Shelf Life of Fresh Sausages Stored under Modified Atmospheres

The aim of this study was to investigate differences in modified atmosphere packaging (MAP) for the improvement of the shelf life of fresh meat products. Three different conditions for preserving fresh sausages were tested: MAP1 (20% CO2, 70% O2, and 10% N2), MAP2 (40% CO2 and 60% O2), and MAP3 (40% CO2, 30% O2, and 30% N2). Samples from the MAP2 group had fewer spoilage bacteria, stable red color (no change of a* value), and good physical attributes (high water-holding capacity, little loss from cooking, and low shear force needed for cutting) compared with samples from other treatment groups. Thus, high concentrations of CO2 (40%) and O2 (60%) resulted in a longer shelf life for fresh sausages.

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The Effect of Modified Atmosphere Packaging on Physicochemical, Microbial, and Sensorial Properties of Iranian Mazafati Date

Journal of Food Quality and Hazards Control ◽

10.18502/jfqhc.6.2.958 ◽

2019 ◽

Author(s):

H. Sarhadi ◽

J. Sadeghizadeh-Yazdi

Keyword(s):

Low Temperature ◽

Shelf Life ◽

Modified Atmosphere Packaging ◽

Control Group ◽

Modified Atmosphere ◽

Treatment Groups ◽

Color Changes ◽

High Concentrations ◽

And Control ◽

The Impact

Background: Modified Atmosphere Packaging (MAP) is one of the most convenient packaging methods that could be useful in reducing the wastes and extending the crops’ shelf-life. This research aimed to assess the impact of MAP containing high concentrations of carbon dioxide on physicochemical, microbial, and sensorial properties of Iranian Mazafati date. Methods: Date samples were packed separately in control and MAP treatment groups and stored at 5 and 25 °C. After 30, 60, and 90 storage days, acidity, Brix index, total count of bacteria, molds, and yeast, texture hardness, wettability, flavor, color changes of samples were evaluated. The data were analyzed by MSTAT-C software. Results: Acidity, Brix, and microbial loads in the MAP treatment groups were significantly (p<0.05) lower than control group. Hardness values of the date samples were significantly (p<0.05) decreased during 30, 60, and 90 days of storage time using MAP with low temperature. The MAP group at 5 °C and control group at 25 °C had the highest and lowest sensorial scores, respectively showing significant differences (p<0.05). Conclusion: The results of this study showed that application of the MAP method along with low temperature increases the shelf-life of Iranian Mazafati dates.

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Recent Developments in Seafood Packaging Technologies

Foods ◽

10.3390/foods10050940 ◽

2021 ◽

Vol 10 (5) ◽

pp. 940

Author(s):

Michael G. Kontominas ◽

Anastasia V. Badeka ◽

Ioanna S. Kosma ◽

Cosmas I. Nathanailides

Keyword(s):

Shelf Life ◽

Food Packaging ◽

Modified Atmosphere Packaging ◽

High Water ◽

Edible Films ◽

Nitrogenous Compounds ◽

Quality Properties ◽

Unsaturated Lipids ◽

Active Food Packaging ◽

Seafood Products

Seafood products are highly perishable, owing to their high water activity, close to neutral pH, and high content of unsaturated lipids and non-protein nitrogenous compounds. Thus, such products require immediate processing and/or packaging to retain their safety and quality. At the same time, consumers prefer fresh, minimally processed seafood products that maintain their initial quality properties. The present article aims to review the literature over the past decade on: (i) innovative, individual packaging technologies applied to extend the shelf life of fish and fishery products, (ii) the most common combinations of the above technologies applied as multiple hurdles to maximize the shelf life of seafood products, and (iii) the respective food packaging legislation. Packaging technologies covered include: Modified atmosphere packaging; vacuum packaging; vacuum skin packaging; active food packaging, including oxygen scavengers; carbon dioxide emitters; moisture regulators; antioxidant and antimicrobial packaging; intelligent packaging, including freshness indicators; time–temperature indicators and leakage indicators; retort pouch processing and edible films; coatings/biodegradable packaging, used individually or in combination for maximum preservation potential.

