Journal articles on the topic 'Packaging and refrigerated storage'
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1
Coradi, Paulo Carteri, Claudir Lari Padia, Lanes Beatriz Acosta Jaques, Guilherme Abreu Coelho de Souza, Roney Eloy Lima, Amanda Müller, Paulo Eduardo Teodoro, Jonatas Ibagé Steinhaus, and Letícia de Oliveira Carneiro. "Adaptation of technological packaging for conservation of soybean seeds in storage units as an alternative to modified atmospheres." PLOS ONE 15, no. 11 (November 12, 2020): e0241787. http://dx.doi.org/10.1371/journal.pone.0241787.
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This study aimed to evaluate the quality of seeds of RR and RR2 PRO soybean cultivars stored in ambient air with raffia packaging (ANER), ambient air with laminated packaging (ANEL), modified atmosphere with polyethylene packaging (AMEP), refrigerated atmosphere (1 to 3°C) with raffia packaging (ARER), refrigerated atmosphere (1 to 3°C) with laminated packaging (AREL), and modified (-14 PSI) and refrigerated (1 to 3°C) atmosphere with polyethylene packaging (AMREP), over 6 months of storage. Results showed that the seeds of cultivar RR2 were preserved with better physiological quality. Raffia and polyethylene packaging under natural storage conditions, in a refrigerated and modified atmosphere, did not preserve the seed quality over the storage period. The conditions of storage in ambient air with laminated packaging (ANEL) and in a refrigerated atmosphere with laminated packaging (AREL) reduced the environmental effects of temperature and relative humidity, leading to better results of physiological quality of the seeds. Storage time negatively influenced the physiological quality of seeds, except for AREL and ANEL, which maintained the quality close to that of the initial conditions, over the 6 months of storage. The best alternatives for soybean seeds storage over 6 months are the laminated packaging in a natural environment, matching the refrigerated conditions. The technological laminated packaging can be used as a new alternative for conserving soybean seeds in processing and storage units.
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Zhang, Huang, and Xie. "Effect of Different Packaging Methods on Protein Oxidation and Degradation of Grouper (Epinephelus coioides) During Refrigerated Storage." Foods 8, no. 8 (August 7, 2019): 325. http://dx.doi.org/10.3390/foods8080325.
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This study investigates the effect of different packaging methods—namely, air packaging (AP), vacuum packaging (VP), and modified atmosphere packaging (MAP)—on the protein oxidation and degradation of grouper (Epinephelus coioides) fillets during refrigerated storage. The carbonyl group, myofibril fragmentation index, free amino acids, FTIR of myofibrillar proteins, and total protein SDS-PAGE were determined. The results showed that the protein oxidation degree of the fillets gradually increased as the storage time increased. The FTIR results indicated that the secondary structure transformed from an α-helix to an irregular curl. SDS-PAGE confirmed the degradation of the myosin heavy chain, and that myosin gradually occurred during refrigerated storage. Meanwhile, protein oxidation and degradation were highly correlated. Protein degradation was accelerated by protein oxidation in myofibrils, which included the increase of protein surface hydrophobicity and changes of the secondary structure. In fact, the protein oxidation and degradation of the grouper fillets were effectively inhibited by MAP and VP during refrigerated storage, and MAP (30% N2 and 70% CO2) had the best results.
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Sandri, Delvio, Maria M. Rinaldi, Taís A. Ishizawa, Ananda H. N. Cunha, Honorato C. Pacco, and Rafael B. Ferreira. "‘Sweet grape’ tomato post harvest packaging." Engenharia Agrícola 35, no. 6 (December 2015): 1093–104. http://dx.doi.org/10.1590/1809-4430-eng.agric.v35n6p1093-1104/2015.
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ABSTRACT This paper aims at evaluating the shelf life of mini tomatoes (Lycopersicum esculentum Mill.) cultivar ‘Sweet Grape’, grown in hydroponics, and stored under environmental and refrigerated conditions inside different packages. We adopted a completely randomized design, in which treatments were combinations of storage conditions: environment (e) and refrigerated (r) with packaging: polyvinyl chloride film (PVC); low-density polyethylene (LDPE); biofilm of tomato fruit of Solanum lycocarpum A.St.-Hil (lobeira) (TFB); cassava starch biofilm (CSB); carnauba wax (Copernicia prunifera) (CW), and without packaging - control (C). Physicochemical and sensory tests were carried out at the beginning (day zero), and at 8, 19, and 33 days of storage (DS). Fruit stored inside PVCr, LDPEe, LDPEr, and CWr had an acceptable shelf life of 33 days. The use of cassava and tomato starches were not effective in controlling fruit fresh weight loss. ‘Sweet Grape’ tomato postharvest conservation was enhanced under refrigerated conditions. The sensory evaluation results revealed that CWr treatment most pleased appraisers, while PCV had the highest rejection rate.
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De Almeida, Renato Rosa, Cristiane Maria Ascari Morgado, Verediana Fiorentin Rosa de Almeida, Lucas Marquezan Nascimento, Nayane Rosa Gomes, and André José de Campos. "Refrigerated storage of pitombas subjected to different packaging." Comunicata Scientiae 11 (August 24, 2020): e3256. http://dx.doi.org/10.14295/cs.v11i.3256.
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This study aimed to verify the effect of the association between refrigeration and packaging on the preservation of postharvest quality of pitombas during storage. The fruits were harvested, transported to the laboratory, where they were selected, washed with neutral detergent and drinking water, and left to dry. Subsequently, the fruits packed in polypropylene (PP), low-density polyethylene (LDPE), polyethylene terephthalate (PET), polyvinyl chloride (PVC) + expanded polystyrene (EPS), and no packaging (Control). After this process, they were stored at temperatures of 6, 8, 10, 12, and 14±1 °C at 75±5% relative humidity (RH). The fruits were evaluated during 12 days for postharvest preservation, firmness, soluble solids content, pH, hue angle and chroma of the peel, with three replications of 10 fruits each, using a completely randomized design in a 5 × 5 × 7 factorial scheme (5 temperatures × 5 packages × 7 days of analysis). The results were subjected to analysis of variance (P≤0.05) and, when significant, the means were compared using the Scott-Knott test and regression at a 5% significance level. The use of LDPE packaging associated with refrigeration at 6 °C can be used to store pitombas for 12 days, as these conditions preserved the evaluated parameters, guaranteeing fruit quality.
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MEGHWAL, P. R., DALPAT SINGH, and AKATH SINGH. "Effect of pre-harvest treatment, packaging and storage conditions on shelf life and quality of lasora (Cordia myxa) fruits." Indian Journal of Agricultural Sciences 92, no. 8 (April 1, 2022): 1018–21. http://dx.doi.org/10.56093/ijas.v92i8.103293.
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An experiment was conducted on the effect of pre-harvest spray of calcium chloride (1–2%), pre-cooling, packaging materials and storage conditions on shelf life and quality of lasora fruits. The LDPE bags were found most efficient in reducing the PLW followed by cling film and brown paper bags both under ambient and refrigerated conditions. The pre-cooled fruits revealed significantly lower PLW compared to non pre-cooled fruits up to 4th day in ambient condition and till 14th day in refrigerated conditions. Under ambient conditions, the maximum shelf life of 7 days was recorded in LDPE followed by cling film wrap and brown paper bags while under refrigerated conditions it could be extended up to 14 days in LDPE and cling film packed fruits and 7 days in brown paper. The spoilage was significantly higher at ambient condition within 7 days in LDPE packed fruits (3.54%) and least in cling film. The spoilage increased to 10–12% in refrigerator when the fruits were stored for longer duration and it was not affected significantly by different treatments. The antioxidant activity was absent in the fruits stored in ambient condition while it was recorded in refrigerated fruits even after 14 days of storage.
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Fernandes, Luana, José A. Pereira, Paula Baptista, Jorge A. Saraiva, Elsa Ramalhosa, and Susana Casal. "Effect of application of edible coating and packaging on the quality of pansies (Viola × wittrockiana) of different colors and sizes." Food Science and Technology International 24, no. 4 (January 22, 2018): 321–29. http://dx.doi.org/10.1177/1082013217753229.
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The effects of alginate edible coating on the quality of pansies (visual appearance, weight loss, water activity, color, and dimensions change) were studied during refrigerated storage (4 ℃). The role of pansies’ color and size, as well as packaging, was also studied. Alginate treatments resulted in a beneficial effect on the visual appearance of pansies under refrigerated storage when compared to the uncoated, delaying their degradation from 3–4 days up to 14 days, depending on the pansies’ color, probably derived from their different petal thicknesses (83 to 183 µm for yellow and red pansies). The unpackaged coated pansies had different behaviors during storage, associated with their dimensions (the larger coated pansies maintained good visual appearance during longer storage times than the smaller ones). However, the packaged pansies treated with edible coating showed to have lower weight loss and shrinkage than the unpackaged, irrespective of the color and size, with physical stability up to 14 days. In summary, the cumulative use of alginate coating with packaging under refrigerated storage may contribute to extend pansies’ shelf life.
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Horbańczuk, Olaf K., Małgorzata Moczkowska, Joanna Marchewka, Atanas G. Atanasov, and Marcin A. Kurek. "The Composition of Fatty Acids in Ostrich Meat Influenced by the Type of Packaging and Refrigerated Storage." Molecules 24, no. 22 (November 15, 2019): 4128. http://dx.doi.org/10.3390/molecules24224128.
