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Published: 9 March 2023

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1

BIRADAR, U. S., D. K. DEV, and U. M. INGLE. "Shelf-Life Extension of Pedha by Packaging." Journal of Food Science 50, no. 1 (August 25, 2006): 51–55. http://dx.doi.org/10.1111/j.1365-2621.1985.tb13275.x.

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2

Baiano, Antonietta, and Matteo A. Del Nobile. "Shelf life extension of almond paste pastries." Journal of Food Engineering 66, no. 4 (February 2005): 487–95. http://dx.doi.org/10.1016/j.jfoodeng.2004.04.020.

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3

Sarkar, S. "Shelf‐life extension of cultured milk products." Nutrition & Food Science 36, no. 1 (January 1, 2006): 24–31. http://dx.doi.org/10.1108/00346650610642160.

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PurposeShelf‐life of cultured milk products is longer than milk but it is still limited. Shelf‐life of cultured milk products could be enhanced by adopting various techniques. The purpose of this paper is to describe how the longer shelf‐life thus attained would extend the market reach and would be economically beneficial to both producers and consumers.Design/methodology/approachAttempt has been made to enlighten the various techniques such as bacteriocin (nisin, MicrogardTM, natamycin, etc.), lactoperoxidase‐thiocyanate‐hydrogen peroxide system (LP‐system), high pressure treatment, post‐production heat‐treatment (thermization, microwave heating), ultra‐violet (UV) irradiation, carbonization, etc.FindingsApplication of more than one bacteriocin may be advantageous to minimize the possibility of survival of microflora resistant to a particular bacteriocin. Pasteurization, being more detrimental to dietetic properties of cultured milk products than thermization, its application is not suggested as a method of preservation. Microwave heating may be better than conventional pasteurization.Originality/valueConjugated application of various techniques would be more efficacious in extending the shelf‐life of cultured milk products. Extension in shelf‐life of cultured milk products would be economically beneficial for producers and consumers.

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4

Jalilzadeh, Abbas, Yusuf Tuncturk, and Jvad Hesari. "Extension Shelf Life of Cheese: A Review." International Journal of Dairy Science 10, no. 2 (February 15, 2015): 44–60. http://dx.doi.org/10.3923/ijds.2015.44.60.

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5

ANZUETO, C. R., and S. S. H. RIZVI. "Individual Packaging of Apples for Shelf Life Extension." Journal of Food Science 50, no. 4 (July 1985): 897–900. http://dx.doi.org/10.1111/j.1365-2621.1985.tb12975.x.

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6

Berenzon, Sigalit, and I. Sam Saguy. "Oxygen Absorbers for Extension of Crackers Shelf-life." LWT - Food Science and Technology 31, no. 1 (January 1998): 1–5. http://dx.doi.org/10.1006/fstl.1997.0286.

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7

Gould, Grahame W. "Methods for preservation and extension of shelf life." International Journal of Food Microbiology 33, no. 1 (November 1996): 51–64. http://dx.doi.org/10.1016/0168-1605(96)01133-6.

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8

Mishra, B. B., S. Gautam, and A. Sharma. "Shelf-Life Extension of Fresh Ginger (Zingiberofficinale) by Gamma Irradiation." Journal of Food Science 69, no. 9 (May 31, 2006): M274—M279. http://dx.doi.org/10.1111/j.1365-2621.2004.tb09942.x.

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9

Olatunde, Oladipupo Odunayo, and Soottawat Benjakul. "Nonthermal Processes for Shelf-Life Extension of Seafoods: A Revisit." Comprehensive Reviews in Food Science and Food Safety 17, no. 4 (May 10, 2018): 892–904. http://dx.doi.org/10.1111/1541-4337.12354.

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10

Mannheim, C. H., and T. Soffer. "Shelf-life Extension of Cottage Cheese by Modified Atmosphere Packaging." LWT - Food Science and Technology 29, no. 8 (December 1996): 767–71. http://dx.doi.org/10.1006/fstl.1996.0120.

