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

2010 ◽  
Vol 156-157 ◽  
pp. 371-374 ◽  
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.

Vacuum Packaging Versus Modified Atmosphere Packaging of Lamb Loins

1983 ◽  
Vol 46 (1) ◽  
pp. 47-51 ◽  
Author(s):  
G. C. SMITH ◽  
S. C. SEIDEMAN ◽  
J. W. SAVELL ◽  
C. W. DILL ◽  
C. VANDERZANT
Keyword(s):  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Co2 Concentration ◽  
Vacuum Packaging ◽  
Modified Atmosphere ◽  
High Co2 ◽  
N2 Atmosphere ◽  
O2 Concentration ◽  
High Co2 Concentration

Lamb loins were allocated (30 loins/treatment) to three packaging treatments: (a) vacuum-packaged, (b) vacuum-packaged followed immediately by injection of a 20% CO2:80% N2 atmosphere, and (c) vacuum-packaged followed immediately by injection of a 40% CO2:60% N2 atmosphere. Loins in each packaging treatment were then assigned (6 loins/period) to one of five storage periods--0, 7, 14, 21 or 28 d. During storage, the CO2 concentration increased in vacuum packages (initial vs. 21 d) and decreased in modified atmosphere packages (initial vs. 7 or 28 d); O2 concentration was higher in vacuum packages than in modified atmosphere packages at every storage period. Vacuum packaging was superior to modified atmosphere packaging for maintaining desirable appearance of wholesale loins, particularly if the atmosphere contained a high CO2 concentration. Appearance of retail chops was not substantively affected by the method used to package (vacuum vs. modified atmosphere) the wholesale loin from which they originated. Palatability of cooked chops was not affected by packaging method in 28 or 30 comparisons among product from loins that had been stored for 0 to 28 d before organoleptic testing.

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

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.

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

Molecules ◽  
2020 ◽  
Vol 25 (12) ◽  
pp. 2826
Author(s):  
Jun Mei ◽  
Feng Liu ◽  
Shiyuan Fang ◽  
Weiqing Lan ◽  
Jing Xie
Keyword(s):  
Modified Atmosphere Packaging ◽  
Scophthalmus Maximus ◽  
Gas Chromatography Mass Spectrometry ◽  
Modified Atmosphere ◽  
Organoleptic Evaluation ◽  
High Co2 ◽  
Low Field ◽  
Turbot Scophthalmus Maximus ◽  
Water Holding

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

Sign in / Sign up

Export Citation Format

Share Document