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High Oxygen Packaging of Atlantic Cod Fillets Inhibits Known Spoilage Organisms, but Sensory Quality Is Not Improved Due to the Growth of Carnobacterium/Carnobacteriaceae

Foods ◽

10.3390/foods10081754 ◽

2021 ◽

Vol 10 (8) ◽

pp. 1754

Author(s):

Anlaug Ådland Hansen ◽

Solveig Langsrud ◽

Ingunn Berget ◽

Mari Øvrum Gaarder ◽

Birgitte Moen

Keyword(s):

Shelf Life ◽

Sensory Quality ◽

Atlantic Cod ◽

Bacterial Load ◽

Modified Atmosphere Packaging ◽

Volatile Components ◽

Spoilage Bacteria ◽

Before And After ◽

Thawing Process ◽

Short Time

Improved quality control and prolonged shelf life are important actions in preventing food waste. To get an overview of the bacterial diversity of fillets from live stored mature Atlantic cod, bacterial isolates were identified before and after storage (air and vacuum) and freezing/thawing. Based on the load of dominating bacteria, the effect of different packaging methods and a short freezing/thawing process on prolonged shelf-life was evaluated (total viable counts, bacteriota, sensory attributes, and volatile components). Hand filleted (strict hygiene) cod fillets had a low initial bacterial load dominated by the spoilage organism Photobacterium, whereas industrially produced fillets had higher bacterial loads and diversity (Pseudomonas, Arthrobacter, Psychrobacter, Shewanella). The identified bacteria after storage in vacuum or air were similar to the initially identified bacteria. Bacteriota analysis showed that a short time freezing/thawing process reduced Photobacterium while modified atmosphere packaging (MAP; 60%CO2/40%O2 or 60%CO2/40%N2) inhibited the growth of important spoilage bacteria (Photobacterium, Shewanella, Pseudomonas) and allowed the growth of Carnobacterium/Carnobacteriaceae and Acinetobacter. Despite being dominated by Photobacterium, fresh fillets stored in MAP 60%CO2/40%N2 demonstrated better sensory quality after 13 days of storage than fillets stored in MAP 60%CO2/40%O2 (dominated by Carnobacterium/Carnobacteriaceae). Carnobacterium spp. or other members of Carnobacteriaceae may therefore be potential spoilage organisms in cod when other spoilage bacteria are reduced or inhibited.

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Shelf life evaluation of ricotta fresca sheep cheese in modified atmosphere packaging

Italian Journal of Food Safety ◽

10.4081/ijfs.2016.5502 ◽

2016 ◽

Vol 5 (3) ◽

Cited By ~ 4

Author(s):

Carlo Pala ◽

Christian Scarano ◽

Massimiliano Venusti ◽

Daniela Sardo ◽

Daniele Casti ◽

...

Keyword(s):

Shelf Life ◽

Scientific Evidence ◽

Modified Atmosphere Packaging ◽

Modified Atmosphere ◽

Cheese Making ◽

E Coli ◽

Post Process ◽

Life Evaluation ◽

High Concentrations ◽

Industrial Level

Ricotta fresca cheese is the product of Sardinian dairy industry most exposed to microbial post-process contamination. Due to its technological characteristics, intrinsic parameters, pH (6.10-6.80) and water activity (0.974-0.991), it represents an excellent substrate for the growth of spoilage and pathogenic microorganisms, which are usually resident in cheese-making plants environments. Generally, ricotta fresca has a shelf life of 5-7 days. For this reason, at industrial level, modified atmosphere packaging (MAP) is used to extend the durability of the product. However, few investigations have been conducted to validate the use of MAP in ricotta fresca. The aim of this work is to evaluate the shelf life of ricotta fresca under MAP. A total of 108 samples were collected from three Sardinian industrial cheese-making plants and analysed within 24 h after packaging and after 7, 14 and 21 days of refrigerated storage. Aerobic mesophilic bacteria, mesophilic and thermophilic cocci and lactobacilli, Enterobacteriaceae and E. coli, L. monocytogenes, Pseudomonas spp., Bacillus cereus, yeasts and moulds, and the chemicalphysical parameters and composition of the product were determined. At the end of the shelf life, Pseudomonas spp. and Enterobacteriaceae reached high concentrations, 5 to 7 and 3 to 6 log10 colony forming unit g–1, respectively. The presence of environmental contaminants indicates that the use of MAP without the appropriate implementation of prerequisite programmes is not sufficient to extend the durability of ricotta fresca. Gas mixture and packaging material should be selected only on the basis of scientific evidence of their effectiveness.

