scholarly journals The Effect of Modified Atmosphere Packaging on Physicochemical, Microbial, and Sensorial Properties of Iranian Mazafati Date

2019 ◽  
Author(s):  
H. Sarhadi ◽  
J. Sadeghizadeh-Yazdi
Keyword(s):  
Low Temperature ◽  
Shelf Life ◽  
Modified Atmosphere Packaging ◽  
Control Group ◽  
Modified Atmosphere ◽  
Treatment Groups ◽  
Color Changes ◽  
High Concentrations ◽  
And Control ◽  
The Impact

Background: Modified Atmosphere Packaging (MAP) is one of the most convenient packaging methods that could be useful in reducing the wastes and extending the crops’ shelf-life. This research aimed to assess the impact of MAP containing high concentrations of carbon dioxide on physicochemical, microbial, and sensorial properties of Iranian Mazafati date. Methods: Date samples were packed separately in control and MAP treatment groups and stored at 5 and 25 °C. After 30, 60, and 90 storage days, acidity, Brix index, total count of bacteria, molds, and yeast, texture hardness, wettability, flavor, color changes of samples were evaluated. The data were analyzed by MSTAT-C software. Results: Acidity, Brix, and microbial loads in the MAP treatment groups were significantly (p<0.05) lower than control group. Hardness values of the date samples were significantly (p<0.05) decreased during 30, 60, and 90 days of storage time using MAP with low temperature. The MAP group at 5 °C and control group at 25 °C had the highest and lowest sensorial scores, respectively showing significant differences (p<0.05). Conclusion: The results of this study showed that application of the MAP method along with low temperature increases the shelf-life of Iranian Mazafati dates.

scholarly journals Effects of MAP Treatment on Aroma Compounds and Enzyme Activities in Flat Peach during Storage and Shelf Life

HortScience ◽  
2018 ◽  
Vol 53 (4) ◽  
pp. 511-523 ◽  
Author(s):  
Hui-Juan Zhou ◽  
Zheng-Wen Ye ◽  
Ming-Shen Su
Keyword(s):  
Low Temperature ◽  
Shelf Life ◽  
Cold Storage ◽  
Storage Time ◽  
Modified Atmosphere Packaging ◽  
Aroma Compounds ◽  
Hydroperoxide Lyase ◽  
Modified Atmosphere ◽  
And Control ◽  
Internal Browning

Cold storage is used to delay the senescence of peaches, but it can also lead to internal browning and aroma loss. Modified atmosphere packaging (MAP) has been reported to inhibit the internal browning and prolong the storage time. Four MAP treatments in the present study were set as follows: I: O2 1% to 3%, CO2 3% to 5%, and N2 92% to 96%; II: O2 3% to 5%, CO2 3% to 5%, and N2 90% to 94%; III: O2 6% to 8%, CO2 3% to 5%, and N2 87% to 91%; and control (CK): O2 21%, CO2 0.03%, and N2 79%. The concentration of sugars, acids, aroma compounds, superoxide radical (O2−), hydrogen peroxide (H2O2), and malondialdehyde (MDA), as well as the activities of enzymes, such as superoxide dismutase (SOD), peroxidase (POD), lipoxygenase (LOX), hydroperoxide lyase (HPL), alcohol dehydrogenase, and alcohol O-acyltransferase (AAT) activities, were investigated. The results revealed that MAP, especially for treatment II, could inhibit the loss of flavors such as sugars, acids, and aroma compounds; maintain higher SOD and POD activities; and inhibit the accumulation of O2−, H2O2, and MDA during shelf life after storage at low temperature for 30 days. It could also inhibit the LOX and HPL activities at low temperature, but maintain higher LOX and HPL activities during shelf life. These findings indicated that treatment II could prolong the storage time to 30 days and shelf life for 3 days; maintain the higher content of sugars, acids, and aroma compounds; protect the cell membrane from oxidative injury; and inhibit internal browning during cold storage and shelf life.

