scholarly journals Shelf-life of vacuum and modified atmosphere packaged sliced pangasius catfish (Pangasianodon hypophthalmus) under refrigerated storage condition

2020 ◽  
Vol 32 (1) ◽  
pp. 73-82
Author(s):  
MD. TARIQUL ISLAM ◽  
ESMOUT JAHAN ALICE ◽  
SUSHMITA SAHA ◽  
MD. ABDUL KARIM ◽  
MD. AMANULLAH ◽  
...  
Keyword(s):  
Shelf Life ◽  
Modified Atmosphere Packaging ◽  
Storage Condition ◽  
Viable Count ◽  
Modified Atmosphere ◽  
Refrigerated Storage ◽  
Initial Value ◽  
Pangasianodon Hypophthalmus ◽  
Fish Samples ◽  
Frozen Fish

The effects of vacuum (VP) and 100% N2 modified atmosphere packaging (MAP) on the qualityand shelf-life of sliced pangasius catfish (Pangasianodon hypophthalmus) during refrigerated storage (4°C)were investigated up to 12 days. The values of pH, total volatile base nitrogen (TVB-N) and thiobarbituricacid reactive substance (TBARS) of sliced fish samples during storage under VP and MAP packaging werewithin the limit acceptable for chilled fish. Total viable count (TVC) of pangasius fish, on the other hand,gradually increased from the initial value of 4.32±0.04 to 8.30±0.13 log CFU/g on day 9 for non-sealedpack (control) and 7.64±0.12 and 8.34±0.07 log CFU/g for VP and MAP on day 12. There were nosignificant (p<0.05) differences in TVC values among the three packaging conditions during the storageperiod except on day 9 where significantly (p<0.05) lower TVC values were observed in the VP samplecompared to that of other samples. Based on the bacterial counts of 7 log CFU/g, which is considered as theupper acceptable limit for fresh and frozen fish, the shelf-life was determined as the excess of 6 days forcontrol pack and MAP samples, and excess of 9 days for VP sample. Therefore, VP is a good option toincrease the shelf-life of wet fish, which can be adopted by the superstores to display their products withextended shelf-life.

scholarly journals Modeling the Effect of Active Modified Atmosphere Packaging on the Microbial Stability and Shelf Life of Gutted Sea Bass

2019 ◽  
Vol 9 (23) ◽  
pp. 5019 ◽  
Author(s):  
Theofania Tsironi ◽  
Athina Ntzimani ◽  
Eleni Gogou ◽  
Maria Tsevdou ◽  
Ioanna Semenoglou ◽  
...  
Keyword(s):  
Growth Rate ◽  
Shelf Life ◽  
Microbial Growth ◽  
Modified Atmosphere Packaging ◽  
Sea Bass ◽  
Viable Count ◽  
Lag Phase ◽  
Modified Atmosphere ◽  
Total Viable Count ◽  
Microbial Stability

The aim of the study was the evaluation and mathematical modeling of the effect of active modified atmosphere packaging (MAP), by the incorporation of CO2 emitters in the package, on the microbial stability and shelf life of gutted sea bass during refrigerated storage. Gutted sea bass samples were packaged in modified atmosphere (50% CO2–40% N2–10% O2) with and without CO2 emitters (ACT-MAP, MAP) (gas/product volume ratio 3:1) and stored at isothermal conditions: 0 °C, 5 °C, and 10 °C. The gas concentration in the package headspace (%CO2, %O2) and microbial growth (total viable count, TVC, Pseudomonas spp., Enterobacteriaceae spp., lactic acid bacteria) were monitored during storage. The microbial growth was modeled using the Baranyi growth model, and the kinetic parameters (microbial growth rate, lag phase) were estimated at the tested temperature and packaging conditions. The results showed that the ACT-MAP samples presented significantly lower microbial growth compared to the MAP samples. The growth rate of the total viable count at 0 °C was 0.175 and 0.138 d−1 for the MAP and ACT-MAP sea bass, respectively (p < 0.05). The shelf life of the MAP sea bass at 0–10 °C (based on a final TVC value: 7 log CFU g−1) was extended 4–7 days with the addition of a CO2 emitter in the package. The CO2 concentration in the ACT-MAP samples was stabilized at approximately 60%, while the CO2 in the MAP samples was approximately 40% at the end of the shelf life.

scholarly journals Effects of Vacuum and Modified Atmosphere Packaging on the Quality and Shelf-Life of Gray Triggerfish (Balistes capriscus) Fillets

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 250
Author(s):  
Eduardo Esteves ◽  
Luís Guerra ◽  
Jaime Aníbal
Keyword(s):  
Shelf Life ◽  
Modified Atmosphere Packaging ◽  
Viable Count ◽  
Modified Atmosphere ◽  
Total Viable Count ◽  
Total Volatile ◽  
Total Volatile Basic Nitrogen ◽  
Basic Nitrogen ◽  
Balistes Capriscus ◽  
Gray Triggerfish