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Clean label solution for the control of Clostridium botulinum in cooked meats

Meso ◽

10.31727/m.21.3.2 ◽

2019 ◽

Vol 21 (3) ◽

pp. 311-315

Author(s):

Matthew McCusker

Keyword(s):

Shelf Life ◽

Clostridium Botulinum ◽

Modified Atmosphere Packaging ◽

Meat Products ◽

Cold Chain ◽

Chain Conditions ◽

Poultry Products ◽

Label System ◽

Cooked Meats

Clostridium botulinum bacteria may be of concern in raw and cooked refrigerated meat products with a shelf-life greater than 10 days, for which strict cold-chain management cannot be guaranteed. This case study describes the testing of a new proprietary clean-label system from Kerry Taste & Nutrition, Rosal XB, for the inhibition of C. botulinum spore germination in a number of cooked poultry products. Products were inoculated with non-proteolytic strains of C. botulinum under modified atmosphere packaging (MAP) conditions. They were stored under simulated cold-chain conditions and assayed for C. botulinum growth at appropriate intervals. Research results demonstrated that under the test conditions, products can achieve a shelf-life of 25 days, without the risk of C. botulinum growth.

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The Effect of Commercial Probiotics on the Phytoplankton Diversity Associated with Biofloc

World s Veterinary Journal ◽

10.54203/scil.2021.wvj92 ◽

2021 ◽

Vol 11 (4) ◽

pp. 725-730

Author(s):

Fitri Anisha Kurniawati ◽

Endang Dewi Masithah ◽

Boedi Setya Rahardja

Keyword(s):

Diversity Index ◽

High Water ◽

Natural Food ◽

Limiting Factor ◽

Phytoplankton Diversity ◽

Treatment Groups ◽

Bacillus Spp ◽

High Concentrations ◽

Index Value ◽

Commercial Probiotics

The intensive aquaculture industry faces two main problems, first, the decrease in the water quality caused by high concentrations of metabolites, and second, the use of low natural food in aquaculture activities with high water exchange intensity. For this reason, efforts are needed to develop biofloc to maximize the contribution of natural food which can increase aquaculture production. The present study aimed to analyze the effect of commercial probiotics on the differences in the phytoplankton diversity associated with biofloc. The fish were divided into three treatment groups. Treatment A involved biofloc formation without using probiotics, treatment B contained biofloc formation using commercial probiotics (Bacillus spp., lactic acid, Lactobacillus spp., Saccharomyces spp. 50/50 feed), and treatment C entailed biofloc formation using commercial probiotics (containing a native microbial consortium, 50/50 feed). The treatment groups were repeated six times so that there were 18 experimental units. The research was conducted from March to April 2015. The results indicated that the administration of probiotics with different types led to insignificant differences among the treatment groups. The highest diversity index value occurred in treatment C on day 34 of the experiment that was equal to 0.49. On the other hand, the highest value of the dominance index (C = 0.99) occurred in treatments A and B on day 21. It can be concluded that the addition of probiotics with different biofloc could result in insignificant phytoplankton diversity. Furthermore, the Nitrogen/Phosphorus (N/P) ratio as a limiting factor for phytoplankton growth indicated different results in each treatment.

