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

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).

Download Full-text

Vacuum Packaging Versus Modified Atmosphere Packaging of Lamb Loins

Journal of Food Protection ◽

10.4315/0362-028x-46.1.47 ◽

1983 ◽

Vol 46 (1) ◽

pp. 47-51 ◽

Cited By ~ 15

Author(s):

G. C. SMITH ◽

S. C. SEIDEMAN ◽

J. W. SAVELL ◽

C. W. DILL ◽

C. VANDERZANT

Keyword(s):

Modified Atmosphere Packaging ◽

Storage Period ◽

Co2 Concentration ◽

Vacuum Packaging ◽

Modified Atmosphere ◽

High Co2 ◽

N2 Atmosphere ◽

O2 Concentration ◽

High Co2 Concentration

Lamb loins were allocated (30 loins/treatment) to three packaging treatments: (a) vacuum-packaged, (b) vacuum-packaged followed immediately by injection of a 20% CO2:80% N2 atmosphere, and (c) vacuum-packaged followed immediately by injection of a 40% CO2:60% N2 atmosphere. Loins in each packaging treatment were then assigned (6 loins/period) to one of five storage periods--0, 7, 14, 21 or 28 d. During storage, the CO2 concentration increased in vacuum packages (initial vs. 21 d) and decreased in modified atmosphere packages (initial vs. 7 or 28 d); O2 concentration was higher in vacuum packages than in modified atmosphere packages at every storage period. Vacuum packaging was superior to modified atmosphere packaging for maintaining desirable appearance of wholesale loins, particularly if the atmosphere contained a high CO2 concentration. Appearance of retail chops was not substantively affected by the method used to package (vacuum vs. modified atmosphere) the wholesale loin from which they originated. Palatability of cooked chops was not affected by packaging method in 28 or 30 comparisons among product from loins that had been stored for 0 to 28 d before organoleptic testing.

Download Full-text

Some effects of modified-atmosphere packaging and vacuum packaging in combination with antioxidants on quality and storage life of chilled potato strips

International Journal of Food Science & Technology ◽

10.1111/j.1365-2621.1987.tb00517.x ◽

2007 ◽

Vol 22 (5) ◽

pp. 515-523 ◽

Cited By ~ 21

Author(s):

D. O'BEIRNE ◽

ALISON BALLANTYNE

Keyword(s):

Modified Atmosphere Packaging ◽

Vacuum Packaging ◽

Storage Life ◽

Modified Atmosphere ◽

And Storage

Download Full-text

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.

Download Full-text

Modified Atmosphere Packaging for Extending Storage Life of Fresh Fruits and Vegetables

Reference Module in Food Science ◽

10.1016/b978-0-08-100596-5.03167-x ◽

2016 ◽

Cited By ~ 1

Author(s):

Gary Ward

Keyword(s):

Fruits And Vegetables ◽

Modified Atmosphere Packaging ◽

Storage Life ◽

Modified Atmosphere

Download Full-text

ADDITIONAL EFFECT OF 1-MCP AND MODIFIED ATMOSPHERE PACKAGING (MAP) ON THE STORAGE LIFE OF BANANA FRUIT

Acta Horticulturae ◽

10.17660/actahortic.2010.880.42 ◽

2010 ◽

pp. 353-359 ◽

Cited By ~ 1

Author(s):

S. Ketsa

Keyword(s):

Modified Atmosphere Packaging ◽

Storage Life ◽

Modified Atmosphere ◽

Banana Fruit

Download Full-text

Combined Effect of Modified Atmosphere Packaging and UV-C Radiation on Pathogens Reduction, Biogenic Amines, and Shelf Life of Refrigerated Tilapia (Oreochromis niloticus) Fillets

Molecules ◽

10.3390/molecules25143222 ◽

2020 ◽

Vol 25 (14) ◽

pp. 3222

Author(s):

César A. Lázaro ◽

Maria Lúcia G. Monteiro ◽

Carlos A. Conte-Junior

Keyword(s):

Ultraviolet Radiation ◽

Shelf Life ◽

Biogenic Amines ◽

Modified Atmosphere Packaging ◽

Storage Period ◽

Lag Phase ◽

Modified Atmosphere ◽

E Coli ◽

Tilapia Fillets ◽

Uv C

This study investigated the isolated effect of modified atmosphere packaging (MAP; 50% CO2 and 50% N2) and ultraviolet radiation (UV; 0.30 J/cm2) as well as their combined (MAP/UV) effect on reduction of Salmonella typhimurium and Escherichia coli O157:H7, biogenic amines (BA), and on shelf life of tilapia fillets stored at 4 ± 1 °C for 10 days. UV samples had the highest reduction of S. typhimurium (1.13 log colony forming units/g; CFU/g) and E. coli O157:H7 (0.70 log CFU/g). MAP and MAP/UV reduced the growth of S. typhimurium in 0.50 log CFU/g and did not affect the growth of E. coli O157:H7. UV, MAP, and MAP/UV increased lag phase and/or generation time of all evaluated bacterial groups, decreased pH values, ammonia formation, texture changes, and, in general, the BA formation throughout storage period, and, therefore, UV, MAP, and MAP/UV extended the shelf life for two, three, and at least five days, respectively. MAP/UV, MAP, and UV decreased redness, MAP/UV and MAP increased yellowness and lipid oxidation, while UV did not affect it. MAP/UV demonstrated promising results for shelf life extension; however, different gas ratios in combination with other ultraviolet radiation type C (UV-C) doses should be investigated to reach the highest microbiological safety and maintenance of the overall quality of tilapia fillets.

Download Full-text

The Composition of Fatty Acids in Ostrich Meat Influenced by the Type of Packaging and Refrigerated Storage

Molecules ◽

10.3390/molecules24224128 ◽

2019 ◽

Vol 24 (22) ◽

pp. 4128

Author(s):

Olaf K. Horbańczuk ◽

Małgorzata Moczkowska ◽

Joanna Marchewka ◽

Atanas G. Atanasov ◽

Marcin A. Kurek

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Storage Time ◽

Modified Atmosphere Packaging ◽

Vacuum Packaging ◽

Modified Atmosphere ◽

Refrigerated Storage ◽

High Quality ◽

Significant Deterioration ◽

And Storage

Ostrich meat is a high-quality dietetic product, however, it is very sensitive to deterioration during storage. The aim of this study was to assess the effect of packaging systems on the fatty acid (FA) profiles in ostrich meat during refrigerated storage. The systems were: Vacuum packaging (VP) and modified atmosphere packaging (MAP) in two combinations of gases: MAP1 (40% O2/40% CO2/20% N2) and MAP2 (60% O2/30% CO2/10% N2). Samples were taken from the M. ilifibularis (IF) muscles of eight ostriches in each treatment group. The packs were stored in a refrigerator at 2 °C and analyzed at 0, 4, 8, 12 and 16 days. The packaging conditions and storage time had an impact on the concentration of bioactive compounds such as polyunsaturated fatty acids (PUFA), including n-3 such as C18:3, C20:5 (EPA) and C22:6 (DHA). The least changes in composition of n-3 and the sum of PUFA were recorded in ostrich meat packaged in vacuum, followed by that packaged using MAP1 and MAP2. The sum of n-6 PUFAs decreased significantly by 2.1% for MAP2, and only by 0.7% for vacuum packaging as the experiment progressed. A significant deterioration of these compounds was observed in all package systems, especially from day 12 until day 16 of storage.

Download Full-text