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11

da Rocha Neto, Argus Cezar, Randolph Beaudry, Marcelo Maraschin, Robson Marcelo Di Piero, and Eva Almenar. "Double-bottom antimicrobial packaging for apple shelf-life extension." Food Chemistry 279 (May 2019): 379–88. http://dx.doi.org/10.1016/j.foodchem.2018.12.021.

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12

CHAI, YEN-LING, DANA B. OTT, and JERRY N. CASH. "SHELF-LIFE EXTENSION of MICHIGAN APPLES USING SUCROSE POLYESTER." Journal of Food Processing and Preservation 15, no. 3 (July 1991): 197–214. http://dx.doi.org/10.1111/j.1745-4549.1991.tb00166.x.

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13

VIJAYALAKSHMI, NARASIMHACHAR S., AMBUGA R. INDIRAMMA, PREMA VISWANATH, ANUPAMA DATTATREYA, and KONERIPATTI R. KUMAR. "EXTENSION OF THE SHELF-LIFE OF BURFI BY PACKAGING." Journal of Food Quality 28, no. 2 (April 2005): 121–36. http://dx.doi.org/10.1111/j.1745-4557.2005.00001.x.

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14

Smith, J. P., B. Ooraikul, W. J. Koersen, F. R. van de Voort, E. D. Jackson, and R. A. Lawrence. "Shelf life extension of a bakery product using ethanol vapor." Food Microbiology 4, no. 4 (September 1987): 329–37. http://dx.doi.org/10.1016/s0740-0020(87)80007-2.

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15

Pao, S., and P. D. Petracek. "Shelf life extension of peeled oranges by citric acid treatment." Food Microbiology 14, no. 5 (October 1997): 485–91. http://dx.doi.org/10.1006/fmic.1997.0109.

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16

MOLINS, R. A., A. A. KRAFT, and J. A. MARCY. "Extension of the Shelf-Life of Fresh Ground Pork with Polyphosphates." Journal of Food Science 52, no. 2 (March 1987): 513–14. http://dx.doi.org/10.1111/j.1365-2621.1987.tb06661.x.

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17

Guynot, M. E., V. Sanchis, A. J. Ramos, and S. Marin. "Mold-free Shelf-life Extension of Bakery Products by Active Packaging." Journal of Food Science 68, no. 8 (October 2003): 2547–52. http://dx.doi.org/10.1111/j.1365-2621.2003.tb07059.x.

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18

Nath, A., Bidyut C. Deka, Akath Singh, R. K. Patel, D. Paul, L. K. Misra, and H. Ojha. "Extension of shelf life of pear fruits using different packaging materials." Journal of Food Science and Technology 49, no. 5 (February 2, 2011): 556–63. http://dx.doi.org/10.1007/s13197-011-0305-4.

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19

Patel, Charmi, and Jitendriya Panigrahi. "Starch glucose coating-induced postharvest shelf-life extension of cucumber." Food Chemistry 288 (August 2019): 208–14. http://dx.doi.org/10.1016/j.foodchem.2019.02.123.

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20

Deegan, Lucy H., Paul D. Cotter, Colin Hill, and Paul Ross. "Bacteriocins: Biological tools for bio-preservation and shelf-life extension." International Dairy Journal 16, no. 9 (September 2006): 1058–71. http://dx.doi.org/10.1016/j.idairyj.2005.10.026.

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21

Lescano, G. "Extension of mushroom (Agaricus bisporus) shelf life by gamma radiation." Postharvest Biology and Technology 4, no. 3 (June 1994): 255–60. http://dx.doi.org/10.1016/0925-5214(94)90035-3.

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22

Dawson, Paul, Wesam Al-Jeddawi, and Nanne Remington. "Effect of Freezing on the Shelf Life of Salmon." International Journal of Food Science 2018 (August 12, 2018): 1–12. http://dx.doi.org/10.1155/2018/1686121.

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Food shelf-life extension is important not only to food manufacturers, but also to home refrigeration/freezing appliance companies, whose products affect food quality and food waste. While freezing and refrigerating both extend the shelf life of foods, food quality deterioration continues regardless of the preservation method. This review article discusses the global fish market, the composition of fish meat, and the effects of freezing and thawing on salmon quality.

