scholarly journals Shelf Life of Modified Atmosphere Packaged Fresh Grouper (Epinephelus sp.) Fillets

2007 ◽  
Vol 20 (4) ◽  
Author(s):  
W.M. SIAH ◽  
W. MOHD ARIFF
Keyword(s):  
Shelf Life ◽  
Sensory Properties ◽  
Modified Atmosphere ◽  
Deterioration Rate ◽  
Microbiological Analyses ◽  
Better Than

The effect of two modified atmosphere (MA) conditions (80% CO2 : 20% N2 and 60% CO2 : 40% N2) on the shelf life of grouper fillets (Epinephelus sp.) stored at refrigeration temperature (2 ± 2 oC) were studied. Chemical and microbiological changes, and sensory alterations were monitored. Values were compared with those obtained from 100% air-stored samples. Modified atmosphere conditions slowed down the deterioration rate of grouper fillets. Results from chemical and microbiological analyses showed that fillets under MA were significantly better than those under 100% air-stored fillets throughout all storage periods, and sensory properties scored significantly (p<0.05) higher. The shelf life of fillets packaged in 80% CO2 : 20% N2 and 60% CO2 : 40% N2 were 18 and 14 days respectively, and seven days for 100% air-stored fillets.

Extending Shelf Life of Poultry and Red Meat by Irradiation Processing

1993 ◽  
Vol 56 (10) ◽  
pp. 831-833 ◽  
Author(s):  
DONALD W. THAYER
Keyword(s):  
Ionizing Radiation ◽  
Shelf Life ◽  
Foodborne Pathogens ◽  
Modified Atmosphere Packaging ◽  
Microbial Pathogens ◽  
Combined Processes ◽  
Modified Atmosphere ◽  
Combination Treatments ◽  
Red Meats ◽  
Better Than

Research has demonstrated that ionizing radiation can inactivate parasites, eliminate or greatly reduce the populations of microbial pathogens, and extend the shelf life while preserving the desired nutritional and sensory properties of refrigerated poultry and red meats. Foodborne pathogens can be greatly reduced in population and sometimes completely eliminated from foods by low doses of ionizing radiation. The shelf life of poultry, pork, and beef can be significantly extended by treatment with ionizing radiation. Combination treatments with vacuum packaging or modified atmosphere packaging and ionizing radiation have produced better than predicted results. Additional research is needed on the combined processes.

scholarly journals Results of experimental storage of sour cherry (Prunus cerasus L.) fruit

2008 ◽  
Vol 14 (1-2.) ◽  
Author(s):  
M. Soltész ◽  
T. Szabó ◽  
J. Nyéki ◽  
H. G. Davarynejad ◽  
Z. Aryanpooya ◽  
...  
Keyword(s):  
Shelf Life ◽  
Descriptive Analysis ◽  
Modified Atmosphere Packaging ◽  
Sour Cherry ◽  
Rejection Rate ◽  
Modified Atmosphere ◽  
Essential Difference ◽  
Modified Atmospheres ◽  
Deterioration Rate ◽  
Warm Summer

In utilisation of sour cherry cultivars, the paradigm has gradually changed in the sense that fresh consumption gained much more attention than before on a worldwide scale. Consequently, much more attention is paid to the problems connected with the storage, i.e. preservation of fresh fruit for direct consumption. It is a genuine interest of growers, traders as well as of consumers to be informed about the possibilities of preserving economically the fresh status for a longer period after harvest during the warm summer weather in addition to the lengthening of the harvest season by choosing cultivars of different dates of ripening. Recent results of purposeful experiments indicate that the storability of the fruit of 6 main Hungarian sour cherry cultivars is on the same level ('Érdi bőtermő, 'Debreceni bőtermő’, 'Újfehértói fürtos', 'Kántorjánosi', 'Éva', 'Petri'). The traditional conditions facilitated the maintenance of freshness over a 5-week-long period, and the loss of volume was less than 7%. During the first 2 weeks, there was no difference between the cultivars regarding loss of volume and decay, moreover, the effect of time elapsed after harvest and of adversities of transport was not significant. It could be stated that 2 week of storing is safely feasible. We need only 2 °C temperature and 90% of relative humidity. The relations of oxygen and CO2 of the atmosphere is less decisive than temperature alone. No essential difference has been registered between the storing in plastic trays versus plastic boxes either. A study was performed to assess the modified atmosphere packaging (MAP) effect on Hungarian sour cherries growing in Iran (`Érdi bőtermő and ‘Érdi jubileum') shelf life. The harvested fruits stored at 0 °C under modified atmospheres (15% 0, and 10% CO2 and 75% nitrogen) for 6 weeks. Descriptive analysis showed that sour cherry stored in control condition had a higher deterioration rate than those stored in under modified atmosphere, which showed a lower rejection rate and a longer shelf life than those stored in modified atmosphere.

