Effect of Packaging Conditions on the Shelf-life of Chicken Frankfurters With and Without Lactate Addition

2011 ◽  
Vol 17 (2) ◽  
pp. 167-175 ◽  
Author(s):  
I. Tovunac ◽  
K. Galić ◽  
T. Prpić ◽  
S. Jurić
Keyword(s):  
Shelf Life ◽  
Oxygen Permeability ◽  
Bacterial Count ◽  
Total Bacterial Count ◽  
Modified Atmosphere ◽  
Physico Chemical ◽  
Ma Packaging ◽  
Different Temperatures ◽  
External Conditions ◽  
Barrier Characteristic

Shelf-life of frankfurters depends on various factors such as its composition, packaging material and method used as well as the effect of external conditions (temperature). The objective of this study was to determine the shelf-life of packaged (vacuum, shrink and modified atmosphere, MA) chicken frankfurters during storage at different temperatures. For this purpose regular and with sodium lactate addition chicken frankfurters were produced. For MA packaging (MAP), under gas mixture of 70% N2 and 30% CO2, a package consisting of container and heat sealable cover was used. Different laminate composition was used for vacuum and shrink packaging of frankfurters. During frankfurters storage physico-chemical (pH, aw), and microbiological (aerobic mesophiles, lactic acid bacteria and total bacterial count) analyses were performed. Packaging materials were analyzed for their barrier characteristic (oxygen permeability). The shelf-life of frankfurters can be extended if packaged in MA (54 days) and shrink (45 days) packaging compared to 36 days of shelf-life in vacuum packaging, at 3 °C. Higher shelf-life is obtained for frankfurters with lactate addition, in all packaging conditions, stored at 6 °C.

scholarly journals Estimation of the shelf-life of halloumi cheese using survival analysis

2012 ◽  
Vol 30 (No. 6) ◽  
pp. 512-519 ◽  
Author(s):  
R. Kamleh ◽  
I. Toufeili ◽  
R. Ajib ◽  
B. Kanso ◽  
J. Haddad
Keyword(s):  
Survival Analysis ◽  
Shelf Life ◽  
Anaerobic Bacteria ◽  
Titratable Acidity ◽  
Bacterial Count ◽  
Microbial Populations ◽  
Total Bacterial Count ◽  
Failure Index ◽  
Good Manufacturing Practices ◽  
Yeasts And Molds

Halloumi cheese blocks, packaged in vacuum polyamide/polyethylene laminate bags, were stored at 5, 15, and 25&deg;C. The changes in total bacterial count, lactic acid bacteria, total anaerobic bacteria, yeasts and molds, pH, and titratable acidity were monitored during the storage. The appearance of the packaged Halloumi cheese exhibited significant correlations with the counts of the different microbial populations inhabiting the cheese. The shelf-life of the stored Halloumi cheese was determined using survival analysis and considering consumer rejection as a failure index. The nominal shelf-lives of Halloumi cheese were 79.6, 37.8, and 2.6 days when stored at 5, 15, and 25&deg;C, respectively. The Q<sub>10</sub> values (shelf-life at T &deg;C/shelf-life at T + 10&deg;C) at 5&deg;C and 15&deg;C were 2.1 and 14.5, respectively. The increase in the counts of different microbial populations during storage highlights the need for adherence to good manufacturing practices and maintenance of low temperatures during the storage and distribution of the packaged Halloumi cheese.

scholarly journals Application of modified atmosphere packaging using silicone membrane system for shelf life extension of pomegranate (Punica granatum L.) and its effect on physico-chemical properties

2019 ◽  
Vol 3 (3) ◽  
pp. 145-155
Author(s):  
Shubhangi Srivastava ◽  
Prashant Said
Keyword(s):  
Shelf Life ◽  
Modified Atmosphere Packaging ◽  
Chemical Properties ◽  
Membrane System ◽  
Quality Parameters ◽  
Soluble Solids ◽  
Life Extension ◽  
Modified Atmosphere ◽  
Silicone Membrane ◽  
Physico Chemical

