scholarly journals Effect of Modified Atmosphere Packaging on the Refrigerated Storage of Mantı

2016 ◽  
Vol 4 (1) ◽  
pp. 36 ◽  
Author(s):  
Sinan Uzunlu ◽  
Işıl Var
Keyword(s):  
Dry Matter ◽  
Storage Time ◽  
Modified Atmosphere Packaging ◽  
Thiobarbituric Acid ◽  
Atmospheric Composition ◽  
Modified Atmosphere ◽  
Refrigerated Storage ◽  
Gas Composition ◽  
Headspace Gas ◽  
And Control

Mantı, the traditional Turkish food, was subjected to modified atmosphere packaging (MAP) compositions of MAP 1 (80% CO2 + 20% N2), MAP 2 (40% CO2 + 60% N2), MAP 3 (60% CO2 + 40% N2) and control (packaged under atmospheric composition) to extend its refrigerated storage at 4°C. The physical, chemical and sensorial qualities of each package were assessed by analysing headspace gas composition, pH, water activity, 2-thiobarbituric acid (TBA), dry matter, lipid content and a sensory analysis of both cooked and raw mantı samples. The compositions of MAP samples (MAP 1, MAP 2 and MAP 3) resulted in the maximum storage time of 126 days versus 20 days in normal atmospheric packaging (control). In conclusion, 60% CO2 or either 80% CO2 with N2, as a make-up gas, should be implemented in the mantı process.

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

Molecules ◽  
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.

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

Molecules ◽  
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.

scholarly journals Design and Analysis of a Modified-atmosphere Package for Minimally Processed Romaine Lettuce

1996 ◽  
Vol 121 (4) ◽  
pp. 722-729 ◽  
Author(s):  
Kevin I. Segall ◽  
Martin G. Scanlon
Keyword(s):  
Shelf Life ◽  
Consumption Rate ◽  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Packaging Film ◽  
Romaine Lettuce ◽  
Minimally Processed ◽  
Headspace Gas ◽  
Consumption Rates ◽  
Critical Choice

The first goal of this study was to determine the packaging film O2 permeability required to maintain a steady-state O2 concentration of 3% in modified-atmosphere packaging (MAP) of minimally processed romaine lettuce (Lactuca sativa L.). The second goal of the study was to determine the extent to which MAP could preserve lettuce quality and consequently extend product shelf life. Oxygen consumption rates of commercially prepared lettuce samples were determined in a closed system for each of three atmospheres (3% O2 combined with either 6%, 10%, or 14% CO2). Enzymatic, quadratic, and linear mathematical models were compared to determine which best described the respiratory data. The linear model was the most suitable and was used to predict the O2 consumption rate of the minimally processed romaine lettuce under the desired package headspace gas concentrations. The predicted O2 consumption rate was used to calculate the necessary O2 permeability for the packaging film. Packages (21.6 × 25.4 cm) were constructed from a polypropylene-polyethylene-laminate film with the appropriate O2 permeability. Packaged samples were stored under three modified atmospheres (MAs) (3% O2 combined with either 6%, 10%, or 14% CO2) for 20 days, and headspace gas concentrations, lettuce appearance, and color were evaluated every other day. Growth of pectinolytic and lactic acid bacteria was also studied. The O2 consumption rate of the lettuce decreased with increasing CO2 levels. The O2 levels in the MA packages equilibrated at 7% to 11%. Compared to a control atmosphere of air, MAP delayed the development of tissue discoloration. Preliminary results indicated no effect of MAP on microbial growth. Of the three CO2 levels, 10% was slightly more effective than 6% and 14%. Critical choice of packaging permeabilities combined with MAP maintained the quality of minimally processed romaine lettuce and thereby increased shelf life by about 50%.

scholarly journals Effect of modified atmosphere packaging on quality of bread with amaranth flour addition

2019 ◽  
Vol 26 (1) ◽  
pp. 44-52
Author(s):  
Marcin A Kurek ◽  
Agnieszka Krzemińska
Keyword(s):  
Water Content ◽  
Wheat Flour ◽  
Storage Time ◽  
Modified Atmosphere Packaging ◽  
Storage Condition ◽  
Bread Quality ◽  
Modified Atmosphere ◽  
Polyphenol Content ◽  
Amaranth Flour

The study of the effect of the modified atmosphere packaging on quality of the bread was done after replacing wheat flour with amaranth flour in replacement of wheat flour for 0, 5, 10 and 15% by weight. The bread was stored for one, three and seven days in the ATM, 100% N2 and 30% CO2. The study proved the 30% CO2 modified atmosphere to be the optimal storage condition. It allowed to preserve volume, water content and contributed at least to increase in hardness of bread, which with the addition of amaranth flour decreased. The colour of bread during storage was characterised by the increase in L* parameter and decrease in a* and b*. For the decreased storage time, the effect was opposite. The replacement by 5% of amaranth flour increased the polyphenol content and did not affect bread quality.

Control of Salmonella enterica Typhimurium in Chicken Breast Meat by Irradiation Combined with Modified Atmosphere Packaging

2011 ◽  
Vol 74 (11) ◽  
pp. 1833-1839 ◽  
Author(s):  
L. L. KUDRA ◽  
J. G. SEBRANEK ◽  
J. S. DICKSON ◽  
A. F. MENDONCA ◽  
Q. ZHANG ◽  
...  
Keyword(s):  
Salmonella Enterica ◽  
Effective Means ◽  
Modified Atmosphere Packaging ◽  
Chicken Breast ◽  
Modified Atmosphere ◽  
Refrigerated Storage ◽  
Breast Meat ◽  
High Co2 ◽  
Poultry Products ◽  
Chicken Breast Meat

Salmonella is one of the leading causes of human foodborne illnesses originating from meat and poultry products. Cross-contamination of Salmonella from raw to cooked products continues to be problematic in the food industry. Therefore, new intervention strategies are needed for meat and poultry products. Vacuum or modified atmosphere packaging (MAP) are common packaging techniques used to extend the shelf life of meat products. Irradiation has been well established as an antibacterial treatment to reduce pathogens on meat and poultry. Combining irradiation with high-CO2+CO MAP was investigated in this study for improving the control of Salmonella enterica Typhimurium on chicken breast meat. The radiation sensitivities (D10-values) of this pathogen in chicken breast meat were found to be similar in vacuum and in high-CO2+CO MAP (0.55 ± 0.03 kGy and 0.54 ±0.03 kGy, respectively). Irradiation at 1.5 kGy reduced the Salmonella population by an average of 3 log. Some Salmonella cells survived in both vacuum and high-CO2+CO MAP through 6 weeks of refrigerated storage following irradiation. This pathogen also grew in both vacuum and MAP when the product was held at 25°C. This study demonstrated that irradiation is an effective means of reducing Salmonella on meat or poultry, but packaging in either vacuum or MAP had little impact during subsequent refrigerated storage.

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