scholarly journals Shelf life evaluation of ricotta fresca sheep cheese in modified atmosphere packaging

2016 ◽  
Vol 5 (3) ◽  
Author(s):  
Carlo Pala ◽  
Christian Scarano ◽  
Massimiliano Venusti ◽  
Daniela Sardo ◽  
Daniele Casti ◽  
...  
Keyword(s):  
Shelf Life ◽  
Scientific Evidence ◽  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Cheese Making ◽  
E Coli ◽  
Post Process ◽  
Life Evaluation ◽  
High Concentrations ◽  
Industrial Level

<em>Ricotta fresca</em> 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, <em>ricotta fresca</em> 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 <em>ricotta fresca</em>. The aim of this work is to evaluate the shelf life of <em>ricotta fresca</em> 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, <em>Enterobacteriaceae</em> and <em>E. coli</em>, <em>L. monocytogenes</em>, <em>Pseudomonas</em> spp., <em>Bacillus cereus</em>, yeasts and moulds, and the chemicalphysical parameters and composition of the product were determined. At the end of the shelf life, <em>Pseudomonas</em> spp. and Enterobacteriaceae reached high concentrations, 5 to 7 and 3 to 6 log<sub>10</sub> colony forming unit g<sup>–1</sup>, 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 <em>ricotta fresca</em>. Gas mixture and packaging material should be selected only on the basis of scientific evidence of their effectiveness.

Shelf Life of Fresh Sausages Stored under Modified Atmospheres

2005 ◽  
Vol 68 (12) ◽  
pp. 2686-2692 ◽  
Author(s):  
P. TREMONTE ◽  
E. SORRENTINO ◽  
M. SUCCI ◽  
A. REALE ◽  
G. MAIORANO ◽  
...  
Keyword(s):  
Shelf Life ◽  
Modified Atmosphere Packaging ◽  
Meat Products ◽  
High Water ◽  
Treatment Groups ◽  
A Value ◽  
Red Color ◽  
Spoilage Bacteria ◽  
Physical Attributes ◽  
High Concentrations

The aim of this study was to investigate differences in modified atmosphere packaging (MAP) for the improvement of the shelf life of fresh meat products. Three different conditions for preserving fresh sausages were tested: MAP1 (20% CO2, 70% O2, and 10% N2), MAP2 (40% CO2 and 60% O2), and MAP3 (40% CO2, 30% O2, and 30% N2). Samples from the MAP2 group had fewer spoilage bacteria, stable red color (no change of a* value), and good physical attributes (high water-holding capacity, little loss from cooking, and low shear force needed for cutting) compared with samples from other treatment groups. Thus, high concentrations of CO2 (40%) and O2 (60%) resulted in a longer shelf life for fresh sausages.

Effects of Tea Polyphenols, Lysozyme and Chitosan on Improving Preservation Quality of Pomfret Fillet

2013 ◽  
Vol 781-784 ◽  
pp. 1582-1588 ◽  
Author(s):  
Jian Bing Shi ◽  
Jing Xie ◽  
Zhi Li Gao ◽  
Liu Li ◽  
Qing Xiong ◽  
...  
Keyword(s):  
Shelf Life ◽  
Ph Value ◽  
Tea Polyphenols ◽  
Plate Count ◽  
Control Group ◽  
Treatment Groups ◽  
Gram Positive Bacteria ◽  
Aerobic Plate Count ◽  
The Impact