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23

BARI, M. L., Y. SABINA, H. KUSUNOKI, and T. UEMURA. "Preservation of Fish Cutlet (Pangasius pangasius) at Ambient Temperature by Irradiation." Journal of Food Protection 63, no. 1 (January 1, 2000): 56–62. http://dx.doi.org/10.4315/0362-028x-63.1.56.

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Development of gamma irradiation preservation of ready-to-eat, commercially prepared fish cutlet and improvement of microbiological quality were studied. Studies on the shelf life extension by a combination of irradiation and ascorbic acid treatments of fish cutlets prepared at the laboratory and commercial scale have also been conducted. Cutlets prepared at the laboratory scale according to selected formulation and irradiated at a dose of 5 kGy could extend the shelf life up to 5 weeks at room temperature. In commercially prepared fish cutlets, maximum shelf life extension observed was 14 days for samples treated with 5 kGy of irradiation and stored at ambient temperature on the basis of combined microbiological, chemical, and organoleptic evaluation. The microbiological quality of the commercially prepared fish cutlets revealed the unhygienic conditions of the place where the fish was prepared and the unhygienic storage conditions and temperatures. As a result, the chemical and irradiation treatments were not effective in extending the shelf life of the cutlets under the storage condition used in this study compared with that of the laboratory scale–prepared cutlets.

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24

CALDERON, C., D. L. COLLINS-THOMPSON, and W. R. USBORNE. "Shelf-Life Studies of Vacuum-Packaged Bacon Treated with Nisin." Journal of Food Protection 48, no. 4 (April 1, 1985): 330–33. http://dx.doi.org/10.4315/0362-028x-48.4.330.

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The effect of various concentrations of nisin (250, 500 or 750 IU/g) combined with 50 ppm sodium nitrite on the shelf-life of vacuum-packaged bacon was evaluated. Control packages of bacon containing 50 and 150 ppm nitrite were included. Total numbers of lactic acid bacteria (LAB) (as measured on MRS medium) was used as a criterion for shelf-life. Treated bacon samples were stored at 30 and 5°C for 4 d or 6 wk, respectively. Bacon stored at 30°C showed a 1-d extension of shelf-life at nisin levels of 500 and 750 IU/g. Lowest counts at 6 wk were in bacon treated with 750 IU nisin and stored at 5°C. The LAB count was 1.5-log10 CFU/g lower than the controls. A 1-wk extension of storage life was predicted for nisin-treated (750 IU) bacon.

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25

Liu, Wenchao, Min Zhang, and Bhesh Bhandari. "Nanotechnology – A shelf life extension strategy for fruits and vegetables." Critical Reviews in Food Science and Nutrition 60, no. 10 (March 21, 2019): 1706–21. http://dx.doi.org/10.1080/10408398.2019.1589415.

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26

Ashie, I. N. A., J. P. Smith, B. K. Simpson, and Norman F. Haard. "Spoilage and shelf‐life extension of fresh fish and shellfish." Critical Reviews in Food Science and Nutrition 36, no. 1-2 (January 1996): 87–121. http://dx.doi.org/10.1080/10408399609527720.

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27

GARCÍA-MÁRQUEZ, IRENE, MARÍA I. CAMBERO, JUAN A. ORDÓÑEZ, and MARÍA C. CABEZA. "Shelf-Life Extension and Sanitation of Fresh Pork Loin by E-Beam Treatment." Journal of Food Protection 75, no. 12 (December 1, 2012): 2179–89. http://dx.doi.org/10.4315/0362-028x.jfp-12-217.

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The usefulness of electron beam (E-beam) irradiation to increase the shelf life of whole fresh pork loin stored at 4°C has been studied. The shelf life was extended from 5 to 11 and 20 days after the application of 1 and 2 kGy, respectively. If a temperature abuse situation were to occur during product distribution (e.g., increase to 8°C), the shelf life would be extended from 3 to 8 and 15 days, respectively, after application of the same doses. When considering Listeria monocytogenes from a public health point of view, the irradiated whole fresh loin may be marketable for periods longer than 2 weeks, thus guaranteeing a practically Listeria-free product. Irradiation produced no important changes in the rheological characteristics of the meat. Although the sensory quality of irradiated meat was scored lower than the control immediately after irradiation, after 5 days in storage, irradiated meat scored higher than or not different from the control.

