scholarly journals The Microbiota of Modified-Atmosphere-Packaged Cooked Charcuterie Products throughout Their Shelf-Life Period, as Revealed by a Complementary Combination of Culture-Dependent and Culture-Independent Analysis

2021 ◽  
Vol 9 (6) ◽  
pp. 1223
Author(s):  
Evelyne Duthoo ◽  
Geertrui Rasschaert ◽  
Frédéric Leroy ◽  
Stefan Weckx ◽  
Marc Heyndrickx ◽  
...  
Keyword(s):  
Shelf Life ◽  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Modified Atmosphere ◽  
Life Period ◽  
Independent Analysis ◽  
Cooked Ham ◽  
Culture Independent ◽  
Brochothrix Thermosphacta ◽  
Culture Dependent

Although refrigeration and modified-atmosphere packaging (MAP) allow for an extended shelf life of cooked charcuterie products, they are still susceptible to bacterial spoilage. To obtain better insights into factors that govern product deterioration, ample information is needed on the associated microbiota. In this study, sliced MAP cooked ham and cooked chicken samples were subjected to culture-dependent and culture-independent microbial analysis. In total, 683 bacterial isolates were obtained and identified from 60 samples collected throughout the storage period. For both charcuterie types, lactic acid bacteria (LAB) constituted the most abundant microbial group. In cooked ham, Brochothrix thermosphacta was highly abundant at the beginning of the shelf-life period, but was later overtaken by Leuconostoc carnosum and Lactococcus piscium. For cooked chicken products, Latilactobacillus sakei was most abundant throughout the entire period. Additionally, 13 cooked ham and 16 cooked chicken samples were analyzed using metabarcoding. Findings obtained with this method were generally in accordance with the results from the culture-dependent approach, yet they additionally demonstrated the presence of Photobacterium at the beginning of the shelf-life period in both product types. The results indicated that combining culture-dependent methods with metabarcoding can give complementary insights into the evolution of microorganisms in perishable foods.

Combined Chitosan-Thyme Treatments with Modified Atmosphere Packaging on a Ready-to-Cook Poultry Product

2010 ◽  
Vol 73 (4) ◽  
pp. 663-669 ◽  
Author(s):  
V. GIATRAKOU ◽  
A. NTZIMANI ◽  
I. N. SAVVAIDIS
Keyword(s):  
Essential Oil ◽  
Shelf Life ◽  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Modified Atmosphere ◽  
Sensory Data ◽  
Thyme Essential Oil ◽  
Brochothrix Thermosphacta ◽  
Yeasts And Molds ◽  
Entire Storage Period

In the present study, natural antimicrobials chitosan and thyme, and their combination, were evaluated for their effect on the shelf life of a ready-to-cook (RTC) chicken-pepper kebab (skewer) stored under modified atmosphere packaging (MAP) conditions at 4 ± 0.5°C for 14 days. The following treatments were examined: control samples stored under aerobic packaging (A), samples stored under MAP (M), samples treated with 1.5% chitosan (vol/wt) and stored under MAP (M-CH), samples treated with 0.2% thyme essential oil (vol/wt) (M-T), and samples treated with 1.5% chitosan (vol/wt) and 0.2% thyme essential oil (vol/wt) and stored under MAP (M-CH-T). Treatment M-CH-T significantly affected aerobic plate counts and counts of lactic acid bacteria, Pseudomonas spp., Brochothrix thermosphacta, Enterobacteriaceae, and yeasts and molds during the entire storage period. Similarly, lipid oxidation of the RTC product was retarded (M-CH-T treatment) during storage, whereas redness was maintained in M-T, M-CH, and M-CH-T samples. Based primarily on sensory data (taste attribute), M-CH and M-T treatments extended RTC product shelf life by 6 days, whereas M-CH-T treatment resulted in a product with a shelf life of 14 days that maintained acceptable sensory characteristics (shelf life of the control was 6 days).

scholarly journals Capability of oxygen-scavenger sachets and modified atmosphere packaging to extend fresh barberry shelf life

2020 ◽  
Vol 7 (1) ◽  
Author(s):  
Razieh Niazmand ◽  
Samira Yeganehzad
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Shelf Life ◽  
Herbal Remedy ◽  
Physicochemical Characterization ◽  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Modified Atmosphere ◽  
Oxygen Scavenger