scholarly journals The influence of modified atmosphere packaging on shelf life of ćevapčići

2021 ◽  
Vol 854 (1) ◽  
pp. 012058
Author(s):  
M Milijasevic ◽  
J Babic Milijasevic
Keyword(s):  
Shelf Life ◽  
Modified Atmosphere Packaging ◽  
Acid Value ◽  
Viable Count ◽  
Sensory Properties ◽  
Modified Atmosphere ◽  
Total Viable Count ◽  
Psychrotrophic Bacteria ◽  
Brochothrix Thermosphacta ◽  
Quantitative Descriptive

Abstract The aim of this study was to determine the microbiological, sensory and chemical changes of modified atmosphere packaged ćevapčići in a gas mixture consisting of 70% O2 and 30% CO2. Packaged ćevapčići were stored for 10 days at 3ºC. Microbiological examination comprised determination of pathogenic microorganisms (Salmonella spp., coagulase positive staphylococci, Escherichia coli and Listeria monocytogenes) as well as indicators of hygiene and spoilage (total viable count, psychrotrophic bacteria, Enterobacteriaceae, lactic acid bacteria and Brochothrix thermosphacta). Using quantitative-descriptive test with grading scales from one to five, sensory properties of ćevapčići were assessed (color and odor in raw condition and odor, texture and taste after roasting) on the 1st, 4th, 6th, 8th and 10th days of storage. Regarding the chemical parameters, every day during the storage, pH was examined and on 4th and 8th days, acid value and peroxide number were established. On the basis of the results obtained and the recommended total viable count, which should not be higher than 7 log cfu/g, and taking into consideration sensory properties, we can conclude that ćevapčići packed in the modified atmosphere containing 70 % O2 and 30% CO2 had a shelf life of seven days.

scholarly journals The effects of vacuum and modified atmosphere packaging on quality changes in seasoned cobia (Rachycentron canadum) sticks stored under refrigeration

2018 ◽  
Vol 21 (0) ◽  
Author(s):  
Alex Augusto Gonçalves ◽  
Tanyla Cybelly Lira Santos
Keyword(s):  
Shelf Life ◽  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Chemical Quality ◽  
Quality Changes ◽  
Total Volatile ◽  
Thermotolerant Coliforms ◽  
Physical And Chemical Quality ◽  
Physical And Chemical ◽  
Microbiological Analyses

Abstract The objective of this research was to compare the quality attributes of seasoned cobia sticks packed under vacuum and using modified atmosphere packaging (MAP) and stored under refrigeration, as well as to establish the most suitable gas mixtures to maintain product freshness and provide an extended shelf life. The seasoned cobia sticks were breaded with a mixture of dehydrated spices (parsley, onion, garlic, tomato and bacon), packaged under vacuum; 100% aerobic package (control, with the presence of atmosphere air); MAP1 (15% N2 + 80% CO2 + 5% O2), and MAP2 (20% N2 + 70% CO2 + 10% O2 ), and stored at 5°C for 28 days. Samples were taken every 72 hours for the microbiological analyses (total mesophilic count, total psychrotrophic count, coagulase positive Staphylococcus, Salmonella sp., and thermotolerant Coliforms at 45°C) and physicochemical analyses (pH, the nitrogen from the total volatile bases, and trimethylamine), all carried out in triplicate. The results showed that the seasoned cobia sticks remained safe and with good microbiological, physical and chemical quality for a longer period when packed in a modified atmosphere. MAP1 (15% N2 + 80% CO2 + 5% O2) was the system showing the best performance in the maintenance of quality and freshness, demonstrating the feasibility of ensuring quality and a longer shelf life (28 days) at 5°C.

scholarly journals The impact of the combination of citrates and acetates on the shelf-life of beef packaged in a modified atmosphere

2013 ◽  
Vol 29 (3) ◽  
pp. 505-511
Author(s):  
A. Kuzelov ◽  
Olga Kirovska-Cigulevska
Keyword(s):  
Shelf Life ◽  
Ground Beef ◽  
Bacterial Count ◽  
Sensory Properties ◽  
Modified Atmosphere ◽  
Time Control ◽  
The Impact ◽  
Control Samples

Fresh ground beef from the thigh area (Musculus Semimembranosus) was treated with the Bombal Fresh additive (containing a combination of citrates and acetates), with the ratio of 5g per 1kg of meat. After being treated the meat was vacuumed in a modified atmosphere with a combination of the ?2 and ??2 gases with a ratio of 80:20% and was stored at a temperature of +2?C and +6?C for 8 days. Samples were taken and analyzed on the 1st, 3rd and 7th day. At the same time control tests were performed on fresh ground beef from the thigh area (Musculus Semimembranosus) that hadn?t been treated with Bombal Fresh. The results have demonstrated that the samples that were treated with Bombal Fresh and stored at a temperature of +2?C had a lower bacterial count than the samples stored at a temperature of +6?C and the control samples. The samples treated with Bombal Fresh and stored at a temperature of +2?C received higher organoleptic marks than the samples that were stored at +6?C and the control samples. For all the different sensory properties that were tested (color, discoloration and the intensity of foreign scents) the samples treated with Bombal Fresh and stored at a temperature of +2?C received higher marks than the samples that were stored at +6?C and the control samples.

