Packaging optimisation to prolong the shelf life of fiordilatte cheese

In this work, an active coating and modified atmosphere packaging (MAP) were investigated to prolong the shelf life of Fiordilatte packaged in traditional brine. First, the screening of MAP was performed in order to select the best gas composition. Then, the combined effect of MAP and coating was investigated. Finally, the coating was loaded with potassium sorbate and its effects under MAP conditions were also assessed. Results highlighted that MAP was able to control growth of the main spoilage microbial group (Pseudomonasspp.); however, the solubilisation of carbon dioxide into the brine compromised Fiordilatte texture. Therefore, the presence of the active coating avoided the damage of gas solubilisation and promoted a shelf life prolongation by about 157%.

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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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Prolonged Shelf Life and Reduced Drip Loss of Chicken Filets by the Use of Carbon Dioxide Emitters and Modified Atmosphere Packaging

Journal of Food Protection ◽

10.4315/0362-028x.jfp-13-428 ◽

2014 ◽

Vol 77 (7) ◽

pp. 1133-1141 ◽

Cited By ~ 17

Author(s):

ASKILD L. HOLCK ◽

MARIT K. PETTERSEN ◽

MARIE H. MOEN ◽

ODDVIN SØRHEIM

Keyword(s):

Carbon Dioxide ◽

Shelf Life ◽

Production Efficiency ◽

Modified Atmosphere Packaging ◽

Storage Period ◽

Co2 Concentration ◽

Life Extension ◽

Modified Atmosphere ◽

Drip Loss ◽

C Storage

Modified atmosphere packaging containing CO2 is widely used for extending the shelf life of chicken meat. Active packaging by adding CO2 emitter sachets to packages of meat is an alternative to traditional modified atmosphere packaging. The purpose of the study was to investigate the shelf life of chicken filets under different CO2 concentrations at 4°C storage. The inhibition of microbial growth was proportional to the CO2 concentration. Storage in 100% CO2 both with and without a CO2 emitter sachet gave a microbiological shelf-life extension of 7 days compared with 60% CO2. Carnobacterium divergens, Carnobacterium sp., and Lactococcus sp. were the dominating species at the end of the storage period. During storage in pure CO2, the carbon dioxide dissolved in the meat and caused the collapse of the packages. The resulting squeeze of the meat lead to a severe increase in drip loss. The drip loss was reduced profoundly by using the CO2 emitting sachet in the packages. The addition of CO2 emitters can easily be implemented at industrial packaging lines without reduction in production efficiency.

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Modified atmosphere packaging for lamb meat: evaluation of gas composition in the extension of shelf life and consumer acceptance

Journal of Food Science and Technology ◽

10.1007/s13197-018-3280-1 ◽

2018 ◽

Vol 55 (9) ◽

pp. 3547-3555

Author(s):

Isabela Rodrigues ◽

Marco Antonio Trindade ◽

Ana Flávia Palu ◽

Juliana Cristina Baldin ◽

César Gonçalves de Lima ◽

...

Keyword(s):

Shelf Life ◽

Modified Atmosphere Packaging ◽

Consumer Acceptance ◽

Modified Atmosphere ◽

Gas Composition ◽

Lamb Meat

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Biopolymer Coatings as Alternative to Modified Atmosphere Packaging for Shelf Life Extension of Minimally Processed Apples

Coatings ◽

10.3390/coatings9090569 ◽

2019 ◽

Vol 9 (9) ◽

pp. 569 ◽

Cited By ~ 2

Author(s):

Stefania Volpe ◽

Silvana Cavella ◽

Elena Torrieri

Keyword(s):

Antioxidant Capacity ◽

Shelf Life ◽

Respiration Rate ◽

Modified Atmosphere Packaging ◽

Life Extension ◽

Second Phase ◽

Modified Atmosphere ◽

Gas Composition ◽

Minimally Processed ◽

Life Study

The effect of caseinate/chitosan blend on the shelf life of minimally processed apples was studied. In the first phase of the work, the effect of the biopolymer coating on the respiration rate of the minimally processed apples was studied as function of gas composition (5%, 10%, 21% of O2 with N2 as balance at 5 °C) and temperature (5 °C, 10 °C at 5% of O2 with N2 as balance). In the second phase, the shelf life of the packed product was studied during storage at 5 °C. The gas composition (O2%-CO2%) in the package headspace, relative humidity, pH, hardness, color and antioxidant capacity of the product were monitored after 0, 1, 4, 7, 11, and 14 days. The coating effectively reduced respiration rate of the product when oxygen was over 10%. In the presence of the coating, the reduction of oxygen did not affect the respiration rate. At 5% of O2, the respiration rate decreased by 50% by changing the temperature from 10 °C to 5 °C. Shelf life study showed that the chitosan—caseinate coating was able to preserve the mechanical properties and the antioxidant capacity of the product during storage by increasing the shelf life by 7 days to 11 days at 5 °C.