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Ostrich meat is a high-quality dietetic product, however, it is very sensitive to deterioration during storage. The aim of this study was to assess the effect of packaging systems on the fatty acid (FA) profiles in ostrich meat during refrigerated storage. The systems were: Vacuum packaging (VP) and modified atmosphere packaging (MAP) in two combinations of gases: MAP1 (40% O2/40% CO2/20% N2) and MAP2 (60% O2/30% CO2/10% N2). Samples were taken from the M. ilifibularis (IF) muscles of eight ostriches in each treatment group. The packs were stored in a refrigerator at 2 °C and analyzed at 0, 4, 8, 12 and 16 days. The packaging conditions and storage time had an impact on the concentration of bioactive compounds such as polyunsaturated fatty acids (PUFA), including n-3 such as C18:3, C20:5 (EPA) and C22:6 (DHA). The least changes in composition of n-3 and the sum of PUFA were recorded in ostrich meat packaged in vacuum, followed by that packaged using MAP1 and MAP2. The sum of n-6 PUFAs decreased significantly by 2.1% for MAP2, and only by 0.7% for vacuum packaging as the experiment progressed. A significant deterioration of these compounds was observed in all package systems, especially from day 12 until day 16 of storage.
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Valšíková, Magdaléna, Miroslav Šlosár, Rudolf Ryban, Sami Shehata, and Alžbeta Hegedűsová. "Changes in Vitamin C Content and Soluble Solids of Carrot Content (Daucus Carota L.) During Storage / Zmeny v Obsahu Vitamínu C a Rozpustnej Sušiny Mrkvy (Daucus Carota L.) Počas Skladovania." Acta Horticulturae et Regiotectuare 16, no. 1 (September 1, 2013): 1–3. http://dx.doi.org/10.2478/ahr-2013-0001.
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Abstract The average vitamin C content of fresh carrots was 56 mg.kg-1. Amount of vitamin C was reduced by the length of storage and storage environment. On average, the most significant decrease in vitamin C to 24.4 mg.kg-1 under laboratory conditions was reported after 56 days when stored carrots were packed in plastic box. When stored in a refrigerator, the vitamin C content decreased to 24.7 mg.kg-1 after 126 days of storage in a plastic box. During both experimental periods in laboratory conditions, the most vitamin C was preserved while being wrapped plastic wrap. This way of packaging also enabled relatively long-term preservation of freshness in variety called “Komarno”, which was up to 60 days. The second best option in this respect is the packed carrot in microtene bags. The least convenient was to store the carrots open without packaging. In the case of refrigerated storage, the options of packaging in plastic wrap and microtene bags were also the best. The most significant decline in vitamin C was found in the variant without packaging and in the food box. Average soluble solids (refractometry dry matter) content in fresh roots reached 7.6%. During storage under laboratory conditions, the SS values increased to 14.8% after 14 days when the carrot was stored open without packaging. In the refrigerator, the soluble solids content in carrots increased to 12.7% after 28 days of storage without packaging. Increase in soluble solids content was mainly caused by transpiration process. Under laboratory conditions, evaporation and increase of soluble solids were faster compared to the variants stored in the cooler
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MOBERG, LLOYD. "Good Manufacturing Practices for Refrigerated Foods." Journal of Food Protection 52, no. 5 (May 1, 1989): 363–67. http://dx.doi.org/10.4315/0362-028x-52.5.363.
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Good Manufacturing Practices are essential for the manufacture and distribution of refrigerated foods that are safe from microbiological hazards. A refrigerated foods manufacturer should use a comprehensive program that evaluates, identifies, and then controls potential hazards at every step in the development and manufacturing environment. A set of GMPs for refrigerated foods is presented that reviews food safety practices in ingredient receipt and handling, product development, processing, packaging, storage and distribution, and record keeping.
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Horbańczuk, Olaf K., Artur Jóźwik, Jarosław Wyrwisz, Joanna Marchewka, and Agnieszka Wierzbicka. "Physical Characteristics and Microbial Quality of Ostrich Meat in Relation to the Type of Packaging and Refrigerator Storage Time." Molecules 26, no. 11 (June 6, 2021): 3445. http://dx.doi.org/10.3390/molecules26113445.
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The aim of this study was to evaluate the effect of the packaging system type on the physical characteristics and microbial changes in ostrich meat during refrigerated storage. The applied packaging systems were vacuum packaging (VP) and modified atmosphere packaging (MAP) using two combinations of gases: MAP1 (40% O2/40% CO2/20% N2) and MAP2 (60% O2/30% CO2/10% N2). Eight meat samples were obtained in three replicates for all parameters, except for pH, for which six replicates were obtained from the M. ilifibularis (IF) muscle, and were stored in a refrigerator at 2 °C and analyzed at 0, 4, 8, 12 and 16 days for the effect of packaging methods on physical meat quality. The initial pH (5.99) decreased at the end of the storage time for MAP1 to 5.81, whereas VP was stable from day 0 to 12 and increased up to 6.08 on day 16. Regarding meat color, the L* value increased during storage for MAP1 and MAP2 from 36.99 to 40.75 and 41.60, respectively, whereas it declined for VP to 34.22. The same tendencies were reported for redness (a*) and yellowness (b*). Drip loss was the lowest in MAP1 and highest in VP. The lowest total viable bacteria counts were identified in VP, as compared to MAP1 and MAP2.
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Alice, E. J., M. Amanullah, M. A. Karim, M. A. Hossain, and M. T. Islam. "Effects of vacuum and modified atmosphere packaging on the biochemical and microbiological quality of sliced goonch fish (Bagarius bagarius) stored at refrigerated condition." Food Research 4, no. 6 (October 14, 2020): 2256–64. http://dx.doi.org/10.26656/fr.2017.4(6).287.
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Vacuum packaging and modified atmosphere packaging (MAP) are widely applied packaging methods for displaying refrigerated fish and fish products. This study evaluated the biochemical and microbiological quality of sliced goonch fish (Bagarius bagarius) by analysing different parameters under not sealed pack (control), vacuum pack, and MAP-1 (50% CO2 / 50% N2), and MAP-2 (50% CO2 / 50% O2) at three days interval in 15 days of refrigerated storage at 4±1°C. The total volatile base nitrogen (TVB-N), peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) values of the samples in four packaging systems did not cross the acceptable limit in the entire storage time. The total viable count (TVC) progressively increased with time in all packaging systems. However, TVCs were significantly (p<0.05) lower on 9th and 12th storage day in all samples compared to the control sample. Based on the bacterial counts of 7 log CFU/g, the shelflife was determined at about 6, 10, 12, and 9 days for control, vacuum, MAP-1, and MAP2 sample, respectively. All treatments offered satisfactory results during the storage period, except for the control in terms of shelf life. However, MAP-1 with 50% CO2 and 50% N2 demonstrated the promising result for shelf life extension, which can be utilised by the retail superstores for displaying the fishes.
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Ambrose, Dawn C. P. "Effect of packaging on the shelf life of tender palmyra (Borassus flabellifer) fruit endosperm." Journal of Applied and Natural Science 10, no. 2 (June 1, 2018): 705–9. http://dx.doi.org/10.31018/jans.v10i2.1770.
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Tender palmyra (Borassus flabellifer) fruit endosperm, also known as ice apple is consumed during the summer months especially in Southern and Eastern India. The endosperm is manually removed from the tender palmyra fruit using a heavy knife or sickle by the road side vendors before it is consumed. An investigation on retail film packaging was conducted to study the shelf life of tender palmyra endosperm in sealed packages. The research was carried out to study the effect of packaging films of different thickness on the physio-sensory properties of the endosperm under ambient (32±2°C) and refrigerated (5 ±1°C) conditions. The endosperm was packed in polypropylene bags of 40 and 80 micron thickness and low density polyethylene bags of 150 and 450 micron thickness and High Molecular density (HM) polyethylene bags of 40 micron thickness. The packed samples were kept for storage under ambient and refrigerated conditions. They were evaluated for the changes in weight loss, TSS and also firmness, colour and odour by subjective evaluation at periodic interval during storage. The weight loss was minimum for the sample packed in 450 micron Low Density Polyethylene bag under refrigerated storage. Sensory scores revealed that the overall acceptability(5.0) of palmyra endosperm packed in 450 micron thickness Low Density Poly Ethylene was highest at the end of storage under ambient condition. Similarly, highest overall acceptability (4.0) was observed in High Molecular density polyethylene bag of 40 micron thickness at refrigerated storage. Under normal conditions, palmyra endosperm is prone to spoilage within few hours due to oxidation and fermentation. The results of the study revealed that the shelf life of palmyra endosperm could be extended up to two days under ambient condition, when packed in Low Density Poly Ethylene bag of 450 micron thickness, whereas under refrigerated condition, shelf life could be up to eight days, when packed in high molecular density polyethylene bags of 40 micron thickness.
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Kamal, ASM, A. Khair, F. Begum, K. Chowdhury, and R. Karim. "Effect of respiratory gases (O2; CO2) on shelf-life of fresh oyster mushrooms packaged with different sealable polymeric materials." Bangladesh Journal of Scientific and Industrial Research 50, no. 3 (November 5, 2015): 205–10. http://dx.doi.org/10.3329/bjsir.v50i3.25587.
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The present study was conducted to evaluate the effects of respiratory gases on shelf life of fresh Oyster mushrooms. The complete randomize design was followed for the experiment. After sorting of collected cultivated mushrooms were packed in different polymeric packaging materials-polystyrene trays over wrapped with polyvinyl chloride (PVC) microfilm and polypropylene (PP) at refrigerated and ambient temperature condition for 12 days. Gas composition as CO2, O2, N2, concentration at 3 days intervals of the total 12 days duration also including sensorial quality were evaluated. CO2 contents were found to be increased but O2 contents was found to be reduced for both packaging materials within 3 days storage at ambient temperature. In refrigerator, oxygen content in both of trays increased sharply within 3 days of storage. Off flavor appeared strongly and started to spoil from third days after Oyster mushrooms packed in ambient temperature, which on the contrary was not detected in mushroom packed and stored until 12 days in refrigerator. Shortest storage period for a single day at ambient condition and extended period of 12 days self life was determined when mushrooms were stored in refrigerator in respect of sensorial quality in sealed polypropylene bag or in polystyrene trays.Bangladesh J. Sci. Ind. Res. 50(3), 205-210, 2015
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Monteiro, Maria Lúcia G., Eliane T. Mársico, and Carlos A. Conte-Junior. "Application of Active Packaging in Refrigerated Rainbow Trout (Oncorhynchus mykiss) Fillets Treated with UV-C Radiation." Applied Sciences 10, no. 17 (August 21, 2020): 5787. http://dx.doi.org/10.3390/app10175787.
