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Modified Atmosphere Packs (modified + atmosphere_pack)
Selected AbstractsScreening of phytochemicals in fresh lamb meat patties stored in modified atmosphere packs: influence on selected meat quality characteristicsINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 2 2010Ava Isabel Andrés Nieto Abstract This study was carried out to determine the antioxidant activity of phytochemicals and plant extracts in fresh lamb patties. Quality indices such as colour (Hunter L* a* b*), lipid oxidation (TBARS) and pH were measured over an 8-day storage period. Resveratrol, citroflavan-3-ol, olive leaf extract and Echinacea purpurea were added to raw minced M. longissimus dorsi lamb patties, at concentrations ranging from 0,400 mg kg,1 lamb meat, stored in high oxygen modified atmospheres packs (75% O2:25% CO2) for up to 8 days at 4 °C. The pH of the lamb meat was not significantly affected by the addition of the phytochemicals and plant extracts examined (P > 0.05). Resveratrol and citroflavan-3-ol decreased (P < 0.05) lipid oxidation in raw lamb patties during storage and increased a* values (P < 0.05), relative to controls. By contrast, olive leaf extract and Echinacea purpurea did not exhibit antioxidant activity or promote higher a* values relative to controls. Results obtained demonstrate potential for the development of functional meats using plant extracts such as resveratrol and citroflavan-3-ol. [source] Nondestructive Measurement of Oxygen in Modified Atmosphere Packaged Hams Using a Phase-Fluorimetric Sensor SystemJOURNAL OF FOOD SCIENCE, Issue 8 2002D.B. Papkovsky ABSTRACT: The phase-fluorimetric oxygen sensing system recently developed by our team was used for nondestructive measurement of oxygen content in the heasdspace of 4 types of ham slice products. The system allowed accurate measurement of oxygen levels in all types of ham packs in a contact-less nondestructive fashion; it worked satisfactorily under ambient light and in conditions of direct contact with packaged cooked ham slices and variation of sample temperature. A primary screening for oxygen content of the modified atmosphere packs revealed that a significant proportion of packs contained elevated levels of oxygen. The sensor demonstrated minor changes in calibration as a result of direct physical contact with food and prolonged exposure. [source] How to design perforated polymeric films for modified atmosphere packs (MAP)PACKAGING TECHNOLOGY AND SCIENCE, Issue 6 2001Luciano ZanderighiArticle first published online: 12 APR 200 Abstract Increasing proportions of fresh produce are being sold in modified atmosphere packs (MAP) with the aim of preserving product quality longer and reducing freight costs. A rigorous theoretical analysis was made of the transport phenomena across packaging film (composite, perforated, etc.) in order to find out whether polymeric film will permit a stationary modified atmosphere (MA) inside the pack, and if so when, and to investigate the effect of the size and shape of the holes in the perforated film. The continuity equations of the pack, for all diffusing species, were written and solved for stationary conditions, with the boundary conditions that species not involved in metabolic processes do not diffuse across polymeric film. After a detailed analysis of the transport phenomena across both continuous and perforated film, and of the metabolic rate processes, it transpires that no stationary conditions compatible with any MA can be found for continuous film, owing to the permeation characteristics of the film and the rate of the metabolic processes. With perforated film it is possible to find, at least for certain metabolic process rates, a stationary state where a constant MA is maintained inside the pack. A proposal is given, provided the rate of the metabolic process is known, for the design of a pack in terms of polymeric materials and of the pinhole size. Two case studies, strawberry and cabbage, are presented and discussed, along with the optimization of the polymeric film and the size and length of the pinholes of the packs. Another point raised deals with the advantages of using perforated film and/or of making holes or openings along the edges where the polymeric film is welded. Copyright © 2001 John Wiley & Sons, Ltd. [source] | ||||||||||