Instrumental Textural Changes in Banana (Var. Pachbale) During Ripening Under Active and Passive Modified Atmosphere

Improper post-harvest handling and storage under room temperature lead to high loss of moisture resulting in loss of strength and development of flaccidity in okra tissues, apart from the loss of its characteristic green color. In this study, different weights of freshly harvested okra pods (Hibiscus esculentus L.) were stored at 15°C and 75% relative humidity packaged under modified atmosphere (MAP) in 35 μm thick polypropylene film packages to assess the effect of different in-pack gaseous compositions of O2 and CO2 on the properties of okra. During storage, the normal freshness indicators of okra namely, the bright green color and ease of snapping at the tip served as the prominent qualitative and textural parameters, indicative of the acceptability of okra. Results indicated that an in-pack gaseous range for O2 (6.3-8.4%) and CO2 (10.7-11.8%) under MAP resulted in maintenance of green color and β-carotene in the pericarp, and ascorbic acid in the seeds as well as other qualitative parameters. Further, the texture analysis of okra at the pre-determined snapping point at the tip and also along the longitudinal portion showed that MAP stored okra were snapping easily at the tips and had a very slight increase in the other mechanical properties which were considered to be within acceptable limits.

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Applications of CCEM to Environmental Health Problems

Proceedings, annual meeting, Electron Microscopy Society of America ◽

10.1017/s0424820100117558 ◽

1985 ◽

Vol 43 ◽

pp. 102-103

Author(s):

R. J. Lee ◽

J. S. Walker

Keyword(s):

Electron Microscopy ◽

Image Analysis ◽

Environmental Health ◽

Computer Control ◽

External Agent ◽

External Agents ◽

Computer Controlled ◽

Primitive State ◽

Textural Changes ◽

General Aspects

Electron microscopy (EM), with the advent of computer control and image analysis techniques, is rapidly evolving from an interpretative science into a quantitative technique. Electron microscopy is potentially of value in two general aspects of environmental health: exposure and diagnosis.In diagnosis, electron microscopy is essentially an extension of optical microscopy. The goal is to characterize cellular changes induced by external agents. The external agent could be any foreign material, chemicals, or even stress. The use of electron microscopy as a diagnostic tool is well- developed, but computer-controlled electron microscopy (CCEM) has had only limited impact, mainly because it is fairly new and many institutions lack the resources to acquire the capability. In addition, major contributions to diagnosis will come from CCEM only when image analysis (IA) and processing algorithms are developed which allow the morphological and textural changes recognized by experienced medical practioners to be quantified. The application of IA techniques to compare cellular structure is still in a primitive state.

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Minimal Processing and Modified Atmosphere Packaging of Carrot Discs: Effects of Packaging Film and Product Weight

International Journal of Food Processing Technology ◽

10.15379/2408-9826.2015.02.01.5 ◽

2015 ◽

Vol 2 (1) ◽

pp. 31-38 ◽

Cited By ~ 1

Author(s):

Okan Esturk ◽

◽

Zehra Ayhan ◽

Tolga Gokkurt

Keyword(s):

Modified Atmosphere Packaging ◽

Modified Atmosphere ◽

Packaging Film ◽

Minimal Processing ◽

Product Weight

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EFFECT OF SODIUM LACTATE ON QUALITY OF LIGHTLY SALTED FISH IN OXYGEN FREE PACKAGING

VESTNIK OF ASTRAKHAN STATE TECHNICAL UNIVERSITY SERIES FISHING INDUSTRY ◽

10.24143/2073-5529-2017-3-128-137 ◽

2017 ◽

pp. 128-137

Author(s):

Elena Yuryevna Porotikova ◽

Boris Lazarevich Nekhamkin ◽

Mikhail Pavlovich Andreev

Keyword(s):

Modified Atmosphere Packaging ◽

Storage Period ◽

Sodium Lactate ◽

Vacuum Packaging ◽

Storage Life ◽

Clupea Harengus ◽

Modified Atmosphere ◽

Salted Fish ◽

Baltic Herring ◽

Organoleptic Characteristics

The present article investigates the effect of sodium lactate on microbiological, physico-chemical and sensory characteristics of lightly salted Pacific herring ( Clupea pallasii ) and Baltic herring ( Clupea harengus membras ) during refrigerated storage 5 ± 0.3°C. There have been analyzed different processing methods of lightly salted samples of Pacific and Baltic herring: control (without sodium lactate), and experiment (3% sodium lactate), both in vacuum packaging and modified atmosphere packaging (MAP - 40% CO2/60% N2). For vacuum and MAP there were used bags with low oxygen permeability (3 cm3/m2/day). It was found that 3% sodium lactate keeps firmness of the texture of salted fish muscle and reduces the release of water into the package during storage. Adding 3% sodium lactate reduces the value of the water activity in lightly salted Pacific and Baltic herring by 0.01-0,012 units. The lowest pH (0.02 units) was registered in samples without sodium lactate packed in MAP. Organoleptic signs of spoilage in fish without sodium lactate appeared much earlier, and using 3% sodium lactate both in vacuum and in MAP helped protect and improve organoleptic characteristics of the product during storage. Total biological semination of experimental samples packed in MAP kept at the very low level during the whole storage period, i.e. combined effect of using 3% sodium lactate and MAP inhibited microbial growth. This combination allows to reduce twice the rate of accumulation nitrogen in terminal amino-groups and to increase 1.5-2 times storage life of lightly salted Pacific and Baltic herring, compared to their storage life in vacuum packaging without sodium lactate. The results obtained allow us to recommend using sodium lactate in production of lightly salted fish in oxygen-free packaging, especially in modified atmosphere packaging (40% CO2/60% N2).

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