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28

Khemakhem, Ibtihel, Ana Fuentes, María Jesús Lerma-García, Mohamed Ali Ayadi, Mohamed Bouaziz, and José Manuel Barat. "Olive leaf extracts for shelf life extension of salmon burgers." Food Science and Technology International 25, no. 2 (August 27, 2018): 91–100. http://dx.doi.org/10.1177/1082013218795816.

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In this work, the effect of the addition of olive leaf extracts on the quality of vacuum-packed salmon burgers stored at 4 ℃ during 16 days has been studied. Olive leaf extract and its hydrolysate were initially characterized and then incorporated to salmon burgers. A shelf life study was conducted in three different batches (control, olive leaf extract, and hydrolyzed olive leaf extract burgers). Among the chemical indices determined, total volatile base nitrogen values were lower in hydrolyzed olive leaf extract and olive leaf extract burgers than in control samples. Lipid oxidation was lower in salmon burger with olive leaf extract. Salmon mince treated with hydrolyzed olive leaf extract showed lower microbial counts during the whole study, which extended the shelf life of the fish product. Therefore, the potential of olive leaf extracts to preserve salmon burgers during cold storage has been demonstrated.

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29

Bauer, Anna-Sophia, Kärt Leppik, Kata Galić, Ioannis Anestopoulos, Mihalis I. Panayiotidis, Sofia Agriopoulou, Maria Milousi, Ilke Uysal-Unalan, Theodoros Varzakas, and Victoria Krauter. "Cereal and Confectionary Packaging: Background, Application and Shelf-Life Extension." Foods 11, no. 5 (February 26, 2022): 697. http://dx.doi.org/10.3390/foods11050697.

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In both public and private sectors, one can notice a strong interest in the topic of sustainable food and packaging. For a long time, the spotlight for optimization was placed on well-known examples of high environmental impacts, whether regarding indirect resource use (e.g., meat, dairy) or problems in waste management. Staple and hedonistic foods such as cereals and confectionary have gained less attention. However, these products and their packaging solutions are likewise of worldwide ecologic and economic relevance, accounting for high resource input, production amounts, as well as food losses and waste. This review provides a profound elaboration of the status quo in cereal and confectionary packaging, essential for practitioners to improve sustainability in the sector. Here, we present packaging functions and properties along with related product characteristics and decay mechanisms in the subcategories of cereals and cereal products, confectionary and bakery wares alongside ready-to-eat savories and snacks. Moreover, we offer an overview to formerly and recently used packaging concepts as well as established and modern shelf-life extending technologies, expanding upon our knowledge to thoroughly understand the packaging’s purpose; we conclude that a comparison of the environmental burden share between product and packaging is necessary to properly derive the need for action(s), such as packaging redesign.

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30

Lambert, Anne D., James P. Smith, and Karen L. Dodds. "Shelf life extension and microbiological safety of fresh meat — a review." Food Microbiology 8, no. 4 (December 1991): 267–97. http://dx.doi.org/10.1016/s0740-0020(05)80002-4.

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31

Gómez-López, V. M., F. Devlieghere, P. Ragaert, and J. Debevere. "Shelf-life extension of minimally processed carrots by gaseous chlorine dioxide." International Journal of Food Microbiology 116, no. 2 (May 2007): 221–27. http://dx.doi.org/10.1016/j.ijfoodmicro.2006.12.008.

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32

Choi, In Seong, Seung Hee Ko, Ho Myeong Kim, Ho Hyun Chun, Kwang Ho Lee, Jung Eun Yang, Seulgi Jeong, and Hae Woong Park. "Shelf-life extension of freeze-dried Lactobacillus brevis WiKim0069 using supercooling pretreatment." LWT 112 (September 2019): 108230. http://dx.doi.org/10.1016/j.lwt.2019.05.128.