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This study investigated the effects of oxygen-scavenger packaging and UV-C radiation at two doses, alone or in combination, on lipid oxidation (malondialdehyde levels), protein oxidation (carbonyl content), instrumental color and texture parameters in rainbow trout fillets stored at 4 ± 1 °C for 9 days. The treatments were AP (air packaging), OSP (oxygen-scavenger packaging), AUV1 (air packaging + UV-C at 0.102 J/cm2), OSUV1 (oxygen-scavenger packaging + UV-C at 0.102 J/cm2), AUV3 (air packaging + UV-C at 0.301 J/cm2), and OSUV3 (oxygen-scavenger packaging + UV-C at 0.301 J/cm2). Lipid oxidation, protein oxidation, lightness and yellowness increased, while redness, hardness and chewiness decreased during storage in all treatments (p < 0.05). OSP, OSUV1 and OSUV3 exhibited lower yellowness, total color difference (ΔE), lipid and protein oxidation, and higher redness, hardness and chewiness than air packaging (AP; p < 0.05), being similar to each other concerning these parameters throughout storage (p > 0.05). AUV3 showed higher lipid oxidation, protein oxidation, yellowness, ΔE, and lower redness, hardness and chewiness followed by AUV1 than AP (p < 0.05). UV-C at these doses was not adequate for refrigerated trout fillets by inducing oxidative degradation. O2 scavenger was effective in preventing the adverse effects from storage period and UV-C, independently of the dose, and could be a simple and powerful alternative to make feasible the industrial application of UV-C at 0.102 and 0.301 J/cm2 in refrigerated rainbow trout fillets, which has proven antimicrobial effect and it is a promising non-thermal technology for the fish production chain.
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Thakur, Abhimanyu, NS Thakur, Hamid, and Sunakshi Gautam. "Effect of packaging on phenols, flavonoids and antioxidant characteristics of mechanical cabinet dried wild pomegranate (Punica granatum L.) arils." Journal of Applied and Natural Science 13, no. 1 (February 25, 2021): 101–9. http://dx.doi.org/10.31018/jans.v13i1.2456.
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Wild pomegranate (Punica granatum L.) fruit arils with high acid content are processed into dried arils (anardana) which is used as an ingredient in various medicinal formulations and culinary preparations. The various phenols and flavonoids are responsible for the antioxidant activity of anardana which signifies its functional benefits. The advanced packaging techniques like vacuum packaging, can retain higher antioxidant activity characteristics during storage. So, the present studies were carried out to compare the effect of packaging on total phenols, flavonoids, DPPH (2, 2-diphenyl-1-picrylhydrazyl) antioxidant activity, metal chelating activity, FRAP (ferric reducing antioxidant power) and reducing power of anardana prepared in mechanical cabinet drier. Anardana was packed in different packaging materials and stored under ambient and refrigerated temperature conditions. The overall effect of storage during 12 months revealed that there was a significant (p< 0.05) decrease in total phenols (180.95 to 161.76 mg GAE/100 g), flavonoids (40.60 to 32.66 mg QuE/100 g), DPPH antioxidant activity (61.23 to 56.13%), metal chelating activity (22.25 to 19.37%), FRAP (34.60 to 31.73 ?M Fe2+/100 g) and reducing power (0.610 to 0.521) which was observed less in anardana packed in ALPV (aluminium laminated pouches with vacuum) followed by ALP (aluminium laminated pouches) and gunny bags. Due to slower rates of degradation of various antioxidant compounds, the changes after 12 months of storage were lower under refrigerated conditions. The total phenols, flavonoids and DPPH antioxidant activity were reduced from 180.95 to 167.24 and 156.28 mg GAE/100 g, 40.60 to 34.95 and 30.37 mg QuE/100 g and 61.23 to 57.99 and 54.27 % in refrigerated and ambient temperature conditions, respectively.
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Ercolini, Danilo, Federica Russo, Elena Torrieri, Paolo Masi, and Francesco Villani. "Changes in the Spoilage-Related Microbiota of Beef during Refrigerated Storage under Different Packaging Conditions." Applied and Environmental Microbiology 72, no. 7 (July 2006): 4663–71. http://dx.doi.org/10.1128/aem.00468-06.
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ABSTRACT The microbial spoilage of beef was monitored during storage at 5°C under three different conditions of modified-atmosphere packaging (MAP): (i) air (MAP1), (ii) 60% O2 and 40% CO2 (MAP2), and (iii) 20% O2 and 40% CO2 (MAP3). Pseudomonas, Enterobacteriaceae, Brochothrix thermosphacta, and lactic acid bacteria were monitored by viable counts and PCR-denaturing gradient gel electrophoresis (DGGE) analysis during 14 days of storage. Moreover, headspace gas composition, weight loss, and beef color change were also determined at each sampling time. Overall, MAP2 was shown to have the best protective effect, keeping the microbial loads and color change to acceptable levels in the first 7 days of refrigerated storage. The microbial colonies from the plate counts of each microbial group were identified by PCR-DGGE of the variable V6-V8 region of the 16S rRNA gene. Thirteen different genera and at least 17 different species were identified after sequencing of DGGE fragments that showed a wide diversity of spoilage-related bacteria taking turns during beef storage in the function of the packaging conditions. The countable species for each spoilage-related microbial group were different according to packaging conditions and times of storage. In fact, the DGGE profiles displayed significant changes during time and depending on the initial atmosphere used. The spoilage occurred between 7 and 14 days of storage, and the microbial species found in the spoiled meat varied according to the packaging conditions. Rahnella aquatilis, Rahnella spp., Pseudomonas spp., and Carnobacterium divergens were identified as acting during beef storage in air (MAP1). Pseudomonas spp. and Lactobacillus sakei were found in beef stored under MAP conditions with high oxygen content (MAP2), while Rahnella spp. and L. sakei were the main species found during storage using MAP3. The identification of the spoilage-related microbiota by molecular methods can help in the effective establishment of storage conditions for fresh meat.
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Rustiningsih, Rustiningsih, Nafi Ananda Utama, and Innaka Ageng Rineksane. "Pengaruh Berbagai Macam Pendinginan dan Pengemasan Terhadap Umur Simpan Jagung Manis (Zea mays saccharata)." PLANTA TROPIKA: Jurnal Agrosains (Journal of Agro Science) 1, no. 2 (April 9, 2021): 55–60. http://dx.doi.org/10.18196/pt.v1i2.3118.
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This research was aimed to study the influence of kinds of cooling and packing on the storage life of sweetcorn in order to obtain the simple postharvest technology and easy to practice. The research was done during the February - March of 2005 in the Research Laboratory of Agriculture Faculty, Muhammadiyah University of Yogyakarta. The reducing sugar analysis was done in the Agriculture Technology Faculty of Gadjah Mada University. The laboratory experiment was arranged ini 2 x 3 factorial completely randomized design with three replications. The cooling first factor was refrigerated in refrigerator to be compared to the hydro-cooling. Meanwhile, the polypropilene and polyethylene packaging were tested and compared to the unpackaged one. The flavor; reducing sugar, water content, percentage of nonconsumable part of sweetcorn, fresh weight of ears, and organoleptic properties were observed. The result showed that there was no significantly interaction between cooling and packaging on the storage life and quality of sweet corn. The cooling treatment was significantly influenced the starch and reducing sugar level as well as the packaging treatment. Refrigeration storage could significantly keep the level of reducing sugar to remain higher than the hydro-cooling, this treatment was also decreased the starch content, decreased the proportion of unconsumable part, and maintained the flavor. The polyethylene packaging significantly keep the level of reducing sugar to remain higher and relatively maintained the flavor than the polypropilene packaging or unpackaged, but decreased the portion of unconsumable part.
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Uzunlu, Sinan, and Işıl Var. "Effect of Modified Atmosphere Packaging on the Refrigerated Storage of Mantı." Turkish Journal of Agriculture - Food Science and Technology 4, no. 1 (January 22, 2016): 36. http://dx.doi.org/10.24925/turjaf.v4i1.36-40.535.
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Mantı, the traditional Turkish food, was subjected to modified atmosphere packaging (MAP) compositions of MAP 1 (80% CO2 + 20% N2), MAP 2 (40% CO2 + 60% N2), MAP 3 (60% CO2 + 40% N2) and control (packaged under atmospheric composition) to extend its refrigerated storage at 4°C. The physical, chemical and sensorial qualities of each package were assessed by analysing headspace gas composition, pH, water activity, 2-thiobarbituric acid (TBA), dry matter, lipid content and a sensory analysis of both cooked and raw mantı samples. The compositions of MAP samples (MAP 1, MAP 2 and MAP 3) resulted in the maximum storage time of 126 days versus 20 days in normal atmospheric packaging (control). In conclusion, 60% CO2 or either 80% CO2 with N2, as a make-up gas, should be implemented in the mantı process.
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P, Geetha, Preetha P, and Ganapathy S. "Shelf Life Extension of Cashew apple by Modified Atmospheric Packaging." Madras Agricultural Journal 108, september (2021): 1–9. http://dx.doi.org/10.29321/maj.10.000524.
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Cashew apples are highly perishable fruits and cannot be stored in ambient conditions for more than one day. The study of modified atmospheric packaging of cashew apple was aimed to extend the shelf life. Cashew apple (variety: VRI 3) was subjected to passive MAP of O2 – 21%, CO2- 0.03 %, and N2 78%. PP 60 µm film showed the lowest permeability of O2 and CO2 was 1999 mL/m2/day and 2935 mL/m2/day. The cashew apple packed with PP 60 µm had the lowest mass loss of 1.356 %, maximum retention of color 56.02 (‘L’), 36.96 (‘a’), 41.14(‘b’), firmness of 3.423 N, pH 0.259, and vitamin C of 404.35 mg/100g on the 9th day of storage under refrigerated condition. Fungal growth was also better controlled in PP 60 µm under refrigerated conditions and fungal growth was 9.73 x 104cfu/g on the 9th day. This study revealed that passive MAP of Cashew apple can extend the shelf life up to 9 days of storage.
