The Effects of Quality Changes in Pomfret (Pampus argenteus) Fillets from Different Treatments during Chilled Storage

2014 ◽  
Vol 1051 ◽  
pp. 378-382
Author(s):  
Wei Qing Lan ◽  
Jing Xie ◽  
Feng Zhu ◽  
Rui Qi Zhu
Keyword(s):  
Shelf Life ◽  
Sensory Quality ◽  
Ph Value ◽  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Total Volatile ◽  
K Value ◽  
Chilled Storage ◽  
Pampus Argenteus

The effects of modified atmosphere packaging (MAP: 80%CO2/20%O2) and chitosan (CS: 10.0g/L) on the shelf-life of pomfret (Pampus argenteus) fillets during chilled storage were studied. Quality assessment was based on biochemical (total viable counts (TVC), total volatile base nitrogen (TVB-N), tri-methylamine (TMA-N), K-value, pH value) and sensory analysis indices determination. The results showed that MAP and CS could keep the sensory quality of Pampus argenteus, delay its deteriorating speeds and slow down the increase of K-value effectively. Compared with the control samples, the shelf-life of pomfret samples in MAP and CS stored at 4±1°C were 10, 12d respectively.

Packaging Venison for Extended Chilled Storage: Comparison of Vacuum and Modified Atmosphere Packaging Containing 100% Carbon Dioxide

1989 ◽  
Vol 52 (12) ◽  
pp. 886-893 ◽  
Author(s):  
DENNIS L. SEMAN ◽  
KENNETH R. DREW ◽  
ROGER P. LITTLEJOHN
Keyword(s):  
Cervus Elaphus ◽  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Drip Loss ◽  
Surface Color ◽  
Chilled Storage ◽  
Acceptable Quality ◽  
Plate Counts ◽  
Barrier Film

Thirty red deer (Cervus elaphus) stags were slaughtered at three deer slaughter premises (plants A, B, and C) to determine the effects of initial microbial flora on the quality of chilled venison loins stored using three packaging methods: vacuum packaging (VP), modified atmosphere packaging using an ultra-high barrier outer barrier film (CO2-UHB), and modified atmosphere packaging using a dual aluminized polyethylene outer barrier film (CO2-MPET), all of which were stored for 6, 12, and 18 weeks at −1 ± 3°C. Carcasses slaughtered in plant B had higher aerobic plate counts than those killed at either plants A or C. Location of slaughter had little effect on loin quality except for drip loss, pH and anaerobic and lactic acid bacteria counts. Oxygen levels increased in the modified atmosphere packages (P<0.05) during storage from 12 to 18 weeks (CO2-UHB, 1%; CO2-MPET, 0.05%). Loins packaged in CO2 -UHB exhibited less acceptable surface color than meat packaged in CO2 -MPET or VP. Aroma, flavor, texture, and acceptability scores decreased (P<0.05) when loins were stored over 12 weeks regardless of packaging method. pH values of loins packaged in modified atmosphere packs were lower (P<0.05) than those in VP. The regression relationship between percent drip loss and pH was given by % drip = 39.1–6.49 [Standard error (SE) 1.52] pH. Acceptable display color of steaks cut from the loins, regardless of treatment, decreased as loins were stored from 6 to 18 weeks. These results suggest that vacuum packaged venison loins resulted in meat of acceptable quality after 12 and 18 weeks of chilled storage, and that modified atmosphere packaging contributed no additional benefit.