The purpose of this study was to evaluate the impact of different concentrations of tea polyphenols (A1: 0.1%(w/v), A2: 0.5%, A3: 1%), lysozyme (B1: 0.01%, B2: 0.05%, B3: 0.08%) and chitosan (C1: 0.5%, C2: 1%, C3: 2%, C4: 3%) on the quality of pomfret during the storage in order to improve the quality of pomfret fresh preservation. The sensory evaluation, aerobic plate count (APC), trimethylamine (TMA), total volatile basis nitrogen (TVB-N),Kvalue and pH value with different treatments were determined. The results showed that the shelf-life of the control group was 4 days under the cold storage, and the effect of fresh preservation was better with the increasing of the concentration of tea polyphenols, especially the APC could be significantly lower under the treatment groups of A2 and A3 than that under the control group from the 2nd day (P<0.05), the shelf-life was increased by 2 to 3 days. The treatments of B1 and B2 could restrain the increasing of gram-positive bacteria and reduced the contain of TVB-N, TMA-N andKvalue significantly (P<0.05), the shelf-life was increased by 1 to 2 days. The preservation effect of the treatment of C3 was better than those of control group and other groups with chitosan. The APC, TMA-N, TVB-N andKvalue could be significantly lower than those of the control group from the 2nd day, so the shelf-life was increased by 3 days. All of tea polyphenols and chitosan could improve the quality of aquaculture and prolong the shelf-life of pomfret by restraining the increasing of APC and the enzyme activity. The results will offer theory reference to the preservation of pomfrets and the application of bio-preservative.

Effect of ClO2 Controlled Release Packaging on the Preservation Performance of Oilseed Rape

2015 ◽  
Vol 731 ◽  
pp. 360-364
Author(s):  
Peng Liu ◽  
Dong Li Li ◽  
Wen Cai Xu ◽  
Ya Bo Fu ◽  
Yang Zhi Zhang
Keyword(s):  
Controlled Release ◽  
Shelf Life ◽  
Oilseed Rape ◽  
Modified Atmosphere Packaging ◽  
Soluble Solids ◽  
Control Group ◽  
Modified Atmosphere ◽  
Titratable Acid ◽  
Appearance Quality ◽  
Controlled Release Packaging

In order to extend the shelf life of vegetable at room temperature (25±1°C) and lower the decay losses in storage and circulation sales, we studied a kind of three-layer packaging material which could release ClO2. The effects on shelf life of two kinds of preservation packaging were comparatively investigated: ClO2 controlled release packaging and ordinary preservation film with ClO2 sterilization labels, the Oilseed rape packaged with ordinary preservation films as the control group. During the experiment, the headspace concentrations, appearance quality, Total soluble solids (TSS), Titratable acid (TA), and the Vitamin C (VC) content were tested and analyzed every day. The experimental results showed that ClO2 controlled release packaging could form a suited modified atmosphere packaging (MAP) environment and prohibit the growth of microorganism. After 5 days’ storage, the leave of oilseed rape in control group turned yellow and wilted. While the oilseed rape in ClO2 controlled release bags was still fresh and green. The appearance and taste of the oilseed rape in ClO2 controlled release bags still had commercial values. Therefore, the preservation effects were obvious.

scholarly journals Farklı Konsantrasyonlarda Kullanılan Nisinin Soğukta ve Vakum Paketlenerek Depolanan Levrek (Dicentrarchus labrax, Linnaeus, 1758) Filetolarının Renk Değişimleri Üzerine Etkileri

2019 ◽  
Vol 7 (10) ◽  
pp. 1657 ◽  
Author(s):  
Yılmaz Uçar ◽  
Fatih Özoğul
Keyword(s):  
Shelf Life ◽  
Dicentrarchus Labrax ◽  
Sea Bass ◽  
Consumer Perception ◽  
Control Group ◽  
Treatment Groups ◽  
Positive Effects ◽  
Negative Effect ◽  
Colour Changes ◽  
And Control