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Gupta, Swati, and B. D. Sharma. "Effect of aerobic packaging on storage quality of functional restructured spent hen meat slices at refrigeration temperature." Nutrition & Food Science 47, no. 3 (May 8, 2017): 423–31. http://dx.doi.org/10.1108/nfs-08-2016-0119.
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Purpose The aim of this work was to study the effect of aerobic packaging on storage quality of functional restructured spent hen meat slices (FRSHMS) at refrigerated temperature (4 ± 1°C). Design/methodology/approach FRSHMS were prepared by replacing the lean meat with different binders and extenders in pre-standardized restructured spent hen meat slices formulation. The slices of control and FRSHMS were aerobically packaged in LDPE and analyzed for physicochemical, microbiological and sensory quality. Findings The pH of FRSHMS was significantly higher (p = 0.03) than control on 0 and 7th day. Thiobarbituric acid (TBA) values of both control and FRSHMS increased significantly on 21st day of storage as compared to 0 day. TBA value of FRSHMS was significantly lower (p = 0.04) as compared to that of control on 21st day. Psychrophils were detected on 14th day of storage and thereafter increased significantly (p = 0.00) in both control and FRSHMS. Coliforms were detected only on 21st day of storage in both control and FRSHMS. The sensory attributes of control, and FRSHMS were affected from 14th day onwards, but the products remained quite acceptable with sensory rating between good to very good up to 21 days during refrigerated storage. Research limitations/implications The trials can be further carried in modified atmospheric packaging to evaluate storage stability of developed restructured spent hen meat slices. Originality/value The paper has demonstrated that the FRSHMS could be stored safely in aerobic packaging for 21 days at refrigeration temperature.
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Katsara, Klytaimnistra, George Kenanakis, Eleftherios Alissandrakis, and Vassilis M. Papadakis. "Low-Density Polyethylene Migration from Food Packaging on Cured Meat Products Detected by Micro-Raman Spectroscopy." Microplastics 1, no. 3 (August 12, 2022): 428–39. http://dx.doi.org/10.3390/microplastics1030031.
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Food packaging has been demonstrated as a crucial issue for the migration of microplastics (MPs) into foodstuffs, concerning human health risk factors. Polymeric materials called plastics are continuously utilized in food packaging. Polyethylene (PE) is commonly used as a food packaging material, because it offers easy handling during transportation and optimal storage conditions for food preservation. In this work, three types of cured meat products of different fat compositions and meat processing methods—bacon, mortadella, and salami—were studied using spectroscopic methods (Raman and FT–IR/ATR) to determine the migration of low-density polyethylene (LDPE) from plastic packaging to the surface of the meat samples. The experimental duration of this study was set to be 28 days owing to the selected meat samples’ degradation, which started to become visible to the human eye after 10 days of storage in vacuum LDPE packaging, under refrigerated conditions at 4 °C. Spectroscopic measurements were performed at 0, 3, 9, 12, 15, and 28 days of storage to obtain comparative results. We demonstrated that the Raman spectral peaks of LDPE firstly appeared as a result of polymeric migration on day 9 in Bacon, on day 15 in Salami, and finally on day 28 in Mortadella. On day 28, all meat samples were tainted, with a layer of bacterial outgrowth developed, as proven by bright–field microscopic observation. Food packaging migration to the surface of cured meat samples was validated using Raman vibrational spectroscopy. To ensure minimal consumption of MPs in cured meat products stored in plastic packaging, while at the same time maintaining good food quality, they should be kept in refrigerated conditions and consumed within a short period of time. In this work, the migration of MPs from food packaging to the surface of cured meat samples was observed using micro-Raman spectroscopy.
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Shui, Wenbing, Huimin Zhao, and Mengxia Li. "Integrated Thermal Insulation Packing and Vehicle Routing for Perishable Products in Community Group Purchase." Discrete Dynamics in Nature and Society 2021 (April 14, 2021): 1–13. http://dx.doi.org/10.1155/2021/6673555.
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Two transportation modes have been used to solve the “last kilometer” delivery problem of perishable products in China. One mode involves the use of refrigerated vehicles, and the other involves transportation with nonrefrigerated vehicles but with thermal insulation packaging and phase-change refrigerants. In this paper, we studied the distribution of fresh products using nonrefrigerated vehicles under the community group purchase model. A new integrated model that can simultaneously select insulation packaging methods and vehicle paths was developed. We designed a heuristic algorithm based on genetic algorithm to solve larger-scale problems. We found that nonrefrigerated vehicle delivery was better than refrigerated vehicle delivery when neither the cost of the phase-change refrigerant nor the cost of packaging accounts for more than 50% of the total cost. There was an optimal balance between insulation packaging cost and shipping cost. The combination of thin and light packaging materials and high-efficiency cold storage materials could achieve the goals of ensuring the quality of fresh products and reducing transportation costs simultaneously.
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KUDRA, LI L., JOSEPH G. SEBRANEK, JAMES S. DICKSON, AUBREY F. MENDONCA, ELAINE M. LARSON, ARMITRA L. JACKSON-DAVIS, and ZHENG LU. "Effects of Vacuum or Modified Atmosphere Packaging in Combination with Irradiation for Control of Escherichia coli O157:H7 in Ground Beef Patties." Journal of Food Protection 74, no. 12 (December 1, 2011): 2018–23. http://dx.doi.org/10.4315/0362-028x.jfp-11-289.
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The efficacy of controlling Escherichia coli O157:H7 in ground beef patties by combining irradiation with vacuum packaging or modified atmosphere packaging (MAP) was investigated. Fresh ground beef patties were inoculated with a five-strain cocktail of E. coli O157:H7 at 5 log CFU/g. Single patties, packaged with vacuum or high-CO2 MAP (99.6% CO2 plus 0.4% CO), were irradiated at 0 (control), 0.5, 1.0, or 1.5 kGy. The D10-value for this pathogen was 0.47 ± 0.02 kGy in vacuum and 0.50 ± 0.02 kGy in MAP packaging. Irradiation with 1.5 kGy reduced E. coli O157:H7 by 3.0 to 3.3 log, while 0.5 and 1.0 kGy achieved reductions of 0.7 to 1.0, and 2.0 to 2.2 log, respectively. After irradiation, the numbers of survivors of this pathogen on beef patties in refrigerated storage (4°C) did not change significantly for 6 weeks. Temperature abuse (at 25°C) resulted in growth in vacuum-packaged patties treated with 0.5 and 1.5 kGy, but no growth in MAP packages. This study demonstrated that combining irradiation with MAP was similar in effectiveness to irradiation with vacuum packaging for control of E. coli O157:H7 in ground beef patties during refrigerated storage. However, high-CO2 MAP appeared to be more effective after temperature abuse.
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Liang, Rong Rong, Xi Bin Zhang, Xiu Jiang Wang, Ren Huan Wang, Yan Wei Mao, Yi Min Zhang, and Xin Luo. "Application of Gelatin-Based Antimicrobial Edible Coatings on the Preservation of Chicken Meat and Prepared Products." Advanced Materials Research 236-238 (May 2011): 2255–58. http://dx.doi.org/10.4028/www.scientific.net/amr.236-238.2255.
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To prolong the shelf-life of chilled chicken and to reduce the drip loss in this meat and in prepared chicken products in refrigerated storage, a gelatin-based antimicrobial edible coating was developed that included nisin, EDTA and potassium sorbate. The chilled chicken breast and prepared chicken products were treated with the coating and were stored at 4°C in tray-packaging. The results showed that after treatment with the coating that included the optimal concentrations of the additives, the shelf life of the chilled chicken meat and the prepared chicken products was significant prolonged, the amount of drip loss of was significantly reduced from 4.88~5.90% to 0.67%~0.82%, and the color values were also improved during the early stage of the storage. We conclude that the gelatin-based antimicrobial edible coating with the optimization formula is an effective preservation material that can be applied as an inner packaging for the chicken and prepared chicken products under refrigerated.
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Karim, Md Abdul, Masudur Rahman, Esmout Jahan Alice, Md Amanullah, Md Akhtar Hossain, and Md Tariqul Islam. "Quality of Refrigerated Tilapia (Oreochromis niloticus) Slices under Vacuum and Modified Atmosphere Packaging." Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology 15, no. 3 (December 23, 2020): 99. http://dx.doi.org/10.15578/squalen.v15i3.483.
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In order to develop a proper packaging system for sliced tilapia fish (Oreochromis niloticus), the biochemical and microbiological qualities under control (unsealed package), vacuum package and modified atmosphere packaging with 50% CO2/50% N2 (MAP-1) and 50% CO2/50% O2 (MAP-2) were evaluated every three days during 18 days of chilled storage (4±1°C). The pH value was not significantly different (p > 0.05) by treatments until day 9, but significantly lower values (p < 0.05) were observed on day 12 of the storage in all treated samples compared to the control. The total volatile base nitrogen (TVB-N) value progressively increased, but not significantly different (p > 0.05) in all treatments during the entire storage period. The thiobarbituric acid reactive substances (TBARS) amounts were significantly lower (p < 0.05) on day 12 in the vacuum and MAP-1 samples compared to the control sample, and were significantly higher (p < 0.05) on day 6, 9, and 12 of the storage period in MAP-2 samples compared to the control, vacuum and MAP-1 samples. The amounts of pH, TVB-N, and TBARS in all samples did not exceed the acceptable limit in almost the entire storage. The total viable count (TVC) progressively increased with storage time. Nevertheless, TVC values were lower (p < 0.05) on day 6, 9, and 12 of the storage periods in all treatments compared to the control. The TVCs exceeded the acceptable limit (7 log CFU/g) on days 6-9 for control, 9-12 for vacuum, day 12 for MAP-2, and 15 for MAP-1 sample during the storage period. Therefore, the MAP has shown promising results for shelf life extension that can be practiced to display the fishery products with prolonged shelf life.
