Shelf-Life Evaluation of Modified Atmosphere and Vacuum Package Fillets of Atlantic Halibut (Hippoglossus hippoglossus), Following Dietary α-Tocopheryl Acetate Supplementation

Ricotta fresca cheese is the product of Sardinian dairy industry most exposed to microbial post-process contamination. Due to its technological characteristics, intrinsic parameters, pH (6.10-6.80) and water activity (0.974-0.991), it represents an excellent substrate for the growth of spoilage and pathogenic microorganisms, which are usually resident in cheese-making plants environments. Generally, ricotta fresca has a shelf life of 5-7 days. For this reason, at industrial level, modified atmosphere packaging (MAP) is used to extend the durability of the product. However, few investigations have been conducted to validate the use of MAP in ricotta fresca. The aim of this work is to evaluate the shelf life of ricotta fresca under MAP. A total of 108 samples were collected from three Sardinian industrial cheese-making plants and analysed within 24 h after packaging and after 7, 14 and 21 days of refrigerated storage. Aerobic mesophilic bacteria, mesophilic and thermophilic cocci and lactobacilli, Enterobacteriaceae and E. coli, L. monocytogenes, Pseudomonas spp., Bacillus cereus, yeasts and moulds, and the chemicalphysical parameters and composition of the product were determined. At the end of the shelf life, Pseudomonas spp. and Enterobacteriaceae reached high concentrations, 5 to 7 and 3 to 6 log10 colony forming unit g–1, respectively. The presence of environmental contaminants indicates that the use of MAP without the appropriate implementation of prerequisite programmes is not sufficient to extend the durability of ricotta fresca. Gas mixture and packaging material should be selected only on the basis of scientific evidence of their effectiveness.

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Enhancement of Modified Atmosphere Packaged Farmed Atlantic Halibut (Hippoglossus Hippoglossus) Fillet Quality by Soluble Gas Stabilization

Food Science and Technology International ◽

10.1177/1082013208092051 ◽

2008 ◽

Vol 14 (2) ◽

pp. 179-186 ◽

Cited By ~ 19

Author(s):

B.T. Rotabakk ◽

S. Birkeland ◽

O.I. Lekang ◽

M. Sivertsvik

Keyword(s):

Partial Pressure ◽

Treatment Time ◽

Modified Atmosphere Packaging ◽

Plate Count ◽

Atlantic Halibut ◽

Modified Atmosphere ◽

Drip Loss ◽

Hippoglossus Hippoglossus ◽

Headspace Gas ◽

Brochothrix Thermosphacta

The suitability of soluble gas stabilization (SGS) to dissolve CO2 into Atlantic halibut ( Hippoglossus hippoglossus) fillets prior to modified atmosphere packaging (MAP) were investigated. Two levels of CO2 partial pressures (200 and 400 kPa) and two levels of time (1 and 2h) with SGS treatment was used in a factorial design, and compared to conventional MAP. Headspace gas volume (mL), headspace gas composition (%), drip loss (%), pH, microbiological characteristics, off-odor and color were assessed on the packaged fillets. Increased partial pressure and increased SGS treatment time before MAP significantly ( p<0.001) increased the CO2 content in the packaged fillets and counteracted package collapse. No interaction between the time and partial pressure was found. SGS treatment significantly ( p = 0.038) reduced aerobic plate count (APC) and psychrotrophic count (PC). APC and PC increased significantly the tree first sampling days during storage (7, 15, and 21) and stabilized from day 21 to day 28. H2S producing bacteria and Brochothrix thermosphacta was not affected by the SGS treatment. H2S producing bacteria decreased significantly from day 7 to day 15. SGS treatment decreased the drip loss significantly ( p = 0.006). Color and pH were not affected by the SGS treatment. No difference in the off odor was found between the treatments. Based on off odor analysis, the shelf life of the halibut fillet in this trial exceeded 28 days.

