Modified Atmosphere Packaging Failure and Its Effect on the Microbiological Quality of the Product

Vacuum packaging and modified atmosphere packaging (MAP) are widely applied packaging methods for displaying refrigerated fish and fish products. This study evaluated the biochemical and microbiological quality of sliced goonch fish (Bagarius bagarius) by analysing different parameters under not sealed pack (control), vacuum pack, and MAP-1 (50% CO2 / 50% N2), and MAP-2 (50% CO2 / 50% O2) at three days interval in 15 days of refrigerated storage at 4±1°C. The total volatile base nitrogen (TVB-N), peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) values of the samples in four packaging systems did not cross the acceptable limit in the entire storage time. The total viable count (TVC) progressively increased with time in all packaging systems. However, TVCs were significantly (p<0.05) lower on 9th and 12th storage day in all samples compared to the control sample. Based on the bacterial counts of 7 log CFU/g, the shelflife was determined at about 6, 10, 12, and 9 days for control, vacuum, MAP-1, and MAP2 sample, respectively. All treatments offered satisfactory results during the storage period, except for the control in terms of shelf life. However, MAP-1 with 50% CO2 and 50% N2 demonstrated the promising result for shelf life extension, which can be utilised by the retail superstores for displaying the fishes.

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Effect of Antimicrobial Edible Coatings and Modified Atmosphere Packaging on the Microbiological Quality of Cold Stored Hake (Merluccius merluccius) Fillets

Journal of Food Quality ◽

10.1155/2018/6194906 ◽

2018 ◽

Vol 2018 ◽

pp. 1-12 ◽

Cited By ~ 16

Author(s):

X. Carrión-Granda ◽

I. Fernández-Pan ◽

J. Rovira ◽

J. I. Maté

Keyword(s):

Modified Atmosphere Packaging ◽

Microbiological Quality ◽

Antimicrobial Effect ◽

Protein Isolate ◽

Lag Phase ◽

Modified Atmosphere ◽

Promising Alternative ◽

Key Factor ◽

Combined Strategy

The effect of whey protein isolate (WPI) coatings incorporated with essential oils (EOs) and combined with modified atmosphere packaging (MAP) on the microbiological quality of fresh hake fillets was evaluated. Fresh hake fillets were coated with different formulations of WPI-EO coatings and packaged under air and MAP conditions (50% CO2/45% N2/5% O2). When WPI-enriched films were applied with or without the presence of MAP over hake fillets with a high initial microbial population, a limited but significant effect on the microbial growth was observed. This effect was more intense on Enterobacteriaceae and H2S-producing bacteria. When hake fillets with lower initial microbial counts were treated, a more intense antimicrobial effect was observed and a synergistic effect between WPI-EO coatings and MAP was detected. A significant extension of the lag phase and reduction, primarily, on the total viable counts and H2S-producing bacteria, was detected, doubling the shelf-life of hake fillets compared with control samples. The initial microbial load of the samples is a key factor influencing the effectiveness of the treatment. The obtained results demonstrated the effectiveness of this combined strategy as a promising alternative for enhancing the microbial quality of fish products during storage at refrigeration temperatures.

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The effect of pre-treatment and modified atmosphere packaging on contents of phenolic compounds and sensory and microbiological quality of shredded celeriac

Journal of the Science of Food and Agriculture ◽

10.1002/jsfa.6381 ◽

2013 ◽

Vol 94 (6) ◽

pp. 1140-1148 ◽

Cited By ~ 9

Author(s):

Elżbieta Radziejewska-Kubzdela ◽

Janusz Czapski ◽

Katarzyna Czaczyk ◽

Róża Biegańska-Marecik

Keyword(s):

Phenolic Compounds ◽

Modified Atmosphere Packaging ◽

Microbiological Quality ◽

Modified Atmosphere ◽

Pre Treatment

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Physical Characteristics and Microbial Quality of Ostrich Meat in Relation to the Type of Packaging and Refrigerator Storage Time

Molecules ◽

10.3390/molecules26113445 ◽

2021 ◽

Vol 26 (11) ◽

pp. 3445

Author(s):

Olaf K. Horbańczuk ◽

Artur Jóźwik ◽

Jarosław Wyrwisz ◽

Joanna Marchewka ◽

Agnieszka Wierzbicka

Keyword(s):

Storage Time ◽

Modified Atmosphere Packaging ◽

Physical Characteristics ◽

Modified Atmosphere ◽

Packaging System ◽

Initial Ph ◽

Viable Bacteria ◽

L Value ◽

Meat Samples

The aim of this study was to evaluate the effect of the packaging system type on the physical characteristics and microbial changes in ostrich meat during refrigerated storage. The applied packaging systems were vacuum packaging (VP) and modified atmosphere packaging (MAP) using two combinations of gases: MAP1 (40% O2/40% CO2/20% N2) and MAP2 (60% O2/30% CO2/10% N2). Eight meat samples were obtained in three replicates for all parameters, except for pH, for which six replicates were obtained from the M. ilifibularis (IF) muscle, and were stored in a refrigerator at 2 °C and analyzed at 0, 4, 8, 12 and 16 days for the effect of packaging methods on physical meat quality. The initial pH (5.99) decreased at the end of the storage time for MAP1 to 5.81, whereas VP was stable from day 0 to 12 and increased up to 6.08 on day 16. Regarding meat color, the L* value increased during storage for MAP1 and MAP2 from 36.99 to 40.75 and 41.60, respectively, whereas it declined for VP to 34.22. The same tendencies were reported for redness (a*) and yellowness (b*). Drip loss was the lowest in MAP1 and highest in VP. The lowest total viable bacteria counts were identified in VP, as compared to MAP1 and MAP2.

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High carbon-di-oxide modified atmospheric packaging on quality of ready-to-eat minimally processed fresh-cut iceberg lettuce

Food Science and Biotechnology ◽

10.1007/s10068-021-00881-4 ◽

2021 ◽

Author(s):

Md. Azizul Haque ◽

Md. Asaduzzaman ◽

Md. Sultan Mahomud ◽

Md. Rizvi Alam ◽

Alin Khaliduzzaman ◽

...

Keyword(s):

Modified Atmosphere Packaging ◽

Storage Condition ◽

Modified Atmosphere ◽

High Carbon ◽

Modified Atmospheric Packaging ◽

Iceberg Lettuce ◽

Microbial Development ◽

Fresh Cut ◽

Intact Surface

AbstractFresh-cut lettuce is a very well-known salad for today's routines because it obliges minimal preparation to minimize the loss of health beneficial vitamins, minerals, antioxidants and other phytochemicals. It is a prodigious challenge to serve its consumers fresh. Quality of freshly processed lettuce under high CO2 modified atmosphere packaging (MAP) has been investigated as a realistic alternative technique for its preservation. Storage under high CO2 atmospheric treatments exhibited a significant impact in microbial development, electrolyte leakage, volatile metabolites and sensory quality of fresh-cut iceberg lettuce. This storage condition (MAP 1: 5 kPa O2 and 20 kPa CO2 balanced by N2 at 7 °C for 6 days) inhibited the growth of mesophilic bacteria and yeasts; delayed the enzymatic browning (cut-edges and intact surface) of fresh-cut iceberg lettuce and overall visual quality was also in acceptance limit. The development of off-odors was perceived in high CO2 MAP as a consequence of volatiles (ethanol and acetaldehyde) accumulation which was persisted at an inexcusable level during 6 days of storage periods.

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