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

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.

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Improved microbial and sensory quality of chicken meat by treatment with lactic acid, organic acid salts and modified atmosphere packaging

International Journal of Food Microbiology ◽

10.1016/j.ijfoodmicro.2021.109498 ◽

2022 ◽

Vol 362 ◽

pp. 109498

Author(s):

Even Heir ◽

Lars Erik Solberg ◽

Merete Rusås Jensen ◽

Josefine Skaret ◽

Magnhild Seim Grøvlen ◽

...

Keyword(s):

Lactic Acid ◽

Organic Acid ◽

Sensory Quality ◽

Modified Atmosphere Packaging ◽

Chicken Meat ◽

Modified Atmosphere ◽

Organic Acid Salts ◽

Acid Salts

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Antagonistic Effect of Lactic Acid Bacteria on Microflora of Shredded Cabbage in High CO2 Modified Atmosphere Packaging

HortScience ◽

10.21273/hortsci.40.4.1134d ◽

2005 ◽

Vol 40 (4) ◽

pp. 1134D-1134 ◽

Cited By ~ 1

Author(s):

Hidemi Izumi ◽

Moritoshi Tachibana ◽

Keiko Ohnishi ◽

Takashi Kobata ◽

Daisuke Hamanaka

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Modified Atmosphere Packaging ◽

Antagonistic Effect ◽

Culture Broth ◽

Aerobic Bacteria ◽

Modified Atmosphere ◽

Gram Positive Bacteria ◽

Ma Packaging

Shredded cabbage was packaged in four types of non-perforated and perforated OPP films with initial 10% CO2. In the perforated OPP film with a O2 permeability of 25,000 mL/m2 per day/atm, CO2 remained at about 10%, O2 decreased to 13%, and the shreds showed the best organoleptic quality after 4 days of storage at 10 °C. The bacteria isolated from the shredded cabbage in the perforated MA package were predominantly Gram-negative rod-forms including Enterobacteriaceae and phytopathogenic bacteria, while only lactic acid bacteria (Leuconostoc citreum) was isolated as Gram-positive bacteria. For biological control of the pathogens, two lactic acid bacteria strains (Leuconostoc mesenteroides subsp. mesenteroides and Pediococcus acidilactici) were selected from bacteriocinogenic 6 strains, based on the growth in culture broth under 5% to 20% CO2 atmospheres. Shredded cabbage was inoculated with these two bacteriocin-producing strains, packaged in 10% CO2 perforated MA packaging, and stored at 10 °C. The growth of coliforms and psychotrophic aerobic bacteria was reduced due to antagonistic effect of lactic acid bacteria and the quality of shreds was not affected detrimentally by the strains. These results indicate that the combination of added bacteriocin-producing lactic acid bacteria and 10% CO2 perforated MAP was useful in biopreservation of shredded cabbage.

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Effect of Yeast and Lactic Acid Bacteria on Nutritional and Sensory Quality of Masa (A Fermented Snack)

Pakistan Journal of Nutrition ◽

10.3923/pjn.2013.655.659 ◽

2013 ◽

Vol 12 (7) ◽

pp. 655-659 ◽

Cited By ~ 1

Author(s):

J.S. Maiangwa ◽

A. Orukotan ◽

F. Saibu

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Sensory Quality

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

Food Science and Technology International ◽

10.1177/1082013211415147 ◽

2012 ◽

Vol 18 (3) ◽

pp. 197-205 ◽

Cited By ~ 7

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.

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

Packaging Research ◽

10.1515/pacres-2017-0002 ◽

2017 ◽

Vol 2 (1) ◽

pp. 12-21 ◽

Cited By ~ 1

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.

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Chemical and Microbiological Quality of Raw Milk Produced by Smallholder Farmers in Zimbabwe

Journal of Food Protection ◽

10.4315/0362-028x-59.9.984 ◽

1996 ◽

Vol 59 (9) ◽

pp. 984-987 ◽

Cited By ~ 4

Author(s):

A. N. MUTUKUMIRA ◽

S. B. FERESU ◽

J. A. NARVHUS ◽

R. K. ABRAHAMSEN

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Smallholder Farmers ◽

Microbiological Quality ◽

Titratable Acidity ◽

Raw Milk ◽

Chemical Characteristics ◽

Yeasts And Molds ◽

Microbiological Analyses

Chemical and microbiological analyses were carried out on 10 samples of raw milk collected over 6 months from the Nharira/Lancashire Milk Collection Center. The milk center is run by smallholder farmers. The purpose of the study was to evaluate the quality of the raw milk delivered to the milk collection center. The average chemical characteristics of the milk were (%): titratable acidity expressed as lactic acid, 0.21; total protein, 3.19; fat, 3.52; total solids, 11.76; and solids not fat, 8.25; the pH varied from 6.15 to 6.65. There were large variations in the microbiological composition of the raw milk with total aerobic counts ranging from 6.2 × 103 to 7.8 × 107 CFU/ml, coli forms from 3.2 × 102 to 2.3 × 105, and lactic acid bacteria from less than 1 × 103 to 2.9 × 106 CFU/ml. Yeasts and molds were less than 100 CFU/ml in 7 of the 10 samples analyzed.

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Effect of modified atmosphere packaging (MAP) and NatureSeal® treatment on the physico-chemical, microbiological, and sensory quality of fresh-cut d’Anjou pears

Food Packaging and Shelf Life ◽

10.1016/j.fpsl.2019.100454 ◽

2020 ◽

Vol 23 ◽

pp. 100454

Author(s):

Raafia Siddiq ◽

Rafael Auras ◽

Muhammad Siddiq ◽

Kirk D. Dolan ◽

Bruce Harte

Keyword(s):

Sensory Quality ◽

Modified Atmosphere Packaging ◽

Modified Atmosphere ◽

Physico Chemical ◽

Fresh Cut

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

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.1051.378 ◽

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.

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