In this study, the effects of nisin solutions prepared at different concentrations (0.2%, 0.4% and 0.8%) on colour changes during cold and vacuum packed storage of sea bass fillets were investigated. In the sensory analysis (raw and cooked) performed by the panellists, the shelf life of sea bass in trial I was 6 and 8 days for control and nisin treatment groups, respectively; in trial II was 12 and 14 days for control and nisin treatment groups, respectively. There was no negative effect of the application of nisin on the natural smell and aroma of fish meat. It has been found that the application of nisin, which is more preferred by the panellists than the control group, prolongs the shelf life of the sea bass for 2 days for all trials. The results indicated that the seabass fillets treated with only nisin (trial I) and the combined use of the vacuum packaging and nisin (trial II) resulted in better preservation of colour. The results of study revealed better colour results for 12 days in trial I and 18 days in trial II storage time better consumer perception than control group. The results of the study revealed better colour results for 12 days in trial I and for 18 days in trial II and better consumer perception than control group. As a result, the application of nisin had a positive effect on the colour stability of the fillets. The findings of the present study include useful information on the quality and control of seafood. It is foreseen that informing the food sector and consumers about the use of nisin as an alternative natural preservative with positive effects on human health can have an economic and social widespread effect.

scholarly journals Comparing Teaching Methods in an Environmental Education Field Trip Program

2021 ◽  
Author(s):  
Michelle K. Pearce ◽  
Tammy Lee
Keyword(s):  
Learning Cycle ◽  
Control Group ◽  
Student Centered ◽  
Science Field ◽  
Treatment Groups ◽  
Third Grade Students ◽  
Post Test ◽  
Quasi Experimental ◽  
And Control ◽  
The Impact

This study investigates the impact of instructional methods based on a one-day informal science field experience comparing a teacher-centered methodology versus a student-centered (inquiry-based) methodology. The 5E learning cycle was selected as the framework for implementing the inquiry-based learning for the treatment groups as it provides the structure of the constructivist learning cycle (Duran & Duran, 2004). The research design followed a quasi-experimental design with a total of three control and three treatment groups representing two individual schools. Each school included at least one treatment and one control group. The study included 117 third grade students. Both groups were given a pre and post assessment measuring the impact of the instructional method of inquiry presented in the 5E format. An independent-measures t-test was used to analyze the results of the means for the post-test assessments (treatment and control) and the means of the retention assessments. Pre-tests indicated variations of prior knowledge between the control and treatment groups. Post-tests indicated similar results of knowledge gains. However, the retention tests for the treatment groups revealed students increased their knowledge from the time of their post-test. The control groups’ retention results were similar to their post-test results indicating knowledge was maintained.

scholarly journals Effect of modified atmosphere packaging on the shelf life of chilled Ccommon carp (Cyprinus carpio) steaks: chemical and sensory attributes

2018 ◽  
Vol 36 (No. 3) ◽  
pp. 221-226 ◽  
Author(s):  
Jelena Babić Milijašević ◽  
Milan Milijašević ◽  
Danijela Vranić ◽  
Jasna Đinović Stojanović ◽  
Slobodan Lilić ◽  
...  
Keyword(s):  
Shelf Life ◽  
Sensory Evaluation ◽  
Common Carp ◽  
Cyprinus Carpio ◽  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Carp Cyprinus Carpio ◽  
Sensory Parameters ◽  
And Control

The effect of modified atmosphere packaging (MAP 1  – 80% O<sub>2</sub> + 20% CO<sub>2</sub> and MAP 2 – 90% CO<sub>2</sub> + 10% N<sub>2</sub>) on selected chemical and sensory parameters of common carp steaks stored at 3 ± 0.5°C, and determination of the shelf life of the products was studied in this research. Samples were analysed on day 1, 3, 5, 7, 9, 11, 13, 15, and 17. An increase in TVB-N values in carp steaks followed the order: MAP 2 &lt; control &lt; MAP 1. From day 9 of storage FFA concentrations were higher (P &lt; 0.01) in MAP 2 samples compared to control and MAP 1 samples. The presence of oxygen (MAP 1 and control) resulted in an increase in TBA values in comparison with samples packaged in the absence of oxygen. According to sensory evaluation, it was concluded that carp steaks packaged in modified atmosphere with 80% O<sub>2</sub> + 20% CO<sub>2</sub> remained acceptable up to 15 days of storage, whereas samples packaged under 90% CO<sub>2</sub> + 10% N<sub>2</sub> as well as samples kept on flaked ice remained unchanged until the end of the experiment.

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