scholarly journals INFLUENCE OF VACUUM PACKAGING AND ORGANIC ACID TREATMENT ON THE CHILLED SHELF LIFE OF PEARL SPOT (ETROPLUS SURATENSIS, BLOCH 1790)

2008 ◽  
Vol 31 (3) ◽  
pp. 347-365 ◽  
Author(s):  
S. MANJU ◽  
C.O. MOHAN ◽  
A.K. MALLICK ◽  
C.N. RAVISHANKAR ◽  
T.K. SRINIVASA GOPAL
Keyword(s):  
Organic Acid ◽  
Shelf Life ◽  
Acid Treatment ◽  
Vacuum Packaging ◽  
Etroplus Suratensis ◽  
Pearl Spot

Retail Shelf-Life of Pork Dipped in Organic Acid before Modified Atmosphere or Vacuum Packaging

2005 ◽  
Vol 70 (8) ◽  
pp. m382-m387 ◽  
Author(s):  
Nai-Yun Huang ◽  
Chung-Ping Ho ◽  
Kenneth W. McMillin
Keyword(s):  
Organic Acid ◽  
Shelf Life ◽  
Vacuum Packaging ◽  
Modified Atmosphere

Combining Organic Acid Treatment with Steam Pasteurization To Eliminate Listeria monocytogenes on Fully Cooked Frankfurters

2006 ◽  
Vol 69 (1) ◽  
pp. 47-52 ◽  
Author(s):  
R. Y. MURPHY ◽  
R. E. HANSON ◽  
N. R. JOHNSON ◽  
K. CHAPPA ◽  
M. E. BERRANG
Keyword(s):  
Listeria Monocytogenes ◽  
Acid Solution ◽  
Organic Acid ◽  
Acid Treatment ◽  
Vacuum Packaging ◽  
Benzoic Acids ◽  
Fully Cooked ◽  
Steam Pasteurization

An organic acid solution of 2% acetic, 1% lactic, 0.1% propionic, and 0.1% benzoic acids was combined with steam surface pasteurization to treat frankfurters during vacuum packaging to eliminate potential postcook contamination with Listeria monocytogenes. The thermal lethality of L. monocytogenes from steam was evaluated at an inoculation concentration of 1 to 6 log CFU/cm2. About 3-log reductions of L. monocytogenes were achieved when frankfurters were treated by steam for 1.5 s. Combining organic acid treatment with steam pasteurization further inhibited the growth of surviving L. monocytogenes cells for 19 and 14 weeks when the packaged frankfurters were stored at 4 and 7°C, respectively. The results from this study provide meat processors with useful information for controlling L. monocytogenes on ready-to-eat meats.

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

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

Effect of vacuum packaging and sodium acetate on the shelf life of seer fish during iced storage

2002 ◽  
Vol 15 (5) ◽  
pp. 241-245 ◽  
Author(s):  
R. Rajesh ◽  
C. N. Ravi Shankar ◽  
T. K. Srinivasa Gopal ◽  
P. R. G. Varma
Keyword(s):  
Shelf Life ◽  
Sodium Acetate ◽  
Vacuum Packaging ◽  
Iced Storage ◽  
Seer Fish

Organic acid treatment for removal of epiphytic Ulva L. attached to Sargassum fusiforme seedlings

Aquaculture ◽  
2022 ◽  
Vol 547 ◽  
pp. 737533
Author(s):  
Lili Xu ◽  
Lidong Lin ◽  
Lin Luo ◽  
Xiaojie Zuo ◽  
Cong Cao ◽  
...  
Keyword(s):  
Organic Acid ◽  
Acid Treatment ◽  
Sargassum Fusiforme

Extension of Shelf Life of Whole and Peeled Shrimp with Organic Acid Salts and Bifidobacteria

1999 ◽  
Vol 62 (1) ◽  
pp. 51-56 ◽  
Author(s):  
MOSFFER M. AL-DAGAL ◽  
WAEL A. BAZARAA
Keyword(s):  
Organic Acid ◽  
Shelf Life ◽  
Generation Time ◽  
Sodium Acetate ◽  
East Coast ◽  
Sensory Characteristics ◽  
Potassium Sorbate ◽  
Lag Phase ◽  
Organic Acid Salts ◽  
Acid Salts

Microbiological and sensory characteristics of treated whole and peeled shrimp from the east coast of Saudi Arabia were evaluated. Shrimp samples were treated with organic acid salts with or without Bifidobacterium breve culture and stored in ice. Peeling alone extended the microbiological shelf life by 4 days. Treatment of whole shrimp with sodium acetate alone or potassium sorbate with bifidobacteria prolonged the microbiological shelf life by 3 days and increased the microbial generation time from 12.8 h (control) to 30.1 h or 31.4 h, respectively. The microbiological and sensory shelf life of peeled shrimp treated with sodium acetate was more than 17 days. Sodium acetate extended the microbial lag phase and lengthened the generation time (38.7 h compared to 15.8 h for the control). Micrococci and coryneforms were the predominant microorganisms in whole shrimp during storage. Treatment with sodium acetate maintained better sensory characteristics for peeled shrimp than potassium sorbate combined with bifidobacteria.

scholarly journals Effect of Organic-Acid-Soaking on the Extension of the Shelf Life of Fresh Noodles

2015 ◽  
Vol 10 (5) ◽  
pp. 215-222 ◽  
Author(s):  
Fu Xiaowei ◽  
Huang Bin ◽  
Dan Wu ◽  
Yu Wenping
Keyword(s):  
Organic Acid ◽  
Shelf Life
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