Controlled-Atmosphere Storage of Pork Under Carbon Dioxide

1994 ◽  
Vol 57 (12) ◽  
pp. 1088-1093 ◽  
Author(s):  
R. A. HOLLEY ◽  
P. DELAQUIS ◽  
N. RODRIGUE ◽  
G. DOYON ◽  
J. GAGNON ◽  
...  
Keyword(s):  
Carbon Dioxide ◽  
Shelf Life ◽  
Weight Ratio ◽  
Storage Period ◽  
Physicochemical Characteristics ◽  
Minor Effect ◽  
Psychrotrophic Bacteria ◽  
Physical Measurements ◽  
A Minor ◽  
Atmosphere Storage

Fresh pork loin slices were packaged under three different anoxic atmospheres (100% N2, 100% CO2 and 50% N2 + 50% CO2) and kept at two storage temperatures (−1°C and 4°C) and two pressures (1.0 and 1.2 atm.) in reusable, gas impermeable metal boxes. A gas headspace to meat weight ratio of >31 per kg was maintained. Carbon dioxide concentrations were unchanged (controlled) during storage. Microbiological, biochemical and physical measurements were made during the 3-week storage period. While atmospheric pressure did not have a significant impact on shelf-life, samples stored at −1°C were satisfactory at 21 days in both CO2 treatments. Samples under N2 did not fare so well, showing higher levels of psychrotrophic bacteria after 18 days at −1°C and 14 days at 4°C. Samples kept in N2 at 4°C were spoiled within 2 weeks. Bacterial growth was slowest under 100% CO2, but samples stored under 50%–50% N2–CO2 at 4°C were also observed to be in good microbiological condition at 21 days of storage. Use of CO2-containing atmospheres provided more than 7 extra days of shelf-life at 4°C over that attainable under 100% N2. Shelf-life at −1°C was improved by 3 to 4 days over that at 4°C. Except for the length of time in storage, treatments had only a minor effect on pH, color, water holding capacity and shear force. These physicochemical characteristics were not factors which limited shelf-life.

Stability of Sliced Mozzarella Cheese in Modified-Atmosphere Packaging

1996 ◽  
Vol 59 (8) ◽  
pp. 838-844 ◽  
Author(s):  
ROSA MARIA VERCELINO ALVES ◽  
CLAIRE ISABEL GRÍGOLI DE LUCA SARANTÓPOULOS ◽  
ARIENE GIMENES FERNANDES VAN DENDER ◽  
JOSÉ DE ASSIS FONSECA FARIA
Keyword(s):  
Shelf Life ◽  
Modified Atmosphere Packaging ◽  
Expanded Polystyrene ◽  
Minor Effect ◽  
Modified Atmosphere ◽  
Mozzarella Cheese ◽  
Psychrotrophic Bacteria ◽  
A Minor ◽  
Mold And Yeast ◽  
Physical And Chemical

Twelve slices of mozzarella cheese (about 174 g) were packaged in expanded polystyrene trays placed in gas-barrier bags under three different atmospheres (100% N2, 100% CO2, and 50% CO2/50% N2). A gas headspace-to-cheese ratio of 2.5 liters/kg of cheese was initially set in the modified-atmosphere packages. Simulating conventional Brazilian packaging, some trays were wrapped in PVC stretched film. Periodically, the product stored at 7 ± 1°C was evaluated as to its sensorial quality, microbiological condition, and physical and chemical characteristics. The head-space volume and gas composition of modified-atmosphere packages were evaluated, The mozzarella cheese did not show any physical or chemical alteration in all packaging treatments. These characteristics were not factors which limited shelf life in air or in modified atmospheres. The critical parameter was sensory degradation. The shelf life of sliced mozzarella in conventional air pack was 13 days. N2 atmospheres had only a minor effect on shelf life compared with air. Samples under N2 were satisfactory up to 16 days. A significant shelf life increase was verified under CO2 atmospheres compared with air, as follows: 63 days (a 385% increase) and 45 days (a 246% increase) for product under 100% CO2 and 50% CO2/50% N2, respectively. The bacteriostatic and fungistatic effects of CO2 were verified. The growth of psychrotrophic bacteria, molds, and yeasts was slower under CO2 atmospheres. Mold and yeast development was inhibited under 100% CO2 (2 liters of CO2 per kg of cheese).