Abstract Background Barberry has long been used as an herbal remedy since ancient times which is found throughout temperate and subtropical regions of the world. Given the short harvesting season and limited shelf life of the barberry, we evaluated the possibility of using modified atmosphere packaging and oxygen-scavenger sachets to increase its storage period. For this purpose, the physicochemical characterization (antioxidant activity, anthocyanin, phenolic compounds, and ascorbic acid content, acidity, firmness, color, and decay incident) of fresh barberry samples packaged within different atmospheres was investigated over 4 weeks of storage at 4 and 25 °C. The barberries were packaged with low-density polyethylene/polyester (LDPE/PET) films under natural atmosphere (C), N2 gas (N), vacuum (V), or in the presence of an oxygen scavenger (OS). Results The results revealed that with increased storage period, the O2 and CO2 levels inside the packages decreased and increased, respectively. The antioxidant activity and amounts of anthocyanin, phenolic compounds, and ascorbic acid all decreased with increasing storage period. Among the studied atmospheres, the OS and, subsequently, V packages were most capable of maintaining the quality of fresh barberries, with the decay incidence being approximately 30 times lower inside these packages relative to the control. Increasing the storage temperature accelerated the intensity of chemical changes and decay across all samples. Conclusion The barberries inside the OS packages stored at 4 °C (and even at 25 °C) still had good sensory properties in terms of chemical properties, texture, and color after 4 weeks. Fortunately, it seems that this packaging technology makes the exportation and delayed consumption of the fresh barberry possible by maintaining its quality.

scholarly journals Combined Effect of Modified Atmosphere Packaging and UV-C Radiation on Pathogens Reduction, Biogenic Amines, and Shelf Life of Refrigerated Tilapia (Oreochromis niloticus) Fillets

Molecules ◽  
2020 ◽  
Vol 25 (14) ◽  
pp. 3222
Author(s):  
César A. Lázaro ◽  
Maria Lúcia G. Monteiro ◽  
Carlos A. Conte-Junior
Keyword(s):  
Ultraviolet Radiation ◽  
Shelf Life ◽  
Biogenic Amines ◽  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Lag Phase ◽  
Modified Atmosphere ◽  
E Coli ◽  
Tilapia Fillets ◽  
Uv C

This study investigated the isolated effect of modified atmosphere packaging (MAP; 50% CO2 and 50% N2) and ultraviolet radiation (UV; 0.30 J/cm2) as well as their combined (MAP/UV) effect on reduction of Salmonella typhimurium and Escherichia coli O157:H7, biogenic amines (BA), and on shelf life of tilapia fillets stored at 4 ± 1 °C for 10 days. UV samples had the highest reduction of S. typhimurium (1.13 log colony forming units/g; CFU/g) and E. coli O157:H7 (0.70 log CFU/g). MAP and MAP/UV reduced the growth of S. typhimurium in 0.50 log CFU/g and did not affect the growth of E. coli O157:H7. UV, MAP, and MAP/UV increased lag phase and/or generation time of all evaluated bacterial groups, decreased pH values, ammonia formation, texture changes, and, in general, the BA formation throughout storage period, and, therefore, UV, MAP, and MAP/UV extended the shelf life for two, three, and at least five days, respectively. MAP/UV, MAP, and UV decreased redness, MAP/UV and MAP increased yellowness and lipid oxidation, while UV did not affect it. MAP/UV demonstrated promising results for shelf life extension; however, different gas ratios in combination with other ultraviolet radiation type C (UV-C) doses should be investigated to reach the highest microbiological safety and maintenance of the overall quality of tilapia fillets.