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EFFECT OF POTASSIUM SORBATE AND MODIFIED ATMOSPHERE PACKAGING ON THE SHELF-LIFE EXTENSION OF SEER FISH (SCOMBEROMORUS COMMERSON)STEAKS DURING ICED STORAGE

Journal of Food Biochemistry ◽

10.1111/j.1745-4514.2009.00288.x ◽

2010 ◽

Vol 34 (2) ◽

pp. 399-424 ◽

Cited By ~ 16

Author(s):

POULOSE YESUDHASON ◽

TERALANDUR KRISHNASWAMY SRINIVASA GOPAL ◽

CHANDRAGIRI NARAYANARAO RAVISHANKAR ◽

K.V. LALITHA ◽

ASHOK KUMAR

Keyword(s):

Shelf Life ◽

Modified Atmosphere Packaging ◽

Life Extension ◽

Potassium Sorbate ◽

Modified Atmosphere ◽

Shelf Life Extension ◽

Scomberomorus Commerson ◽

Iced Storage ◽

Seer Fish

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Botulism Challenge Studies of a Modified Atmosphere Package for Fresh Mussels: Inoculated Pack Studies

Journal of Food Protection ◽

10.4315/0362-028x.jfp-11-358 ◽

2012 ◽

Vol 75 (6) ◽

pp. 1157-1166 ◽

Cited By ~ 6

Author(s):

C. R. NEWELL ◽

LI MA ◽

MICHAEL DOYLE

Keyword(s):

Lactic Acid ◽

Botulinum Toxin ◽

Shelf Life ◽

Storage Temperature ◽

Modified Atmosphere Packaging ◽

Toxin Production ◽

Modified Atmosphere ◽

Gas Composition ◽

Plate Counts ◽

Sampling Times

A series of botulism challenge studies were performed to determine the possibility of production of botulinum toxin in mussels (Mytilus edulis) held under a commercial high-oxygen (60 to 65% O2), modified atmosphere packaging (MAP) condition. Spore mixtures of six strains of nonproteolytic Clostridium botulinum were introduced into mussel MAP packages receiving different packaging buffers with or without the addition of lactic acid bacteria. Dye studies and package flipping trials were conducted to ensure internalization of spores by packed mussels. Inoculated mussel packages were stored at normal (4°C) and abusive (12°C) temperatures for 21 and 13 days, respectively, which were beyond the packaged mussels' intended shelf life. Microbiological and chemical analyses were conducted at predetermined intervals (a total of five sampling times at each temperature), including total aerobic plate counts, C. botulinum counts, lactic acid bacterial counts, package headspace gas composition, pH of packaging buffer and mussel meat, and botulinum toxin assays of packaging buffer and mussel meat. Results revealed that C. botulinum inoculated in fresh mussels packed under MAP packaging did not produce toxin, even at an abusive storage temperature and when held beyond their shelf life. No evidence was found that packaging buffers or gas composition influenced the lack of botulinum toxin production in packed mussels.

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Use of Carbon Monoxide Combined with Carbon Dioxide for Modified Atmosphere Packaging of Pre- and Postrigor Fresh Pork Sausage To Improve Shelf Life

Journal of Food Protection ◽

10.4315/0362-028x-70.4.937 ◽

2007 ◽

Vol 70 (4) ◽

pp. 937-942 ◽

Cited By ~ 7

Author(s):

ANGELA LAURY ◽

JOSEPH G. SEBRANEK

Keyword(s):

Carbon Dioxide ◽

Carbon Monoxide ◽

Lipid Oxidation ◽

Shelf Life ◽

Modified Atmosphere Packaging ◽

Anaerobic Growth ◽

Modified Atmosphere ◽

Pork Sausage ◽

Carbon Dioxide Co2 ◽

Cooked Color

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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