Effect of a pre-milking teat foam and a liner disinfectant on the presence of mesophilic and (proteolytic) psychrotrophic bacteria prior to milking

2019 ◽  
Vol 86 (4) ◽  
pp. 432-435 ◽  
Author(s):  
M. Verhegghe ◽  
J. De Block ◽  
S. Van Weyenberg ◽  
L. Herman ◽  
M. Heyndrickx ◽  
...  
Keyword(s):  
Hydrogen Peroxide ◽  
Raw Milk ◽  
Minor Effect ◽  
Active Components ◽  
Trinitrobenzenesulfonic Acid ◽  
Bacterial Counts ◽  
Uht Milk ◽  
Psychrotrophic Bacteria ◽  
Before And After ◽  
A Minor

AbstractContamination of raw milk by psychrotrophs can lead to the production of heat-resistant proteases and subsequent spoilage of UHT milk. Therefore, this research communication evaluated the effect of a pre-milking teat disinfectant (active components: L-(+)-lactic acid and salicylic acid) and a liner disinfectant (active components: peracetic acid and hydrogen peroxide) on the number of mesophilic and (proteolytic) psychrotrophic bacteria prior to milking. The teat orifices of 10 cows were sampled using a swabbing procedure before and after treatment with a pre-milking teat disinfectant on six subsequent days. On the teat orifices, there was a small but statistically significant decrease in the psychrotrophic bacterial counts between pre and post dipping. No differences were observed for the mesophilic bacterial counts and proteolytic active counts. Liners were also sampled using swabs pre and post disinfection. No statistically significant decrease in the bacterial counts was observed post liner disinfection, although there was a numerical decrease. Sixty-two percent of the proteolytic psychrotrophs were pseudomonads: 16.5% of which were P. fragi, 14.3% P. lundensis, 10.0% P. fluorescens and 2.9% P. putida. Trinitrobenzenesulfonic acid (TNBS) analysis revealed a wide variety in proteolytic activity (from 0 to 55 µmol glycine/ml milk) and the presence of high producers. It can be concluded that there was only a minor effect of teat and liner disinfection on the psychrotrophic bacterial counts indicating that the measures presented did not result in a reduction of the targeted bacteria on teat orifices and liners.

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.

scholarly journals Postharvest longevity of 'BRS Vitória' seedless grapes subjected to cold storage and acibenzolar-S-methyl application

2018 ◽  
Vol 53 (7) ◽  
pp. 809-814 ◽  
Author(s):  
Ronan Carlos Colombo ◽  
Reginaldo Teodoro de Souza ◽  
Maria Aparecida da Cruz ◽  
Deived Uilian de Carvalho ◽  
Renata Koyama ◽  
...  
Keyword(s):  
Shelf Life ◽  
Cold Storage ◽  
Storage Period ◽  
Physicochemical Characteristics ◽  
Gray Mold ◽  
Physicochemical Analysis ◽  
Postharvest Quality ◽  
Randomized Design ◽  
Postharvest Longevity ◽  
Cold Chamber

Abstract: The objective of this work was to evaluate cold storage periods and postharvest longevity of the seedless table grape 'BRS Vitória' subjected to the application of the disease-resistance inducer acibenzolar-S-methyl (ASM). Bunches were treated or not with 1% ASM, placed individually in plastic clamshell trays and stored in a cold chamber at 2±1ºC, at a high relative humidity, for three periods (30, 45, and 60 days), followed by a 5-day period of shelf life in plastic clamshells, at 22±2ºC. After each storage period, gray mold (Botrytis cinerea) incidence was evaluated, and the physicochemical analysis was performed. A completely randomized design, with four replicates, was used in two 2x3 factorial arrangements: one evaluating ASM application and cold storage periods; and another, ASM and cold storage + shelf-life periods. ASM did not change the physicochemical characteristics of the bunches, and the incidence of gray mold was lower than 1% in all treatments. Water loss from bunches increased with storage periods. Even without ASM application, 'BRS Vitória' grape can preserve its postharvest quality for up to 60 days of cold storage, plus five days of shelf life in plastic clamshells.