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Effects of maturity indices and modified atmosphere packaging (MAP) on shelf life and post-harvest quality of cherry tomato

Progressive Agriculture ◽

10.3329/pa.v32i1.55714 ◽

2021 ◽

Vol 32 (1) ◽

pp. 43-59

Author(s):

MI Hossain ◽

MH Ar Rashid

Keyword(s):

Shelf Life ◽

Disease Incidence ◽

Modified Atmosphere Packaging ◽

Maturity Index ◽

Low Density ◽

Cherry Tomato ◽

Green Color ◽

Maturity Indices ◽

Yellow Color ◽

Red Color

The present experiment was carried out at the Laboratories of the Department of Horticulture and Biochemistry and Molecular Biology, Bangladesh Agricultural University, Mymensingh during the period from February to April 2019 to study the effect of maturity indices and modified atmosphere packaging (MAP) on the extension of shelf life and quality retention of cherry tomato. The two-factor experiment consisted of three maturity indices viz. (i) Maturity index 1 (M1: Mature green color), (ii) Maturity index 2 (M2: Yellow color), and (iii) Maturity index 3 (M3: Red color) and five postharvest treatments viz. (i) Control (T0), (ii) Low density perforated poly ethylene, LDPPE (T1), (iii) Low density poly ethylene, LDPE (T2), (iv) Low density perforated plastic box, LDPPB (T3), and (v) Low density plastic box, LDPB (T4). The experiment was conducted in completely randomized design with 3 replications. The maximum weight loss (7.77%) was recorded in mature green color fruits (M2) treated with control (T0), while the minimum (3.22) was found in yellow color fruits (M2) treated with LDPPB (T3). The maximum color change was observed from yellow color fruits (M2) with LDPPB (T3) and the minimum was observed from mature green color fruits (M1) treated with control (T0). The maximum TSS content (7.20%) was recorded from yellow color fruits (M2) treated with LDPB (T4), while the minimum (5.67%) was found in mature green color fruits (M1) treated with LDPPB (T3). The highest disease incidence and severity (16.67% and 21.67%, respectively) were recorded in red color fruits (M3) treated with control whereas the lowest disease incidence (1.67%) and severity (2.33%) were found in yellow color fruits (M2) treated with LDPPB. The longest shelf life (25.00 days) was obtained in yellow color fruits (M2) treated with LDPPB (T3) and the shortest shelf life (7.00 days) was observed in red color fruits (M3) treated with control (T0). Thus, yellow color fruits (M2) treated with LDPPB (T3) could be used for the extension of shelf life and quality retention of cherry tomato. Progressive Agriculture 32 (1): 43-59, 2021

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Effect of Active-Edible Coating and Essential Oils on Lamb Patties Oxidation during Display

Foods ◽

10.3390/foods10020263 ◽

2021 ◽

Vol 10 (2) ◽

pp. 263

Author(s):

Ana Carolina Pelaes Vital ◽

Ana Guerrero ◽

Pablo Guarnido ◽

Izabella Cordeiro Severino ◽

José Luis Olleta ◽

...

Keyword(s):

Lipid Oxidation ◽

Essential Oils ◽

Shelf Life ◽

Meat Quality ◽

Modified Atmosphere Packaging ◽

Meat Products ◽

Thiobarbituric Acid ◽

Natural Antioxidants ◽

Edible Coating ◽

Water Losses

The use of natural products to reduce the use of synthetic additives in meat products, reducing the oxidation and improving the shelf life is a current challenge. Meat quality from lamb patties during 10 days of display on modified atmosphere packaging (MAP) and active-edible coating were tested under six treatments: uncoated patties without coating (CON); patties with alginate coating (EC) and patties with coating and 0.1 or 0.05% of essential oils (EOs) from either thyme (TH 0.1; TH 0.05) or oregano (OR 0.1; OR 0.05). Display and treatment significantly modified (P < 0.001) all the studied meat quality variables (pH, color, water holding capacity, weight losses, thiobarbituric acid reactive substances (TBARS), antioxidant activity). Display produced discoloration and lipid oxidation, however, the samples with essential oils presented lower (P < 0.001) lipid oxidation than the CON or EC groups. Coated samples with or without EOs showed better color (lower lightness but higher redness and yellowness) and lower water losses (P < 0.001) than the CON. The addition of thyme EO caused a decrease (P < 0.001) in the consumer’s overall acceptability, whereas no statistical differences appeared between CON, EC and oregano EO addition. Thus, using EOs as natural antioxidants, especially those from oregano at low dosages (0.05%), could be considered a viable strategy to enhance the shelf life and the product quality of lamb meat patties without damaging the sensory acceptability.

