scholarly journals Effect of electrochemically activated anolyte on the shelf life of cold stored rainbow trout

2018 ◽  
Vol 1 (1) ◽  
pp. 1 ◽  
Author(s):  
Vladimir Dimche Kitanovski ◽  
Dessislava Borislavova Vlahova-Vangelova ◽  
Stefan Georgiev Dragoev ◽  
Hristo Nikolov Nikolov ◽  
Desislav Kostadinov Balev
Keyword(s):  
Fatty Acids ◽  
Rainbow Trout ◽  
Physicochemical Properties ◽  
Shelf Life ◽  
Amino Nitrogen ◽  
Low Density Polyethylene ◽  
Low Density ◽  
Total Volatile ◽  
Lower Peroxide ◽  
Microbiological Properties

The sensory, physicochemical and microbiological properties of electrochemically activated anolyte and flake ice chilled rainbow trout (Oncorcynchus mykiss) packed in low-density polyethylene/polyamide bags were studied during storage for 20 days at 0-4°C. Significant reduction of the sensory assessed scores was found. The fish treated with ECA was assessed as satisfactory fresh to 15 days of storage. On this day, their sensory scores of the state of the eyes were higher (p* < 0.05) with 27.78%, skin appearance with 22.22% and taste of grilled trout with 18.75% respectively in comparison with flack ice chilled fish. After 20 days of storage the electrochemically activated anolyte treated rainbow trout characterised by 4.38% lower pH, 20.00% lower free fatty acids, 9.22 % lower peroxide value, 17.65% lower TBARS, 5.85% lower free α-Amino nitrogen, 19.66% lower total volatile based-nitrogen, 4.28% lower total viable counts on the skin and 2.90% in the muscle tissue, and 2.82% lower psychrotrophic count on the skin and 2.86% in the muscle tissue.The conclusion was made that the chilling of the rainbow trout with electrochemically activated ‎anolyte could contribute to prolong the shelf life by maintaining satisfactory organoleptic and ‎physicochemical properties to the 15th day at 0-4 °C.

scholarly journals The effect of vacuum packaging on physicochemical changes in rainbow trout (Oncorhynchus mykiss) during cold storage

2014 ◽  
Vol 83 (10) ◽  
pp. S51-S58 ◽  
Author(s):  
František Ježek ◽  
Hana Buchtová
Keyword(s):  
Fatty Acids ◽  
Rainbow Trout ◽  
Oncorhynchus Mykiss ◽  
Shelf Life ◽  
Thiobarbituric Acid ◽  
Acid Value ◽  
Total Volatile ◽  
Total Volatile Basic Nitrogen ◽  
Basic Nitrogen ◽  
Thiobarbituric Acid Value

The aim of the study was to monitor changes in selected physical (awwater activity, pH values) and chemical (TVBN total volatile basic nitrogen, TMA-N trimethylamine nitrogen, FFA free fatty acids, PV peroxide values, TBA thiobarbituric acid value) properties in the shelf life of rainbow trout (Oncorhynchus mykiss) muscle. A total of 192 trout were examined. Control samples (96 samples) were simply packaged in contact with atmospheric oxygen, while experimental samples (96 samples) were packaged in a commercial vacuum (98%). All the samples were stored at 2 ± 2° C for 11 days. Analyses were performed on storage days 1, 2, 4, 7, 9, and 11. During the experiment, aw values increased in both types of packaging (in air: 0.982; vacuum-packaged: 0.989). At the end of storage, TVBN and TMA concentrations were at 28.88 ± 4.42 and 19.28 ± 3.00 g mg·100-1, respectively, in the muscle of vacuum-packaged trout; and at 30.52 ± 2.91 and 19.94 ± 2.05 mg·100 g-1, respectively, in fish in simple packaging. The FFA content in vacuum-packaged fish initially declined before increasing to 3.67 ± 2.37% of total fat as oleic acid later in the experiment. The pattern of PV changes was inconclusive, and significant changes (P < 0.01) were observed in both types of packaging. On monitoring day 11, TBA values had ​​increased to 7.34 ± 3.10 mg·kg-1 in vacuum-packaged fish and to 26.03 ± 8.00 mg·kg-1 in fish in simple packaging. Free fatty acids are not a good indicator of spoilage because they are converted to hydroperoxides. Vacuum packaging effectively slowed down oxidative changes in rainbow trout muscle. The peroxide content is not a suitable indicator of shelf life as peroxides are decomposed to secondary products. Total volatile basic nitrogen and thiobarbituric acid value can be recommended as suitable indicators of freshness and shelf life.

scholarly journals The Effect of Electrospun Polycaprolactone Nonwovens Containing Chitosan and Propolis Extracts on Fresh Pork Packaged in Linear Low-Density Polyethylene Films

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1110
Author(s):  
Emeli Vargas Romero ◽  
Loong-Tak Lim ◽  
Héctor Suárez Mahecha ◽  
Benjamin M. Bohrer
Keyword(s):  
Shelf Life ◽  
Meat Products ◽  
Storage Period ◽  
Active Packaging ◽  
Low Density Polyethylene ◽  
Low Density ◽  
Refrigerated Storage ◽  
Linear Low Density Polyethylene ◽  
Oxidation Reactions ◽  
Propolis Extract