scholarly journals Temperature variability and trends in the UT-LS over a subtropical site: Reunion (20.8° S, 55.5° E)

2010 ◽  
Vol 10 (17) ◽  
pp. 8563-8574 ◽  
Author(s):  
N. Bègue ◽  
H. Bencherif ◽  
V. Sivakumar ◽  
G. Kirgis ◽  
N. Mze ◽  
...  
Keyword(s):  
Carbon Dioxide ◽  
Indian Ocean ◽  
Close Agreement ◽  
Temperature Variability ◽  
Lapse Rate ◽  
Minor Effect ◽  
Temperature Changes ◽  
The Indian Ocean ◽  
Main Component ◽  
A Minor

Abstract. This paper mainly focuses on the trends and variability of the UT-LS temperature using radiosonde observations carried out over 16 years (January 1993 to December 2008) from a southern subtropical site, Reunion (20.8° S, 55.5° E), using a linear-regression fitting model. Two kinds of tropopause definitions, namely, cold point tropopause (CPT) and lapse rate tropopause (LRT) are used. In order to characterize and quantify the relationship between regional oceanic forcing and temperature at UT-LS, we took into account the Indian Ocean Dipole (IOD) for the estimation of temperature trends. Results show that the main component is the Annual Cycle (AC), particularly at tropopause (CPT, LRT) and in the lower stratosphere (LS) where more than 26.0±2.4% of temperature variability can be explained by AC. The influence of IOD on the variability of the temperature is at highest ratio at CPT and LS, with respectively 12.3±7.3% and 13.1±5.9%. The correlations between IOD and temperature anomalies at UT-LS are barely significant, which are found to be in close agreement with the results obtained by Rosenlof et al. (2008) over the western tropical Pacific Ocean. The temperature trend in the LS reveals a cooling of about −0.90±0.40 K per decade. The cooling trend at LS is found to be in close agreement with the others studies. Trend estimates in the LS suggest that IOD forcing contributes to increasing cooling by about 0.16±0.05 K per decade. Past works have shown that the additional carbon dioxide increase has a minor effect in the LS, and suggested that other effects than ozone and carbon dioxide changes have to be considered, in order to explain the observed temperature changes in the LS. From this study, we can suggest that the SST changes can be considered also, in addition to effects due to ozone and carbon dioxide changes, in order to explain the observed temperature changes in the LS. As a consequence, our results support the assumption that the Indian Ocean may have a slight impact on temperature variability and on temperature change in the LS over Reunion.

scholarly journals Effect of the edible coating containing cinnamon oil nanoemulsion on storage life and quality of tomato (Lycopersicum esculentum Mill) fruits

2022 ◽  
Vol 951 (1) ◽  
pp. 012048
Author(s):  
Y Aisyah ◽  
E Murlida ◽  
T A Maulizar
Keyword(s):  
Shelf Life ◽  
Storage Period ◽  
Good Alternative ◽  
Physicochemical Characteristics ◽  
Edible Coating ◽  
Storage Life ◽  
Control Treatment ◽  
Plate Count ◽  
Cinnamon Oil

Abstract Tomato is one of the fruit vegetables that had perishable properties so that it needs good postharvest handling to increase their shelf life. One of among other technologies, surface coating of tomatoes with edible ingredients added with natural antimicrobials is potential to be applied. Currently, nanotechnology represents an important area and an efficient option for extending the shelf life of foods. The research aimed to investigate the effect of edible coating, containing cinnamon oil nanoemulsion, to extend the storage life and quality of tomato fruits. Treatments given were (a) dipping time in the edible coating formula (1 and 3 minutes), and the storage period of tomatoes, namely 3, 6, 9, 12 and 15 days at room temperature (27°C). As a control treatment, the inspection was also applied on non-coated tomatoes. The results showed that coating treatment was significantly able to delay changes in the quality attributes of tomatoes and longer shelf life compared to fruit that was not coated with an edible coating. Tomato edible coating has better in maintaining physicochemical characteristics (weight loss of 1.83%, TSS 0.34 Brix, vitamin C 59.8 mg/100g and total plate count of 7.88 × 106 CFU/g) than control throughout the storage period. The study concludes that cinnamon oil nanoemulsion coating could be a good alternative to preserve the quality and extend the storage life of tomatoes.

