scholarly journals Modified Atmosphere and Vacuum Packaging to Extend the Shelf Life of Respiring Food Products

1992 ◽  
Vol 2 (3) ◽  
pp. 303-309 ◽  
Author(s):  
L.G.M. Gorris ◽  
H.W. Peppelenbos
Keyword(s):  
Shelf Life ◽  
Product Quality ◽  
Fruits And Vegetables ◽  
Storage Temperature ◽  
Food Products ◽  
Packaging Material ◽  
Vacuum Packaging ◽  
Modified Atmosphere ◽  
Microbiological Safety ◽  
Gas Atmosphere

There has been a recent upsurge in the application of modified atmosphere and vacuum packaging to extend the shelf life of food products that rapidly deteriorate. Although these techniques are mostly used with nonrespiring products, both offer considerable prospects for respiring products as well. Because not all commodities respire at the same pace, packaging conditions, such as the initial gas atmosphere applied, the type of packaging material used, and the storage temperature, require special consideration. Choosing the wrong packaging conditions may lead to loss of product quality and also may impair the microbiological safety normally associated with fresh fruits and vegetables. This paper stresses the importance of these considerations with modified atmosphere and vacuum packaging systems.

scholarly journals SRAVNITEL'NYY ANALIZ MIKROBIOLOGICHESKIKH POKAZATELEY KACHESTVA POVERKHNOSTI PLODOVOOVOSHCHNYKH PRODUKTOV, OBRABOTANNYKH VODOY I ELEKTROKHIMICHESKI AKTIVIROVANNYM VODNYM RASTVOROM COMPARATIVE ANALYSIS OF MICROBIOLOGICAL QUALITY INDICATORS SURFACES OF FRUIT AND VEGETABLE PRODUCTS PROCESSED WITH WATER AND ELECTROCHEMICALLY ACTIVATED AQUEOUS SOLUTION

2020 ◽  
Vol 2 (3(72)) ◽  
pp. 4-8
Author(s):  
O.A. Suvorov ◽  
K.V. Prohorova ◽  
D.I. Polyakova
Keyword(s):  
Comparative Analysis ◽  
Fruits And Vegetables ◽  
Raw Materials ◽  
Tap Water ◽  
Microbiological Quality ◽  
Food Products ◽  
Microbiological Safety ◽  
Highly Active ◽  
Physical Processing ◽  
Positive Effect

The method of improving the microbiological safety of food products based on the use of an electrochemically activated solution of chlorine-oxygen and hydroperoxide compounds was researched. The issue of food products cleaning is very relevant in catering. It’s usually used tap water for cleaning of vegetables and fruits, not disinfectant solutions or physical processing methods. During the analysis of this problem, several experiments were conducted with the «Анолит АНК СУПЕР» (anolyte) as a disinfectant for food products. The active agents of this solution are represented by a mixture of highly active metastable chlorine-oxygen and hydroperoxide compounds. To study the action of the anolyte, a research was conducted to determine the total microbial number (QMAFAnM) and the presence of yeast and fungi on the surfaces of the selected raw materials. It was used microbiological rapid tests «Петритест». Samples were: fresh carrots, fresh celery (leaf), fresh apples. During the research of raw materials treated with water supplied by a centralized drinking water supply system, it was determined that its level of contamination is large. When the samples treated with a disinfectant solution, a positive effect was observed: no seeds were found on the test materials. Anolyte’s using did not affect the organoleptic Евразийский Союз Ученых (ЕСУ) # 3(72), 2020 5 indicators: freshly squeezed juice was made from the processed raw materials and tasted and smelled like the drink which was made from fruits and vegetables and treated by tap water. A comparative analysis of the results was carried out and it was found that the use of the test solution had a positive effect on the microbiological safety of raw materials

Methodology for the accelerated determination of the shelf life of wheat and rye grain

2021 ◽  
pp. 768-774
Author(s):  
K.B. Gurieva ◽  
S.L. Beletskiy ◽  
N.A. Khaba
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Food Products ◽  
Acid Number

An overview of methods for determining the shelf life of food products is given. An accelerated method, which includes storing grain at a temperature of 20–40 °C, regularly determining the acid number of fats, while using samples from at least three batches of grain of the same crop, has been developed. Based on the obtained results, the estimated shelf life at any storage temperature is determined by calculation using the “Reserve-forecast” program, taking into account that the maximum permissible value of the acid number of fats is: 25 mg KOH/g of fat — for wheat, 23 mg KOH/g fat — for rye. The proposed methodology makes it possible to shorten the duration and reduce the complexity of determining the grain shelf life.