Response of antioxidant activity and sensory quality in fresh-cut pear as affected by high O2 active packaging in comparison with low O2 packaging

2012 ◽  
Vol 18 (3) ◽  
pp. 197-205 ◽  
Author(s):  
WL Li ◽  
XH Li ◽  
X Fan ◽  
Y Tang ◽  
J Yun
Keyword(s):  
Sensory Quality ◽  
Radical Scavenging ◽  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Dpph Assay ◽  
Surface Color ◽  
Scavenging Capacity ◽  
High O2 ◽  
Fresh Cut

Effects of active modified atmosphere packaging (initial O2/CO2: 5/5; 30/5; and 80/0) and passive packaging [initial O2/CO2: 20.8/0 (air)] on the antioxidant capacity and sensory quality of fresh-cut ‘Yaoshan’ pear stored at 4 °C for 12 days were investigated. Samples stored in high O2 (30% and 80%) packages had higher phenolics and anthocyanin contents compared with those in passive and low O2 packages. After 12 days of storage, phenolics and anthocyanin contents of 80% O2 samples were 2.5 and 12 times, respectively, higher than those in the passive package and 3 and 2 times higher than those in low O2 package. High O2 modified atmosphere packaging was effective in keeping free radical scavenging capacity as measured by the DPPH assay. The sensory evaluation indicated that surface color of cut fruits were stable for at least 12 days in the high O2 modified atmosphere packaging. The results suggested that high O2 modified atmosphere packaging could be used to inhibit browning and prolong the shelf life of fresh-cut ‘Yaoshan’ pears in spite of more than 50% loss in vitamin C content.

Effects of Storage Conditions on the Shelf Life of Liquid-Smoked Tilapia (Oreochromis niloticus) Fillets

2011 ◽  
Vol 393-395 ◽  
pp. 717-723
Author(s):  
Sheng Jun Chen ◽  
Lai Hao Li ◽  
Chang Hu Xue ◽  
Xian Qing Yang ◽  
Yan Yan Wu ◽  
...  
Keyword(s):  
Shelf Life ◽  
Low Temperatures ◽  
Sharp Increase ◽  
Sensory Quality ◽  
Storage Conditions ◽  
Microbial Flora ◽  
Total Volatile ◽  
Increasing Trend ◽  
Tilapia Fillets

In this study, the pH, total volatile base nitrogen (TVB-N) amounts, total viable counts (TVC) of microbial flora, and the sensory quality of liquid-smoked tilapia fillets were analyzed under different storage conditions. Lengthy storage caused, the smoked flavor to disappear and juice seeped from the samples. Over time, it was found that the pH of the products decreased and then subsequently increased, whilst the amount of TVB-N showed an overall increasing trend. Under all storage conditions tested, the TVC of microbial flora slowly increased, followed by a sharp increase, and then stabilized. These results showed that vacuum-packed products stored at low temperatures were highly stable; hence this storage method can effectively guarantee the quality of liquid-smoked tilapia fillets and the extension of the shelf life.

Effects of modified atmosphere packaging (MAP) on microbiological and sensory quality of ackee fruit arils (Blighia sapida Köenig) stored under refrigerated regimes

2017 ◽  
Vol 2 (1) ◽  
pp. 12-21 ◽  
Author(s):  
Kaytana Morgan ◽  
Noureddine Benkeblia
Keyword(s):  
Sensory Quality ◽  
Chilling Injury ◽  
Modified Atmosphere Packaging ◽  
Aerobic Bacteria ◽  
Modified Atmosphere ◽  
Weight Losses ◽  
Oriented Polypropylene ◽  
Sensory Qualities ◽  
Blighia Sapida

Abstract In this study, we investigated the effects of two modified atmosphere packaging films [Osmolux (Osx) and Oriented PolyPropylene (OPP)] on the microbiological and the sensory qualities of ackee fruit (Blighia sapida Köenig) arils stored during eight days under two refrigerated temperatures, 5 ±1°C and 10 ±1°C. The control samples of ackee arils were packaged in a macro-perforated highdensity polypropylene film (MP). The results showed that mesophilic aerobic bacteria (MAB), yeasts and moulds were lower under OPP, although MAB of MP was lower at 5°C. At 10°C, the pH of the ackee arils stored in Osx and OPP did not vary significantly, but the pH ofMP showed an increase from 5.32 to 5.95 and 5.83 at 5°C and 10°C, respectively. Results also showed that under OPP, weight losses were lower and averaged 0.12%and 0.19%after eight days storage at 5°C and 10°C, respectively, while the sensory quality attributes were preserved up to six days. Conclusively, OPP showed better attributes for MAP storage of ackee arils under refrigerated temperatures, although none of the two films were effective to reduce the chilling injury after the eight days storage.