Effects of Modified Atmosphere Packaging on Shelf Life of Turkish Delight (Lokum)

2014 ◽  
Vol 77 (10) ◽  
pp. 1799-1803
Author(s):  
ZEYNEP DERELI ◽  
RAMAZAN ŞEVIK ◽  
ALI BATU ◽  
VELI GÖK
Keyword(s):  
Shelf Life ◽  
Modified Atmosphere Packaging ◽  
The Other ◽  
Aerobic Bacteria ◽  
Modified Atmosphere ◽  
Modified Atmospheres ◽  
Sensory Evaluations ◽  
Microbiological Analyses

Turkish delight is a sugar-based jellylike confection that has been produced for hundreds of years. In this study, four different modified atmospheres were created in order to extend the shelf life of Turkish delight. Microbiological analyses and sensory evaluations were conducted at the beginning of storage and at 7-day intervals thereafter. Microbiological analyses showed that the numbers of total mesophilic aerobic bacteria within samples stored in a modified atmosphere of 30% CO2 plus 70% N2 were lower than in the other modified atmospheres. According to sensory evaluations, the samples kept in a modified atmosphere of 50% CO2 plus 50% N2 were unacceptable after the 21st day of storage, whereas those kept in modified atmospheres of both 25% CO2 plus 75% N2 and 30% CO2 plus 70% N2 were found to be acceptable even after 30 days of storage.

STUDY ON DEVELOPMENT OF PASTA PRODUCT WITH INCORPORATION OF OCIMUM SANCTUM (BASIL) TO ENHANCE THE SENSORY AND NUTRITIONAL QUALITY

2018 ◽  
Vol 24 (2) ◽  
Author(s):  
PIYUSH MISHRA ◽  
DEVENDRA KUMAR BHATT
Keyword(s):  
Ambient Temperature ◽  
Shelf Life ◽  
Nutritional Quality ◽  
Leaf Extract ◽  
Storage Stability ◽  
Natural Antioxidants ◽  
Sensory Properties ◽  
Ocimum Sanctum ◽  
Leaf Powder

Pasta was prepared by incorporation of Ocimum sanctum (Basil) for better textural and sensory properties. The pasta was incorporated with the leaf extract of Ocimum sanctum at different concentrations of control, 5, 10, and 15.The natural antioxidants present in the O. sanctum leaf powder that was incorporated in the fruit leather showed extended shelf-life over three months when compared with control, without any added preservative at ambient temperature. Also the nutritional stability of the product was studied under two flexible packages of polypropylene and polyester out of that the products packed in polypropylene showed better storage stability .

scholarly journals Meeting the Salinity Requirements of the Bivalve Mollusc Crassostrea gigas in the Depuration Process and Posterior Shelf-Life Period to Improve Food Safety and Product Quality

Water ◽  
2021 ◽  
Vol 13 (8) ◽  
pp. 1126
Author(s):  
João A. Silvestre ◽  
Sílvia F. S. Pires ◽  
Vitória Pereira ◽  
Miguel Colaço ◽  
Ana P. L. Costa ◽  
...  
Keyword(s):  
Food Safety ◽  
Shelf Life ◽  
Crassostrea Gigas ◽  
Storage Period ◽  
Microbiological Contamination ◽  
Bivalve Molluscs ◽  
Antioxidant Defences ◽  
Life Period ◽  
Microbiological Analyses ◽  
Depuration Process

Microbiological contamination of bivalve molluscs is one of the major concerns inherent to food safety, thus depuration is frequently needed to assure food safety levels associated with their consumption. Salinity plays an important role in the metabolic activity of bivalves and as such can influence their depuration capacity. This study aimed to evaluate the effect of salinity (25, 30, 35 and 40) on the efficiency of the depuration process, along with the quality and shelf-life of Crassostrea gigas. For this, a 24-h depuration was carried out, followed by a storage period at 5 ± 1 °C for six days. Microbiological analyses and biochemical parameters related to oxidative stress response were analysed. Escherichia coli load was reduced in only 24 h, disregarding the salinity of the system. After the shelf-life period, the activity of the antioxidant defences at salinities 35 and 40 is higher but is still not sufficient to avoid lipid peroxidation. Over time, there is a decrease in oyster metabolism probably due to being chilled and to the action of exposure to air. In sum, this study suggests salinities between 25 and 30 as preferential for the depuration process of C. gigas and subsequent quality during shelf-life.

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.

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