scholarly journals Active packaged lamb with oxygen scavenger/carbon dioxide emitter sachet: physical-chemical and microbiological stability during refrigerated storage

2013 ◽  
Vol 16 (3) ◽  
pp. 216-225 ◽  
Author(s):  
Marco Antonio Trindade ◽  
Nilda Doris Montes Villanueva ◽  
Catharine Vendemiatto Antunes ◽  
Maria Teresa de Alvarenga Freire
Keyword(s):  
Carbon Dioxide ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Shelf Life ◽  
Current Trend ◽  
Storage Period ◽  
Dual Function ◽  
Oxygen Scavenger ◽  
Physical Chemical ◽  
Lamb Meat

Lamb meat has been commercialized in Brazil almost exclusively as a frozen product due to the longer shelf life provided by freezing when compared to refrigeration. However, as a result of the current trend of increased demand for convenience products, a need has emerged for further studies to facilitate the marketing of refrigerated lamb cuts. The aim of the present study was to evaluate the contribution of active packaging technology in extending the shelf life of lamb loins (Longissimus lumborum) stored under refrigeration (1±1 ° C) when compared to the traditional vacuum packaging. For this purpose, two kinds of sachets were employed: oxygen scavenger sachet and oxygen scavenger/carbon dioxide emitter sachet. Experiments were conducted in three treatments: 1) Vacuum (Control), 2) Vacuum + oxygen scavenger sachet and 3) Vacuum + oxygen scavenger/carbon dioxide emitter sachet. Microbiological (counts of anaerobic psychrotrophs, coliform at 45 ° C, coagulase-positive staphylococci, Salmonella and lactic acid bacteria) and physical-chemical (thiobarbituric acid reactive substances, objective color, pH value, water loss from cooking and shear force) analyses were carried out weekly for a total storage period of 28 days. The experiment was performed three times for all treatments. Results showed that the lamb meat remained stable with respect to the majority of the evaluated physical and chemical indexes and remained within the standards established by Brazilian legislation for pathogenic microorganisms throughout the storage period in all three packaging systems. However, all treatments presented elevated counts of anaerobic psychrotrophic microorganisms and lactic acid bacteria, reaching values above 10(7) CFU/g at 28 days of storage. Thus, under the conditions tested, neither the oxygen scavenger sachet nor the dual function sachet (oxygen scavenger/carbon dioxide emitter) were able to extend the shelf life of refrigerated lamb loin when added to this meat vacuum packaged.

Microbial Flora of Cod Fillets (Gadus morhua) Stored at 2°C in Different Mixtures of Carbon Dioxide and Nitrogen/Oxygen

1985 ◽  
Vol 48 (7) ◽  
pp. 585-589 ◽  
Author(s):  
INGA-MAJ STENSTROM
Keyword(s):  
Carbon Dioxide ◽  
Shelf Life ◽  
Gadus Morhua ◽  
Storage Period ◽  
Co2 Concentration ◽  
Gas Mixtures ◽  
Gas Mixture ◽  
Pseudomonas Spp ◽  
Fluorescent Pseudomonas ◽  
Lactobacillus Spp