scholarly journals Effect of Potassium Lactate and a Potassium Lactate–Sodium Diacetate Blend on Listeria monocytogenes Growth in Modified Atmosphere Packaged Sliced Ham

2007 ◽  
Vol 70 (10) ◽  
pp. 2297-2305 ◽  
Author(s):  
L. A. MELLEFONT ◽  
T. ROSS
Keyword(s):  
Listeria Monocytogenes ◽  
Organic Acid ◽  
Shelf Life ◽  
Storage Temperature ◽  
Modified Atmosphere ◽  
Acid Salt ◽  
Potassium Lactate ◽  
Sodium Diacetate ◽  
Potential Inhibitors ◽  
And Storage

Two commercially available organic acid salts, potassium lactate (PURASAL HiPure P) and a potassium lactate–sodium diacetate blend (PURASAL Opti.Form PD 4), were assessed as potential inhibitors of Listeria monocytogenes growth in modified atmosphere packaged (MAP) sliced ham in challenge studies. The influence of the initial inoculation level of L. monocytogenes (101 or 103 CFU g−1) and storage temperature (4 or 8°C) was also examined. The addition of either organic acid salt to MAP sliced ham strongly inhibited the growth of L. monocytogenes during the normal shelf life of the product under ideal refrigeration conditions (4°C) and even under abusive temperature conditions (i.e., 8°C). During the challenge studies and in the absence of either organic acid salt, L. monocytogenes numbers increased by 1,000-fold after 20 days at 8°C and 10-fold after 42 days at 4°C. Both organic acid salt treatments were found to be listeriostatic rather than listericidal. The addition of either organic acid salt to the MAP ham also reduced the growth of indigenous microflora, i.e., aerobic microflora and lactic acid bacteria. The influence of these compounds on the risk of listeriosis in relation to product shelf life is discussed.

Microbiological and Sensory Quality of Fresh Ready-to-Eat Artichoke Hearts Packaged under Modified Atmosphere

2017 ◽  
Vol 80 (5) ◽  
pp. 740-749 ◽  
Author(s):  
Nuria García-Martínez ◽  
Pedro Andreo-Martínez ◽  
Luis Almela ◽  
Lucía Guardiola ◽  
José A. Gabaldón
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Modified Atmosphere Packaging ◽  
Threshold Value ◽  
Plate Count ◽  
Vacuum Impregnation ◽  
Modified Atmosphere ◽  
Minimally Processed ◽  
Sensory Qualities ◽  
Minimally Processed Vegetables

ABSTRACT In recent years the sales of minimally processed vegetables have grown exponentially as a result of changes in consumer habits. The availability of artichoke buds as a ready-to-eat product would be, therefore, highly advantageous. However, minimally processed artichoke hearts are difficult to preserve because of their rapid browning and the proliferation of naturally occurring microorganisms. We developed artichoke hearts prepared as ready-to-eat products that maintain the characteristics of the fresh product. The microbiological stability, sensory qualities, and shelf life of the processed artichoke hearts were determined. During the shelf life, Salmonella, Listeria monocytogenes, and Escherichia coli counts were below the limits legally established by European regulations for minimally processed vegetables. The pH played an important role in microbial growth. Artichoke hearts had lower microbial counts in experiments conducted at pH 4.1 than in experiments conducted at pH 4.4, although the recommended threshold value for total plate count (7 log CFU/g) was not exceeded in either case. Sensory parameters were affected by the microorganisms, and artichoke products at lower pH had better sensory qualities. Vacuum impregnation techniques, modified atmosphere packaging, and low storage temperature were very effective for increasing the shelf life of minimally processed artichokes. The average shelf life was approximately 12 to 15 days.

Shelf Life of Modified-Atmosphere-Packaged Fresh Tilapia Fillets Stored under Refrigeration and Temperature-Abuse Conditions

1995 ◽  
Vol 58 (8) ◽  
pp. 908-914 ◽  
Author(s):  
N. R. REDDY ◽  
M. VILLANUEVA ◽  
D. A. KAUTTER
Keyword(s):  
Shelf Life ◽  
Generation Time ◽  
Storage Temperature ◽  
Sensory Characteristics ◽  
Lag Phase ◽  
Modified Atmosphere ◽  
K Value ◽  
Surface Ph ◽  
Microbial Counts ◽  
Tilapia Fillets