Seafood products are perceived as healthy foods. However, several species of seafood are still not fully utilized for different reasons or can be valued outside the original locale, if issues with the short shelf-life and/or the preparation/presentation form are overcome, e.g., gray triggerfish, Balistes capriscus. Consumed mostly fresh, its flesh is of excellent quality. We studied the effect of different types of packaging (in air (AIR), vacuum (VP), and modified atmosphere (MAP)) on physicochemical (color and texture, pH, and total volatile basic nitrogen), microbiological (total viable count, psychrotrophic, sulphide-reducing bacteria, and acid-lactic bacteria), and sensory qualities, and shelf-life of gray triggerfish fillets stored at refrigeration temperature for 15 days. The samples were analyzed on days 0 (fresh fish), 5, 10 (8 and 12 for sensory analysis), and 15 after filleting and packaging. During the trial, fillets became lighter (increased L*) and yellower (b* >> 0) with time of storage. Distinct patterns were observed for pH among treatments. Unexpectedly, the increasing trend observed in the texturometer-derived hardness of VP and MAP fillets, contrasted with the sensory assessment, wherein panelists perceived a clear softening of fillets. VP delayed and MAP inhibited the increase in TVB-N contents of fillets compared to fillets packed in AIR. Total viable count and psychrothropic bacteria of fillets in AIR exceeded the conventional limit of 7 log(CFU/g) on day 10, while in fillets packed in VP and MAP, their abundance remained below that limit during the trial. The organoleptic attributes of fillets perceived by a sensory panel changed significantly in all treatments during the storage trial. Willingness to consume the fillets decreased constantly in AIR and MAP, but not in VP fillets. Considering primarily sensory, but also biochemical and microbiological parameters, namely panelists’ rejection, total volatile basic nitrogen content, and total viable count and psychrotrophic bacteria abundance, the shelf-life of fillets packed in air was eight days. Vacuum and modified atmosphere packaging extended the shelf-life to 15 and 12 days, and thus can add value to this product. Future research regarding the VP and MAP of gray triggerfish fillets could involve the optimization of mixtures of gases use and/or the application of combined processes.

scholarly journals Comparative shelf life study of whole fish and fillets of cultured striped catfish (Pangasianodon hypophthalmus) during ice storage condition

2015 ◽  
Vol 2 (1) ◽  
pp. 177-183 ◽  
Author(s):  
Salma Noor E Islami ◽  
Md Faisal ◽  
Mousumi Akter ◽  
Md Shaheed Reza ◽  
Md Kamal
Keyword(s):  
Shelf Life ◽  
Protein Solubility ◽  
Storage Period ◽  
Storage Condition ◽  
Ice Storage ◽  
Initial Value ◽  
N Value ◽  
Pangasianodon Hypophthalmus ◽  
Life Study ◽  
Striped Catfish

Correction: On 29th April 2015 the last line of the abstract was changed from “…  the shelf life of Thai-Pangas in ice stored condition is 18 days for filleted and 21 days for the whole fish.” TO “…the shelf life of Thai-Pangas in ice stored condition is 21 days and 18 days for the whole fish and fillets, respectively.”  The page numbers of this article were also changed from 175-181 to 177-183..  A comparative study on the shelf life of whole fish and fillet of cultured striped catfish (Pangasianodon hypophthalmus ) under ice storage condition was carried out by determining organoleptic and biochemical aspects in the month of September and October. It was found that shelf life of whole fish was 21 days where as fillet had slightly lower of 18 days shelf life. Value of pH changed from 7.07 to 6.97 after 24 days for whole fish and 6.88 for fillet after 21 days at the termination of experiment, pH remained to 6.5 for fillet after 18 days of ice storage. TVB-N value increased from an initial value of 1.68 mg/100g to 28.83 mg/100g in 21 days in whole fish and finally to rejection value of 35.89 mg/100g at the end of 24 days storage period. As for fillets TVB-N value was at acceptable level of 24.79 mg/100g until 18 days of storage at same condition. Myofibriller protein solubility gradually decreased with storage period for both whole fish and fillets. The results of this study indicated that in regard to organoleptic and biochemical aspects the shelf life of Thai-Pangas in ice stored condition is 18 days for filleted and 21 days for the whole fish.Res. Agric., Livest. Fish.2(1): 177-183, April 2015

scholarly journals The influence of modified atmosphere packaging on shelf life of ćevapčići

2021 ◽  
Vol 854 (1) ◽  
pp. 012058
Author(s):  
M Milijasevic ◽  
J Babic Milijasevic
Keyword(s):  
Shelf Life ◽  
Modified Atmosphere Packaging ◽  
Acid Value ◽  
Viable Count ◽  
Sensory Properties ◽  
Modified Atmosphere ◽  
Total Viable Count ◽  
Psychrotrophic Bacteria ◽  
Brochothrix Thermosphacta ◽  
Quantitative Descriptive

