ◽  
Storage Time ◽  
Modified Atmosphere Packaging ◽  
Storage Condition ◽  
Bread Quality ◽  
Modified Atmosphere ◽  
Polyphenol Content ◽  
Amaranth Flour

The study of the effect of the modified atmosphere packaging on quality of the bread was done after replacing wheat flour with amaranth flour in replacement of wheat flour for 0, 5, 10 and 15% by weight. The bread was stored for one, three and seven days in the ATM, 100% N2 and 30% CO2. The study proved the 30% CO2 modified atmosphere to be the optimal storage condition. It allowed to preserve volume, water content and contributed at least to increase in hardness of bread, which with the addition of amaranth flour decreased. The colour of bread during storage was characterised by the increase in L* parameter and decrease in a* and b*. For the decreased storage time, the effect was opposite. The replacement by 5% of amaranth flour increased the polyphenol content and did not affect bread quality.

scholarly journals Effect of modified atmosphere packaging on stability of three kinds of bread

2013 ◽  
Vol 61 (6) ◽  
pp. 1881-1887
Author(s):  
Václav Vlášek ◽  
Jitka Langová ◽  
Jiří Štencl
Keyword(s):  
Moisture Content ◽  
Significant Influence ◽  
Room Temperature ◽  
Storage Time ◽  
Modified Atmosphere Packaging ◽  
Gravimetric Method ◽  
Modified Atmosphere ◽  
Gluten Free ◽  
Manometric Method ◽  
Microbiological Stability

The study evaluates effect of ordinary and modified atmosphere N2 and CO2 on bread packaging and changes of selected bread parameters, moisture content (MC) and water activity (Aw), in real storage time. MC has a significant influence on physical properties of bread and Aw characterizes its microbiological stability. Both parameters are functionally dependent. Manometric method was used for measurement of Aw and gravimetric method was used for measurement of MC. Samples of three kinds of bread, gluten-free, Šumava bread, and Bavorský bread, packaged into barrier wrappers, were stored at the room temperature of 20 °C. MC and Aw were measured in real storage time in intervals of three days for all kinds of bread, always in crust and crumb separately. Individual measurements were finished when a mould were discovered in samples. The initial MC of crust was in the range of 21.01–29.26% MC (w.b.) and the final MC in the range of 26.79–33.58% MC (w.b.) in tested breads. MC of crumb was in the range of 34.49–46.58% MC (w.b.) at the beginning and in the range of 32.92–44.21% MC (w.b.) at the end in tested samples. Minimum differences within values of MC showed gluten-free bread during storage time. Values of Aw were in the range of 0.863–0.948 at the beginning and in the range of 0.933–0.958 at the end of measurement in crust, for all samples. Values of Aw were in the range of 0.960–0.961 at the beginning and in the range of 0.952–0.961 at the end of measurement in crumb. Minimum differences within values of Aw showed gluten-free bread again. The highest shelf-life has been achieved in CO2 atmosphere, for all kinds of bread. Mathematical models with ability for MC and Aw prediction in real time of storage were created for Šumava bread.

scholarly journals Effect of Modified Atmosphere Packaging on the Refrigerated Storage of Mantı

2016 ◽  
Vol 4 (1) ◽  
pp. 36 ◽  
Author(s):  
Sinan Uzunlu ◽  
Işıl Var
Keyword(s):  
Dry Matter ◽  
Storage Time ◽  
Modified Atmosphere Packaging ◽  
Thiobarbituric Acid ◽  
Atmospheric Composition ◽  
Modified Atmosphere ◽  
Refrigerated Storage ◽  
Gas Composition ◽  
Headspace Gas ◽  
And Control

Mantı, the traditional Turkish food, was subjected to modified atmosphere packaging (MAP) compositions of MAP 1 (80% CO2 + 20% N2), MAP 2 (40% CO2 + 60% N2), MAP 3 (60% CO2 + 40% N2) and control (packaged under atmospheric composition) to extend its refrigerated storage at 4°C. The physical, chemical and sensorial qualities of each package were assessed by analysing headspace gas composition, pH, water activity, 2-thiobarbituric acid (TBA), dry matter, lipid content and a sensory analysis of both cooked and raw mantı samples. The compositions of MAP samples (MAP 1, MAP 2 and MAP 3) resulted in the maximum storage time of 126 days versus 20 days in normal atmospheric packaging (control). In conclusion, 60% CO2 or either 80% CO2 with N2, as a make-up gas, should be implemented in the mantı process.

scholarly journals Effects of MAP Treatment on Aroma Compounds and Enzyme Activities in Flat Peach during Storage and Shelf Life

HortScience ◽  
2018 ◽  
Vol 53 (4) ◽  
pp. 511-523 ◽  
Author(s):  
Hui-Juan Zhou ◽  
Zheng-Wen Ye ◽  
Ming-Shen Su
Keyword(s):  
Low Temperature ◽  
Shelf Life ◽  
Cold Storage ◽  
Storage Time ◽  
Modified Atmosphere Packaging ◽  
Aroma Compounds ◽  
Hydroperoxide Lyase ◽  
Modified Atmosphere ◽  
And Control ◽  
Internal Browning

Cold storage is used to delay the senescence of peaches, but it can also lead to internal browning and aroma loss. Modified atmosphere packaging (MAP) has been reported to inhibit the internal browning and prolong the storage time. Four MAP treatments in the present study were set as follows: I: O2 1% to 3%, CO2 3% to 5%, and N2 92% to 96%; II: O2 3% to 5%, CO2 3% to 5%, and N2 90% to 94%; III: O2 6% to 8%, CO2 3% to 5%, and N2 87% to 91%; and control (CK): O2 21%, CO2 0.03%, and N2 79%. The concentration of sugars, acids, aroma compounds, superoxide radical (O2−), hydrogen peroxide (H2O2), and malondialdehyde (MDA), as well as the activities of enzymes, such as superoxide dismutase (SOD), peroxidase (POD), lipoxygenase (LOX), hydroperoxide lyase (HPL), alcohol dehydrogenase, and alcohol O-acyltransferase (AAT) activities, were investigated. The results revealed that MAP, especially for treatment II, could inhibit the loss of flavors such as sugars, acids, and aroma compounds; maintain higher SOD and POD activities; and inhibit the accumulation of O2−, H2O2, and MDA during shelf life after storage at low temperature for 30 days. It could also inhibit the LOX and HPL activities at low temperature, but maintain higher LOX and HPL activities during shelf life. These findings indicated that treatment II could prolong the storage time to 30 days and shelf life for 3 days; maintain the higher content of sugars, acids, and aroma compounds; protect the cell membrane from oxidative injury; and inhibit internal browning during cold storage and shelf life.

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