Influence of Modified Atmosphere Packaging on the Microflora and Quality of Fresh Bell Peppers

1990 ◽  
Vol 53 (3) ◽  
pp. 255-257 ◽  
Author(s):  
R. E. BRACKETT
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Sensory Quality ◽  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Surface Ph ◽  
Color Changes ◽  
Bell Peppers ◽  
Yeasts And Molds

Fresh bell peppers were individually shrink-wrapped in film (SW), sealed in gas-flushed (5% O2, 10% CO2, 85% N2) film (GP) pouches, or stored unpackaged in cardboard packing crates (CN). All samples were stored at 13°C and changes in populations of total aerobic microorganisms, yeasts and molds, members of Enterobacteriaceae, and lactic acid bacteria were determined. In addition, overall sensory quality, color changes, and surface pH were monitored. SW peppers developed higher populations of total aerobic microorganisms, yeasts and molds, and Enterobacteriaceae than did CN peppers, but populations of other groups of microorganisms were similar. Color and surface pH of peppers did not differ in any of the treatments. SW and GP peppers remained unspoiled at least 6 weeks, whereas CN peppers spoiled in 3 weeks.

scholarly journals Effect of Modified Atmosphere Packaging (MAP) and UV-C Irradiation on Postharvest Quality of Red Raspberries

Agriculture ◽  
2021 ◽  
Vol 12 (1) ◽  
pp. 29
Author(s):  
David Gimeno ◽  
Jaime Gonzalez-Buesa ◽  
Rosa Oria ◽  
Maria Eugenia Venturini ◽  
Esther Arias
Keyword(s):  
Shelf Life ◽  
Modified Atmosphere Packaging ◽  
Rubus Idaeus ◽  
Postharvest Quality ◽  
Modified Atmosphere ◽  
Packaging Film ◽  
Transmission Rates ◽  
Bioactive Content ◽  
Uv C

Red raspberries (Rubus idaeus L.) are highly appreciated by consumers. However, their postharvest shelf life scarcely exceeds 5 d under the refrigeration temperatures usually applied during commercialization, due to their high susceptibility to dehydration, softening and rot incidence. Thus, the objective of this study was to investigate the ability of UV-C radiation (UV1: 2 kJ m−2 and UV2: 4 kJ m−2), passive modified atmosphere packaging (MAP) with transmission rates (TR) for O2 and CO2 of 1805 mL d−1 and 1570 mL d−1 (MAP1), and 902 mL d−1 and 785 mL d−1 (MAP2), respectively, and the combination of both technologies to prolong raspberries’ shelf life at 6 °C. Their influence on respiration, physicochemical parameters, and microbiological and nutritional quality was assessed during 12 d of storage. The combination of 4 kJ m−2 UV-C radiation and a packaging film with O2 and CO2 transmission rates of 902 mL d−1 and 785 mL d−1, respectively, produced a synergistic effect against rot development, delaying senescence of the fruit. The UV2MAP2 and MAP2 samples only showed 1.66% rot incidence after 8 d of storage. The UV2MAP2 samples also had higher bioactive content (1.76 g kg−1 of gallic acid equivalents (GAE), 1.08 g kg−1 of catechin equivalents (CE) and 0.32 g kg−1 of cyanidin 3-O-glucoside equivalents (CGE)) than the control samples at the end of their shelf life. Moreover, the mass loss was minimal (0.56%), and fruit color and firmness were maintained during shelf life. However, the rest of the batches were not suitable for commercialization after 4 d due to excessive mold development.

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