scholarly journals Extension the Shelf-Life of Fresh Golden Rainbow Trout via Ultra-Fast Air or Cryogenic Carbon Dioxide Super Chilling

2017 ◽  
Vol 08 (04) ◽  
Author(s):  
Vladimir Dimche Kitanovski ◽  
Dessislava Borislavova Vlahova Vangelova ◽  
Stefan Georgiev Dragoev ◽  
Hristo Nikolov Nikolov ◽  
Dessislav Kostadinov Balev
Keyword(s):  
Carbon Dioxide ◽  
Rainbow Trout ◽  
Shelf Life

scholarly journals Quality and shelf life of packaged fresh sliced mushrooms stored at two different temperatures

2008 ◽  
Vol 15 (4) ◽  
pp. 414 ◽  
Author(s):  
E. GONZÁLEZ-FANDOS ◽  
A. SIMON JIMENES ◽  
V. TOBAR PARDO
Keyword(s):  
Carbon Dioxide ◽  
Shelf Life ◽  
Agaricus Bisporus ◽  
Microbiological Quality ◽  
Air Atmosphere ◽  
Pvc Film ◽  
Different Temperatures ◽  
Aerobic And Anaerobic ◽  
Quality And Shelf Life

The sensory and microbiological quality of sliced mushrooms (Agaricus bisporus L.) packaged in films of perforated and non-perforated PVC and stored at 3 and 9ºC, was studied. The carbon dioxide and oxygen content inside the packages, colour, weight loss, sensory attributes, mesophiles, Pseudomonas, Enterobacteriaceae, aerobic and anaerobic spore formers were determined. The atmosphere generated with the perforated PVC film was similar to that of air atmosphere at 3 or 9ºC. T.he non-perforated PVC film generated inside the packages CO2 : O2 concentrations of 3.4% : 8.1% at 3ºC and CO2 : O2 concentrations of 4.5% : 0.15% at 9ºC. Browning of mushrooms was lower at 3 than at 9ºC. The quality of sliced mushrooms packaged in perforated PVC and stored at 3ºC was adequate after 9 days. However, at 9ºC, the slice deformation and brown blotches incidence were severe after 9 days. The atmosphere generated with non-perforated PVC inhibited aerobic microorganism growth compared to mushrooms packaged in perforated PVC. At 3ºC, the shelf life of mushrooms packaged in non perforated PVC was around 13 days. However, the extremely low O2 atmospheres generated at 9ºC was accompanied by off-odours and growth of anaerobic spore formers, although the appearance of sliced mushrooms was acceptable.;

scholarly journals Utilization of buffered vinegar to increase the shelf life of chicken retail cuts packaged in carbon dioxide

2014 ◽  
Vol 93 (7) ◽  
pp. 1850-1854 ◽  
Author(s):  
Monil A. Desai ◽  
Vikram Kurve ◽  
Brian S. Smith ◽  
Stephen G. Campano ◽  
Kamlesh Soni ◽  
...  
Keyword(s):  
Carbon Dioxide ◽  
Shelf Life ◽  
Retail Cuts

scholarly journals Effect of nisin on biogenic amines and shelf life of vacuum packaged rainbow trout (Oncorhynchus mykiss) fillets

2017 ◽  
Vol 54 (10) ◽  
pp. 3268-3277 ◽  
Author(s):  
Clemencia Chaves López ◽  
Annalisa Serio ◽  
Costanza Montalvo ◽  
Cristina Ramirez ◽  
José Angel Peréz Álvarez ◽  
...  
Keyword(s):  
Rainbow Trout ◽  
Oncorhynchus Mykiss ◽  
Shelf Life ◽  
Biogenic Amines ◽  
Rainbow Trout Oncorhynchus Mykiss

scholarly journals Packaging perspective of milk and dairy products

2019 ◽  
Vol 69 (1) ◽  
pp. 3-20 ◽  
Author(s):  
Mario Ščetar ◽  
Kata Galić ◽  
Rajka Božanić ◽  
Katarina Lisak Jakopović ◽  
Mia Kurek ◽  
...  
Keyword(s):  
Carbon Dioxide ◽  
Shelf Life ◽  
Dairy Products ◽  
Dairy Product ◽  
Modified Atmosphere Packaging ◽  
Active Packaging ◽  
Point Of View ◽  
Antimicrobial Packaging ◽  
Dairy Foods ◽  
Edible Packaging

Packaging of dairy products develops continuously along with advances in material technologies, which are in turn a response to demands of consumers. This article aimed to give an overview of currently available dairy packaging systems. Novel dairy packaging systems include new packaging technologies such as the modified atmosphere packaging (MAP) that is widely used nowadays, especially for dairy product like cheese. Application of edible packaging could significantly reduce the costs of cheese packaging by reducing the amount of usually required packaging material. Nanomaterials and active packaging might be useful for extending the shelf life of dairy products by reducing material permeability or negative sensory characteristics of batch processing. Forms of active packaging relevant to dairy foods include oxygen scavenging, carbon dioxide absorbers, moisture and/or flavour/odour taints absorbers; releasing compounds (carbon dioxide, ethanol, antioxidants and/or other preservatives); maintaining temperature control and/or compensating temperature changes and antimicrobial packaging. Antimicrobial packaging is gaining interest from packaging scientists and industry due to its potential for providing quality and their safety benefits. The greatest challenge from the ecological point of view is biodegradable packaging. The main challenges for low waste materials are the durability of the packaging correlated with product shelf life as well as the ecological perspective.

Carbon Dioxide in Pulp and Paper Mill Effluents from Oxygen-Activated Sludge Treatment Plants as a Potential Source of Distress and Toxicity to Fish

2000 ◽  
Vol 35 (2) ◽  
pp. 189-200 ◽  
Author(s):  
Brian O’Connor ◽  
Tibor Kovacs ◽  
Sharon Gibbons ◽  
Al Strang
Keyword(s):  
Carbon Dioxide ◽  
Rainbow Trout ◽  
Activated Sludge ◽  
Treatment Plant ◽  
Carbon Dioxide Concentration ◽  
Regulatory Compliance ◽  
Sludge Treatment ◽  
Ph Adjustment ◽  
Paper Mill Effluents ◽  
Treated Effluent

Abstract Rainbow trout exposed to effluent from a UNOX (oxygen activated sludge) treatment plant were found to exhibit signs of distress during the first hours of exposure. While the final effluent was not acutely lethal at full strength, it was still important to determine the cause of the distress to ensure that the mill's effluents remain in regulatory compliance. The use of a series of effluent manipulations involving pH adjustment and aeration as well as observations of symptoms exhibited by the fish were successful in identifying carbon dioxide as the cause of fish distress for the UNOX-treated effluent. For rainbow trout, the symptoms of exposure to elevated levels of carbon dioxide of 100 mg/L or greater included loss of equilibrium, erratic swimming, gasping at the surface, sinking to the bottom of the test container and paralysis. The fish were found to eventually recover as the carbon dioxide was stripped from the effluent due to aeration during the test. A carbon dioxide concentration of 250 mg/L, however, was found to be lethal to trout A survey of mills using oxygen activated sludge treatment systems indicated that the carbon dioxide levels in effluents from such operations can range from 48 to 251 mg/L. Solutions for eliminating the fish distress and possible mortality associated with such effluents would be to lower the carbon dioxide level to below 100 mg/L by aeration or pH adjustment.

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