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33

Kapoor, Ragya, Apratim Jash, and Syed S. H. Rizvi. "Shelf-life extension of Paneer by a sequential supercritical-CO2-based process." LWT 135 (January 2021): 110060. http://dx.doi.org/10.1016/j.lwt.2020.110060.

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34

He, H., R. M. Adams, D. F. Farkas, and M. T. Morrissey. "Use of High-pressure Processing for Oyster Shucking and Shelf-life Extension." Journal of Food Science 67, no. 2 (March 2002): 640–45. http://dx.doi.org/10.1111/j.1365-2621.2002.tb10652.x.

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35

Panigrahi, Chirasmita, Mrinmoy Mondal, Sankha Karmakar, Hari Niwas Mishra, and Sirshendu De. "Shelf life extension of sugarcane juice by cross flow hollow fibre ultrafiltration." Journal of Food Engineering 274 (June 2020): 109880. http://dx.doi.org/10.1016/j.jfoodeng.2019.109880.

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36

Nussinovitch, A., and N. Kampf. "Shelf-Life Extension and Conserved Texture of Alginate-Coated Mushrooms (Agaricus bisporus)." LWT - Food Science and Technology 26, no. 5 (October 1993): 469–75. http://dx.doi.org/10.1006/fstl.1993.1092.

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37

AL-DAGAL, MOSFFER M., and WAEL A. BAZARAA. "Extension of Shelf Life of Whole and Peeled Shrimp with Organic Acid Salts and Bifidobacteria." Journal of Food Protection 62, no. 1 (January 1, 1999): 51–56. http://dx.doi.org/10.4315/0362-028x-62.1.51.

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Microbiological and sensory characteristics of treated whole and peeled shrimp from the east coast of Saudi Arabia were evaluated. Shrimp samples were treated with organic acid salts with or without Bifidobacterium breve culture and stored in ice. Peeling alone extended the microbiological shelf life by 4 days. Treatment of whole shrimp with sodium acetate alone or potassium sorbate with bifidobacteria prolonged the microbiological shelf life by 3 days and increased the microbial generation time from 12.8 h (control) to 30.1 h or 31.4 h, respectively. The microbiological and sensory shelf life of peeled shrimp treated with sodium acetate was more than 17 days. Sodium acetate extended the microbial lag phase and lengthened the generation time (38.7 h compared to 15.8 h for the control). Micrococci and coryneforms were the predominant microorganisms in whole shrimp during storage. Treatment with sodium acetate maintained better sensory characteristics for peeled shrimp than potassium sorbate combined with bifidobacteria.

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38

KHATTAK, AMAL BADSHAH, NIZAKAT BIBI, MUHAMMAD ASHRAF CHAUDRY, MISAL KHAN, MAAZULLAH KHAN, and MUHAMMAD JAMIL QURESHI. "Shelf Life Extension of Minimally Processed Cabbage and Cucumber through Gamma Irradiation." Journal of Food Protection 68, no. 1 (January 1, 2005): 105–10. http://dx.doi.org/10.4315/0362-028x-68.1.105.

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The influence of irradiation of minimally processed cabbage and cucumber on microbial safety, texture, and sensory quality was investigated. Minimally processed, polyethylene-packed, and irradiated cabbage and cucumber were stored at refrigeration temperature (5°C) for 2 weeks. The firmness values ranged from 3.23 kg (control) to 2.82 kg (3.0-kGy irradiated samples) for cucumbers, with a gradual decrease in firmness with increasing radiation dose (0 to 3 kGy). Cucumbers softened just after irradiation with a dose of 3.0 kGy and after 14 days storage, whereas the texture remained within acceptable limits up to a radiation dose of 2.5 kGy. The radiation treatment had no effect on the appearance scores of cabbage; however, scores decreased from 7.0 to 6.7 during storage. The appearance and flavor scores of cucumbers decreased with increasing radiation dose, and overall acceptability was better after radiation doses of 2.5 and 3.0 kGy. The aerobic plate counts per gram for cabbage increased from 3 to 5 log CFU (control), from 1.85 to 2.93 log CFU (2.5 kGy), and from a few colonies to 2.6 log CFU (3.0 kGy) after 14 days of storage at 5°C. A similar trend was noted for cucumber samples. No coliform bacteria were detected at radiation doses greater than 2.0 kGy in either cabbage or cucumber samples. Total fungal counts per gram of sample were within acceptable limits for cucumbers irradiated at 3.0 kGy, and for cabbage no fungi were detected after 2.0-kGy irradiation. The D-values for Escherichia coli in cucumber and cabbage were 0.19 and 0.17 kGy, and those for Salmonella Paratyphi A were 0.25 and 0.29 kGy for cucumber and cabbage, respectively.

