High-CO2 Modified Atmosphere Packaging with Superchilling (−1.3 °C) Inhibit Biochemical and Flavor Changes in Turbot (Scophthalmus maximus) during Storage

The effects of modified atmosphere packaging (MAP) in combination with superchilling (−1.3 °C) on the physicochemical properties, flavor retention, and organoleptic evaluation of turbot samples were investigated during 27 days storage. Results showed that high-CO2 packaging (70% or 60% CO2) combined with superchilling could reduce the productions of off-flavor compounds, including total volatile basic nitrogen (TVB-N) and ATP-related compounds. Twenty-four volatile organic compounds were determined by gas chromatography–mass spectrometry (GC/MS) during storage, including eight alcohols, 11 aldehydes, and five ketones. The relative content of off-odor volatiles, such as 1-octen-3-ol, 1-penten-3-ol, (E)-2-octenal, octanal, and 2,3-octanedione, was also reduced by high-CO2 packaging during superchilling storage. Further, 60% CO2/10% O2/30% N2 with superchilling (−1.3 °C) could retard the water migration on the basis of the water holding capacity, low field NMR, and MRI results, and maintain the quality of turbot according to organoleptic evaluation results during storage

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Investigation of soluble gas stabilization combined with modified atmosphere packaging on the shelf life of cooked blue mussels (Mytilus edulis)

Research Society and Development ◽

10.33448/rsd-v10i6.15463 ◽

2021 ◽

Vol 10 (6) ◽

pp. e4310615463

Author(s):

Marieli de Lima ◽

Bjørn Tore Rotabakk ◽

Lindomar Alberto Lerin ◽

Alcilene Rodrigues Monteiro ◽

Morten Sivertsvik

Keyword(s):

Shelf Life ◽

Modified Atmosphere Packaging ◽

Co2 Concentration ◽

Modified Atmosphere ◽

Bacteriostatic Effect ◽

Blue Mussels ◽

Ma Packaging ◽

Pre Treatment ◽

Water Holding

For the use of carbon dioxide in modified packaging (MA) systems, is it necessary a high gas/product ratio to ensure the bacteriostatic effect of fishery food. The use of techniques such as CO2 Soluble Gas Stabilization (SGS), can reduce the size of package necessary to maintain the effectiveness of MA. Thus, the effect of the MA packaging combined with soluble gas stabilization (SGS) as pre-treatment was studied to investigate the shelf life of cooked blue mussels. The samples were subjected at 100% food-grade CO2 (96%) for 2 h (SGS), in large flexible pouch. After SGS treatment, 100 g of mussels were packaged under modified atmosphere and air. Initial CO2 concentration under SGS packages was 70.0 % and remained constant (72.5 %) due the pre-treatment with CO2. Physicochemical properties (pH, water content, firmness and water-holding capacity) were not influenced significantly SGS treatments. The SGS samples had reduced growth of mesophilic and psychrotrophic during storage. The application of SGS resulted in an increased microbiological shelf life (19 days) compared with the packaging with air (5 days) and can contribute to improved quality of cooked mussels.

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Influence of high CO2 modified atmosphere packaging on some quality characteristics of fresh farmed pufferfish (Takifugu obscurus) during refrigerated storage

Czech Journal of Food Sciences ◽

10.17221/188/2019-cjfs ◽

2020 ◽

Vol 38 (No. 2) ◽

pp. 123-130

Author(s):

Peiyun Li ◽

Mingtang Tan ◽

Jingbang Wang ◽

Weiqing Lan ◽

Jun Mei ◽

...

Keyword(s):

Modified Atmosphere Packaging ◽

Modified Atmosphere ◽

Gas Composition ◽

Total Volatile ◽

K Value ◽

Low Field ◽

Basic Nitrogen ◽

Low Field Nmr ◽

Water Holding ◽

Positive Effect

The effect of modified atmosphere packaging (MAP) in combination with cold storage on physicochemical and microbiological changes of farmed pufferfish was studied during 14 days of storage. Results showed that samples with MAP3 (gas composition of 60% CO2, 5% O2, 35% N2) treatment had the significantly lower total volatile basic nitrogen, K value, and total viable counts. The water holding capacity, low field NMR analysis and MRI indicated that MAP3 was more effective in maintaining the water content and water migration. Analyses of free amino acids (FAAs) also indicated that MAP3 treatment had a positive effect on preventing the degradation of proteins and retained better flavour quality.

