scholarly journals Effect of Breed Purity and Rearing Systems on the Stability of Sliced Iberian Dry-Cured Ham Stored in Modified Atmosphere and Vacuum Packaging

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 730
Author(s):  
Rosario Ramírez ◽  
Rebeca Contador ◽  
Alberto Ortiz ◽  
Susana García-Torres ◽  
María Montaña López-Parra ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Modified Atmosphere Packaging ◽  
Quality Standard ◽  
Vacuum Packaging ◽  
Modified Atmosphere ◽  
Long Term Storage ◽  
Dry Cured Ham ◽  
The Stability ◽  
Quality Categories

The long-term storage stability of three quality categories of sliced Iberian dry-cured ham defined by the Spanish Iberian Quality Standard (Black, purebred Iberian reared outdoors in Montanera system; Red, Iberian × Duroc crossed (50%) pigs reared outdoors in Montanera system; and White, Iberian × Duroc crossed (50%) pigs commercially fed) and packaged under vacuum and modified atmosphere packaging (MAP) was studied. Commercial category affected the shelf life, being Black and Red presented the highest lipid oxidation during storage, whereas the effect of packaging was not as clear as the effect of commercial category. MAP preserved more the colour and the antioxidants content than vacuum packaging, while this latter reduced lipid oxidation development and maintained better the brightness and flavour of slices than MAP.

Is packaging affecting consumers' preferences for meat products? A study of modified atmosphere packaging and vacuum packaging in Iberian dry‐cured ham

2020 ◽  
Vol 35 (4) ◽  
Author(s):  
Alberto Ortiz ◽  
David Tejerina ◽  
Carlos Díaz‐Caro ◽  
Ahmed Elghannam ◽  
Susana García‐Torres ◽  
...  
Keyword(s):  
Modified Atmosphere Packaging ◽  
Meat Products ◽  
Vacuum Packaging ◽  
Modified Atmosphere ◽  
Dry Cured Ham

Optimization of bulk modified atmosphere packaging for long-term storage of ‘Fuyu’ persimmon fruit

2018 ◽  
Vol 135 ◽  
pp. 1-7 ◽  
Author(s):  
Napassawan Liamnimitr ◽  
Manasikan Thammawong ◽  
Chairat Techavuthiporn ◽  
Khandra Fahmy ◽  
Tetsuya Suzuki ◽  
...  
Keyword(s):  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Persimmon Fruit ◽  
Long Term Storage ◽  
Term Storage

Modified atmosphere packaging for long-term storage of astringent persimmons

1991 ◽  
Vol 1 (2) ◽  
pp. 169-179 ◽  
Author(s):  
Ruth Ben-Arie ◽  
Yohanan Zutkhi ◽  
Lillian Sonego ◽  
Joshua Klein
Keyword(s):  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Long Term Storage ◽  
Term Storage

Effect of ozone or carbon dioxide pre-treatment during long-term storage of organic table grapes with modified atmosphere packaging

LWT ◽  
2018 ◽  
Vol 98 ◽  
pp. 170-178 ◽  
Author(s):  
Naouel Admane ◽  
Francesco Genovese ◽  
Giuseppe Altieri ◽  
Antonella Tauriello ◽  
Antonio Trani ◽  
...  
Keyword(s):  
Carbon Dioxide ◽  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Table Grapes ◽  
Long Term Storage ◽  
Pre Treatment ◽  
Term Storage

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

2017 ◽  
pp. 128-137
Author(s):  
Elena Yuryevna Porotikova ◽  
Boris Lazarevich Nekhamkin ◽  
Mikhail Pavlovich Andreev
Keyword(s):  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Sodium Lactate ◽  
Vacuum Packaging ◽  
Storage Life ◽  
Clupea Harengus ◽  
Modified Atmosphere ◽  
Salted Fish ◽  
Baltic Herring ◽  
Organoleptic Characteristics

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).

scholarly journals Stability of Glucose Concentrations in Frozen Plasma

2020 ◽  
pp. 193229682096365
Author(s):  
Stefan Pleus ◽  
Guido Freckmann ◽  
Annette Baumstark ◽  
Cornelia Haug
Keyword(s):  
Venous Blood ◽  
Relative Difference ◽  
Plasma Samples ◽  
Conflicting Information ◽  
Long Term Storage ◽  
The Stability ◽  
Relative Differences ◽  
Frozen Plasma ◽  
Laboratory Analyzer

Background: Conflicting information is available regarding the stability of glucose concentrations in frozen plasma samples. Clinical trials could benefit from such long-term storage because it would allow usage of a central laboratory with higher-quality laboratory analyzers in contrast to mobile analyzers in a decentralized setting. Methods: In this study, venous blood samples were collected in lithium-heparin gel tubes. Plasma was separated immediately after blood was drawn, and from each of the 21 plasma samples, 6 aliquots were prepared for measurement at 6 time points: immediately and after 2, 4, 6, 8, and 12 weeks. Between sampling and measurement, aliquots were stored at less than −20°C. Transport on dry ice was simulated by placing aliquots in a −80°C freezer for 5 days between weeks 8 and 12. Measurements were performed on a hexokinase-based laboratory analyzer. Average relative differences and corresponding 99% confidence intervals (CIs) were calculated between the stored aliquots’ and the immediately measured aliquots’ glucose concentrations. Glucose concentrations were deemed stable as long as average relative differences were ≤±2.5%. Results: Over the whole 12-weeks duration, the largest average relative difference was −1.82% (99% CI: –2.25% to −1.39%). Shorter storage durations tended to lead to less bias. Conclusion: In this study, the stability of glucose concentrations in frozen plasma samples obtained with lithium-heparin gel tubes could be shown for up to 12 weeks. Future studies should be performed to assess whether this is independent of the glucose analyzer and the type of sampling tube used.

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