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39

Wenjiao, F., Z. Yongkui, D. Pan, and Y. Yuwen. "Effects of chitosan coating containing antioxidant of bamboo leaves on qualitative properties and shelf life of silver carp during chilled storage." Czech Journal of Food Sciences 31, No. 5 (September 9, 2013): 451–56. http://dx.doi.org/10.17221/149/2013-cjfs.

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The effect of chitosan coating containing antioxidant of bamboo leaves (AOB) on the shelf life extension of silver carp (Hypophthalmicthys molitrix) was evaluated at refrigerated temperature (4 ± 1°C). Microbiological changes (total viable count – TVC), physicochemical changes (water loss, pH, total volatile nitrogen – TVB-N, trimethylamine – TMA-N, and 2-thiobarbituric acid – TBA), and sensory changes were determined during chilled storage. The results indicated that the coating treatments could effectively retard the water loss, inhibit the growth of total viable counts, reduce chemical spoilage, which reflected itself in TVB-N, pH, TMA-N, and TBA, and increase the overall sensory quality of silver carp in comparison with the control sample. The study suggests that chitosan coating containing AOB can be a promising candidate for extending the shelf life of silver carp during chilled storage.

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40

Liplap, Pansa, Denis Charlebois, Marie Thérèse Charles, Peter Toivonen, Clément Vigneault, and G. S. Vijaya Raghavan. "Tomato shelf-life extension at room temperature by hyperbaric pressure treatment." Postharvest Biology and Technology 86 (December 2013): 45–52. http://dx.doi.org/10.1016/j.postharvbio.2013.06.006.

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41

DRAKE, S. R., and A. YAZDANIHA. "SHORT-TERM CONTROLLED ATMOSPHERE STORAGE FOR SHELF-LIFE EXTENSION of APRICOTS." Journal of Food Processing and Preservation 23, no. 1 (May 1999): 57–70. http://dx.doi.org/10.1111/j.1745-4549.1999.tb00369.x.

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42

Romanazzi, Gianfranco, Erica Feliziani, Silvia Bautista Baños, and Dharini Sivakumar. "Shelf life extension of fresh fruit and vegetables by chitosan treatment." Critical Reviews in Food Science and Nutrition 57, no. 3 (October 28, 2016): 579–601. http://dx.doi.org/10.1080/10408398.2014.900474.

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43

Pham, Thanh Tung, Lien Le Phuong Nguyen, Mai Sao Dam, and Laszlo Baranyai. "Application of Edible Coating in Extension of Fruit Shelf Life: Review." AgriEngineering 5, no. 1 (March 2, 2023): 520–36. http://dx.doi.org/10.3390/agriengineering5010034.

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In the past few decades, fruits have been increasingly consumed, leading to an increase in global fruit production. However, fresh produce is susceptible to large losses during production and preservation. In the postharvest preservation stage, fruits undergo various technical treatments for maintaining their quality. A widely adopted technology is the application of edible coatings, which can be applied to a diverse range of fruits to regulate the exchange of moisture and gases between the fruit and its environment. In addition, edible coatings provide a significant benefit by allowing the integration of different active ingredients into the coating’s matrix, meaning that these substances will associate with and possibly be eaten together with the fruit. This would help improve the organoleptic and nutritional qualities of the fruit as well as the shelf life. This paper provides an overview of the available data on the typical components used in coating matrix, focusing on the effect of the material combinations and application techniques to fruit properties. The processors can use this knowledge in choosing a suitable coating material and concentration for various fresh and fresh-cut fruits. Additionally, this paper reviews recent developments and limitations in utilizing edible coatings for prolonging the shelf-life of fruits.

