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.

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.

EFFECT OF SODIUM LACTATE ON QUALITY OF LIGHTLY SALTED FISH IN OXYGEN FREE PACKAGING

2017 ◽  
pp. 128-137
Author(s):  
Elena Yuryevna Porotikova ◽  
Boris Lazarevich Nekhamkin ◽  
Mikhail Pavlovich Andreev
Keyword(s):  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Sodium Lactate ◽  
Vacuum Packaging ◽  
Storage Life ◽  
Clupea Harengus ◽  
Modified Atmosphere ◽  
Salted Fish ◽  
Baltic Herring ◽  
Organoleptic Characteristics

The present article investigates the effect of sodium lactate on microbiological, physico-chemical and sensory characteristics of lightly salted Pacific herring ( Clupea pallasii ) and Baltic herring ( Clupea harengus membras ) during refrigerated storage 5 ± 0.3°C. There have been analyzed different processing methods of lightly salted samples of Pacific and Baltic herring: control (without sodium lactate), and experiment (3% sodium lactate), both in vacuum packaging and modified atmosphere packaging (MAP - 40% CO2/60% N2). For vacuum and MAP there were used bags with low oxygen permeability (3 cm3/m2/day). It was found that 3% sodium lactate keeps firmness of the texture of salted fish muscle and reduces the release of water into the package during storage. Adding 3% sodium lactate reduces the value of the water activity in lightly salted Pacific and Baltic herring by 0.01-0,012 units. The lowest pH (0.02 units) was registered in samples without sodium lactate packed in MAP. Organoleptic signs of spoilage in fish without sodium lactate appeared much earlier, and using 3% sodium lactate both in vacuum and in MAP helped protect and improve organoleptic characteristics of the product during storage. Total biological semination of experimental samples packed in MAP kept at the very low level during the whole storage period, i.e. combined effect of using 3% sodium lactate and MAP inhibited microbial growth. This combination allows to reduce twice the rate of accumulation nitrogen in terminal amino-groups and to increase 1.5-2 times storage life of lightly salted Pacific and Baltic herring, compared to their storage life in vacuum packaging without sodium lactate. The results obtained allow us to recommend using sodium lactate in production of lightly salted fish in oxygen-free packaging, especially in modified atmosphere packaging (40% CO2/60% N2).

Prolonged Shelf Life and Reduced Drip Loss of Chicken Filets by the Use of Carbon Dioxide Emitters and Modified Atmosphere Packaging

2014 ◽  
Vol 77 (7) ◽  
pp. 1133-1141 ◽  
Author(s):  
ASKILD L. HOLCK ◽  
MARIT K. PETTERSEN ◽  
MARIE H. MOEN ◽  
ODDVIN SØRHEIM
Keyword(s):  
Carbon Dioxide ◽  
Shelf Life ◽  
Production Efficiency ◽  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Co2 Concentration ◽  
Life Extension ◽  
Modified Atmosphere ◽  
Drip Loss ◽  
C Storage

Modified atmosphere packaging containing CO2 is widely used for extending the shelf life of chicken meat. Active packaging by adding CO2 emitter sachets to packages of meat is an alternative to traditional modified atmosphere packaging. The purpose of the study was to investigate the shelf life of chicken filets under different CO2 concentrations at 4°C storage. The inhibition of microbial growth was proportional to the CO2 concentration. Storage in 100% CO2 both with and without a CO2 emitter sachet gave a microbiological shelf-life extension of 7 days compared with 60% CO2. Carnobacterium divergens, Carnobacterium sp., and Lactococcus sp. were the dominating species at the end of the storage period. During storage in pure CO2, the carbon dioxide dissolved in the meat and caused the collapse of the packages. The resulting squeeze of the meat lead to a severe increase in drip loss. The drip loss was reduced profoundly by using the CO2 emitting sachet in the packages. The addition of CO2 emitters can easily be implemented at industrial packaging lines without reduction in production efficiency.

Effects of Vacuum or Modified Atmosphere Packaging in Combination with Irradiation for Control of Escherichia coli O157:H7 in Ground Beef Patties

2011 ◽  
Vol 74 (12) ◽  
pp. 2018-2023 ◽  
Author(s):  
LI L. KUDRA ◽  
JOSEPH G. SEBRANEK ◽  
JAMES S. DICKSON ◽  
AUBREY F. MENDONCA ◽  
ELAINE M. LARSON ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Modified Atmosphere Packaging ◽  
Ground Beef ◽  
Vacuum Packaging ◽  
Modified Atmosphere ◽  
Escherichia Coli O157 ◽  
Refrigerated Storage ◽  
High Co2 ◽  
E Coli ◽  
Beef Patties

The efficacy of controlling Escherichia coli O157:H7 in ground beef patties by combining irradiation with vacuum packaging or modified atmosphere packaging (MAP) was investigated. Fresh ground beef patties were inoculated with a five-strain cocktail of E. coli O157:H7 at 5 log CFU/g. Single patties, packaged with vacuum or high-CO2 MAP (99.6% CO2 plus 0.4% CO), were irradiated at 0 (control), 0.5, 1.0, or 1.5 kGy. The D10-value for this pathogen was 0.47 ± 0.02 kGy in vacuum and 0.50 ± 0.02 kGy in MAP packaging. Irradiation with 1.5 kGy reduced E. coli O157:H7 by 3.0 to 3.3 log, while 0.5 and 1.0 kGy achieved reductions of 0.7 to 1.0, and 2.0 to 2.2 log, respectively. After irradiation, the numbers of survivors of this pathogen on beef patties in refrigerated storage (4°C) did not change significantly for 6 weeks. Temperature abuse (at 25°C) resulted in growth in vacuum-packaged patties treated with 0.5 and 1.5 kGy, but no growth in MAP packages. This study demonstrated that combining irradiation with MAP was similar in effectiveness to irradiation with vacuum packaging for control of E. coli O157:H7 in ground beef patties during refrigerated storage. However, high-CO2 MAP appeared to be more effective after temperature abuse.