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Distribution of alpha-tocopherol in fillets of turbot (Scophthalmus maximus) and Atlantic halibut (Hippoglossus hippoglossus), following dietary alpha-tocopheryl acetate supplementation

Aquaculture Nutrition ◽

10.1046/j.1365-2095.2003.00280.x ◽

2004 ◽

Vol 10 (2) ◽

pp. 75-81 ◽

Cited By ~ 9

Author(s):

N. Ruff ◽

R.D. Fitzgerald ◽

T.F. Cross ◽

A. Lynch ◽

J.P. Kerry

Keyword(s):

Scophthalmus Maximus ◽

Alpha Tocopherol ◽

Tocopheryl Acetate ◽

Atlantic Halibut ◽

Hippoglossus Hippoglossus ◽

Turbot Scophthalmus Maximus

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Shelf-Life Evaluation of Ingredient Combinations and Technologies for Use in Pet Food Formulations

Animals ◽

10.3390/ani12020152 ◽

2022 ◽

Vol 12 (2) ◽

pp. 152

Author(s):

Madison P. Wagoner ◽

Marc R. Presume ◽

Moses E. Chilenje ◽

Gerardo A. Abascal-Ponciano ◽

Jorge L. Sandoval ◽

...

Keyword(s):

Lipid Oxidation ◽

Shelf Life ◽

Water Activity ◽

Technology Use ◽

Food Industry ◽

Pet Food ◽

Surface Color ◽

Life Evaluation ◽

Vacuum Package ◽

Wooden Breast

Poultry co-product chicken frames (CF) and wooden breast (WB) along with ingredient technology use may bring enhanced value to the pet food industry. Therefore, the current study focused on evaluating CF and WB combinations along with sodium alginate and encapsulated calcium lactate pentahydrate (ALGIN) inclusion within a fresh pet food formulation under simulated shelf-life conditions. Fresh chicken frames (CF) and boneless-skinless wooden breast (WB) were ground and allocated randomly to one of ten treatment combinations with either 0.5 or 1.0% added ALGIN. Ground treatments were placed into a form and fill vacuum package and stored using a reach-in refrigerated case for 21 days. Packages were evaluated for instrumental surface color, lipid oxidation, water activity, and pH on days 1, 3, 7, 14 and 21 of the display. Packages of pet food were lighter, less red, and more yellow (p < 0.05) with increasing percentages of CF regardless of ALGIN inclusion, whereas pH was greater (p < 0.05) and lipid oxidation was less (p < 0.05) with increasing percentage of WB. Water activity increased (p < 0.05) when WB and ALGIN inclusion increased. The current results suggest that the use of ALGIN in a poultry co-product pet food formulation can improve shelf-life characteristics such as surface color and lipid oxidation in fresh pet food.

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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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Capability of oxygen-scavenger sachets and modified atmosphere packaging to extend fresh barberry shelf life

Chemical and Biological Technologies in Agriculture ◽

10.1186/s40538-020-00195-3 ◽

2020 ◽

Vol 7 (1) ◽

Author(s):

Razieh Niazmand ◽

Samira Yeganehzad

Keyword(s):

Antioxidant Activity ◽

Ascorbic Acid ◽

Phenolic Compounds ◽

Shelf Life ◽

Herbal Remedy ◽

Physicochemical Characterization ◽

Modified Atmosphere Packaging ◽

Storage Period ◽

Modified Atmosphere ◽

Oxygen Scavenger

Abstract Background Barberry has long been used as an herbal remedy since ancient times which is found throughout temperate and subtropical regions of the world. Given the short harvesting season and limited shelf life of the barberry, we evaluated the possibility of using modified atmosphere packaging and oxygen-scavenger sachets to increase its storage period. For this purpose, the physicochemical characterization (antioxidant activity, anthocyanin, phenolic compounds, and ascorbic acid content, acidity, firmness, color, and decay incident) of fresh barberry samples packaged within different atmospheres was investigated over 4 weeks of storage at 4 and 25 °C. The barberries were packaged with low-density polyethylene/polyester (LDPE/PET) films under natural atmosphere (C), N2 gas (N), vacuum (V), or in the presence of an oxygen scavenger (OS). Results The results revealed that with increased storage period, the O2 and CO2 levels inside the packages decreased and increased, respectively. The antioxidant activity and amounts of anthocyanin, phenolic compounds, and ascorbic acid all decreased with increasing storage period. Among the studied atmospheres, the OS and, subsequently, V packages were most capable of maintaining the quality of fresh barberries, with the decay incidence being approximately 30 times lower inside these packages relative to the control. Increasing the storage temperature accelerated the intensity of chemical changes and decay across all samples. Conclusion The barberries inside the OS packages stored at 4 °C (and even at 25 °C) still had good sensory properties in terms of chemical properties, texture, and color after 4 weeks. Fortunately, it seems that this packaging technology makes the exportation and delayed consumption of the fresh barberry possible by maintaining its quality.

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