Abstract Objectives The study was conducted to prolong the shelf life of freshly harvested pomegranate fruits and to find out its physiochemical properties during storage. Materials and Methods Pomegranate fruits of variety ‘Bhagawa’ were stored in 200, 300 gauge high-density polyethylene (HDPE) package, and silicone membrane modified atmospheric storage system at ambient conditions and 10°C. Gas composition inside the package, texture, color, and overall quality parameters were evaluated at these two storage temperatures. The physico-chemical properties such as total soluble solids, titratable acidity, ascorbic acid content, total, reducing, and non-reducing sugars, and physiological loss in weight (PLW) were also determined. Results In ambient storage, the shelf life of pomegranate fruit was 10 days, whereas in modified atmosphere packaging (200 gauge HDPE, 300 gauge HDPE, and silicone membrane system), the shelf life of pomegranate fruits was extended up to 60, 60, 25 days at ambient and 96, 96, 65 days at 10°C temperature, respectively. Conclusions Among the 200, 300 gauge HDPE package, and silicone membrane system treatments T1, T5, and T8, respectively, were found better with respect to all the sensory and quality parameters studied.

Shelf-life of Almond Pastry Cookies with Different Types of Packaging and Levels of Temperature

2010 ◽  
Vol 16 (3) ◽  
pp. 233-240 ◽  
Author(s):  
F.V. Romeo ◽  
S. De Luca ◽  
A. Piscopo ◽  
V. Santisi ◽  
M. Poiana
Keyword(s):  
Shelf Life ◽  
Dry Matter ◽  
Area Under The Curve ◽  
Aluminum Foil ◽  
Storage Conditions ◽  
Critical Parameters ◽  
Modified Atmosphere ◽  
Different Types ◽  
Different Temperatures ◽  
Storage Temperatures

Almond pastries are typical cookies of the south of Italy. Introduction of new packaging for this kind of cookies requires shelf-life assessments. This study, related to different types of packaging under various storage conditions of time and temperature, identifies critical parameters, as color and texture, to track during storage studies and to extend the shelf-life. The cookies were packed in three different ways and stored at two different temperatures. The pastries were separately stored: (1) in polyvinylchloride film; (2) in aluminum foil (ALL); (3) with modified atmosphere (MAP) in plastic vessels sealed into a polyamide/ polyethylene film; and (4) in vessels without any polymeric film. The storage temperatures were 20 and 30 °C. Evolution of texture, water activity, dry matter and color was assessed. Texture was evaluated by a texture analyzer with a puncturing test. Indices for hardening were the area under the curve (N × mm) up to 10 mm of distance, and the maximum force (N) corresponding to the crust fracture. The best results were obtained with ALL packaging and MAP condition, and above all, in all the trials a temperature of 30 °C reduced the crust hardness.

scholarly journals Characterization of pasteurized milk spoilage by electronic nose in relation to its selected quality parameters

2021 ◽  
Vol 10 (2) ◽  
pp. 383-397
Author(s):  
Saleem Ehsan ◽  
Zahir Al-Attabi ◽  
Nasser Al-Habsi ◽  
Michel R. G. Claereboudt ◽  
Mohammad Shafiur Rahman
Keyword(s):  
Shelf Life ◽  
Electronic Nose ◽  
Principal Component ◽  
Titratable Acidity ◽  
Bacterial Count ◽  
Quality Parameters ◽  
Accurate Estimation ◽  
Total Bacterial Count ◽  
Microbial Count ◽  
Linear Discriminant