We investigated the shelf life of fresh Tilapia spp. fillets packaged in high-barrier film under both 100% air and a modified atmosphere (MA) of 75% CO2:25% N2, and stored under refrigeration (4°C) and abuse temperatures (8 and 16°C). The chemical spoilage indicators trimethylamine, K-value, and surface pH, as well as microbial counts, were compared with the sensory characteristics of spoilage. For fillets packaged under 100% air, the shelf life was 9 to 13 days at a storage temperature of 4°C, but decreased to 3 to 6 days at 16°C. However, the shelf life of MA-packaged fillets stored at 4°C increased to >25 days when the lag phase and generation time of the bacteria were extended. MA packaged fillets stored under temperature-abuse conditions (8 and 16°C) had a shorter shelf life. The trimethylamine content associated with onset of sensory spoilage for MA packaged fillets increased as storage temperature increased and differed for each temperature. The surface pH and K-values of MA-packaged fillets were not good indicators of spoilage onset.

scholarly journals The microperforated packaging design and evaluation of shelf life of fresh-sliced mushrooms

10.5219/1530 ◽  
2021 ◽  
Vol 15 ◽  
pp. 83-94
Author(s):  
Özlem Kizilirmak Esmer ◽  
Erinç Koçak ◽  
Aslı Şahiner ◽  
Can Türksever ◽  
Pinar Akin ◽  
...  
Keyword(s):  
Shelf Life ◽  
Respiration Rate ◽  
Modified Atmosphere Packaging ◽  
Polymeric Materials ◽  
Packaging Material ◽  
Packaging Materials ◽  
Modified Atmosphere ◽  
Packaging Design ◽  
High Respiration Rate ◽  
Fresh Cut

Fresh mushrooms have a very short shelf life, of 1 – 3 days because of their high respiration rate and lack of cuticles that protect the plant from external factors. In the case of fresh-sliced mushrooms, they will be more susceptible to spoilage reactions due to the increase in respiration rate as a result of a broader surface area. Conventional packaging materials can not meet the requirements for modified atmosphere packaging of fresh-sliced mushrooms. One of the techniques to extend the fresh-cut produce shelf life is the passive modification of modified atmosphere packaging technology. For highly respiring fresh-cut produce such as fresh-sliced mushrooms, the permeability properties of the polymeric materials might not be enough to provide an equilibrium gas concentration in the passive modification of modified atmosphere technology. In this case, the microperforated packaging materials can be used for passive modification of fresh-cut produce. But the microperforation process needs a design for the application of the appropriate number and diameter of microholes to meet the requirements of passive modified atmosphere packaging. For this reason in this research, the design of the microperforation process to be used in passive modified atmosphere packaging was based on the diameter and the number of microholes, and the shelf life of fresh-sliced mushrooms was determined. The samples were stored at 15 °C/80% RH, and pH, color, weight loss, textural, sensorial, and microbial analysis were performed periodically during storage. It was determined that the empirical equation used in this research can be applied to microperforated packaging design for fresh-sliced mushrooms. The shelf life of the fresh-sliced mushrooms packaged with microperforated packaging material was 8 days, while it was less than 7 days (4, 5, or 6 days) when packaged with non-microperforated packaging material. This result shows that the use of microperforated packaging material is effective in extending the shelf life of fresh-sliced mushrooms.

scholarly journals Internal browning control in ‘Laetitia’ plums by modified atmosphere, management of ethylene and storage temperature

2021 ◽  
Vol 43 (3) ◽  
Author(s):  
Josiane Costa Melo ◽  
Cristiano André Steffens ◽  
Cassandro Vidal Talamini do Amarante ◽  
Tiago Miqueloto ◽  
Angélica Schmitz Heinzen
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Modified Atmosphere ◽  
Flesh Firmness ◽  
Red Color ◽  
High Storage Temperature ◽  
Internal Browning ◽  
And Storage ◽  
High Storage

Abstract The objective of this study was to evaluate the effect of modified atmosphere (MA) and 1-methylcyclopropene (1-MCP) treatment on low storage temperature (1.5 °C) and 1-MCP treatment on high storage temperature (8.0 °C) on fruit quality of ‘Laetitia’ plums, mainly on internal browning. The treatments evaluated were 1.5 °C; 1-MCP (1.0 µL L-1) + 1.5 °C; MA + 1.5 °C; 1-MCP + MA + 1.5 °C; 8.0 °C; 1-MCP + 8.0 °C. Fruit were stored for 30 and 40 days, followed by three day of shelf life. For fruit stored at 1.5 °C, the treatment with 1-MCP associated to MA provided higher flesh firmness, less intense skin red color and reduced occurrence of internal browning in comparison to the fruit stored at 1.5 °C of the remaining treatments, for both periods of storage. In fruit not treated with 1-MCP and stored at 8.0 °C there was no occurrence of internal browning, despite of lower flesh firmness and more intense red color of the skin and flesh in comparison to the fruit stored at 1.5 °C. The treatment with 1-MCP in fruit stored at 8.0 °C delayed those changes of flesh firmness and red color of the skin and flesh assessed after 30 days of storage, followed by three days of shelf life. The MA, regardless of 1-MCP treatment, had fruit with higher production of acetaldehyde after 30 days of storage, and ethanol after 30 and 40 days of storage at 1.5 oC. In fruit stored at 1.5 °C without MA, the treatment with 1-MCP reduced the production of ethyl acetate, acetaldehyde and ethanol. Fruit stored at 8.0 °C, regardless of 1-MCP treatment, had the lowest production of acetaldehyde and ethanol.