Cod fillets were stored in different combinations of carbon dioxide and oxygen/nitrogen at 2°C and the development of the microflora was studied during storage. The shelf life, expressed as the time for the microflora to reach 1 × 106 CFU/g, successively increased as the CO2 concentration increased. No significant effects were noted whether oxygen or nitrogen was used together with CO2 to comprise the gas mixtures. In 100% CO2, the total aerobic count did not exceed 1 × 106 CFU/g during the storage period. The microflora of the fresh cod fillets consisted of Flavobacterium spp., Alteromonas putrefaciens, Moraxella-like organisms and Pseudomonas spp. After 6 d of storage in air, the total aerobic count had reached 5 × 107 CFU/g and the microflora was dominated by A. putrefaciens (62%) and non-fluorescent Pseudomonas spp. (28%). After 26 to 34 d of storage, Lactobacillus spp. and A. putrefaciens dominated the spoilage flora in the different gas mixtures and the total count amounted to 3 × 105 to 2 × 107 CFU/g. The ratio of Lactobacillus spp. at the termination of storage in the different gas mixtures increased in the order of air <50%CO2/50%N2 <50%CO2/50%O2 <90%CO2/10%N2 <100%CO2 <90%CO2/10%O2, whereas the ratio of A. putrefaciens decreased in the same order. Considering the technical difficulties in using an atmosphere at 100% CO2 and the microflora developing during storage in the different gas mixtures, it is suggested that a suitable gas mixture for retail packages should be 50% CO2/50% O2.

Growth of Listeria monocytogenes, Aeromonas hydrophila, and Yersinia enterocolitica on Vacuum and Saturated Carbon Dioxide Controlled Atmosphere-Packaged Sliced Roast Beef

1994 ◽  
Vol 57 (3) ◽  
pp. 204-208 ◽  
Author(s):  
J. ANDREW HUDSON ◽  
SANDRA J. MOTT ◽  
NICHOLASS PENNEY
Keyword(s):  
Carbon Dioxide ◽  
Listeria Monocytogenes ◽  
Shelf Life ◽  
Yersinia Enterocolitica ◽  
Aeromonas Hydrophila ◽  
Storage Period ◽  
Vacuum Packaging ◽  
Controlled Atmosphere ◽  
Roast Beef ◽  
Packaged Beef

The growth of Listeria monocytogenes, Aeromonas hydrophila and Yersinia enterocolitica on sliced roast beef packaged under vacuum or saturated CO2 controlled atmosphere conditions was measured. At −1.5°C, the pathogens declined in numbers in the controlled atmosphere packs but were able to grow under vacuum packaging. At 3°C, growth occurred, with maximum numbers being reached at the end of the product's storage life. The increased shelf life of sliced roast beef incubated under a carbon dioxide controlled atmosphere compared to vacuum-packaged beef did not, therefore, bring with it a concomitant risk associated with the increased growth of these three pathogens over the extended storage period.

scholarly journals Effects of fertilisation and irrigation practices on yield, maturity and storability of onions

1998 ◽  
Vol 7 (4) ◽  
pp. 477-489 ◽  
Author(s):  
T. SUOJALA ◽  
T. SALO ◽  
R. PESSALA
Keyword(s):  
Shelf Life ◽  
Soil Nitrogen ◽  
Maximum Yield ◽  
Yield Potential ◽  
Minor Effect ◽  
Storage Quality ◽  
Storage Losses ◽  
Storage Performance ◽  
A Minor

The study aimed to establish whether a high onion yield and good storage performance could be obtained with low fertilisation rates if irrigation was applied when necessary. Two-year experiments investigated the effects of three NPK fertiliser levels (N 50, 100, 125/150 kg/ha), with and without irrigation, on yield, advancement of maturity, storage losses and shelf life. High fertilisation advanced maturity but irrigation had no effect. High fertilisation increased yield only in 1996 (5B7%), but irrigation increased the yield noticeably: by 33.5% in 1995 and 8.5% in 1996. There was no interaction between fertilisation and irrigation. The low fertilisation optimum is attributed to the mineralisation of soil nitrogen, as the soil was rich in organic matter. At the low fertilisation level, plants took up twice as much nitrogen as present in the fertiliser, and with increased fertilisation the nitrogen uptake increased markedly. The foliage nitrogen content was low, evidently as a result of late harvesting. Treatments had only a minor effect on the storage performance and shelf life of onions. The results suggest that fertilisation rates could be reduced in onion production. Irrigation during warm and dry periods is essential to achieve the maximum yield potential and does not impair the storage quality of onions.;

Sign in / Sign up

Export Citation Format

Share Document