Pasteurized fresh milk requires an accurate estimation of shelf life under various conditions to minimize the risk of spoilage and product losses. Milk samples were stored for 56 h in an oven at 25°C and for 15 days in a refrigerator at 4°C. Samples were analyzed using an electronic nose (e-nose), total bacterial count, titratable acidity and pH to determine the quality of milk. Principal Component Analysis (PCA) and Linear Discriminant Analysis (LDA) were used to analyze e-nose data of milk stored at 25°C, and 4°C. A clear shift in quality was identified by the e-nose, which also appeared in the total bacterial count after 24 h and 12 days for storage at 25 and 4°C, respectively. On the other hand, titratable acidity exceeded the normal limits of 0.14 % - 0.21 % after 24 h for storage at 25°C (0.247 ± 0.006 %) and after 15 days for storage at 4°C (0.25 ± 0.01 %). If pH was a good indicator of quality for samples stored at 25°C, it showed no clear trends for samples stored at 4°C. Based on the microbial count data and e-nose output, the milk had a shelf life of 0.3 day (i.e. 8 h) when stored at 25°C. Shelf life was extended to 9 days when stored at 4°C.

scholarly journals Investigation of soluble gas stabilization combined with modified atmosphere packaging on the shelf life of cooked blue mussels (Mytilus edulis)

2021 ◽  
Vol 10 (6) ◽  
pp. e4310615463
Author(s):  
Marieli de Lima ◽  
Bjørn Tore Rotabakk ◽  
Lindomar Alberto Lerin ◽  
Alcilene Rodrigues Monteiro ◽  
Morten Sivertsvik
Keyword(s):  
Shelf Life ◽  
Modified Atmosphere Packaging ◽  
Co2 Concentration ◽  
Modified Atmosphere ◽  
Bacteriostatic Effect ◽  
Blue Mussels ◽  
Ma Packaging ◽  
Pre Treatment ◽  
Water Holding

For the use of carbon dioxide in modified packaging (MA) systems, is it necessary a high gas/product ratio to ensure the bacteriostatic effect of fishery food. The use of techniques such as CO2 Soluble Gas Stabilization (SGS), can reduce the size of package necessary to maintain the effectiveness of MA. Thus, the effect of the MA packaging combined with soluble gas stabilization (SGS) as pre-treatment was studied to investigate the shelf life of cooked blue mussels. The samples were subjected at 100% food-grade CO2 (96%) for 2 h (SGS), in large flexible pouch. After SGS treatment, 100 g of mussels were packaged under modified atmosphere and air. Initial CO2 concentration under SGS packages was 70.0 % and remained constant (72.5 %) due the pre-treatment with CO2. Physicochemical properties (pH, water content, firmness and water-holding capacity) were not influenced significantly SGS treatments. The SGS samples had reduced growth of mesophilic and psychrotrophic during storage. The application of SGS resulted in an increased microbiological shelf life (19 days) compared with the packaging with air (5 days) and can contribute to improved quality of cooked mussels.

Effects of sodium alginate edible coating with cinnamon essential oil nanocapsules and Nisin on quality and shelf life of beef slices during refrigeration

2022 ◽  
Author(s):  
Maoxi Zhang ◽  
Wei Luo ◽  
Kuan Yang ◽  
cheng li
Keyword(s):  
Weight Loss ◽  
Essential Oil ◽  
Shelf Life ◽  
Sodium Alginate ◽  
Ph Value ◽  
Bacterial Count ◽  
Edible Coating ◽  
Total Bacterial Count ◽  
Total Volatile ◽  
Cinnamon Essential Oil

