scholarly journals Effect of protective cultures and different modified atmosphere packaging on Listeria innocua growth and on sensory properties in sliced cured-smoked pork loin

2015 ◽  
Author(s):  
M. Vaz Velho ◽  
R. Casquete ◽  
J. Silva ◽  
S. M. Castro ◽  
R. Pinto ◽  
...  
Keyword(s):  
Modified Atmosphere Packaging ◽  
Sensory Properties ◽  
Listeria Innocua ◽  
Modified Atmosphere ◽  
Pork Loin ◽  
Protective Cultures

scholarly journals Effect of vacuum and modified atmosphere packaging on the microbiological, chemical and sensory properties of tropical red drum ( Sciaenops ocellatus ) fillets stored at 4 °C

2018 ◽  
Vol 266 ◽  
pp. 31-41 ◽  
Author(s):  
Adèle Silbande ◽  
Sandra Adenet ◽  
Christine Chopin ◽  
Josiane Cornet ◽  
Juliette Smith-Ravin ◽  
...  
Keyword(s):  
Modified Atmosphere Packaging ◽  
Red Drum ◽  
Sensory Properties ◽  
Sciaenops Ocellatus ◽  
Modified Atmosphere

Effect of oregano essential oil and resveratrol nanoemulsion loaded pectin edible coating on the preservation of pork loin in modified atmosphere packaging

Food Control ◽  
2020 ◽  
Vol 114 ◽  
pp. 107226 ◽  
Author(s):  
Yun Xiong ◽  
Shumin Li ◽  
Robyn Dorothy Warner ◽  
Zhongxiang Fang
Keyword(s):  
Essential Oil ◽  
Modified Atmosphere Packaging ◽  
Edible Coating ◽  
Modified Atmosphere ◽  
Oregano Essential Oil ◽  
Pork Loin

Effect of chitosan/nisin/gallic acid coating on preservation of pork loin in high oxygen modified atmosphere packaging

Food Control ◽  
2019 ◽  
Vol 101 ◽  
pp. 9-16 ◽  
Author(s):  
Yu Cao ◽  
Robyn Dorothy Warner ◽  
Zhongxiang Fang
Keyword(s):  
Gallic Acid ◽  
Modified Atmosphere Packaging ◽  
High Oxygen ◽  
Modified Atmosphere ◽  
Pork Loin ◽  
Acid Coating

Effect of vacuum and modified atmosphere packaging on the quality of pork loin

2004 ◽  
Vol 219 (4) ◽  
Author(s):  
Jos�Mar�a Cayuela ◽  
Mar�aDolores Gil ◽  
Sancho Ba��n ◽  
MariaDolores Garrido
Keyword(s):  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Pork Loin

Evaluation of the microbiological safety and sensory quality of a sliced cured-smoked pork product with protective cultures addition and modified atmosphere packaging

2019 ◽  
Vol 25 (4) ◽  
pp. 327-336
Author(s):  
Rocío Casquete ◽  
Susana C Fonseca ◽  
Ricardo Pinto ◽  
Sónia M Castro ◽  
Svetoslav Todorov ◽  
...  
Keyword(s):  
Storage Time ◽  
Sensory Quality ◽  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Lactobacillus Curvatus ◽  
Pork Products ◽  
Strong Candidate ◽  
Pork Product ◽  
Protective Cultures

The aim of this study was to evaluate the effect of two protective lactic acid bacteria cultures combined with modified atmosphere packaging on the survival/growth of Listeria innocua 2030c (as a surrogate for Listeria monocytogenes) and on sensory attributes of ready-to-eat ‘lombo’ over storage time. Sliced ‘lombo’, a traditional cured-smoked pork loin, was inoculated with L. innocua 2030c, Lactobacillus sakei ST153 (isolated from ‘salpicão’) and BLC35 culture (with Lactobacillus curvatus, Staphylococcus xylosus and Pediococcus acidilactici; CHR Hansen) as protective cultures. Samples were packed in two modified atmosphere packaging conditions (20% CO2/80% N2 and 40% CO2/60% N2) and stored at 5 ℃ for 124 days. Both cultures led to a reduction of 1–2 log CFU/g of L. innocua 2030c after 12 h; however, at the end of storage only Lb. sakei ST153 maintained this antilisterial effect, which was more evident at 40% CO2/60% N2. The influence of cultures addition and modified atmosphere packaging conditions on the sensory characteristics of the product were not significant. Thus, Lb. sakei ST153 combined with modified atmosphere packaging is a strong candidate to be used in a biopreservation strategy maintaining the traditional sensory quality of cured-smoked pork products and increasing their safety with respect to Listeria spp.

