scholarly journals Chemical-Based Methodologies Approaches to Extend the Shelf Life of Fresh Fish—A Review

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2300
Author(s):  
Renata A. Amaral ◽  
Carlos A. Pinto ◽  
Vasco Lima ◽  
Jéssica Tavares ◽  
Ana P. Martins ◽  
...  
Keyword(s):  
Shelf Life ◽  
Modified Atmosphere Packaging ◽  
Oxygen Depletion ◽  
Active Packaging ◽  
Vacuum Packaging ◽  
Modified Atmosphere ◽  
Chemical Additives ◽  
Fresh Fish ◽  
Advantages And Disadvantages ◽  
Food Package

Due to its characteristics, fresh fish is a highly perishable food with a very short shelf-life under refrigeration. Several methods have been introduced to slow down its deterioration, such as by means of oxygen depletion of the food package (vacuum packaging), or by changing the natural atmosphere that is in contact with the fresh fish (modified atmosphere packaging), or by the use of chemicals generally recognized as safe: such compounds can be directly applied (by dipping or spraying) or incorporated into packaging materials and slowly migrate to the product, exerting a hurdle effect against microbial development and lipid oxidation (active packaging). This review aims to cover the most recent advances in chemical-based approaches for fresh fish preservation, applied either singly or in combination. Vacuum packaging, modified atmosphere, and active packaging preservation methodologies are presented, along with the inclusion of chemical additives, such as organic acids and natural extracts, and their combination with icing systems. Advantages and disadvantages of these methodologies and their impact on fresh fish quality and shelf-life are discussed, reaching the conclusion that both are positively influenced overall. Indeed, the contribution of chemical-based strategies for fresh fish preservation is undeniable, and is expected to be a research topic of increasing interest in the future.

scholarly journals APPLICATION OF MODIFIED ATMOSPHERE PACKAGING (MAP) ON FRESH FISH

2013 ◽  
Vol 7 (1) ◽  
pp. 39
Author(s):  
Putri Wullandari ◽  
Diini Fithriani
Keyword(s):  
Shelf Life ◽  
Modified Atmosphere Packaging ◽  
Cost Effective ◽  
Bluefin Tuna ◽  
Active Packaging ◽  
Modified Atmosphere ◽  
Physical Damage ◽  
Fresh Fish ◽  
Environmentally Responsive ◽  
Salmon Fillet

Packaging has many functions, e.g. as containment, to protect products from physical damage,and from H2O, O2, and CO2 exposure, as well as to attract the consumers. Based on the technology,packaging  can  be  divided  into  3 types i.e.  passive  packaging,  active  packaging,  and smartpackaging. Modified Atmosphere Packaging  (MAP)  is the most  common  active  packaging  foundin  the market. MAP has been used  to extend  the shelf  life of several  fish such as  raw whiting  (codfamily), mackerel,  salmon  fillet, cod  fillet,  fresh bluefin  tuna  fillet,  etc. MAP which was combinedwith  freeze-chilling has been proved  to extend the shelf  life   of  raw whiting, mackerel, and  salmonfillet. MAP also  increased  cod  fillet’s  shelf  life  up  to 20  days, whiting  fillets packed  in  100% CO2and stored at 4°C temperature up to 15 days. MAP combined with antioxidant on fresh bluefin tunafillets stored at 3°C  for 18  days was able to extend products shelf  life  from 2 days  (control)  to 18days, meanwhile 100% N2 in packaging has  protective effect  on haemoglobin  and  lipid oxidation.Packaging innovations and ingenuity will continuously develop MAP  that is oriented  for consumer,enhance  the product, environmentally  responsive, friendly, and  cost effective.

scholarly journals The Anaerobic Compensation Point for Fresh-cut Watermelon and Implications for Postprocess Handling

HortScience ◽  
2004 ◽  
Vol 39 (3) ◽  
pp. 562-566 ◽  
Author(s):  
Jorge M. Fonseca ◽  
James W. Rushing ◽  
Robert F. Testin
Keyword(s):  
Shelf Life ◽  
Modified Atmosphere Packaging ◽  
Oxygen Depletion ◽  
Compensation Point ◽  
Modified Atmosphere ◽  
System Method ◽  
Limited Applicability ◽  
Fresh Cut ◽  
Elevated Rate ◽  
Increasing Temperature

The influence of temperature and O2 concentration on respiration and shelf life of fresh-cut watermelon was investigated. Product stored at selected temperatures from 1 to 30 °C showed increasing respiration and reduced shelf life with increasing temperature. Oxygen depletion and CO2 evolution were measured using a closed system method and rates of O2 consumption and CO2 production were computed. A mathematical model found to predict the CO2 production as function of temperature and O2 showed an elevated rate of CO2 production at about 14% O2 or lower. A modified atmosphere trial that compared product stored at 7 to 9 °C in air with product at either 14% or 8% O2 revealed increased respiration in the latter treatments, suggesting a relatively high anaerobic compensation point (ACP) at >14% O2. Our results suggest limited applicability of modified atmosphere packaging (MAP) for this product. Fresh-cut watermelon had extended shelf life and reduced respiration rate when stored at 1 to 3 °C and in >14% O2 atmospheres.

scholarly journals Effects of long-term controlled atmosphere storage, minimal processing, and packaging on quality attributes of calçots (Allium cepa L.)