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STORAGE QUALITY OF FRESH-CUT LETTUCE TREATED WITH OZONATED WATER AND STORED IN HIGH CO2 MODIFIED ATMOSPHERE PACKAGING

Acta Horticulturae ◽

10.17660/actahortic.2007.746.51 ◽

2007 ◽

pp. 417-424

Author(s):

J. Poubol ◽

M. Inada ◽

Y. Takiguchi ◽

H. Izum

Keyword(s):

Modified Atmosphere Packaging ◽

Modified Atmosphere ◽

Storage Quality ◽

High Co2 ◽

Fresh Cut ◽

Ozonated Water

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Effects of Modified Atmosphere Packaging of PE Film with Different Thickness on Quality of Pleurotus nebrodensis

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.156-157.371 ◽

2010 ◽

Vol 156-157 ◽

pp. 371-374 ◽

Cited By ~ 2

Author(s):

Xi Hong Li ◽

Yuan Yuan Li ◽

Li Zhang ◽

Xiu Li Wang

Keyword(s):

Modified Atmosphere Packaging ◽

Co2 Concentration ◽

Test Material ◽

Modified Atmosphere ◽

Storage Quality ◽

High Co2 ◽

Pleurotus Nebrodensis ◽

High Co2 Concentration ◽

Different Thickness

Taking pleurotus nebrodensis as a test material to research the pleurotus nebrodensis preservation effect with using modified atmosphere packaging of PE with different thickness at 4 , evaluating the quality changing during the storage life. The results showed that 0.05mmPE treatment has the best preservation effect, which could effectively maintain the storage circumstance of low O2 and high CO2 concentration, decreasing the weight loss and postpone the reducing of luminosity L and browning time. Besides, using modified atmosphere packaging of 0.05mmPE can postpone the decline of quality of pleurotus nebrodensis, enhancing the storage quality and prolonging the life of postharvest storage as well.

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The Combined Efficacy of Superchilling and High CO2 Modified Atmosphere Packaging on Shelf Life and Quality of Swimming Crab (Portunus trituberculatus)

Journal of Aquatic Food Product Technology ◽

10.1080/10498850.2016.1252822 ◽

2017 ◽

Vol 26 (6) ◽

pp. 655-664 ◽

Cited By ~ 10

Author(s):

B. Sun ◽

Y. Zhao ◽

J. Yu ◽

J. Ling ◽

H. Shang ◽

...

Keyword(s):

Shelf Life ◽

Modified Atmosphere Packaging ◽

Portunus Trituberculatus ◽

Modified Atmosphere ◽

Swimming Crab ◽

High Co2

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Shelf-Life Extension of Refrigerated Turbot (Scophthalmus maximus) by Using Weakly Acidic Electrolyzed Water and Active Coatings Containing Daphnetin Emulsions

Frontiers in Nutrition ◽

10.3389/fnut.2021.696212 ◽

2021 ◽

Vol 8 ◽

Author(s):

Wenru Liu ◽

Qi Wang ◽

Jun Mei ◽

Jing Xie

Keyword(s):

Scophthalmus Maximus ◽

Viable Count ◽

Life Extension ◽

Refrigerated Storage ◽

Total Volatile ◽

Organoleptic Evaluation ◽

Psychrotrophic Bacteria ◽

Basic Nitrogen ◽

Turbot Scophthalmus Maximus

This research was to investigate the effect of weakly acidic electrolytic water (WAEW) treatments combining with the locust bean gum (LBG) and sodium alginate (SA) active coatings, containing daphnetin emulsions on microbiological, physicochemical, and sensory changes of turbot (Scophthalmus maximus) during refrigerated storage at 4°C for 24 days. Results showed that WAEW, together with LBG-SA coatings containing daphnetin emulsions treatments, could significantly lower the total viable count (TVC), H2S-producing bacteria, pseudomonas spp., and psychrotrophic bacteria counts, and inhibit the productions of off-flavor compounds, including the total volatile basic nitrogen (TVB-N), inosine (HxR), and hypoxanthine (Hx). Furthermore, the treatments also prevented textural deterioration, delayed water migration, and had higher organoleptic evaluation results. Therefore, WAEW, together with LBG-SA coatings, containing daphnetin emulsions treatments, had the potential to improve the quality of turbot during refrigerated storage.