Fresh meat products are highly perishable and require optimal packaging conditions to maintain and potentially extend shelf-life. Recently, researchers have developed functional, active packaging systems that are capable of interacting with food products, package headspace, and/or the environment to enhance product shelf-life. Among these systems, antimicrobial/antioxidant active packaging has gained considerable interest for delaying/preventing microbial growth and deteriorative oxidation reactions. This study evaluated the effectiveness of active linear low-density polyethylene (LLDPE) films coated with a polycaprolactone/chitosan nonwoven (Film 1) or LLDPE films coated with a polycaprolactone/chitosan nonwoven fortified with Colombian propolis extract (Film 2). The active LLDPE films were evaluated for the preservation of fresh pork loin (longissimus dorsi) chops during refrigerated storage at 4 °C for up to 20 d. The meat samples were analyzed for pH, instrumental color, purge loss, thiobarbituric acid reactive substances (TBARS), and microbial stability (aerobic mesophilic and psychrophilic bacteria). The incorporation of the propolis-containing nonwoven layer provided antioxidant and antimicrobial properties to LLDPE film, as evidenced by improved color stability, no differences in lipid oxidation, and a delay of 4 d for the onset of bacteria growth of pork chops during the refrigerated storage period.

Spray coating application for the development of nanocoated antimicrobial low-density polyethylene films to increase the shelf life of chicken breast fillets

2018 ◽  
Vol 24 (8) ◽  
pp. 688-698
Author(s):  
Shafrina Azlin-Hasim ◽  
Malco C Cruz-Romero ◽  
Michael A Morris ◽  
Enda Cummins ◽  
Joseph P Kerry
Keyword(s):  
Antimicrobial Activity ◽  
Block Copolymer ◽  
Shelf Life ◽  
Film Surface ◽  
Spray Coating ◽  
Low Density Polyethylene ◽  
Chicken Breast ◽  
Low Density ◽  
Coating Application ◽  
Polyethylene Films

Antimicrobial coated films were produced by an innovative method that allowed surface modification of commercial low-density polyethylene films so that well-defined antimicrobial surfaces could be prepared. A Pluronic™ surfactant and a polystyrene-polyethylene oxide block copolymer were employed to develop modified materials. The Pluronic™ surfactant provided a more readily functionalised film surface, while block copolymer provided a reactive interface which was important in providing a route to silver nanoparticles that were well adhered to the surface. Antimicrobial films containing silver were manufactured using a spray coater and the amount of silver used for coating purposes varied by the concentration of the silver precursor (silver nitrate) or the number of silver coatings applied. Potential antimicrobial activity of manufactured silver-coated low-density polyethylene films was tested against Pseudomonas fluorescens, Staphylococcus aureus and microflora isolated from raw chicken. The microbiological and physicochemical quality of chicken breast fillets wrapped with silver-coated low-density polyethylene films followed by vacuum skin packaging was also assessed during storage. Antimicrobial activity of developed silver-coated low-density polyethylene films was dependent ( p < 0.05) upon the concentrations of silver precursor and the number of silver coatings used. Better antimicrobial activity against P. fluorescens, S. aureus and chicken microflora was observed when the concentration of silver precursor was 3% and the spray coating deposition of silver was repeated four times. Use of silver-coated low-density polyethylene films extended ( p < 0.05) shelf life of chicken breast fillets and enhanced ( p < 0.05) oxidative stability compared to control films. Results indicated that silver-coated low-density polyethylene films could potentially be used as antimicrobial packaging for food applications.

scholarly journals Effects of packaging and temperature on postharvest of atemoya

2002 ◽  
Vol 24 (3) ◽  
pp. 658-660 ◽  
Author(s):  
Fabio Yamashita ◽  
Lucia Helena da Silva Miglioranza ◽  
Lilian de Azevedo Miranda ◽  
Christian Marlon de Almeida e Souza
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Storage Time ◽  
Low Density Polyethylene ◽  
Eating Quality ◽  
Low Density ◽  
Refrigerated Storage ◽  
Annona Cherimola ◽  
Trained Panel

Effects of refrigerated storage and different packages on postharvest behaviour of fruits of atemoya (Annona cherimola x A. squamosa) cv. PR3 were investigated. Fruits were individually sealed in copolymer (PD-955) and low-density polyethylene (LDPE) bags and stored for 21 days at 15°C or 25°C. Then they were unwrapped and maintained at 25°C, for ripening. Weight loss and firmness of fruits were both affected by storage time, temperature and packaging. Weight loss in packaged atemoyas was lower than in the control, non-wrapped fruits. A non-trained panel scored the atemoyas for overall eating quality and appearance. Fruits sealed in LDPE did not ripen, probably due to an injurious atmosphere developed inside the package. Atemoyas packaged in PD-955 film had a shelf-life of 17 days against 13 days of the control ones, both stored at 15°C, an increase of 30% on shelf-life.

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