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Rani, Richa, Manish Kumar Chatli, Mohan Jairath, Nitin Mehta, and Pavan Kumar. "Storage stability of functional chicken meat bullets coated with composite antimicrobial biodegradable films under different packaging conditions." Animal Production Science 56, no. 11 (2016): 1953. http://dx.doi.org/10.1071/an15107.
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Storage stability of processed chicken meat bullets (CMB) packaged under different packaging conditions in supplementation with composite antimicrobial biodegradable (CAB) films impregnated with 0.5% (v/v) cinnamaldehyde, a natural antimicrobial, was evaluated. Different treatments such as aerobic (aerobic packaged product, CAB-coated product and aerobic packaging), modified atmosphere packaging (MAP; MAP 50 : 50; CO2 and N2, F-MAP; CAB-coated product and MAP) and vacuum (VAC; vacuum packaged, F-VAC; CAB-coated product and vacuum) are assessed for various physico-chemical (pH, thiobarbituric acid reactive substances number, peroxide value and free fatty acids), microbiological (standard plate count, psychrophiles, coliforms, yeast and moulds, Staphylococci sp.) and sensory quality characteristics at 7-day intervals throughout the storage period of 35 days under refrigerated (4 ± 1°C) conditions. The CMB coated with CAB films under MAP (F-MAP) conditions had significantly (P < 0.05) better value for water activity, thiobarbituric acid reactive substances number, peroxide value and free fatty acids throughout the storage in comparison to the Control (MAP). Standard plate count was significantly (P < 0.05) lower for F-MAP than all other treatments. Staphylococci sp., coliforms, Salmonellae sp., yeast and mould, and psychrophiles were completely absent in CAB-coated products throughout the storage period. All the CAB products had better (P < 0.05) sensory attributes than their respective Controls during storage. Results concluded that the CMB coated in developed CAB films have a storage life of more than 35 days under MAP conditions under refrigerated (4 ± 1°C) conditions with the acceptable physico-chemical, microbiological and sensory quality attributes.
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Korotkiy, Igor, Elena Korotkaya, Aleksandr Rasshchepkin, and Gulnar Sahabutdinova. "Frozen Meat-Containing Semi-Finished Minced Products: Biopolymer Packaging Materials." Food Processing: Techniques and Technology 51, no. 1 (March 25, 2021): 6–16. http://dx.doi.org/10.21603/2074-9414-2021-1-6-16.
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Introduction. Meat-containing semi-finished minced products demonstrate a wide variety of properties, as they contain both plant and meat components. This heterogeneity makes it difficult to plan the freezing process. In view of the current environmental situation, packaging films used for cold storage should be biodegradable. The effect of low-temperature freezing and storage on biodegradable polymers remains understudied. The research objective was to find the optimal modes for minced-meat semi-finished products frozen in a biopolymer package.
Study objects and methods. The study featured zrazy, or meat balls, with vegetable filling and a biopolymer film based on corn starch. It involved a laboratory combination freezing and storage cabinet and an XLW(M) tension tester to establish the physical properties of the film.
Results and discussion. The meat-containing semi-finished minced products were vacuum-packaged in biopolymer material and subjected to convection, contact, and combined freezing. The experiments resulted in a new combined method of freezing for biopolymer-packaged semi-finished meat-containing products. The research also tested the strength properties of the CornBag biopolymer film during freezing and cold storage. The paper introduces a graphoanalytic method of calculation of freezing time.
Conclusion. The new combined freezing method involved vacuum packaging, air-blast subfreezing, and further freezing on a refrigerated plate. The biopolymer film proved suitable for freezing and cold storage of food products. It keeps the product from drying, reduces vitamin losses, and preserves sensory properties. The optimal storage mode was –18°C, the maximum storage time – 6 months. The improved freezing technology combined freezing method with convective air-blasting and contact freezing on a refrigerated plate for products pre-packaging in a biopolymer vacuum bag. The optimal freezing parameters: temperature = –40°С, time = 85 min, rate = 1.33 cm/h.
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SAIDE-ALBORNOZ, JAIME J., C. LYNN KNIPE, ELSA A. MURANO, and GEORGE W. BERAN. "Contamination of Pork Carcasses during Slaughter, Fabrication, and Chilled Storage." Journal of Food Protection 58, no. 9 (September 1, 1995): 993–97. http://dx.doi.org/10.4315/0362-028x-58.9.993.
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In an attempt to determine points of greatest pathogenic contamination of pork, the prevalence of five pathogens was determined on pork carcasses at specific points during slaughter, fabrication, and refrigerated storage. Pork carcass and loin surfaces were swabbed at three hog slaughtering plants. Carcasses were swabbed after singeing, after the final wash of the slaughter process, and after 24 h of chilled storage. Boneless loins were swabbed after trimming and deboning, but before packaging. Also, vacuum-packaged loins were sampled after 36 days of storage at 2°C. Staphylococcus aureus, Salmonella spp., and Listeria monocytogenes were the most prevalent. S. aureus isolates showed a significant linear increase (P = 0.0399) from slaughter to fabrication processes, with the highest numbers detected after 24 h of refrigerated storage. Trimming fat from surfaces of pork loins reduced the number of initial S. aureus counts, but there was no further reduction after 36 days of refrigerated storage. Salmonella were isolated primarily from pork before fabrication and refrigerated storage. A continuous reduction in the numbers of Salmonella isolates was detected from the point of singeing to the point of fabrication. No Salmonella were isolated from vacuum-packaged pork stored for 36 days at 2°C. The relatively higher prevalence of the psychrotrophic pathogenic bacteria L. monocytogenes and Yersinia enterocolitica in vacuum-packaged pork loins after 36 days of storage at 2°C indicates the need for proper cooking and handling of meats prior to human consumption.
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Savini, Sara, Edoardo Longo, Andrea Servili, Sergio Murolo, Massimo Mozzon, Gianfranco Romanazzi, and Emanuele Boselli. "Hypobaric Packaging Prolongs the Shelf Life of Refrigerated Black Truffles (Tuber melanosporum)." Molecules 25, no. 17 (August 24, 2020): 3837. http://dx.doi.org/10.3390/molecules25173837.
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Black truffle (Tuber melanosporum Vitt.) is a fine agro-food product known for its unique aroma and very limited shelf life (maximum of 5–7 days, room temperature). Hypobaric packaging at 30 kPa, a mix of 1% O2/99% N2, and 40% CO2/60% N2 were studied to prolong the shelf life of black truffle at 4 °C in sealed polypropylene vessels, compared to normal atmosphere. Epiphytic microbial population, firmness, weight loss, CO2 formation, and sensory properties were monitored weekly up to 35 days of storage and were related to the volatile profile. Principal components analysis revealed good correlation between the storage time and the decrease of firmness, and the increase of the microbial count and CO2 production. Only truffles stored under hypobaric conditions showed an acceptable quality after 14 days storage. Hypobaric packaging is a cheap strategy to prevent the swelling of vessels caused by respiration and can reduce the deviation from the high-quality level of the fresh product from one to at least two weeks.
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Cubeddu, Arianna, Patrizia Fava, Andrea Pulvirenti, Hossein Haghighi, and Fabio Licciardello. "Suitability Assessment of PLA Bottles for High-Pressure Processing of Apple Juice." Foods 10, no. 2 (February 2, 2021): 295. http://dx.doi.org/10.3390/foods10020295.
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The aim of the present study is to assess the use of polylactic acid (PLA) bottles as an alternative to polyethylene terephthalate (PET) ones for high-pressure processing (HPP) of apple juice. The treatment of PLA bottles at 600 MPa for 3 min did not cause alterations in the packaging shape and content, confirming the suitability of PLA bottles to withstand HPP conditions as well as PET bottles. Quantification of total mesophilic bacterial and fungal load suggested HPP treatment can be effectively applied as an alternative to pasteurization for apple juice packed in PLA bottles since it guarantees microbial stability during at least 28 days of refrigerated storage. The headspace gas level did not change significantly during 28 days of refrigerated storage, irrespective of the bottle material. Color parameters (L*, a*, and b*) of the HPP-treated juice were similar to those of the fresh juice. Irrespective of the packaging type, the total color variation significantly changed during storage, showing an exponential increase in the first 14 days, followed by a steady state until the end of observations. Overall, PLA bottles proved to offer comparable performances to PET both in terms of mechanical resistance and quality maintenance.
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Solomakos, Nikolaos, Maria Govari, Evropi Botsoglou, and Andreana Pexara. "Effect of modified atmosphere packaging on physicochemical and microbiological characteristics of Graviera Agraphon cheese during refrigerated storage." Journal of Dairy Research 86, no. 4 (November 2019): 483–89. http://dx.doi.org/10.1017/s0022029919000724.
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AbstractThe aim of this work was to examine the effect of modified atmosphere packaging on the physicochemical and microbiological changes of Graviera Agraphon cheese during refrigerated storage. Blocks of Graviera Agraphon cheese weighing around 200 g were packaged under natural (control) or modified atmosphere packaging (MAP) conditions (50% N2 – 50% CO2) and stored at 4 °C or 10 °C for up to 85 d. Prior to packaging, groups of cheese blocks were inoculated with one each of the following foodborne pathogens at around 104 log cfu/g: Listeria monocytogenes, Salmonella Typhimurium, Escherichia coli O157:H7 or Staphylococcus aureus, whilst further groups of cheese blocks were not inoculated. The protein, fat, moisture and salt contents as well as the pH of control and MAP cheese samples did not change significantly (P > 0.05) throughout 4 °C storage, while the pH values of control and MAP cheese samples were significantly (P < 0.05) reduced at 10 °C storage. At 10 °C storage, yeasts and molds, psychrotrophs and lactic acid bacteria (LAB) were significantly higher (P < 0.05) for the normal atmosphere than the MAP cheese samples after the 4th, 8th and 4th days, respectively. At 4 °C storage, the yeasts and molds or psychrotrophs were significantly higher (P < 0.05) than those of control after the 6th and 15th days, respectively at 4 °C storage. All foodborne pathogens showed a higher decrease (P < 0.05) at 10 °C than 4 °C storage. S. aureus proved more sensitive in inactivation in the MAP conditions than atmospheric conditions. L. monocytogenes and S. aureus presented a higher decrease than that of E. coli O157:H7 and S. Typhimurium. In conclusion, MAP proved efficient in retarding the growth of yeasts, molds, psychrotrophs and E. coli O157:H7, L. monocytogenes, S. Typhimurium and S. aureus in Graviera Agraphon cheese during refrigerated storage at 4 and 10 °C.