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Effect of 3-Aminobenzoic Acid Ethyl Ester Methanesulfonate (MS-222) on Quality of Marine Cultured Turbot (Scophthalmus maximus) during Simulated Transport in Water

Fishes ◽

10.3390/fishes6020020 ◽

2021 ◽

Vol 6 (2) ◽

pp. 20

Author(s):

Jie Cao ◽

Qi Wang ◽

Jun Mei ◽

Jing Xie

Keyword(s):

Dissolved Oxygen ◽

Ethyl Ester ◽

Acid Ethyl Ester ◽

Scophthalmus Maximus ◽

Ammonia Nitrogen ◽

Control Group ◽

Aminobenzoic Acid ◽

Transport Stress ◽

Turbot Scophthalmus Maximus

This study evaluated the effect of different concentrations (20, 40 and 60 mg/L) of 3-aminobenzoic acid ethyl ester methanesulfonate (MS-222) on the quality changes in turbot during simulated transport in water. The results showed that the ammonia nitrogen content in the transportation water of each sample increased significantly, and the dissolved oxygen level decreased. The dissolved oxygen content in MS-222-treated samples was higher than that of control group (CK) samples. For turbot flesh quality, simulated transport in water led to a decrease in moisture, fat and protein contents in all samples. The MS-222-treated turbot samples showed higher pH values, glycogen contents, springiness and chewiness values and lower lactic acid contents comparing with the CK samples during simulated transport in water. In addition, the fresh and bitter amino acids in the muscle of turbot increased in each treatment group compared to the non-transported fish at the end of the simulated transport. The results showed that MS-222 treatment could retard the turbot transport stress and improve the quality of turbot during simulated transport in water.

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Physical Characteristics and Microbial Quality of Ostrich Meat in Relation to the Type of Packaging and Refrigerator Storage Time

Molecules ◽

10.3390/molecules26113445 ◽

2021 ◽

Vol 26 (11) ◽

pp. 3445

Author(s):

Olaf K. Horbańczuk ◽

Artur Jóźwik ◽

Jarosław Wyrwisz ◽

Joanna Marchewka ◽

Agnieszka Wierzbicka

Keyword(s):

Storage Time ◽

Modified Atmosphere Packaging ◽

Physical Characteristics ◽

Modified Atmosphere ◽

Packaging System ◽

Initial Ph ◽

Viable Bacteria ◽

L Value ◽

Meat Samples

The aim of this study was to evaluate the effect of the packaging system type on the physical characteristics and microbial changes in ostrich meat during refrigerated storage. The applied packaging systems were vacuum packaging (VP) and modified atmosphere packaging (MAP) using two combinations of gases: MAP1 (40% O2/40% CO2/20% N2) and MAP2 (60% O2/30% CO2/10% N2). Eight meat samples were obtained in three replicates for all parameters, except for pH, for which six replicates were obtained from the M. ilifibularis (IF) muscle, and were stored in a refrigerator at 2 °C and analyzed at 0, 4, 8, 12 and 16 days for the effect of packaging methods on physical meat quality. The initial pH (5.99) decreased at the end of the storage time for MAP1 to 5.81, whereas VP was stable from day 0 to 12 and increased up to 6.08 on day 16. Regarding meat color, the L* value increased during storage for MAP1 and MAP2 from 36.99 to 40.75 and 41.60, respectively, whereas it declined for VP to 34.22. The same tendencies were reported for redness (a*) and yellowness (b*). Drip loss was the lowest in MAP1 and highest in VP. The lowest total viable bacteria counts were identified in VP, as compared to MAP1 and MAP2.

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High carbon-di-oxide modified atmospheric packaging on quality of ready-to-eat minimally processed fresh-cut iceberg lettuce

Food Science and Biotechnology ◽

10.1007/s10068-021-00881-4 ◽

2021 ◽

Author(s):

Md. Azizul Haque ◽

Md. Asaduzzaman ◽

Md. Sultan Mahomud ◽

Md. Rizvi Alam ◽

Alin Khaliduzzaman ◽

...

Keyword(s):

Modified Atmosphere Packaging ◽

Storage Condition ◽

Modified Atmosphere ◽

High Carbon ◽

Modified Atmospheric Packaging ◽

Iceberg Lettuce ◽

Microbial Development ◽

Fresh Cut ◽

Intact Surface

AbstractFresh-cut lettuce is a very well-known salad for today's routines because it obliges minimal preparation to minimize the loss of health beneficial vitamins, minerals, antioxidants and other phytochemicals. It is a prodigious challenge to serve its consumers fresh. Quality of freshly processed lettuce under high CO2 modified atmosphere packaging (MAP) has been investigated as a realistic alternative technique for its preservation. Storage under high CO2 atmospheric treatments exhibited a significant impact in microbial development, electrolyte leakage, volatile metabolites and sensory quality of fresh-cut iceberg lettuce. This storage condition (MAP 1: 5 kPa O2 and 20 kPa CO2 balanced by N2 at 7 °C for 6 days) inhibited the growth of mesophilic bacteria and yeasts; delayed the enzymatic browning (cut-edges and intact surface) of fresh-cut iceberg lettuce and overall visual quality was also in acceptance limit. The development of off-odors was perceived in high CO2 MAP as a consequence of volatiles (ethanol and acetaldehyde) accumulation which was persisted at an inexcusable level during 6 days of storage periods.

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