scholarly journals Effects of Modified Atmosphere Packaging on Quality and Safety of Fresh Meat

2017 ◽  
Vol 2 (2-4) ◽  
Author(s):  
Slavica Grujić ◽  
Radoslav Grujić ◽  
Karmela Kovačić
Keyword(s):  
Shelf Life ◽  
Food Packaging ◽  
Sensory Quality ◽  
Food Additives ◽  
Modified Atmosphere Packaging ◽  
Modern Technology ◽  
Modified Atmosphere ◽  
Quality And Safety ◽  
Fresh Meat ◽  
The Moment

Consumers today expect long shelf life of food products as well as good nutritive and sensory quality and safety. The objective of this study was to review available published researches related to maintenance of fresh red meat quality and safety using packing gases as food additives. Sensory quality and especially colour of meat are the most important indicators for freshness at the moment of purchasing. Recent advances in modified atmosphere packing have focused on finding the best gas mixture that keep fresh meat initial colour, its stability, and shelf life of product, to minimize microorganisms growth, lipid oxidation and provide product safety. To fulfill these goals, food industry developed modern technology of using modified atmosphere for food packaging.

The Application of Oxygen Indicator in Food Packaging

2014 ◽  
Vol 945-949 ◽  
pp. 2037-2042
Author(s):  
Si Yuan Xie ◽  
Xing Hai Liu ◽  
Hou Bin Li ◽  
Chi Huang
Keyword(s):  
Shelf Life ◽  
Oxygen Concentration ◽  
Food Packaging ◽  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Quality And Safety ◽  
Physical Change

Oxygen indicator can monitor the quality and safety of the food that transport from producers to consumers by perceiving the oxygen concentration in packaging, and then inform the consumer about the product’s safety, shelf life and availability by sensing the visually physical change, which will widely used for modified atmosphere packaging in food packaging.

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

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.

scholarly journals A Review of the Preservation of Hard and Semi-Hard Cheeses: Quality and Safety

2021 ◽  
Vol 18 (18) ◽  
pp. 9789
Author(s):  
Ana Isabel Nájera ◽  
Sonia Nieto ◽  
Luis Javier R. Barron ◽  
Marta Albisu
Keyword(s):  
Shelf Life ◽  
Dairy Product ◽  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Quality And Safety ◽  
Maturation Period ◽  
Potential Health ◽  
Light Pulses ◽  
Product Presentation

Cheese is a dairy product with potential health benefits. Cheese consumption has increased due to the significant diversity of varieties, versatility of product presentation, and changes in consumers’ lifestyles. Spoilage of hard and semi-hard cheeses can be promoted by their maturation period and/or by their long shelf-life. Therefore, preservation studies play a fundamental role in maintaining and/or increasing their shelf-life, and are of significant importance for the dairy sector. The aim of this review is to discuss the most effective methods to ensure the safety and sensory quality of ripened cheeses. We review traditional methods, such as freezing, and modern and innovative technologies, such as high hydrostatic pressures, chemical and natural vegetable origin preservatives, vacuum and modified atmosphere packaging, edible coatings and films, and other technologies applied at the end of storage and marketing stages, including light pulses and irradiation. For each technology, the main advantages and limitations for industrial application in the dairy sector are discussed. Each type of cheese requires a specific preservation treatment and optimal application conditions to ensure cheese quality and safety during storage. The environmental impact of the preservation technologies and their contribution to the sustainability of the food chain are discussed.

scholarly journals Modified Atmosphere Packaging Maintains the Sensory and Nutritional Qualities of Post-harvest Baby Mustard During Low-Temperature Storage

2021 ◽  
Vol 8 ◽  
Author(s):  
Peixing Lin ◽  
Hongmei Di ◽  
Guiyuan Wang ◽  
Zhiqing Li ◽  
Huanxiu Li ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Antioxidant Capacity ◽  
Shelf Life ◽  
Sensory Quality ◽  
Modified Atmosphere Packaging ◽  
Ascorbic Acid Content ◽  
Modified Atmosphere ◽  
Post Harvest ◽  
Low Temperature Storage ◽  
Lateral Buds

Baby mustard is a popular, yet highly perishable, Brassica vegetable. There is a need to develop effective methods for maintaining post-harvest qualities of baby mustard. Here, the lateral buds of baby mustard were packed in transparent polyethylene bags with no holes (M0), 6 mm in diameter holes (M1), or 12 mm in diameter holes (M2) and stored at 4°C. The effect of different modified atmosphere packaging (MAP) treatments on the sensory quality, health-promoting compounds, and antioxidant capacity was investigated by comparison with non-wrapped baby mustard. M1 and M2 delayed sensory quality deterioration and slowed declines in the content of ascorbic acid, total phenolics, and glucosinolates and antioxidant capacity during storage. M1 was most effective in prolonging the shelf life (three additional days compared with control lateral buds) and maintaining the content of glucosinolates. However, M0 accelerated the decline in the odor score, acceptability score, and ascorbic acid content and shortened the shelf life of baby mustard by more than 5 d compared with the control. These findings indicate that the effect of MAP treatment depends on the size of the holes in the bag. Based on these results, M1 was an alternative method for prolonging the shelf life and maintaining post-harvest qualities of baby mustard stored at 4°C.

Fresh Meat Packaging: Consumer Acceptance of Modified Atmosphere Packaging including Carbon Monoxide

2013 ◽  
Vol 76 (1) ◽  
pp. 99-107 ◽  
Author(s):  
CAROLA GREBITUS ◽  
HELEN H. JENSEN ◽  
JUTTA ROOSEN ◽  
JOSEPH G. SEBRANEK
Keyword(s):  
Carbon Monoxide ◽  
Willingness To Pay ◽  
Shelf Life ◽  
Consumer Choice ◽  
Modified Atmosphere Packaging ◽  
Media Exposure ◽  
Modified Atmosphere ◽  
Fresh Meat ◽  
Red Color ◽  
Meat Packaging

Consumers' perceptions and evaluations of meat quality attributes such as color and shelf life influence purchasing decisions, and these product attributes can be affected by the type of fresh meat packaging system. Modified atmosphere packaging (MAP) extends the shelf life of fresh meat and, with the inclusion of carbon monoxide (CO-MAP), achieves significant color stabilization. The objective of this study was to assess whether consumers would accept specific packaging technologies and what value consumers place on ground beef packaged under various atmospheres when their choices involved the attributes of color and shelf life. The study used nonhypothetical consumer choice experiments to determine the premiums that consumers are willing to pay for extended shelf life resulting from MAP and for the “cherry red” color in meat resulting from CO-MAP. The experimental design allowed determination of whether consumers would discount foods with MAP or CO-MAP when (i) they are given more detailed information about the technologies and (ii) they have different levels of individual knowledge and media exposure. The empirical analysis was conducted using multinomial logit models. Results indicate that consumers prefer an extension of shelf life as long as the applied technology is known and understood. Consumers had clear preferences for brighter (aerobic and CO) red color and were willing to pay $0.16/lb ($0.35/kg) for each level of change to the preferred color. More information on MAP for extending the shelf life and on CO-MAP for stabilizing color decreased consumers' willingness to pay. An increase in personal knowledge and media exposure influenced acceptance of CO-MAP negatively. The results provide quantitative measures of how packaging affects consumers' acceptance and willingness to pay for products. Such information can benefit food producers and retailers who make decisions about investing in new packaging methods.

scholarly journals Recent Developments in Seafood Packaging Technologies

Foods ◽  
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.

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

Foods ◽  
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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