Prolonged Shelf Life and Reduced Drip Loss of Chicken Filets by the Use of Carbon Dioxide Emitters and Modified Atmosphere Packaging

2014 ◽  
Vol 77 (7) ◽  
pp. 1133-1141 ◽  
Author(s):  
ASKILD L. HOLCK ◽  
MARIT K. PETTERSEN ◽  
MARIE H. MOEN ◽  
ODDVIN SØRHEIM
Keyword(s):  
Carbon Dioxide ◽  
Shelf Life ◽  
Production Efficiency ◽  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Co2 Concentration ◽  
Life Extension ◽  
Modified Atmosphere ◽  
Drip Loss ◽  
C Storage

Modified atmosphere packaging containing CO2 is widely used for extending the shelf life of chicken meat. Active packaging by adding CO2 emitter sachets to packages of meat is an alternative to traditional modified atmosphere packaging. The purpose of the study was to investigate the shelf life of chicken filets under different CO2 concentrations at 4°C storage. The inhibition of microbial growth was proportional to the CO2 concentration. Storage in 100% CO2 both with and without a CO2 emitter sachet gave a microbiological shelf-life extension of 7 days compared with 60% CO2. Carnobacterium divergens, Carnobacterium sp., and Lactococcus sp. were the dominating species at the end of the storage period. During storage in pure CO2, the carbon dioxide dissolved in the meat and caused the collapse of the packages. The resulting squeeze of the meat lead to a severe increase in drip loss. The drip loss was reduced profoundly by using the CO2 emitting sachet in the packages. The addition of CO2 emitters can easily be implemented at industrial packaging lines without reduction in production efficiency.

scholarly journals Fresh-Cut Bell Peppers in Modified Atmosphere Packaging: Improving Shelf Life to Answer Food Security Concerns

Molecules ◽  
2020 ◽  
Vol 25 (10) ◽  
pp. 2323
Author(s):  
Carla Barbosa ◽  
Thelma B. Machado ◽  
Manuel Rui Alves ◽  
Maria Beatriz P. P. Oliveira
Keyword(s):  
Food Security ◽  
Shelf Life ◽  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Titratable Acidity ◽  
Small Variation ◽  
Carotenoid Content ◽  
Modified Atmosphere ◽  
Bell Peppers ◽  
Fresh Cut

The influence of modified atmosphere packaging (MAP, 10% O2 and 45% CO2) on the quality characteristics of fresh-cut green, red and yellow bell peppers (Capsicum annuum L. var annuum) was investigated. Packaging film bags (Krehalon MLF40-PA/PE) with fresh-cut bell peppers were stored for up to 17 days at 5 °C. The in-package O2 level ranged between 10 and 15%, respecting the current recommendations for fresh-cut vegetable products. Initial CO2 levels were higher than commonly used (from 5 to 10%), decreasing progressively over time due to the permeability of the selected polyethylene film. At the end of the storage period, they stabilized between 2 and 5%. A small variation in texture, moisture, titratable acidity, pH and microbial growth was observed during the storage period, as well as a good color retention and sensory properties maintenance. Negligible losses in the antioxidant activity and bioactive compounds (total phenol, flavonoid, anthocyanin and carotenoid content) were noted at the end of the study. Sensory analysis showed that panelists could not detect significant differences among sampling periods. A PCA with predictive biplots confirmed the existence of significant correlations. The products retain their initial characteristics without severe loss of quality until at least the 17th storage day. Given the current commercial shelf life of fresh-cut bell peppers, ranging from 9 to 14 days, the described treatment enabled an increase of at least 3 days (20%) of the products shelf life, reducing food waste and contributing to food security.

scholarly journals Quality of Refrigerated Tilapia (Oreochromis niloticus) Slices under Vacuum and Modified Atmosphere Packaging

2020 ◽  
Vol 15 (3) ◽  
pp. 99
Author(s):  
Md. Abdul Karim ◽  
Masudur Rahman ◽  
Esmout Jahan Alice ◽  
Md. Amanullah ◽  
Md. Akhtar Hossain ◽  
...  
Keyword(s):  
Shelf Life ◽  
Oreochromis Niloticus ◽  
Ph Value ◽  
Control Sample ◽  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Thiobarbituric Acid ◽  
Life Extension ◽  
Modified Atmosphere ◽  
Acceptable Limit