Control of Listeria monocytogenes on Frankfurters and Cooked Pork Chops by Irradiation Combined with Modified Atmosphere Packaging

2012 ◽  
Vol 75 (6) ◽  
pp. 1063-1070 ◽  
Author(s):  
LI L. KUDRA ◽  
JOSEPH G. SEBRANEK ◽  
JAMES S. DICKSON ◽  
ELAINE M. LARSON ◽  
AUBREY F. MENDONCA ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Modified Atmosphere Packaging ◽  
Radiation Sensitivity ◽  
Vacuum Packaging ◽  
Modified Atmosphere ◽  
Refrigerated Storage ◽  
High Concentration ◽  
High Co2 ◽  
Packaging Effect

This study was conducted to investigate the efficacy of controlling Listeria monocytogenes on frankfurters and cooked pork chops with irradiation and modified atmosphere packaging (MAP) containing a high concentration of CO2. Frankfurters and cooked pork chops were inoculated with a five-strain cocktail of L. monocytogenes and packaged in vacuum or high-CO2 MAP. Irradiation was applied to each product at 0, 0.5, 1.0, or 1.5 kGy. No significant packaging effect was found for the radiation sensitivity of L. monocytogenes. Radiation D10-values for L. monocytogenes were 0.66 ± 0.03 and 0.70 ± 0.05 kGy on frankfurters and 0.60 ± 0.02 and 0.57 ± 0.02 kGy on cooked pork chops in vacuum and high-CO2 MAP, respectively. High-CO2 MAP was more effective than vacuum packaging for controlling the growth of survivors during refrigerated storage. These results indicate that irradiation and high-CO2 MAP can be used to improve control of L. monocytogenes in ready-to-eat meats.

Experimental and kinetic study of NO-reburning by syngas under high CO2 concentration in a jet stirred reactor

Fuel ◽  
2021 ◽  
Vol 304 ◽  
pp. 121403
Author(s):  
Fan Hu ◽  
Pengfei Li ◽  
Wenhao Li ◽  
Cuijiao Ding ◽  
Junjun Guo ◽  
...  
Keyword(s):  
Kinetic Study ◽  
Co2 Concentration ◽  
High Co2 ◽  
Stirred Reactor ◽  
High Co2 Concentration

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.

scholarly journals Development of experimental structure and influence of high CO2 concentration in maize cro

2012 ◽  
Vol 32 (2) ◽  
pp. 306-314 ◽  
Author(s):  
João B. Lopes da Silva ◽  
Paulo A. Ferreira ◽  
Eduardo G. Pereira ◽  
Luís C. Costa ◽  
Glauco V. Miranda
Keyword(s):  
Experimental Design ◽  
Dry Matter ◽  
Co2 Concentration ◽  
Dry Mass ◽  
C4 Plant ◽  
Active Radiation ◽  
High Co2 ◽  
Photosynthetic Rates ◽  
High Co2 Concentration ◽  
Experimental Structure

Maize is a C4 plant that shows few or no response to high [CO2]. Thus, this study aimed to analyze the photosynthetic rate and yield of maize under high [CO2] and develop open-top chambers (OTC) to create an atmosphere enriched with CO2. The experiment was conducted between October 2008 and March 2009. The OTCs were developed in modular scheme. Measurement of photosynthetic rates, transpiration, stomata conductance, grain yield and dry matter were performed. The experimental design was randomized blocks with four replications and three treatments: P1 - plants grown in OTC with 700 ppm [CO2], P2 - plants grown in OTC with environmental [CO2], and P3 - control, cultivated in open field. The results were analyzed by ANOVA and Tukey's test (Pr< 0.05). The chambers can reduce by 25% the photosynthetically active radiation and increase the air and leaf temperatures. Plants under high [CO2] (P1) showed the highest photosynthetic rates and the lowest stomata conductance and transpiration. The total weight of grains (g) and dry mass of shoots (g) showed no increases for P1, despite their higher photosynthetic rates.

scholarly journals Simulating the Use of a Smelter Off-Gas in the Precipitation Stage of the Pedersen Process

2021 ◽  
Vol 5 (1) ◽  
pp. 53
Author(s):  
Andriani Manataki ◽  
James M. Mwase ◽  
Casper van der Eijk
Keyword(s):  
Production Process ◽  
Experimental Work ◽  
Co2 Concentration ◽  
Hydrometallurgical Process ◽  
Alumina Production ◽  
High Co2 ◽  
Aluminum Hydroxides ◽  
High Co2 Concentration

The Pedersen process is an alumina production process, which combines pyrometallurgical and hydrometallurgical methods. In the pyrometallurgical stage, limestone is calcined and CO2 is generated. This off-gas can be captured with a high CO2 concentration. At the end of the hydrometallurgical process, aluminum hydroxides, like bayerite, are precipitated using CO2. In this paper, experimental work on precipitation of aluminum hydroxides through the addition of a mixture of CO2, O2 and N2 is presented. The parameters varied, as were the percentages of each gas and the temperature. The indicators measured were the time until the beginning of precipitation and the time that the precipitation lasts. These tests simulate the use of a smelter furnace off-gas in the precipitation stage of the Pedersen process and have shown promising results.

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