Abstract The aim of this study was to determine the microbiological, sensory and chemical changes of modified atmosphere packaged ćevapčići in a gas mixture consisting of 70% O2 and 30% CO2. Packaged ćevapčići were stored for 10 days at 3ºC. Microbiological examination comprised determination of pathogenic microorganisms (Salmonella spp., coagulase positive staphylococci, Escherichia coli and Listeria monocytogenes) as well as indicators of hygiene and spoilage (total viable count, psychrotrophic bacteria, Enterobacteriaceae, lactic acid bacteria and Brochothrix thermosphacta). Using quantitative-descriptive test with grading scales from one to five, sensory properties of ćevapčići were assessed (color and odor in raw condition and odor, texture and taste after roasting) on the 1st, 4th, 6th, 8th and 10th days of storage. Regarding the chemical parameters, every day during the storage, pH was examined and on 4th and 8th days, acid value and peroxide number were established. On the basis of the results obtained and the recommended total viable count, which should not be higher than 7 log cfu/g, and taking into consideration sensory properties, we can conclude that ćevapčići packed in the modified atmosphere containing 70 % O2 and 30% CO2 had a shelf life of seven days.

Combined Effect of Storage Condition, Surface Integrity, and Length of Shelf Life on the Growth of Listeria monocytogenes and Spoilage Microbiota on Refrigerated Ready-to-Eat Products

2019 ◽  
Vol 82 (8) ◽  
pp. 1423-1432
Author(s):  
SHIYU CAI ◽  
RANDY W. WOROBO ◽  
ABIGAIL B. SNYDER
Keyword(s):  
Listeria Monocytogenes ◽  
Shelf Life ◽  
Modified Atmosphere Packaging ◽  
Storage Condition ◽  
Modified Atmosphere ◽  
Physical Damage ◽  
Product Systems ◽  
Fresh Cut ◽  
Fail Safe ◽  
Spinach Leaves

ABSTRACT Psychrotolerant growth of Listeria monocytogenes in ready-to-eat (RTE) foods increases the risk to food safety, particularly when spoilage does not occur prior to L. monocytogenes growth of &gt;1 log CFU/g. The purpose of this study was to evaluate the relative rates of quality deterioration and L. monocytogenes growth in six product systems (tomatoes, apples, fresh-cut cantaloupe, fresh-cut lettuce, baby spinach, and commercially processed turkey slices) under various conditions of refrigeration temperatures, atmospheres, and quality. Cantaloupe and spinach leaves supported &gt;1 log CFU/g growth of L. monocytogenes before product spoilage at both 4 and 9°C. In some cases, conditions that improved microbial quality by extending shelf life also allowed L. monocytogenes growth of &gt;1 log CFU/g before deterioration due to microbial spoilage. For example, storage with modified atmosphere packaging enhanced L. monocytogenes growth relative to spoilage microbiota in lettuce leaves (1.0-log increase 7 days before spoilage). In contrast, the use of secondary quality produce (i.e., apples, tomatoes, and lettuce with physical damage) reduced shelf life and, consequently, limited the time for L. monocytogenes proliferation. Therefore, spoilage cannot be considered a fail-safe indicator or proxy for limitation of shelf life across refrigerated RTE products.

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 High carbon-di-oxide modified atmospheric packaging on quality of ready-to-eat minimally processed fresh-cut iceberg lettuce

2021 ◽  
Author(s):  
Md. Azizul Haque ◽  
Md. Asaduzzaman ◽  
Md. Sultan Mahomud ◽  
Md. Rizvi Alam ◽  
Alin Khaliduzzaman ◽  
...  
Keyword(s):  
Modified Atmosphere Packaging ◽  
Storage Condition ◽  
Modified Atmosphere ◽  
High Carbon ◽  
Modified Atmospheric Packaging ◽  
Iceberg Lettuce ◽  
Microbial Development ◽  
Fresh Cut ◽  
Intact Surface

AbstractFresh-cut lettuce is a very well-known salad for today's routines because it obliges minimal preparation to minimize the loss of health beneficial vitamins, minerals, antioxidants and other phytochemicals. It is a prodigious challenge to serve its consumers fresh. Quality of freshly processed lettuce under high CO2 modified atmosphere packaging (MAP) has been investigated as a realistic alternative technique for its preservation. Storage under high CO2 atmospheric treatments exhibited a significant impact in microbial development, electrolyte leakage, volatile metabolites and sensory quality of fresh-cut iceberg lettuce. This storage condition (MAP 1: 5 kPa O2 and 20 kPa CO2 balanced by N2 at 7 °C for 6 days) inhibited the growth of mesophilic bacteria and yeasts; delayed the enzymatic browning (cut-edges and intact surface) of fresh-cut iceberg lettuce and overall visual quality was also in acceptance limit. The development of off-odors was perceived in high CO2 MAP as a consequence of volatiles (ethanol and acetaldehyde) accumulation which was persisted at an inexcusable level during 6 days of storage periods.

Sign in / Sign up

Export Citation Format

Share Document