In order to develop a proper packaging system for sliced tilapia fish (Oreochromis niloticus), the biochemical and microbiological qualities under control (unsealed package), vacuum package and modified atmosphere packaging with 50% CO2/50% N2 (MAP-1)  and 50% CO2/50% O2 (MAP-2)  were evaluated every three days during 18 days of chilled storage (4±1°C). The pH value was not significantly different (p > 0.05) by treatments until day 9, but significantly lower values (p < 0.05) were observed on day 12 of the storage in all treated samples compared to the control. The total volatile base nitrogen (TVB-N) value progressively increased, but not significantly different (p > 0.05) in all treatments during the entire storage period. The thiobarbituric acid reactive substances (TBARS) amounts were significantly lower (p < 0.05) on day 12 in the vacuum and MAP-1 samples compared to the control sample, and were significantly higher (p < 0.05) on day 6, 9, and 12 of the storage period in MAP-2 samples compared to the control, vacuum and MAP-1 samples. The amounts of pH, TVB-N, and TBARS in all samples did not exceed the acceptable limit in almost the entire storage. The total viable count (TVC) progressively increased with storage time. Nevertheless, TVC values were lower (p < 0.05) on day 6, 9, and 12 of the storage periods in all treatments compared to the control. The TVCs exceeded the acceptable limit (7 log CFU/g) on days 6-9 for control, 9-12 for vacuum, day 12 for MAP-2, and 15 for MAP-1 sample during the storage period. Therefore, the MAP has shown promising results for shelf life extension that can be practiced to display the fishery products with prolonged shelf life. 

scholarly journals COMBINED TREATMENTS OF MODIFIED ATMOSPHERE PACKAGING WITH AMINOETHOXYVINYLGLYCINE MAINTAINED FRUIT QUALITY IN SWEET CHERRY THROUGHOUT COLD STORAGE AND SHELF LIFE

2019 ◽  
Vol 18 (5) ◽  
pp. 13-26 ◽  
Author(s):  
Saadet Koc Guler ◽  
Orhan Karakaya ◽  
Medeni Karakaya ◽  
Burhan Ozturk ◽  
Erdal Aglar ◽  
...  
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Cold Storage ◽  
Sweet Cherry ◽  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Titratable Acidity ◽  
Modified Atmosphere ◽  
Hue Angle

The effects of combined aminoethoxyvinylglycine (AVG) and modified atmosphere packaging (MAP) treatments on quality attributes of ‘0900 Ziraat’ sweet cherry fruit during the cold storage and shelf life were investigated in this study. Significantly lower weight loss and decay ratios were observed in all treatments throughout the cold storage period as compared to the control. A similar case was also observed referring to the shelf life. MAP treatments were found to be more effective in retarding the weight loss and decay ratio. Higher hue angle values were measured from AVG-treated fruit at harvest. Similarly, hue angle of AVG and MAP-treated fruit were also higher than for the control in all periods of cold storage and on the 7th and 21st day of shelf life. AVG-treated fruit had higher firmness values than the control at harvest. However, higher firmness values were measured from MAP-treated fruit during the cold storage and shelf life. At the end of cold storage, lower SSC and higher titratable acidity values were observed in AVG and MAP-treated fruit than in the control. AVG + MAP treatments yielded significantly higher vitamin C, total phenolics and antioxidant activity values than the control. Contrarily, the control fruit had significantly higher total monomeric anthocyanin than the other treatments. Based on current findings, it was concluded that combined AVG + MAP treatments could be used as a beneficial tool to maintain the quality of sweet cherry fruit throughout the cold storage and shelf life.

Modified atmosphere packaging for milk cake: assessment of ideal gas composition for extending shelf life

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Rekha Chawla ◽  
S. Sivakumar ◽  
Santosh Kumar Mishra ◽  
Harsimran Kaur ◽  
Rahul Kumar Anurag
Keyword(s):  
Shelf Life ◽  
Dairy Product ◽  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Ideal Gas ◽  
Buffalo Milk ◽  
Sensory Profile ◽  
Modified Atmosphere ◽  
Ambient Conditions ◽  
Content Type

PurposeMilk cake is a well-renowned khoa-based dairy product in India, produced either from the buffalo milk or using a specific danedar variety of khoa. Under ambient conditions, shelf-life of milk cake is generally up to 3–4 days, whereas under refrigeration conditions, it can last up to 12–14 days. Therefore, the present study aims to evaluate the effect of modified atmosphere packaging (MAP) to enhance the shelf-life and keeping intact freshness of milk cake under refrigerated conditions (4 ± 2 °C).Design/methodology/approachDifferent gas concentrations of N2 and CO2 (70:30, 50:50 and 90:10) were used as a treatment, whereas control samples were kept under atmospheric air composition. The product was examined for sensory, physicochemical and microbiological parameters at weekly intervals.FindingsThe physicochemical and microbiological attributes displayed gradual elevation with progressive storage period in all the samples. However, the overall sensory profile of the product remained acceptable for a longer duration. Most of the quality parameters in control declined more rapidly with a shelf life of 14 days, in comparison to MAP packed samples, where gas flushing with the ratio 70:30 was found to be best suited for extending the shelf life of milk cake up to 28 days at refrigeration temperature.Originality/valueTo extend the shelf life of milk cake, modified atmosphere was provided with different gas ratios to reach a best-suited environment for sensory, storage life and proximate parameters.

