Textural Properties Of Banana (Musa Acuminata) Stored Under Modified Atmosphere Conditions Using Diffusion Channel

2013 ◽  
pp. 17-22
Author(s):  
A. Karthiayani ◽  
N. Varadharaju ◽  
M. Siddharth
Keyword(s):  
Textural Properties ◽  
Musa Acuminata ◽  
Modified Atmosphere ◽  
Diffusion Channel

scholarly journals Trans-2-Hexenal-Based Antifungal Packaging to Extend the Shelf Life of Strawberries

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2166
Author(s):  
Raquel Heras-Mozos ◽  
Adrián García-Moreno ◽  
María Monedero-Prieto ◽  
Ana Maria Tone ◽  
Laura Higueras ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Textural Properties ◽  
Modified Atmosphere ◽  
Hexyl Acetate ◽  
Packaging System ◽  
Active Systems ◽  
Active Package

Strawberries are valuable because of their nutritional value, but they are also highly perishable fruits. Fungal decay is the overriding factor that alters the overall quality of fresh strawberries. Because no hygienic treatments to reduce the initial microbial load are feasible, molds develop during postharvest when using conventional packaging. In this study, an antifungal packaging system for strawberries was developed to improve safety and quality. Trans-2-hexenal (HXAL), a natural compound in strawberries, was incorporated into the modified atmosphere packaging (MAP) systems. Zero, 100, and 250 µL of HXAL were included in cellulosic pads and were covered with a polyamide coating to control its release. The pads were placed on the bottom of plastic trays; an amount of250 g of strawberries was added, flow packed in micro-perforated PP bags, and stored at 4 °C for 14 days. Fungal infection was monitored during the storage period, and the optical and textural properties of the strawberries were measured at days 0 and 14. Analysis of the package headspace was conducted to check for the HXAL concentration. HXAL was partially retained in the fruits and was converted into hexyl acetate and 2-hexen-1-ol acetate, but this was only measurably present in the headspace of the active systems. Mold growth was fully inhibited in active packaging although the strawberries were softer and darker than those in the control packages. The active package was not as efficient if the fruits were stored under thermal-abuse conditions (15 and 22 °C).

A correlation of surface/textural properties of carbon derived from Musa acuminata stem and its high supercapacitance performance with superior cycle stability

2021 ◽  
Vol 44 ◽  
pp. 103424
Author(s):  
Gopalakrishna Byatarayappa ◽  
Radhika M G ◽  
Umananda M. Bhatta ◽  
Deepak V. Ingale ◽  
Krishna Venkatesh ◽  
...  
Keyword(s):  
Textural Properties ◽  
Musa Acuminata ◽  
Cycle Stability

Influence of Modified Atmosphere Packaging (MAP) on textural properties of Mozzarella cheese during refrigeration storage

2016 ◽  
Vol 35 (2) ◽  
Author(s):  
Tanweer Alam ◽  
N. C. Saha ◽  
Aastha Bhardwaj ◽  
G. K. Goyal
Keyword(s):  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Textural Properties ◽  
Modified Atmosphere ◽  
Mozzarella Cheese ◽  
Under Five ◽  
Modified Atmospheres ◽  
Textural Quality ◽  
Refrigeration Storage

The study was conducted to assess the textural quality of mozzarella cheese using MAP. 300 g of mozzarella cheese was placed in high barrier bags under five different atmospheres <italic>viz</italic>., air (atm 1), vacuum (atm 2), 100 % CO<sub>2</sub> (atm 3), 100 % (atm 4) and a mixture of 50% N<sub>2</sub> and 50% CO<sub>2</sub> (atm 5). Periodically, the product was evaluated for its textural quality N<sub>2</sub> with respect to its hardness, cohesiveness, gumminess, chewiness and springiness. Among the different modified atmospheres studied, atm 3 showed minimum changes on the textural quality in MAP Mozzarella cheese during storage, thus proving to be the best, followed by the samples packed in atm 5, atm 4, atm 2 and atm 1 respectively, in descending order. The five types of atmospheres and the intervals of storage period, each individually, influenced the textural quality of Mozzarella cheese.

scholarly journals Et Ürünlerinde Kullanılan Fosfatların Antioksidan ve Antimikrobiyal Özellikleri

2017 ◽  
Vol 5 (4) ◽  
pp. 299
Author(s):  
Azim Şimşek ◽  
Birol Kılıç
Keyword(s):  
Food Additives ◽  
Modified Atmosphere Packaging ◽  
Meat Products ◽  
Antimicrobial Properties ◽  
Textural Properties ◽  
Natural Antioxidants ◽  
Industrial Applications ◽  
Modified Atmosphere ◽  
Meat Industry ◽  
Antimicrobial Effects

Phosphates are widely used as food additives in meat products to increase the water-holding capacity, reduce the cooking loss and improve the textural properties. Furthermore, phosphates protect aroma and accelerate the formation of cured meat color as well as having antioxidant and antimicrobial effects. Many research about using phosphates in meat products showed that increasing chain length of phosphates improves antioxidant and antimicrobial effects. It has been stated that vacuum or modified atmosphere packaging, the use of phosphates with natural antioxidants and encapsulation of phosphates are useful approaches to enhance the antioxidant effects of phosphates. It has been reported that irradiation, vacuum or modified atmosphere packaging, storage at low temperature and the use of the salt provide strong synergistic effect on the antimicrobial properties of phosphates. In this review, researches about antioxidant and antimicrobial properties of phosphates and suggestions for the meat industry about industrial applications of phosphates are presented.

Basil oil plus aluminium sulfate and modified atmosphere packaging controls Crown rot disease in Embul banana ( Musa acuminata , AAB) during cold storage

2017 ◽  
Vol 217 ◽  
pp. 84-91 ◽  
Author(s):  
Harshani Siriwardana ◽  
Krishanthi Abeywickrama ◽  
Sagarika Kannangara ◽  
Bimali Jayawardena ◽  
Sumith Attanayake
Keyword(s):  
Cold Storage ◽  
Modified Atmosphere Packaging ◽  
Musa Acuminata ◽  
Crown Rot ◽  
Modified Atmosphere ◽  
Aluminium Sulfate ◽  
Rot Disease ◽  
Basil Oil

Gum Ghatti Coating Enriched with Clove Oil extends the post Harvest Shelf Life of Banana (Musa acuminata., cv. Robusta) Fruit Stored at Ambient Condition

2018 ◽  
Vol 34 (2) ◽  
pp. 173-183 ◽  
Author(s):  
Arpit V. Joshi ◽  
◽  
Nilanjana S. Baraiya ◽  
Pinal B. Vyas ◽  
T. V. Ramana Rao ◽  
...  
Keyword(s):  
Shelf Life ◽  
Musa Acuminata ◽  
Ambient Condition ◽  
Clove Oil ◽  
Post Harvest ◽  
Gum Ghatti

EFFECT OF SODIUM LACTATE ON QUALITY OF LIGHTLY SALTED FISH IN OXYGEN FREE PACKAGING

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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