Shelf Life and Toxin Development by Clostridium botulinum during Storage of Modified-Atmosphere- Packaged Fresh Aquacultured Salmon Fillets

1997 ◽  
Vol 60 (9) ◽  
pp. 1055-1063 ◽  
Author(s):  
N. R. REDDY ◽  
H. M. SOLOMON ◽  
H. YEP ◽  
M. G. ROMAN ◽  
E. J. RHODEHAMEL
Keyword(s):  
Shelf Life ◽  
Clostridium Botulinum ◽  
Storage Temperature ◽  
Toxin Production ◽  
Modified Atmosphere ◽  
Surface Ph ◽  
Modified Atmospheres ◽  
C Storage ◽  
Clostridium Botulinum Type E ◽  
Time To Onset

Shelf life (onset of sensory spoilage) and the potential for toxin production by Clostridium botulinum type E in retail-type packages of fresh aquacultured salmon fillets packaged in high-barrier film bags under selected atmospheres (100% air, a modified atmosphere containing 75% CO2:25% N2, and vacuum) and stored under refrigeration (4°C) and temperature-abuse conditions (8 and 16°C) were investigated. Chemical spoilage indicators (trimethylamine and surface pH) and microbial populations were compared with sensory spoilage characteristics. Storage temperature influenced the time to onset of both sensory spoilage and toxin development in salmon fillets packaged in all atmospheres. The shelf life of fillets packaged in all atmospheres decreased with increase of storage temperature from 4 to 16°C. Trimethylamine content associated with the onset of spoilage for 100% air-packaged fillets increased as storage temperature increased. However, for modified-atmosphere-packaged fillets, the trimethylamine content associated with the onset of spoilage increased as storage temperature decreased from 8 to 4°C. Surface pH was not a good spoilage indicator for modified-atmosphere-packaged fillets. Toxin development preceded sensory spoilage at 16°C storage for fillets packaged in modified atmospheres. Toxin development coincided with sensory spoilage or was slightly delayed for the fillets packaged in all the atmospheres at 8°C storage. At 4°C none of the fillets packaged in either of the atmospheres developed toxin, even 20 days after spoilage as determined by sensory characteristics.

Influence of New Packaging Technologies on the Growth of Microorganisms in Produce

1992 ◽  
Vol 55 (10) ◽  
pp. 815-820 ◽  
Author(s):  
JOSEPH H. HOTCHKISS ◽  
MICHAEL J. BANCO
Keyword(s):  
Shelf Life ◽  
Fruits And Vegetables ◽  
New Technologies ◽  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Pathogenic Microorganisms ◽  
Human Pathogens ◽  
Sufficient Time ◽  
Rate Of Decay ◽  
The Relationship

Several new technologies which are intended to extend the shelf life of respiring fruits and vegetables have been or are being developed. This is in response to the increased consumption of fresh fruits and vegetables and the desire to distribute branded products. The most widely studied and adopted technologies are controlled or modified atmosphere packaging. These packaging methods alter the gases surrounding a respiring product in order to slow the normal senescence or decay of the product. Controlled or modified atmosphere packaging can also affect the types and growth rates of microorganisms associated with produce. This may slow the rate of deterioration of the produce but could also provide sufficient time for human pathogens to develop rendering the product unsafe while still edible. This possibility has not been thoroughly researched and so interest in the safety of these technologies exists. Of primary importance is the relationship between the growth rate of pathogenic microorganisms and the rate of decay of the produce. Produce which has spoiled beyond the point where it is edible is of much less risk than produce which remains edible while becoming infectious or toxic. The relationship between the formation of botulinum toxin and “edibility” of extended shelf-life packaged tomatoes is an example of such concern. Often measures of toxin formation are available but not directly compared to the likelihood that a product is acceptable and would be eaten. This paper discusses one such approach.

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