scholarly journals Microbiological Stability and Overall Quality of Ready-to-Heat Meals Based on Traditional Recipes of the Basilicata Region

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 406
Author(s):  
Attilio Matera ◽  
Giuseppe Altieri ◽  
Annamaria Ricciardi ◽  
Teresa Zotta ◽  
Nicola Condelli ◽  
...  
Keyword(s):  
Shelf Life ◽  
Nutritional Value ◽  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Modified Atmosphere ◽  
Basilicata Region ◽  
Challenge Testing ◽  
Microbiological Stability ◽  
Partial Inactivation

The quality of ready meals is affected by several factors that may impair stability and nutritional value. In this work, we evaluated the overall quality of four traditional meals (Basilicata region) prepared according to the cook&chill method, packaged in air or modified atmosphere packaging (MAP; 70% N2 and 30% CO2), and stored at 4 °C for seven days. The shelf-life was determined by Listeria monocytogenes challenge testing and inactivation by microwave (MW) heating was assessed. The counts at the production day were excellent in three meals out of four, whereas one had high levels of spoilage and pathogens both as soon as the preparation and after seven days. MAP was partially effective only against the growth of the aerobic mesophilic species, whereas sensory analysis revealed that MAP may preserve many of sensory attributes. The average shelf-life of the meals ranged from 11 to 13 days, however, the potential shelf-life was undetectable in one out four meals, as L. monocytogenes growth was inhibited two days after the inoculum. In the inoculated meals, MW heating provided a partial inactivation (25%) of the pathogen. The overall quality of type the meals was partially satisfactory; post-cooking contaminations may affect the microbial load and reduce the palatability over the storage period and, above all, may involve biological hazards which consumers’ habits may not be able to eliminate.

scholarly journals Effects of 1-Methylcyclopropene and Modified Atmosphere Packaging on the Antioxidant Capacity in Pepper “Kulai” during Low-Temperature Storage

2012 ◽  
Vol 2012 ◽  
pp. 1-10 ◽  
Author(s):  
Chung Keat Tan ◽  
Zainon Mohd Ali ◽  
Ismanizan Ismail ◽  
Zamri Zainal
Keyword(s):  
Ascorbic Acid ◽  
Antioxidant Capacity ◽  
Shelf Life ◽  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Total Phenolic ◽  
Modified Atmosphere ◽  
Enzymatic Antioxidants ◽  
Low Temperature Storage ◽  
Nutritional Benefits

The objective of the present study was to simultaneously evaluate the effect of a postharvest treatment on the pepper's antioxidant content and its ability to retain its economical value during the postharvest period. The fruits were pretreated by modified atmosphere packaging (MAP) with or without treatment with 1-methylcyclopropene (1-MCP) before cold storage at 10°C. Changes in the levels of non-enzymatic antioxidants, including the total phenolic, ascorbic acid levels and the total glutathione level, as well as enzymatic antioxidants, including ascorbate peroxidase (APX), glutathione reductase (GR), and catalase (CAT), were determined. Both treatments successfully extended the shelf life of the fruit for up to 25 days, and a high level of antioxidant capacity was maintained throughout the storage period. However, 1-MCP treatment maintained the high antioxidant capacity for a longer period of time. The 1-MCP-treated peppers maintained high levels of phenolic content, a high reduced glutathione (GSH)/oxidised glutathione (GSSG) ratio, decreased levels of ascorbic acid and CAT activity, and increased levels of APX and GR compared with the peppers that were not treated with 1-MCP. The overall results suggested that a combination of 1-MCP and MAP was the most effective treatment for extending shelf life while retaining the nutritional benefits.

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