The Evaluation of Oyster Marinating (Crassostrea Gasar) and Pasteurization Process in Vacuum Packaging during Storage

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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Пригодность очищенного картофеля к вакуумной упаковке и быстрой заморозке

Kartofel` i ovoshi ◽

10.25630/pav.2018.4.17627 ◽

2018 ◽

Author(s):

S.V. Maltsev

Keyword(s):

Potato Variety ◽

Climatic Conditions ◽

Vacuum Packaging ◽

Mineral Fertilizers ◽

Main Factors ◽

Fast Freezing

Отражены результаты исследования основных факторов (сорт, почвенно-климатические условия выращивания, фон минерального питания, температура хранения сырья и готового продукта, срок переработки), определяющих пригодность картофеля к вакуумной упаковке и быстрой заморозке без применения консервантов.The article reveals main factors (such as potato variety, soil and climatic conditions, doses of mineral fertilizers, store temperatures, different timelines of processing) determining the suitability of potatoes for vacuum packaging and fast freezing without usage of chemicals.

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Shelf life evaluation of fresh chicken burgers based on the combination of chitosan dip and vacuum packaging under refrigerated storage

Journal of Food Science and Technology ◽

10.1007/s13197-020-04601-4 ◽

2021 ◽

Vol 58 (3) ◽

pp. 870-883

Author(s):

Eleni Assanti ◽

Vassilios K. Karabagias ◽

Ioannis K. Karabagias ◽

Anastasia Badeka ◽

Michael G. Kontominas

Keyword(s):

Shelf Life ◽

Vacuum Packaging ◽

Refrigerated Storage ◽

Life Evaluation

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Vacuum Packaging Technology of AC-PDP using Direct-Joint Method

Journal of Information Display ◽

10.1080/15980316.2018.12035734 ◽

2001 ◽

Vol 2 (4) ◽

pp. 34-38 ◽

Cited By ~ 1

Author(s):

Duck-Jung Lee ◽

Yun-Hi Lee ◽

Gwon-Jin Moon ◽

Jun-Dong Kim ◽

Won-Do Choi ◽

...

Keyword(s):

Vacuum Packaging ◽

Packaging Technology ◽

Joint Method

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The impact of chitosan film or chitosan/chitosan epigallocatechin gallate conjugate composite film on the quality changes of Asian sea bass slices ( Lates calcarifer ) stored in air or under vacuum packaging

International Journal of Food Science & Technology ◽

10.1111/ijfs.15203 ◽

2021 ◽

Author(s):

Ajay Mittal ◽

Avtar Singh ◽

Soottawat Benjakul

Keyword(s):

Composite Film ◽

Epigallocatechin Gallate ◽

Chitosan Film ◽

Sea Bass ◽

Vacuum Packaging ◽

Quality Changes ◽

Lates Calcarifer ◽

Asian Sea Bass ◽

The Impact

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Growth of Salmonella typhimurium and Mesophilic Organisms on Beef Steaks as Influenced by Type of Packaging1,2

Journal of Food Protection ◽

10.4315/0362-028x-45.3.263 ◽

1982 ◽

Vol 45 (3) ◽

pp. 263-267 ◽

Cited By ~ 19

Author(s):

L. S. LUITEN ◽

J. A. MARCHELLO ◽

F. D. DRYDEN

Keyword(s):

Treatment Group ◽

Salmonella Typhimurium ◽

Vacuum Packaging ◽

Gas Atmosphere ◽

Beef Steaks ◽

Retail Meat

Two trials, each utilizing 72 samples of fresh beef loin steak, were done to determine the effects of various packing systems upon growth of Salmonella typhimurium. Samples were inoculated with 105 cells/cm2 of the organism and randomly assigned to four packaging treatments: (1) overwrapping in oxygen-permeable film; (2) vacuum packaging; (3) packaging in barrier bags flushed with a 60% CO2: 40% O2 gas atmosphere then evacuated and sealed; and (4) packaging in barrier bags filled with a 60% CO2: 40% O2 gas atmosphere. Twelve steak samples were inoculated with S. typhimurium and 6 were uninoculated and served as a control in each treatment group. Samples were displayed in retail meat cases at 10 C for 3, 6 or 9 days, when they were evaluated for shrinkage and numbers of mesophilic organisms and S. typhimurium. Percent shrinkage was not affected (P>0.05) by packaging treatment. Counts of mesophilic organisms were similar (P>0.05) for vacuum- and gas-treated steaks, which were significantly lower (P<0.05) than counts from film overwrapped samples. Numbers of S. typhimurium increased significantly (P<0.05) during storage on samples wrapped with oxygen permeable film but remained low and fairly constant for vacuum- or gas-treated steaks. After 9 days of display, the film overwrapped steaks had greater (P<0.05) numbers of S. typhimurium than those of other treatments, whereas steaks held within the 60% CO2: 40% O2 gas atmosphere had lowest numbers overall.

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