2019 ◽  
Vol 26 (5) ◽  
pp. 403-412
Author(s):  
Lorena Zudaire ◽  
Inmaculada Viñas ◽  
Maribel Abadias ◽  
Tomás Lafarga ◽  
Gloria Bobo ◽  
...  
Keyword(s):  
Shelf Life ◽  
Allium Cepa ◽  
Modified Atmosphere Packaging ◽  
Vacuum Packaging ◽  
Modified Atmosphere ◽  
Controlled Atmosphere ◽  
Minimal Processing ◽  
Allium Cepa L ◽  
Fresh Cut

Calçots are the immature floral stems of the second-year onion ( Allium cepa L.) resprouts. Modified atmosphere packaging or vacuum packaging are suitable alternatives to preserve fresh-cut vegetables. The objective of this study was to evaluate the effect of postharvest storage time of raw vegetable stored under controlled atmosphere and used packaging system after minimal processing on the quality of fresh-cut calçots. Calçots used for minimal processing were stored under 1.0 kPa O2 + 2.0 kPa CO2 at 1 ℃ for 30 and 60 days. Fresh-cut calçots were packaged using passive modified atmosphere packaging or vacuum packaging and were stored at 4 ℃ for 15 days. Calçots stored under controlled atmosphere for 30 days presented better retention of quality and in turn, being more suitable for minimally processing. Vacuum packaging preserved the physicochemical quality of fresh-cut calçots better after 15 days. Mesophilic aerobic counts were also higher in fresh-cut calçots stored under modified atmosphere packaging, but all counts were below the recommended limits during and at the end of their shelf-life (15 days). The most suitable conservation strategy might be to store whole calçots under controlled atmosphere for 30 days and after minimally processing, packaged under vacuum in order to extend the shelf-life of fresh-cut calçots.

scholarly journals Ripening of Ethylene-pretreated Bananas Is Retarded Using Modified Atmosphere and Vacuum Packaging

HortScience ◽  
2005 ◽  
Vol 40 (3) ◽  
pp. 726-731 ◽  
Author(s):  
Edna Pesis ◽  
Rosa Ben Arie ◽  
Oleg Feygenberg ◽  
Fanny Villamizar
Keyword(s):  
Shelf Life ◽  
Effective Treatment ◽  
Modified Atmosphere Packaging ◽  
Vacuum Packaging ◽  
Modified Atmosphere ◽  
Limited Time ◽  
Ethylene Treatment ◽  
Peel Color ◽  
Off Flavors ◽  
Decay Development

Bananas have a short shelf life after ethylene treatment and there is a high commercial demand to increase the storage life of individual clusters at the retail stage. To extend the shelf life of ethylene-pretreated banana, two different forms of modified atmosphere packaging (MAP) were used. In the first, individual clusters of ethylene-pretreated bananas were stored in a range of microperforated polyethylene (PE) bags (25 μm) creating various MAPs. Storage in PE bags with low microperforation (PE8) that created an atmosphere with 11% CO2 and 12% O2 was the most effective treatment for delaying banana ripening. The banana clusters kept firmer with nice peel color after 1 week at 20 °C, but the humidity inside the bags caused some decay development on the crown cut. In the second type of MAP individual clusters of ethylene-pretreated bananas were stored in air-evacuated PE bags (80 μm) under light vacuum (550 mm Hg) for short periods of 24 to 48 hours followed by storage in the same PE bags after releasing the vacuum. Storing bananas in air-evacuated bags for 24 to 48 hours reduced O2 levels to 1% and increased the production of CO2 up to 30%, but perforating the bags dramatically reduced the CO2 level to around 9% and increased the O2 level to 12%. Storing ethylene-pretreated banana clusters under vacuum for a limited time (24 to 48 hours), did not cause any damage, although the levels of acetaldehyde (AA) and ethanol increased dramatically. The AA and ethanol levels of 150 and 300 μL·L–1, respectively, that accumulated in the PE bags did not cause any off-flavors; on the contrary, the taste panelists preferred these bananas. Adding ethylene absorbents (EAs) to the air-evacuated PE bags reduced the ethylene levels as well as the AA and ethanol levels in the bags, which indicate that EAs also absorbed the AA and ethanol volatiles. Storing ethylene-pretreated banana clusters under vacuum for 24 to 48 hours was the most effective treatment for delaying ripening and senescence in yellow bananas (stage 3 to 4).

scholarly journals Combined Effect of Active Packaging of Polyethylene Filled with a Nano-Carrier of Salicylate and Modified Atmosphere to Improve the Shelf Life of Fresh Blueberries

Nanomaterials ◽  
2020 ◽  
Vol 10 (12) ◽  
pp. 2513
Author(s):  
Valeria Bugatti ◽  
Maria Cefola ◽  
Nicola Montemurro ◽  
Michela Palumbo ◽  
Laura Quintieri ◽  
...  
Keyword(s):  
Shelf Life ◽  
Respiration Rate ◽  
Nutritional Quality ◽  
Nutritional Value ◽  
Modified Atmosphere Packaging ◽  
Active Packaging ◽  
Significant Inhibition ◽  
Modified Atmosphere ◽  
Active Filler ◽  
Valid Solution

Blueberries are popular among consumers for their high nutritional value but are highly perishable due to the microbial decay. The use of active packaging that is able to interact with the food through releasing or absorbing substances can be a valid approach to preserve the quality and increase the fruit’s shelf-life. In this paper, an active packaging based on polyethylene (PE) filled with a nano-carrier of salicylate was prepared and characterized. Fresh blueberries were packaged in passive modified atmosphere packaging (pMA) for 13 days at 8 °C. The combination of the active filler in bulk and pMA showed a significant inhibition of mold development and a reduction of the respiration rate of fruits. Moreover, the release of salicylate on blueberries did not alter the fruits’ sensory traits and preserved the firmness and the nutritional quality. Finally, the combination of active packaging and pMA resulted a valid solution to extend blueberries’ shelf-life up to 13 days.

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