Retail Appearance, Odor and Microbiological Characteristics of Pork Loin Chops Packaged in Different Oxygen-Barrier Films as Affected by Loin Storage Treatment

1985 ◽  
Vol 48 (6) ◽  
pp. 476-481 ◽  
Author(s):  
JULIE A. VRANA ◽  
J. W. SAVELL ◽  
C. W. DILL ◽  
G. C. SMITH ◽  
J. G. EHLERS ◽  
...  
Keyword(s):  
Shelf Life ◽  
High Oxygen ◽  
Limiting Factors ◽  
Oxygen Barrier ◽  
Barrier Films ◽  
Microbiological Characteristics ◽  
Pvc Film ◽  
Pork Loin ◽  
Visual Properties ◽  
Barrier Film

Pork loins were fabricated immediately (fresh) or stored in parchment paper for 6 d or stored in vacuum packages for 8 d. Chops were packaged in either a high oxygen-permeable (PVC) film or a high oxygen-barrier film (vacuum) to be displayed 4 d or 2, 6 and 10 d, respectively. High oxygen-barrier (HOB) film was superior to PVC film in maintaining desirable visual properties of chops. Chops had less off-odor in HOB film when they were held no longer than 3 or 4 d in HOB packages compared to extended periods of display. Pork loin chops packaged in high oxygen-barrier film can be displayed up to 6 d if chops are from fresh pork loins. Although visual scores for vacuum-packaged chops were acceptable for 10 d for all storage treatments, chops from the parchment paper and vacuum-packaged storage treatments had off-odors which were limiting factors in achieving long shelf life.

Physical, Sensory and Microbiological Characteristics of Lamb Retail Cuts Vacuum Packaged in High Oxygen-Barrier Film

1983 ◽  
Vol 48 (6) ◽  
pp. 1735-1740 ◽  
Author(s):  
KRISTEN G. HENRY ◽  
J.W. SAVELL ◽  
G.C. SMITH ◽  
J.G. EHLERS ◽  
C. VANDERZANT
Keyword(s):  
High Oxygen ◽  
Oxygen Barrier ◽  
Microbiological Characteristics ◽  
Retail Cuts ◽  
Barrier Film

High Oxygen Barrier Polyethylene Films

2017 ◽  
Vol 25 (8) ◽  
pp. 571-582 ◽  
Author(s):  
Carmen Fernández Ayuso ◽  
Alejandro Arribas Agüero ◽  
Jose A. Plaza Hernández ◽  
Antonio Bódalo Santoyo ◽  
Elisa Gómez Gómez
Keyword(s):  
Food Packaging ◽  
High Oxygen ◽  
Oxygen Barrier ◽  
Layer By Layer ◽  
Insulating Layer ◽  
Polyethylene Films ◽  
Barrier Films ◽  
Film Substrate ◽  
Corona Treatment ◽  
Thermal Stability Of

“Layer by layer” technology was used to create transparent, thin and high barrier polyethylene films to use in food packaging. These films were made by inserting successive layers of polyacrylamide and montmorillonite (Cloisite Na+, non-organic modification) grown onto a low density polyethylene (LDPE) film substrate submitted to corona treatment. Excellent oxygen permeability results were reached with only 9 bilayers, with a reduction of 99.92%, compared to the pure polyethylene. This allowed the oxygen barrier film to change from poor to high (3.66 cm3/m2·day), with a total thickness of 48 microns, due to the structure formed over the film to create a tortuous path for oxygen molecules. Optical properties were analysed, showing a ≥92% transparency in all samples. Thermal stability of polyethylene was slightly improved and this was attributed to nanoclays presence forming an insulating layer. The result of this research is a thin structured film which is a good candidate for common barrier films replacement in food packaging thanks to its high oxygen barrier capacity, optical transparency, microwaveability and recyclability.

scholarly journals Development of High Oxygen Barrier Multi-layered Packaging Film for Shelf Life Extension of Ready-to-Cook (RTC) Idli Batter

2020 ◽  
pp. 13-27 ◽  
Author(s):  
P. S. Gaikwad ◽  
B. K. Yadav ◽  
S. Anandakumar ◽  
M. Loganathan ◽  
S. Shanmugasundaram
Keyword(s):  
Ambient Temperature ◽  
Shelf Life ◽  
Transmission Rate ◽  
High Oxygen ◽  
Nanocomposite Films ◽  
Life Extension ◽  
Oxygen Barrier ◽  
Packaging Film ◽  
Idli Batter ◽  
Shelf Life Extension