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Del Nobile, M. A., A. Conte, C. Scrocco, J. Laverse, I. Brescia, G. Conversa, and A. Elia. "New packaging strategies to preserve fresh-cut artichoke quality during refrigerated storage." Innovative Food Science & Emerging Technologies 10, no. 1 (January 2009): 128–33. http://dx.doi.org/10.1016/j.ifset.2008.06.005.
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Vargas Romero, Emeli, Loong-Tak Lim, Héctor Suárez Mahecha, and Benjamin M. Bohrer. "The Effect of Electrospun Polycaprolactone Nonwovens Containing Chitosan and Propolis Extracts on Fresh Pork Packaged in Linear Low-Density Polyethylene Films." Foods 10, no. 5 (May 17, 2021): 1110. http://dx.doi.org/10.3390/foods10051110.
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Fresh meat products are highly perishable and require optimal packaging conditions to maintain and potentially extend shelf-life. Recently, researchers have developed functional, active packaging systems that are capable of interacting with food products, package headspace, and/or the environment to enhance product shelf-life. Among these systems, antimicrobial/antioxidant active packaging has gained considerable interest for delaying/preventing microbial growth and deteriorative oxidation reactions. This study evaluated the effectiveness of active linear low-density polyethylene (LLDPE) films coated with a polycaprolactone/chitosan nonwoven (Film 1) or LLDPE films coated with a polycaprolactone/chitosan nonwoven fortified with Colombian propolis extract (Film 2). The active LLDPE films were evaluated for the preservation of fresh pork loin (longissimus dorsi) chops during refrigerated storage at 4 °C for up to 20 d. The meat samples were analyzed for pH, instrumental color, purge loss, thiobarbituric acid reactive substances (TBARS), and microbial stability (aerobic mesophilic and psychrophilic bacteria). The incorporation of the propolis-containing nonwoven layer provided antioxidant and antimicrobial properties to LLDPE film, as evidenced by improved color stability, no differences in lipid oxidation, and a delay of 4 d for the onset of bacteria growth of pork chops during the refrigerated storage period.
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Thakur, N. S., G. S. Dhaygude, and Anshu Sharma. "Development of cultivated and wild pomegranate mixed fruit jelly and its quality evaluation during storage." Journal of Applied and Natural Science 9, no. 1 (March 1, 2017): 587–92. http://dx.doi.org/10.31018/jans.v9i1.1235.
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The present study was undertaken for the development of jelly from cultivated and wild pomegranate fruit juice mix and its quality evaluation during storage of six months. A product with 55 % mixed fruit juice content (cultivated and wild pomegranate juice in 80:20 ratio) with 45 % sugar was found to be the best on the basis of sensory analysis of prepared jelly. Jelly could safely be stored for a period of half year under both the ambient and refrigerated conditions without much change in its various chemical attributes viz., total soluble solids (TSS), titratable acidity, ascorbic acid, anthocyanins, pectin, total phenolics and sensory quality characteristics viz., colour, texture, flavour and overall acceptability. However, the changes in the quality characteristics of the jelly were slower in refrigerated storage conditions as compared to ambient conditions. Under refrigerated conditions, changes in TSS from 67.00 to 67.36 0B,titratable acidity from 0.75 to 0.71%, ascorbic acid from 9.18 to 7.35 mg/100 g, anthocyanins from 11.34 to 10.17 mg/100 g and total phenols from 63.10 to 60.06 mg/100 g were observed after 6 months of storage. Both the packaging material viz., polyethylene terephthalate (PET) and glass jars were found suitable with comparatively slower changes occurring in glass jars under refrigerated conditions.
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VANDERZANT, C., M. O. HANNA, J. G. EHLERS, J. W. SAVELL, D. B. GRIFFIN, D. D. JOHNSON, G. C. SMITH, and D. M. STIFFLER. "Methods of Chilling and Packaging of Beef, Pork and Lamb Variety Meats for Transoceanic Shipment: Microbiological Characteristics." Journal of Food Protection 48, no. 9 (September 1, 1985): 765–69. http://dx.doi.org/10.4315/0362-028x-48.9.765.
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The effect of various initial chilling treatments on the numbers and types of microorganisms of beef, pork and lamb tongues (n = 60) and livers (n = 60) packaged either in polyethylene (PE) film or in vacuum packages in Texas and transported fresh-chilled via transoceanic shipment to Antwerp, Belgium, was evaluated. Initial chilling treatments included: cooler-tempered (4 to 6 h at 2°C), cooler-chilled (24 h at 2°C) freezer-tempered (0.5 to 1 h at −20°C), freezer-chilled (2 h at −20°C), ice-chilled (2 h in ice water slush) and no prechilling (NPC) before packaging and subsequent refrigerated storage at 2°C. After the initial chilling treatments, the microflora was varied with Micrococcus spp. with or without coryneform bacteria being the predominant bacterial types of most samples. After refrigerated storage for 13 to 15 d, lactic acid bacteria became dominant in most vacuum-packaged samples and in pork and lamb samples stored in PE film. Brochothrix thermosphacta and Pseudomonas spp. constituted a greater part of the microflora of beef tongues and livers stored in PE film than that of comparable vacuum-packaged samples. Increases in aerobic plate counts (APC) of refrigerated vacuum-packaged samples nearly always were greatest for samples (NPC) that were not pre-chilled before packaging and usually were smallest for samples that were either freezer-chilled, freezer-tempered or ice-chilled.
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KALCHAYANAND, N., BIBEK RAY, RAY A. FIELD, and M. C. JOHNSON. "Spoilage of Vacuum-Packaged Refrigerated Beef by Clostridium." Journal of Food Protection 52, no. 6 (June 1, 1989): 424–26. http://dx.doi.org/10.4315/0362-028x-52.6.424.
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A motile, gram-positive, spore forming, anaerobic, psychrotrophic bacterial species, probably from the genus Clostridium, was involved in spoilage of vacuum-packaged refrigerated fresh beef. The spoilage was associated with accumulation of large quantities of foul smelling gas and purge in the bag and loss of color and texture of the meat. Attempts to grow the organism in several laboratory media were not yet successful; however, inoculation of purge from a spoiled sample into a fresh beef, vacuum-packaging and refrigeration storage facilitated growth of this species and produced characteristic spoilage of beef.
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Tikhonov, Sergei, Natalya Tikhonova, Vladimir Lazarev, Elena Samokhvalova, Leonid Minukhin, and Gennadiy Pischikov. "Ultra-High Pressure Chilled Meat Processing: A Promising Storage Method." E3S Web of Conferences 176 (2020): 03022. http://dx.doi.org/10.1051/e3sconf/202017603022.
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The positive effect of ultra-high pressure on the shelf life of chilled meat during refrigerated storage has been established. It has been proven that 6 minutes meat processing at the 800 MPa pressure provides high organoleptic characteristics (color, smell, texture), microbiological safety, so KMAFAnM, yeast and other studied parameters do not exceed the requirements of the technical regulation of the Customs Union “On Food Safety” (TR TS 021/2011), prevents the breakdown of protein and does not result into oxidative damage. At that time, samples of chilled meat not processed by pressure, after 60 days of refrigerated storage, corresponded to stale meat according to organoleptic, physiochemical and microbiological indicators. Therefore, the processing of meat, packed in vacuum packaging, helps to increase its storage time. We have calculated the design of equipment for processing meat with high pressure, by comprehensive compression of the working fluid in a special working chamber.
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Ogidi, Odangowei, Pere-Ere S. Tobia, Mike N. Ayebabogha, and Ayebatitari P. Sunny. "MATHEMATICAL MODELING OF MICROBIAL GROWTH IN VACUUM-PACKAGED AND REFRIGERATED FRESH COW MEAT." Bacterial Empire 4, no. 3 (August 13, 2021): e303. http://dx.doi.org/10.36547/be.303.
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Fresh meat is a highly perishable product due to its biological composition. This study examined the effect of different storage time (24, 48, 72 hours), gaseous permeability of packaging film (Aluminum foil and Polyethylene) on the growth of microorganisms (Bacteria and fungi) isolated from the refrigerated cow meat at constant temperature of 0°C. Microbial growth was modeled using Gompertz and Linear Regression Models. The bacteria count was observed to decrease as the storage time increases. While fungi count was observed to increase with increasing storage time. Aluminum foil packaged cow meat samples recorded lower microbial growth when compared to polyethylene packaged samples. In Gompertz model, the specific growth rate (μ) of the test organisms was observed to increase significantly upon a shift of storage time. The transition from 24 hours to 48 hours resulted in large changes in the growth profile with increased maximum population density (MPD) of the test organisms. However, lag phase of approximately two hours for bacteria and five hours for fungi was observed. An increase of storage time from 48 hours to 72 hours, an accelerated μ, higher MPD with reduced lag phase duration (LPD) was observed. In the linear regression model, the coefficient of determination (R2) values for aluminum foil packaged samples was 0.3 and polyethylene packaged samples was 0.1. Therefore, it can be concluded that varying storage time at constant temperature; μ and MPD of the test organisms significantly increased with decreasing LPD of both studied vacuum packaging films of the refrigerated fresh cow meat.
