The impact of packaging in modified atmosphere and vacuum on preservation of sensory properties of carp filets (Cyprinus carpio)

Fresh ground beef from the thigh area (Musculus Semimembranosus) was treated with the Bombal Fresh additive (containing a combination of citrates and acetates), with the ratio of 5g per 1kg of meat. After being treated the meat was vacuumed in a modified atmosphere with a combination of the ?2 and ??2 gases with a ratio of 80:20% and was stored at a temperature of +2?C and +6?C for 8 days. Samples were taken and analyzed on the 1st, 3rd and 7th day. At the same time control tests were performed on fresh ground beef from the thigh area (Musculus Semimembranosus) that hadn?t been treated with Bombal Fresh. The results have demonstrated that the samples that were treated with Bombal Fresh and stored at a temperature of +2?C had a lower bacterial count than the samples stored at a temperature of +6?C and the control samples. The samples treated with Bombal Fresh and stored at a temperature of +2?C received higher organoleptic marks than the samples that were stored at +6?C and the control samples. For all the different sensory properties that were tested (color, discoloration and the intensity of foreign scents) the samples treated with Bombal Fresh and stored at a temperature of +2?C received higher marks than the samples that were stored at +6?C and the control samples.

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The impact of geographic origin, vintage and wine estate on sensory properties of Vitis vinifera cv. Riesling wines

Food Quality and Preference ◽

10.1016/s0950-3293(99)00008-7 ◽

1999 ◽

Vol 10 (4-5) ◽

pp. 281-288 ◽

Cited By ~ 69

Author(s):

U Fischer ◽

D Roth ◽

M Christmann

Keyword(s):

Vitis Vinifera ◽

Geographic Origin ◽

Sensory Properties ◽

The Impact

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Effect of vacuum and modified atmosphere packaging on the microbiological, chemical and sensory properties of tropical red drum ( Sciaenops ocellatus ) fillets stored at 4 °C

International Journal of Food Microbiology ◽

10.1016/j.ijfoodmicro.2017.10.015 ◽

2018 ◽

Vol 266 ◽

pp. 31-41 ◽

Cited By ~ 11

Author(s):

Adèle Silbande ◽

Sandra Adenet ◽

Christine Chopin ◽

Josiane Cornet ◽

Juliette Smith-Ravin ◽

...

Keyword(s):

Modified Atmosphere Packaging ◽

Red Drum ◽

Sensory Properties ◽

Sciaenops Ocellatus ◽

Modified Atmosphere

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Impact of high pressure processing on microbiological, nutritional and sensory properties of food: a review

Nutrition & Food Science ◽

10.1108/nfs-08-2021-0249 ◽

2022 ◽

Vol ahead-of-print (ahead-of-print) ◽

Author(s):

Ajith Amsasekar ◽

Rahul S. Mor ◽

Anand Kishore ◽

Anupama Singh ◽

Saurabh Sid

Keyword(s):

High Pressure ◽

Food Quality ◽

High Pressure Processing ◽

Microbial Inactivation ◽

Sensory Properties ◽

Process Conditions ◽

Processed Food ◽

Content Type ◽

Food Properties ◽

The Impact

Purpose The increased demand for high-quality, nutritionally rich processed food has led to non-thermal food processing technologies like high pressure processing (HPP), a novel process for microbial inactivation with minimal loss of nutritional and sensory properties. The purpose of this paper is to highlight the impact of HPP on the microbiological, nutritional and sensory properties of food. Design/methodology/approach Recent research on the role of HPP in maintaining food quality and safety and the impact of process conditions with respect to various food properties have been explored in this paper. Also, the hurdle approach and the effectiveness of HPP on food quality have been documented. Findings HPP has been verified for industrial application, fulfilling the consumer demand for processed food with minimum nutrition loss at low temperatures. The positive impact of HPP with other treatments is known as the hurdle approach that enhances its impact against microorganism activity and minimizes the effects on nutrition and sensory attributes. Originality/value This paper highlights the impact of HPP on various food properties and a good alternative as non-thermal technology for maintaining shelf life, sensory properties and retention of nutrients.

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CRICKET POWDER (ACHETA DOMESTICA) AS FOOD ADDITIVE FOR PROCESSING OF DRY-FERMENTED POLTURY BARS

10.31219/osf.io/rvnk3 ◽

2021 ◽

Author(s):

Desislava Borislavova Vlahova-Vangelova ◽

Desislav Balev ◽

Nikolay Delchev Kolev ◽

Dilyana Gradinarska ◽

Stefan Dragoev

Keyword(s):

Meat Products ◽

Value Added ◽

Sensory Properties ◽

Food Ingredients ◽

Poultry Products ◽

A Value ◽

Plastic Strength ◽

Negative Effect ◽

Acheta Domestica ◽

The Impact

In the recent years crickets, as well as cricket powder (CP) are interesting food ingredients in the European market. Some benefits of CP are high content of quality proteins, fats, vitamins and minerals and little environmental footprint. The aim of this work is to explore the impact of CP additive (2% and 4%) on the color characteristics, technological and sensory properties of dry-fermented poultry bars. The use of CP as meat additive significantly decrease L* and a* value of the product. Structural strength, plastic strength and pH were significantly increased (p˂0.05) in CP enriched raw and dry-fermented poultry bars. aW and moisture content in the final CP supplemented poultry products increased (p˂0.05). The incorporation of 2% CP had slight impact on sensory properties of final product and can be successfully used for processing of value added meat products. CP addition up to 4% had negative effect on the color, sensory properties, structural and plastic strength on the filling mass and dry-fermented meat bars.

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