Aim: The current study focuses on development of high oxygen barrier multi-layered packaging film for shelf life extension of Ready-to-Cook (RTC) idli batter. Place and Duration of Study: Department of Food Packaging and System Development at Indian Institute of Food Processing Technology, Thanjavur, Tamil Nadu, India, between Aug 2018 and Dec 2019. Methodology: The developed multi-layered film composed with polypropylene (PP) nanocomposite by depositing silicon dioxide (SiO2) on PP (0.010 mm) film and attached with different thickness of barrier layers were PP (0.010–0.053 mm) and ethylene-vinyl alcohol (EVOH 32%) film (0.066 mm) using layer-by-layer (LbL) process. The physical and chemical characteristics of commercial (A) and all developed multi-layered (B, C, D, E and F) films were tested for barrier and mechanical properties. Results and Discussion: The SEM analysis confirmed that the developed PP nanocomposite multi-layered films have a presence of SiO2 with quasi-spherical structure with diameter ranging from 200 to 500 nm. FTIR analysis also identified the presence of Si-O-Si group on all the developed PP nanocomposite films at wavenumber ranges from 1100-900 cm-1 and 467 cm-1. The film composed with PP++SiO2+EVOH (sample F) showed lower in oxygen transmission rate (OTR) of 452.46±33.94 cc/m2/24h and water vapour transmission rate (WVTR) of 1.07±0.16 g/m2 day. The batter stored in sample F film help to extend the shelf life upto 33 h at ambient temperature and commercially stored batter spoiled quickly (24 h) at ambient temperature.

Centralized Packaging of Beef Loin Steaks with Different Oxygen-Barrier Films: Microbiological Characteristics

1982 ◽  
Vol 47 (4) ◽  
pp. 1070-1079 ◽  
Author(s):  
C. VANDERZANT ◽  
M. O. HANNA ◽  
J. G. EHLERS ◽  
J. W. SAVELL ◽  
G. C. SMITH ◽  
...  
Keyword(s):  
Oxygen Barrier ◽  
Barrier Films ◽  
Microbiological Characteristics

Development of Protein‐Based High‐Oxygen Barrier Films Using an Industrial Manufacturing Facility

2019 ◽  
Vol 84 (2) ◽  
pp. 303-310 ◽  
Author(s):  
Yoonjee Chang ◽  
Eunmi Joo ◽  
Hong‐geon Song ◽  
Inyoung Choi ◽  
Chan Suk Yoon ◽  
...  
Keyword(s):  
High Oxygen ◽  
Oxygen Barrier ◽  
Manufacturing Facility ◽  
Barrier Films ◽  
Industrial Manufacturing

Effect of Addition of Glucose, Citrate and Citrate-Lactic Acid on Microbiological and Sensory Characteristics of Steaks from Normal and Dark, Firm and Dry Beef Carcasses Displayed in Polyvinyl Chloride Film and in Vacuum Packages1

1983 ◽  
Vol 46 (9) ◽  
pp. 775-780 ◽  
Author(s):  
C. VANDERZANT ◽  
L. K. CHESSER ◽  
J. W. SAVELL ◽  
F. A. GARDNER ◽  
G. C. SMITH
Keyword(s):  
Lactic Acid ◽  
Polyvinyl Chloride ◽  
High Oxygen ◽  
Plate Count ◽  
Oxygen Barrier ◽  
Beef Carcasses ◽  
Brochothrix Thermosphacta ◽  
Beef Steaks ◽  
Aerobic Plate Count ◽  
Barrier Film

Pseudomonas spp. and Brochothrix thermosphacta were a major or dominant part of the microbial flora of normal and dark, firm and dry (DFD) beef steaks with or without added glucose, citrate or citrate plus lactic acid and displayed for 3 to 6 d in polyvinyl chloride (PVC) film. When normal and DFD steaks with or without the additives were displayed in high oxygen-barrier film, Lactobacillus and/or Leuconostoc spp. were dominant. Addition of glucose (50–500 μg/g meat) had little, if any, effect on the aerobic plate count (APC), pH, lean color, odor and surface discoloration scores of both normal and DFD steaks displayed in PVC or in high-oxygen barrier film. Addition of citrate or citrate plus lactic acid also had little effect on steaks except for lowering pH values and surface discoloration scores of steaks.