The effects of the sodium alginate (SA) coating incorporated with cinnamon essential oil nanocapsules (CEO-NPs) and Nisin, as a new edible coating, were investigated on the preservation of beef slices in the refrigerated storage for 15 days. All beef samples were analyzed for physicochemical properties (pH value, weight loss, the total volatile base nitrogen (TVB-N)) and antimicrobial activity against total bacterial count (TBC). Besides, the changes in color parameters and sensory attributes of all beef samples were evaluated. The results revealed that the incorporation of the complex of CEO-NPs and Nisin retarded the growth of the microorganism and reduced lipid oxidation, as determined by pH, TVB-N, and TBC. This can extend the shelf life of beef slices to 15 days. Moreover, the treatment with the SA coating, incorporating CEO-NPs and Nisin, significantly improved the weight loss, color, odor, textural, and broth attributes of the beef samples. The results suggest that the coating treatment enriched with CEO-NPs and Nisin could significantly inhibit quality deterioration of beef slices, and the complex of CEO-NPs and Nisin can improve antioxidant, antibacterial and sensory properties of the SA coating. Thus, the new edible coating could be regarded as a potential material to preserve beef slices.

scholarly journals The effect of vacuum and modified atmosphere packaging on the shelf-life of lamb primals, stored at different temperatures

Meat Science ◽  
1997 ◽  
Vol 45 (1) ◽  
pp. 107-117 ◽  
Author(s):  
J.J. Sheridan ◽  
Alice M. Doherty ◽  
P. Allen ◽  
D.A. McDowell ◽  
I.S. Blair ◽  
...  
Keyword(s):  
Shelf Life ◽  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Different Temperatures

scholarly journals Effect of soil physico-chemical properties and plant type on bacterial diversity in semi- arid parts in central Sudan. Part ii. Sharq El-neel region, Khartoum state

2016 ◽  
Vol 4 (1) ◽  
pp. 4
Author(s):  
Hayat Hassan ◽  
Hatil EL-Kamali
Keyword(s):  
Bacterial Diversity ◽  
Chemical Properties ◽  
Correlation Coefficients ◽  
Bacterial Count ◽  
Soil Samples ◽  
Total Bacterial Count ◽  
Plant Type ◽  
Bacterial Counts ◽  
Physico Chemical ◽  
Index Value

<p>Total viable counts of bacteria and bacterial diversity of the different soil samples from three different localities in Sharq EL-Neel region: Soba, AL-Aelafoon and Um Dawan Ban sub-regions were carried out. Soil physical and chemical characteristics (pH, EC,SP,solublecations: Na, K, Ca, Mg and anion P, organic carbon, total nitrogen and soil texture)in each studied sub-regions were measured. Qualitative analysis of microorganisms isolated from the studied soil samples reveal a total of thirteendifferent species of bacteria, of which two are unidentified. The ten species are classified under Bacillus genus. In Sharq EL-Neel regionsoil samples, total bacterial counts ranged from 9.5 × 10<sup>4 </sup>cfu g<sup>-1</sup> to 1×10<sup>3</sup> with a mean of 4×10<sup>3 </sup>cfu g<sup>-1</sup>. The quantitative data on microbial population recorded in the present study was analysed using two diversity indices. High Shannon-Weiner diversity Index value for bacteria was obtained in AL-Aelfoon sub-region (1.79361), whereas high Simpson's index value was obtained in Um Dawan Ban sub-region (2.80).ActinomycesActinomyces spp. and Streptomyces spp. Where the most abundant microorganisms identified in the three sub-regions. Total bacterial count in Soba soil was positively correlated with pH (r= 0.0194) and sand (r= 0.3205); the total bacterial count in AL-Aelafoon soilwas positively correlated with EC (r= 0.1062), clay (r= 0.3816), silt (r= 0.1936), SP (r= 0.9302), K (r= 0.6252), Ca (r= 0.0015) and Mg (r= 0.1556), whereas the total bacterial count in Um Dawan Ban soil was positively correlated with clay (r= 0.2614), silt (r= 0.0216), SP (r= 0.565), K (r= 0.9645), P (r= 0.0197), Ca (r= 0.7377), Mg (r= 0.0267), N (r= 0.5215) and O.C (r= 0.3214). There were obvious differences in correlation coefficients among the selected criteria (46 % from the total number of correlation coefficients were positively correlated between bacterial counts and soil physico-chemical properties whereas 54% from the total number were positively correlated between plant type and bacterial counts).</p>

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