Bacteriological, Physicochemical, and Sensory Quality of Fresh Pork Chops with Low-Dose Irradiation and Modified-Atmosphere Packaging

1996 ◽  
Vol 59 (5) ◽  
pp. 493-501 ◽  
Author(s):  
Y. ZHAO ◽  
J. G. SEBRANEK ◽  
J. DICKSON ◽  
M. LEE
Keyword(s):  
Sensory Quality ◽  
Low Dose ◽  
Modified Atmosphere Packaging ◽  
Thiobarbituric Acid ◽  
Modified Atmosphere ◽  
Combined Treatments ◽  
Dose Irradiation ◽  
Survival And Growth ◽  
Pork Loin

The combined effects of low-dose irradiation and modified-atmosphere packaging treatments were studied with respect to survival and growth of salmonellae and changes in physicochemical and sensory characteristics of fresh pork loin chops. Fresh trimmed pork loin chops were inoculated with salmonellae (about 103 to l04 CFU/g), packaged with air, vacuum, 25% CO2, 50% CO2, or 75% CO2 balanced with N2, and irradiated by 0 or 1.0 kGy electron beam. All samples were stored at 2 to 4°C for 2 weeks, followed by storage at 25°C for 1 day. Uninoculated samples were also subjected to the same treatments and stored at the same refrigeration temperature for 4 weeks with weekly measurements of color, purge loss, and thiobarbituric acid (TBA) values, as well as panel evaluations for color and odor. The number of salmonellae was initially reduced by 0.3 to 1.4 log cycles by 1.0 kGy irradiation, depending on packaging atmospheres applied. Salmonellae were more sensitive to irradiation in the presence of air. Using combinations of 1.0 kGy irradiation with a vacuum or elevated CO2 levels resulted in no survival of salmonellae after 2 weeks of storage at 2 to 4°C, and no further recovery after one more day at abuse temperature. Combined treatments also helped to slow the physicochemical and sensory changes in irradiated fresh pork chops. Vacuum packaging maintained pink color in irradiated pork, but showed greater purge loss and relatively high TBA values in comparison with CO2 atmospheres; all CO2 atmospheres resulted in less desirable irradiated pork color after 2 weeks of storage.

The effect of different gas permeability of packaging on physicochemical and microbiological parameters of pork loin storage under high O2 modified atmosphere packaging conditions

2016 ◽  
Vol 23 (2) ◽  
pp. 174-184 ◽  
Author(s):  
Monika Marcinkowska-Lesiak ◽  
Ewa Poławska ◽  
Agnieszka Wierzbicka
Keyword(s):  
Gas Permeability ◽  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Modified Atmosphere ◽  
Salmonella Spp ◽  
Pseudomonas Spp ◽  
Psychrotrophic Bacteria ◽  
Microbiological Parameters ◽  
High O2 ◽  
Pork Loin

The aim of this study was to determine the influence of different packaging materials on meat quality during cold storage. Therefore pork loins (m. longissimus thoracis et lumborum) obtained from crossbred pigs (Polish Landrance x Duroc, n = 6) were stored at 2 ℃ in modified atmosphere packs (80% O2, 20% CO2) in four types of trays, which differ in gas permeability. Physicochemical (headspace gas composition, pH, colour, drip loss, cooking loss, shear force, the basic composition and fatty acid profile) and microbiological ( Salmonella spp., Escherichia coli, Enterobacteriaceae, total aerobic plates count, total psychrotrophic bacteria count, the number of lactic acid bacteria, Pseudomonas spp., the general amount of yeast and mold) parameters were monitored for up to 12 days. At the end of the storage period no differences in most physicochemical properties of pork loin due to type of packaging were found, however trays with high gas permeability had the greatest impact on total aerobic plates count and Pseudomonas spp. growth.

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