Influence of an antioxidant on the shelf-life and quality of ground beef stored in a high-oxygen master package prior to display

Meat Science ◽  
2014 ◽  
Vol 96 (1) ◽  
pp. 468-469
Author(s):  
J. Martin⁎ ◽  
C. Moon ◽  
T.R. Brown ◽  
P.R. Broadway ◽  
T. Dinh ◽  
...  
Keyword(s):  
Shelf Life ◽  
Ground Beef ◽  
High Oxygen

scholarly journals Layer-by-Layer Assembled Nano-Composite Multilayer Gas Barrier Film Manufactured with Stretchable Substrate

2021 ◽  
Vol 11 (13) ◽  
pp. 5794
Author(s):  
Se-Jung Kim ◽  
Tanyoung Kim ◽  
Dongsoo Kim ◽  
Byeong-Kwon Ju
Keyword(s):  
Transmission Rate ◽  
Significant Loss ◽  
Light Transmittance ◽  
Poly Vinyl Alcohol ◽  
Layer By Layer ◽  
Gas Barrier ◽  
Nano Composite ◽  
Barrier Films ◽  
Potential Applications ◽  
Barrier Film

Most gas barrier films produce cracks that lead to a significant loss of gas barrier integrity when strain is applied. In order to fabricate stretchable gas barrier films with low water permeability and high endurance after stretching, we used polydiallydimethylammonium (PDDA) mixed with graphene oxide (GO) and poly (vinyl alcohol) (PVA) mixed with montmorillonite (MMT). These films were manufactured by layer-by-layer assembly on an Ecoflex/polydimethylsiloxane (PDMS) substrate with pre-strain applied. A total of 30 layers of PDDA (GO)/PVA (MMT) coated on the substrate exhibited a low water vapor transmission rate of 2.5 × 10−2 g/m2 day after 100 cycles of stretching (30% strain). In addition, they exhibited a high light transmittance of 86.54%. Thus, the prepared stretchable gas barrier film has potential applications as a barrier film in transparent and stretchable electronic devices.

Ecofriendly Fabrication of Modified Graphene Oxide Latex Nanocomposites with High Oxygen Barrier Performance

2016 ◽  
Vol 8 (48) ◽  
pp. 33210-33220 ◽  
Author(s):  
Yidan Guan ◽  
Kevin P. Meyers ◽  
Sharathkumar K. Mendon ◽  
Guangjie Hao ◽  
Jessica R. Douglas ◽  
...  
Keyword(s):  
Graphene Oxide ◽  
High Oxygen ◽  
Oxygen Barrier ◽  
Modified Graphene Oxide ◽  
Barrier Performance ◽  
Modified Graphene

Effects of Storage Temperature and Preservative Treatment on Shelf Life of the Pond-Raised Freshwater Fish, Silver Perch (Bidyanus bidyanus)

2001 ◽  
Vol 64 (10) ◽  
pp. 1584-1591 ◽  
Author(s):  
A. GELMAN ◽  
L. GLATMAN ◽  
V. DRABKIN ◽  
S. HARPAZ
Keyword(s):  
Shelf Life ◽  
Cold Storage ◽  
Storage Temperature ◽  
Storage Period ◽  
Potassium Sorbate ◽  
Test Results ◽  
Bacterial Composition ◽  
Fish Flesh ◽  
Microbiological Characteristics ◽  
Initial Load

Sensory and microbiological characteristics of pond-raised freshwater silver perch (Bidyanus bidyanus) fish, during cold storage over a period of 25 days were evaluated. Whole fish (averaging 400 g each) were stored in cold storage rooms at either 0 to 2°C, 5°C, or 5°C + potassium sorbate as a preservative. The organoleptic and hypoxanthine test results show that the treatment of potassium sorbate can slow the process of spoilage by about 5 days. Yet, the most important factor affecting the shelf life of these fish is the storage temperature. Keeping the fish at 0 to 2°C can prolong the storage prior to spoilage by 10 days compared with those kept at 5°C. These results obtained through organoleptic tests are corroborated by both the chemical (hypoxanthine and total volatile basic nitrogen) and to some extent by the physical (cosmos) tests. The initial total bacteriological counts were 5 × 102 CFU/cm2 for fish surface and <102 CFU/g for fish flesh, and these counts rose continuously, reaching about 106 CFU/g (0 to 2°C) and 107 CFU/g (5°C) in flesh and 107 to 108 CFU/cm2 on the surface by the end of the storage period. The addition of potassium sorbate led to a smaller increase in bacterial numbers, especially during the first 15 days. Bacterial composition fluctuated during storage. The initial load on the fish surface was predominantly mesophilic and gram positive and consisted mostly (80%) of Micrococci, Bacillus, and Corynebacterium. During the next 10 days, these bacteria were practically replaced by gram-negative flora comprised mostly of Pseudomonas fluorescens that rapidly increased with storage time and accounted for 95% after 15 days.

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