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Review on Natural Preservatives for Extending Fish Shelf Life

Foods ◽

10.3390/foods8100490 ◽

2019 ◽

Vol 8 (10) ◽

pp. 490 ◽

Cited By ~ 19

Author(s):

Jun Mei ◽

Xuan Ma ◽

Jing Xie

Keyword(s):

Shelf Life ◽

Consumer Preferences ◽

Modified Atmosphere Packaging ◽

Antimicrobial Activities ◽

Edible Films ◽

Modified Atmosphere ◽

Mushroom Species ◽

Spoilage Bacteria ◽

Thermal Sterilization ◽

Natural Preservatives

Fish is extremely perishable as a result of rapid microbial growth naturally present in fish or from contamination. Synthetic preservatives are widely used in fish storage to extend shelf life and maintain quality and safety. However, consumer preferences for natural preservatives and concerns about the safety of synthetic preservatives have prompted the food industry to search natural preservatives. Natural preservatives from microorganisms, plants, and animals have been shown potential in replacing the chemical antimicrobials. Bacteriocins and organic acids from bacteria showed good antimicrobial activities against spoilage bacteria. Plant-derived antimicrobials could prolong fish shelf life and decrease lipid oxidation. Animal-derived antimicrobials also have good antimicrobial activities; however, their allergen risk should be paid attention. Moreover, some algae and mushroom species can also provide a potential source of new natural preservatives. Obviously, the natural preservatives could perform better in fish storage by combining with other hurdles such as non-thermal sterilization processing, modified atmosphere packaging, edible films and coatings.

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Achievement and Future Developments of Polymer Materials for Meat and Semi-Finished Products

Food Processing Techniques and Technology ◽

10.21603/2074-9414-2018-3-161-174 ◽

2019 ◽

Vol 48 (3) ◽

pp. 161-174 ◽

Cited By ~ 1

Author(s):

Анастасия Семенова ◽

Anastasia Semenova ◽

Виктория Насонова ◽

Victoriya Nasonova ◽

Наталия Ревуцкая ◽

...

Keyword(s):

Modified Atmosphere Packaging ◽

Meat Products ◽

Polymer Materials ◽

Meat Production ◽

Production And Consumption ◽

Red Color ◽

New Ideas ◽

The Russian Federation ◽

Processed Products

Consumption of unprocessed meat products in the conditions of increasing and subsequent preservation of achieved meat production volumes in the Russian Federation is continue to increase. At present, semi-finished products occupied first in the overall structure of production and consumption meat products, having overtaken in aggregate all types of processed products. In the background of increasing competition between domestic producers, the requirements for the packaging of the main types of unprocessed products – cuts and lumpy semi-finished products – will be continue to increase as an important driver of sales. Research studies play an important role in the development of packaging solutions for industry. This review focuses on the main areas of scientists studying from different countries. Modern scientific achievement in the field of vacuum packaging for chilled meat and semi-finished products including heat-shrinkable materials and skin packaging are presented. Special attention was paid to the forming safety and quality indexes of meat products, as well as functionality and “barrier” of packaging materials. Basic aspects of modified atmosphere packaging with different gas mixture including monoxide carbon and high oxygen using to maintain the desirable bright red color meat are considered.The further directions for development of technology sous-vide are discussed, as well as active and intelligent packaging. The search for new ideas in the field of active and smart packaging will help for better controlling shelf life, regulating freshness and maintaining stable quality of meat products.

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