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Li, Peiyun, Mingtang Tan, Jingbang Wang, Weiqing Lan, Jun Mei, and Jing Xie. "Influence of high CO2 modified atmosphere packaging on some quality characteristics of fresh farmed pufferfish (Takifugu obscurus) during refrigerated storage." Czech Journal of Food Sciences 38, No. 2 (April 30, 2020): 123–30. http://dx.doi.org/10.17221/188/2019-cjfs.
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The effect of modified atmosphere packaging (MAP) in combination with cold storage on physicochemical and microbiological changes of farmed pufferfish was studied during 14 days of storage. Results showed that samples with MAP3 (gas composition of 60% CO2, 5% O2, 35% N2) treatment had the significantly lower total volatile basic nitrogen, K value, and total viable counts. The water holding capacity, low field NMR analysis and MRI indicated that MAP3 was more effective in maintaining the water content and water migration. Analyses of free amino acids (FAAs) also indicated that MAP3 treatment had a positive effect on preventing the degradation of proteins and retained better flavour quality.
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Sh Azizov, A., K. S. Sultonov, and J. A. Gafurov. "Scientific significance of using protective devices in pear storage in refrigerated warehouses (in the case of Uzbekistan)." IOP Conference Series: Earth and Environmental Science 939, no. 1 (December 1, 2021): 012039. http://dx.doi.org/10.1088/1755-1315/939/1/012039.
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Abstract In this article, a scientific study on the long-term storage of Santa Maria pears in refrigerated warehouses through using modern protective equipment, special bags and ethylene-absorbing absorbers, was conducted. Accordingly, the main factor influencing the long shelf life of pears was the natural loss during the storage. It was considered that calculation and analysis of effects inducing the natural loss were pivotal to improve the preservation of the fruit, maintain freshness and all useful elements of the fruit, and prolong the storage period. Ethylene absorber and Modified Atmosphere Packaging (MAP) packages were used in the initial research step, and collected pears were placed in the refrigerator at a temperature of 0-2°C in 8 different Options. Results showed that the higher natural loss in the fruit stored without employing any means (in option 1) was 5.45% equal to 193.9 gram, whereas the best result was in Option 7 used the MAP special plastic bag and two pieces of absorbers, and compared to the initial weight, 4099 grams, the natural loss in the fruit was 1.20% equal to 47.7 gram.
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Silva, Gabriela Conceição de Oliveira e., Antonio Henrique de Souza, Marinalva Woods Pedrosa, Ernani Clarete da Silva, Ana Paula Coelho Madeira Silva, Washington Azevedo da Silva, and Lanamar de Almeida Carlos. "Influence of packaging on the conservation of quality attributes of lamb’s-ear leaves during storage." Research, Society and Development 10, no. 6 (June 9, 2021): e56210613410. http://dx.doi.org/10.33448/rsd-v10i6.13410.
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The objective of this study was to evaluate the influence of the packaging system on the useful life and post-harvest quality of lamb’s-ear leaves (Stachys byzantina L.). The sanitized sheets were packaged in four different packaging systems: (A) rigid polyethylene (PET), (B) PET together with ethylene-absorbing sachet, (C) PET wrapped with high barrier plastic film, and (D) PET together with an ethylene-absorbing sachet and wrapped with high barrier plastic film and stored at 7 ° C. Samples for physical-chemical analysis, bioactive compounds and antioxidant activity were removed before storing and at 5, 10 and 15 days of storage. The leaves contained in packages C showed less loss of mass and in system D they showed greater preservation of color attributes (L *, C * and °H). The packaging did not influence the contents of bioactive compounds, which showed higher values at 5 days of storage. The leaves stored in A, B, C and D showed high antioxidant capacity until the 15th day of storage. It was concluded that the quality atrib\utes of the lamb’s-ear leaves were kept in all packaging systems throughout 15 days of cold storage. The contents of bioactive compounds and antioxidant activity showed the highest values up to 5 days of storage at 7 ºC. Thus, considering the economic aspects and practicality in handling, packaging A is the most suitable for refrigerated storage (7 ºC) and commercialization of fresh lamb’s-ear leaves up to 15 days of storage.
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C.P. Ambrose, Dawn, V. Sumithra, K. Vijay, and K. Vinodhini. "Techniques to Improve the Shelf Life of Freshly Harvested Banana Blossoms." Current Agriculture Research Journal 6, no. 2 (August 7, 2018): 141–49. http://dx.doi.org/10.12944/carj.6.2.02.
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Banana blossom is consumed as a vegetable in India, Sri Lanka and the South East Asian countries. Cleaning of the blossom is a cumbersome process due to the time taken and the drudgery involved in removing the style and the sepal from each floret before consumption. Minimally processed vegetables are gaining importance in the urban markets, satisfying consumer’s need of time and healthy food. Hence an attempt was made in this study to process the blossom of banana as a freshly processed vegetable in a ready to cook form and to assess its’ shelf life under different packaging treatments and storage conditions. The cleaned banana florets were packed in different packaging materials viz., polypropylene 40, 60 & 70 micron and low density polyethylene 110 micron. The shelf life of the banana florets was evaluated at different conditions viz., packing in bags without ventilation, ventilated bags, florets packed without any pre-treatment, florets pre treated and packed, storage of the samples under ambient (30±2°C) and refrigerated (5°C) condition. The physiological weight loss of the packed samples was recorded daily during storage. The shelf life was estimated by quality scores on a scale of 5-1 and observations recorded till 3rd day of storage whereby after 3rd day, the quality deteriorated. The results revealed that banana florets remained fresh for 3 days when packed in non ventilated poly propylene 40 micron bag under ambient and refrigerated storage.
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ARRITT, FLETCHER M., JOSEPH D. EIFERT, MICHAEL L. JAHNCKE, MERLE D. PIERSON, and ROBERT C. WILLIAMS. "Effects of Modified Atmosphere Packaging on Toxin Production by Clostridium botulinum in Raw Aquacultured Summer Flounder Fillets (Paralichthys dentatus)." Journal of Food Protection 70, no. 5 (May 1, 2007): 1159–64. http://dx.doi.org/10.4315/0362-028x-70.5.1159.
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Packaging fishery products under vacuum atmosphere packaging (VAC) and modified atmosphere packaging (MAP) conditions can significantly extend the shelf life of raw, refrigerated fish products. There is considerable commercial interest in marketing VAC and MAP refrigerated (never frozen) raw fish fillets. The objective of this study was to determine if Clostridium botulinum toxin development precedes microbiological spoilage in raw, refrigerated flounder fillets. Aquacultured flounder (Paralichthys dentatus) individual fish fillets either were packed with a film having an oxygen transmission rate (OTR) of 3,000 cm3 m−2 24 h−1 at 22.8°C or were vacuum packaged or packaged under 100% CO2 with a film having an OTR of 7.8 cm3 m−2 24 h−1 at 21.1°C and were stored at 4 and 10°C. Samples were analyzed by aerobic plate count (APC) for spoilage and qualitatively for botulinum toxin with a mouse bioassay. The results demonstrate that flounder fillets (4°C) packaged with a film having an OTR of 3,000 were microbiologically spoiled (APC, >107 CFU/g) on day 15, but there was no toxin formation, even after 35 days of storage. However, at 10°C, toxin production occurred (day 8), but it was after microbial spoilage and absolute sensory rejection (day 5). Vacuum-packaged fillets and 100% CO2 fillets (4°C) packaged with a film having an OTR of 7.8 were toxic on days 20 and 25, respectively, with microbial spoilage (APC, >107 CFU/g) not occurring during the tested storage period (i.e., >35 days). At 10°C, in vacuum-packaged flounder, toxin formation coincided with microbiological spoilage (days 8 to 9). In the 100% CO2-packaged fillets, toxin formation occurred on day 9, with microbial spoilage occurring on day 15. This study indicates that films with an OTR of 3,000 can be used for refrigerated fish fillets and still maintain the safety of the product.
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KUDRA, L. L., J. G. SEBRANEK, J. S. DICKSON, A. F. MENDONCA, Q. ZHANG, A. JACKSON-DAVIS, and K. J. PRUSA. "Control of Salmonella enterica Typhimurium in Chicken Breast Meat by Irradiation Combined with Modified Atmosphere Packaging." Journal of Food Protection 74, no. 11 (November 1, 2011): 1833–39. http://dx.doi.org/10.4315/0362-028x.jfp-11-195.
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Salmonella is one of the leading causes of human foodborne illnesses originating from meat and poultry products. Cross-contamination of Salmonella from raw to cooked products continues to be problematic in the food industry. Therefore, new intervention strategies are needed for meat and poultry products. Vacuum or modified atmosphere packaging (MAP) are common packaging techniques used to extend the shelf life of meat products. Irradiation has been well established as an antibacterial treatment to reduce pathogens on meat and poultry. Combining irradiation with high-CO2+CO MAP was investigated in this study for improving the control of Salmonella enterica Typhimurium on chicken breast meat. The radiation sensitivities (D10-values) of this pathogen in chicken breast meat were found to be similar in vacuum and in high-CO2+CO MAP (0.55 ± 0.03 kGy and 0.54 ±0.03 kGy, respectively). Irradiation at 1.5 kGy reduced the Salmonella population by an average of 3 log. Some Salmonella cells survived in both vacuum and high-CO2+CO MAP through 6 weeks of refrigerated storage following irradiation. This pathogen also grew in both vacuum and MAP when the product was held at 25°C. This study demonstrated that irradiation is an effective means of reducing Salmonella on meat or poultry, but packaging in either vacuum or MAP had little impact during subsequent refrigerated storage.
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Chauhan, Monika, N. S. Thakur, and Abhimanyu Thakur. "Development of spiced squash (appetizer) from wild prickly pear (Opuntia dillenii Haw.) and its quality evaluation during storage." Journal of Applied and Natural Science 11, no. 2 (June 10, 2019): 315–20. http://dx.doi.org/10.31018/jans.v11i2.2049.