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44

Alexi, Niki, Konstantina Sfyra, Eugenia Basdeki, Evmorfia Athanasopoulou, Aikaterini Spanou, Marios Chryssolouris, and Theofania Tsironi. "Raw and Cooked Quality of Gilthead Seabream Fillets (Sparus aurata, L.) after Mild Processing via Osmotic Dehydration for Shelf Life Extension." Foods 11, no. 14 (July 7, 2022): 2017. http://dx.doi.org/10.3390/foods11142017.

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The current study aimed to explore the effects of mild processing for shelf-life extension on the raw an-d cooked quality of gilthead seabream fillets stored at 2 °C. Control and Treated (via osmotic dehydration) fillets were sampled at the beginning (D1), middle (D5) and end (D7) of commercial shelf life. The raw quality was evaluated via the quality index method (QIM), microbial measurements and for D1 through tetrad discrimination testing. The cooked quality was evaluated for the same samples via sensory descriptive analyses with a trained panel. The tetrad results indicated similar characteristics between treatments for raw fillets on D1 and a 29% shelf-life extension for Treated fillets vs. the Control ones, defined by Quality Index Method and microbial measurements. The raw quality was reflected in the cooked quality of the tissue, with the Treated fillets exhibiting less intense spoilage-related sensory attributes as well as enhanced or retained freshness-related attributes throughout storage, when compared to the Control ones. A range of treatment induced sensory characteristics, partly associated to Maillard reactions, were developed in the Treated fillets. Overall, the treatment affected positively both the raw and cooked quality of the fillet, showing promising results as a shelf-life extension method for fish fillet preservation.

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45

Masniyom, Payap, Soottawat Benjakul, and Wonnop Visessanguan. "Shelf-life extension of refrigerated seabass slices under modified atmosphere packaging." Journal of the Science of Food and Agriculture 82, no. 8 (2002): 873–80. http://dx.doi.org/10.1002/jsfa.1108.

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46

Pittia, Paola, M. Cristina Nicoli, Giuseppe Comi, and Roberto Massini. "Shelf-life extension of fresh-like ready-to-use pear cubes." Journal of the Science of Food and Agriculture 79, no. 7 (May 15, 1999): 955–60. http://dx.doi.org/10.1002/(sici)1097-0010(19990515)79:7<955::aid-jsfa310>3.0.co;2-3.

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Petrón, M. J., J. M. Broncano, J. Otte, L. Martín, and M. L. Timón. "Effect of commercial proteases on shelf-life extension of Iberian dry-cured sausage." LWT - Food Science and Technology 53, no. 1 (September 2013): 191–97. http://dx.doi.org/10.1016/j.lwt.2013.02.014.

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Settanni, Luca, Elena Franciosi, Agostino Cavazza, Pier Sandro Cocconcelli, and Elisa Poznanski. "Extension of Tosèla cheese shelf-life using non-starter lactic acid bacteria." Food Microbiology 28, no. 5 (August 2011): 883–90. http://dx.doi.org/10.1016/j.fm.2010.12.003.

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Watkins, Chris B. "1-Methylcyclopropene (1-MCP) based technologies for storage and shelf life extension." International Journal of Postharvest Technology and Innovation 1, no. 1 (2006): 62. http://dx.doi.org/10.1504/ijpti.2006.009183.

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Gundewadi, Gajanan, Shalini Gaur Rudra, Dhruba Jyoti Sarkar, and Dinesh Singh. "Nanoemulsion based alginate organic coating for shelf life extension of okra." Food Packaging and Shelf Life 18 (December 2018): 1–12. http://dx.doi.org/10.1016/j.fpsl.2018.08.002.

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