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Wild prickly pear (Opuntia dillenii Haw.) is one of the wild fruit with great importance because of its high antioxidants, colour pigments and other quality parameters besides its medicinal properties. In India, there are only a limited number of reports pertaining to utilization of this fruit which further lack the development of value added novel products. So, the present studies were carried out for the development of spiced squash or appetizer from wild prickly pear fruit and its quality evaluation during storage. Different combinations of fruit juice (25, 30, 35 and 40 %) and sugar syrup (40 and 45 °B) were tried to standardize a proper combination for appetizer. The appetizer prepared by using the best recipe with 35 % juice, 45 °B TSS (Total soluble solids) and 1.20 % acidity was packed in two packaging materials viz. glass and PET (Polyethylene terephthalate) bottles which were further stored for six months under ambient and refrigerated temperature conditions. Appetizer packed in glass as well as in PET packaging material can be stored successfully for a period of six months under both the temperature conditions. However, various quality parameters of appetizer were retained higher in glass bottles stored under refrigerated storage conditions.
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Partovi, Razieh, Fazele Talebi, Amir Babaei, and Aghil Sharifzadeh. "Antimicrobial Activity of Polylactic Acid Film Incorporated With Marjoram and Clove Essential Oils on Microbial and Chemical Properties of Minced Beef During Refrigerated Storage." International Journal of Enteric Pathogens 8, no. 1 (February 28, 2020): 25–31. http://dx.doi.org/10.34172/ijep.2020.06.
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Background: Active packaging is one of the new packaging technologies which causes interaction between packaging material and food with the aim of food shelf life extension while maintaining food safety and quality. Biodegradable films like polylactic acid (PLA) can be good alternatives to non-biodegradable plastics because of environmental pollution and concerns about the limitations of petroleum resources. Objective: This study was conducted to evaluate the efficacy of PLA film incorporated with marjoram and clove essential oils (EOs) (0.5 and 1% v/v) in maintaining the microbial and chemical quality of minced beef during refrigerated storage. Materials and Methods: Minced beef was packaged with PLA film incorporated with marjoram and clove EOs (0.5 and 1% v/v) alone and in combination and stored at refrigerator temperature for 10 days. Then, microbiological and chemical analyses were done at 0, 2, 4, 7 and 10 days of examination. Results: A reduction of 1 log CFU/g in total count was observed between groups with simultaneous use of EOs and control group (P<0.05) at day 7; however, there was not any significant difference between the mentioned groups at day 10. Active packaging with marjoram and clove EOs decreased the number of psychrotrophs in comparison to the control group and it was more evident at days 7 and 10. The number of Enterobacteriaceae in control and 1% clove EO/1% marjoram EO groups showed a difference of 3 log units at day 10. TVB-N of 1% clove EO/1% marjoram EO and 0.5% clove EO/1% marjoram EO showed significant differences from control at day 10 (P<0.05). Conclusion: The results of the current study have shown that the active PLA films can be a promising approach in order to maintain microbial and chemical quality of minced beef at refrigerator temperature for 10 days.
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Das, Krishno Chandra, Alice Esmout Jahan, Md Akhtar Hossain, Mohammad Ferdous Mehbub, and Md Tariqul Islam. "Effects of vacuum and modified atmosphere packaging on the shelf life of Rohu fish (Labeo rohita) stored at refrigerated temperature (4°C)." International Food Research Journal 28, no. 3 (June 1, 2021): 586–93. http://dx.doi.org/10.47836/ifrj.28.3.18.
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Vacuum packaging and modified atmosphere packaging (MAP) are important techniques used for the extension of fish and fish product shelf life. The present work evaluated the quality and shelf life of Rohu fish (Labeo rohita) by biochemical and microbiological analyses under different packaging types namely (1) unsealed pack (control), (2) vacuum pack, (3) MAP-1 (50% CO2 and 50% N2), and (4) MAP-2 (50% CO2 and 50% O2) at 3-day intervals during 18 days of refrigerated storage (4°C). Result showed that pH, total volatile base nitrogen (TVB-N), and thiobarbituric acid reactive substances (TBARS) values for all packaging conditions were within the acceptable limit during the storage period, except for TBARS value in MAP-2 sample. The total viable count (TVC) gradually increased with the progress of time in all packaging conditions. However, the TVC values were significantly (p < 0.05) lower on 9th and 12th day of storage in MAP samples as compared to that of the control sample. Considering the total bacterial counts, 7 log CFU/g, the shelf life was determined at approximately 8, 11, 13, and 16 days for control, vacuum pack, MAP-1, and MAP-2 sample, respectively. Therefore, MAP is recommended to be used to display and preserve fishes in the superstores.
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Kocetkovs, Vjaceslavs, Vitalijs Radenkovs, Karina Juhnevica-Radenkova, and Sandra Muizniece-Brasava. "Variation in the Fatty Acid and Amino Acid Profiles of Pasteurized Liquid Whole Hen Egg Products Stored in Four Types of Packaging." Animals 12, no. 21 (October 30, 2022): 2990. http://dx.doi.org/10.3390/ani12212990.
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This study aimed to determine the ability of high-density polyethylene, polyethylene terephthalate, Tetra Rex® Bio-based packaging, and Doypack (stand-up pouches) packaging to maintain the nutritional quality and safety of liquid whole egg products for 35 days of refrigerated storage. High-grade hen eggs were used for the preparation of liquid whole egg products (LWEPs). The conformity of eggs quality to grade A was supported by the initial screening of the raw materials’ physical–chemical attributes, which remained unchanged during the 25 days of storage. The obtained results indicated that the content of fatty acids in LWEPs was affected by both storage time and packaging material. However, the better preservation of monounsaturated fatty acids was achieved by polyethylene terephthalate, followed by high-density polyethylene packaging. Meanwhile, a statistically significant advantage of polyethylene terephthalate over other packaging materials was also confirmed regarding the maintenance of polyunsaturated fatty acids during 35 days of LWEPs storage. Relative fluctuations in the number of fatty acids in Tetra Rex® Bio-based and Doypack-stored LWEPs revealed their disadvantages manifested by exfoliation of composite layers, which perhaps was the main cause of extensive moisture loss. Overall, due to superior barrier properties, polyethylene terephthalate packaging demonstrated better preservation of amino acids. Only as much as a 2.1% decrease was observed between the initial value and the 35th day of LWEP storage. From a microbiological standpoint, all materials demonstrated the ability to ensure the microbiological safety of products during 35 days of storage, as the maximum allowed limit of 105 CFU g−1 was not exceeded.
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Kumar, Pradeep, and N. S. Thakur. "Studies on changes in quality characteristics of Indian horse chestnut (Aesculus indica Colebr.) flour during storage." Journal of Applied and Natural Science 9, no. 1 (March 1, 2017): 445–50. http://dx.doi.org/10.31018/jans.v9i1.1211.
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Indian horse chestnut (Aesculus indica Colebr.) is a rich source of starch but contains toxic compound known as saponins which makes it bitter and unsuitable for edible purposes. To exploit the starch source for edible purpose first of all the saponins were removed to a acceptable limit by pretreating the crushed mass of Indian horse chestnut as suggested earlier. Edible mass of Indian horse chestnut was dried and milled into flour and packed in different packaging materials and further stored under refrigerated (4-7°C) and ambient (18-25°C) storage conditions for 6 months. The flour packed in aluminium laminated pouches and stored under refrigerated condition showed minimum increase in physico-chemical and rheological characteristics like moisture content (6.49%), water activity (0.155), reducing sugars (1.72%) and retained highest amounts of total solids (93.50%), total sugars (3.75%), starch (63.89%), ash (2.36%), proteins (102.23 mg/100g) along with oil absorption capacity (1.54 ml/g), water absorption capacity (4.44 ml/g) and bulk density (0.635 g/ml). The sensory characteristics scores like colour (7.60), taste (7.25), aroma (6.88), texture (6.87) and overall acceptability (7.08) were retained highest in this packaging material as compared to others.
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LAMB, JENNIFER L., JENNIFER M. GOGLEY, M. JASMINE THOMPSON, DANIEL R. SOLIS, and SUMIT SEN. "Effect of Low-Dose Gamma Irradiation on Staphylococcus aureus and Product Packaging in Ready-to-Eat Ham and Cheese Sandwiches." Journal of Food Protection 65, no. 11 (November 1, 2002): 1800–1805. http://dx.doi.org/10.4315/0362-028x-65.11.1800.
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Staphylococcus aureus is a common pathogen that causes foodborne illness. Traditional methods for controlling S. aureus do not address postprocess contamination. Low-dose gamma irradiation is effective in reducing pathogens in a variety of foods and may be effective in reducing S. aureus in ready-to-eat foods. The effects of gamma irradiation on product packaging should also be considered. The objective of this study was to determine the effects of gamma irradiation on product packaging and on S. aureus in ready-to-eat ham and cheese sandwiches. The effects of refrigerated storage on irradiated and nonirradiated sandwiches were also investigated. Ham and cheese sandwiches were inoculated with 106 or 107 CFU of S. aureus per g, frozen, irradiated, and analyzed by a standard plate count method. D10-values, the amount of irradiation needed to elicit a 1-log10 reduction of bacteria, were calculated. In addition, irradiated sandwiches were analyzed after 1, 13, 27, and 39 days of storage at 4°C. The integrity of postirradiated packaging material was analyzed using Fourier transform infrared (FTIR) spectroscopy. Two experiments yielded D10-values of 0.62 and 0.63. During refrigerated storage, sandwiches irradiated with 5.9 kGy showed no S. aureus growth at any time; sandwiches irradiated with 3.85 kGy showed a 6.18-log reduction in S. aureus after 13 days; and nonirradiated sandwiches showed a 0.53-log increase in S. aureus after 39 days. FTIR spectroscopy showed that the label side and the bulge side were composed of polyethylene terephthalate and nylon 6, respectively. No significant change in the packaging due to irradiation was detected. In this study, low-dose gamma irradiation was shown to be an effective method for reducing S. aureus in ready-to-eat ham and cheese sandwiches and proved to be more efficacious than refrigeration alone. Additionally, package integrity was not adversely affected by gamma irradiation.