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Vacuum Packaging (vacuum + packaging)
Selected AbstractsRetail Shelf-Life of Pork Dipped in Organic Acid before Modified Atmosphere or Vacuum PackagingJOURNAL OF FOOD SCIENCE, Issue 8 2005Nai-Yun Huang ABSTRACT Modified atmosphere packaging (MAP) is increasingly popular for meat, but raw, chilled pork in vacuum or anoxic environments has a purple color. The retail shelf-life of pork chops dipped in 500 ppm ascorbic acid, 250 ppm citric acid, or no acid dip and stored at 1 °C before simulated retail display in MAP with gas exchange or air-permeable packaging after vacuum pouch storage was determined. The 80% N2:20% CO2 in MAP was exchanged with 80% O2:20% CO2, and chops were removed from vacuum packages and overwrapped with permeable film (VP-PVC) on the 7th day before simulated retail display at 4 °C. Shelf-life traits were determined at 1, 7, 8, 10, 12, and 14 d postpackaging. The pH values changed with time, but returned to post-dipped, prepackaged levels at the end of simulated retail storage. Weight loss of chops increased (P < 0.05) in VP-PVC compared with MAP. The a* values increased (P < 0.05) and L* and b* values decreased during simulated retail display, with higher L*, a*, and b* color values for chops in MAP than VP-PVC. Log numbers of psychrotrophic microorganisms were higher (P < 0.05) on VP-PVC samples than for chops in MAP on days 12 and 14. Psychrotrophic counts on ascorbic acid-treated samples were decreased compared with citric acid or no dipping on pork during simulated retail display. Pork chops in MAP with gas exchange had lighter and redder color, increased weight retention, decreased psychrotrophic counts, and increased lipid oxidation compared with conventional vacuum and overwrap packaging systems. [source] Shelf life of Turkish whey cheese (Lor) under modified atmosphere packagingINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 3 2009HASAN TEM In this study, the shelf life of Lor cheese stored under different atmosphere compositions was assessed and compared. Lor cheeses were held in four different atmospheres containing: vacuum packaging (VP), 40% CO2/60% N2, 60% CO2/40% N2 and 70% CO2/30% N2 (modified atmosphere packaging). Control cheeses were stored in air. All cheese samples were kept in the refrigerator at 4°C for 45 days and investigated for physicochemical, microbiological and sensory properties. The acidity index value was significantly higher (,P < 0.05) in the control and vacuum packaged samples than in those stored for the same period under CO2. Microbiological results showed that modified atmosphere packaging delayed microbial growth compared with air and VP samples. Of the three modified atmospheres, gas mixtures 60% and 70% CO2 were the most effective for inhibition of growth of micro-organisms. Sensory evaluation (odour and taste) results showed that Lor cheese packaged under modified atmosphere packaging (60% CO2/40% N2 and 70% CO2/30% N2,) retained good characteristics for 45 days of storage, while vacuum and control samples were sensorily unacceptable after 10 days of storage. [source] Effect of soluble CO2 stabilisation and vacuum packaging in the shelf life of farmed sea bream and sea bass filletsINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 9 2008Rogério Mendes Summary The objective of this study was to determine the differences of sensory, microbiological and chemical quality in vacuum-packaged fillets of sea bream and sea bass previously submitted to soluble gas solubilisation (SGS) with 100% CO2, at 2 bar for 30 and 60 min and stored at chilled temperature for 15 days. Apart from pH value that showed a regular increase during chilled storage, the other chemical index [total volatile bases nitrogen (TVB-N), trimethylamine nitrogen (TMA-N) and thiobarbituric acid reactive substances (TBARs)] had showed to be poor indicators of changes in quality of products. Final TVB-N values ranged from 16.0 to 17.4 mg N per 100 g and from 17.3 to 19.4 mg N per 100 g in sea bream and sea bass, respectively. Sensory evaluation resulted as the most reliable parameter of quality decay. The results show that SGS treatment kept the initial quality of fillets for longer time, which was particularly visible on the sea bream fillets, thus contributing to an extension in 2,3 days of the shelf life. SGS had also a positive effect in the delay of microbial growth. [source] A review of modified atmosphere packaging of fish and fishery products , significance of microbial growth, activities and safetyINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 2 2002Morten Sivertsvik Modified atmosphere packaging (MAP) extends shelf-life of most fishery products by inhibiting bacterial growth and oxidative reactions. The achievable extension of shelf-life depends on species, fat content, initial microbial population, gas mixture, the ratio of gas volume to product volume, and most importantly, storage temperature. The shelf-life of fishery products is usually limited by microbial activity, although for some fatty fishes or at superchilled storage, it can be limited by nonmicrobial activity. Packaging of fishery products under modified atmospheres (MA) increases shelf-life compared with those packaged under air, but confers little or no additional shelf-life increase compared with vacuum packaging. The specific spoilage organism (SSO) of MA packaged cod at 0 °C has been found to be Photobacterium phosphoreum. Whether or not this bacterium is the general SSO for all marine temperate fishes at different storage temperatures and under various CO2/N2/O2 mixtures needs to be resolved. Without proper control of storage temperature, the benefits of MAP may be lost. Higher temperatures inevitably lead to less dissolved CO2 in the product and consequently loss of inhibitory effect, which may result in higher microbial and enzymatic activity, and uncertainties concerning the microbial safety, as food-borne pathogens might be present in the product. [source] The bacterial flora of vacuum-packed cold-smoked salmon stored at 7°C, identified by direct 16S rRNA gene analysis and pure culture techniqueJOURNAL OF APPLIED MICROBIOLOGY, Issue 1 2007T.C. Olofsson Abstract Aims:, The indigenous flora of freshly chilled cold-smoked salmon just after the vacuum packaging, and the spoilage flora after storage, in vacuum package at 7°C for 19 days, were to be investigated with two different sampling strategies. Methods and Results:, Identification was performed using 16S rRNA sequencing of both isolated bacteria and bacterial DNA from tissue extract. The indigenous flora of fresh cold-smoked vacuum-packed salmon was dominated by, in order, Brochothrix thermosphacta, Yersinia ruckeri, Photobacterium and Carnobacterium, whereas the spoilage flora of the same product stored at 7°C for 19 days was dominated by Lactobacillus and Photobacterium. The two sampling strategies showed similar results on the fish flora. Several new types of Photobacterium sequences, closely related to Photobacterium iliopiscarium and Photobacterium phosphoreum, were found from both the freshly processed and the stored salmon, indicating that smoked salmon harbours at least three different, as yet unknown, Photobacterium species. Conclusions:, Ten per cent of the bacterial flora multiplying on chilled, vacuum-packed, cold-smoked salmon comprised unknown species. The two sampling strategies complement each other. Significance and Impact of the Study:, As cold-smoked salmon is consumed without heat-treatment, the presence of undefined bacteria in high numbers should be considered in public health assessments. [source] Microbial interaction in cooked cured meat products under vacuum or modified atmosphere at 4°CJOURNAL OF APPLIED MICROBIOLOGY, Issue 3 2002J. Metaxopoulos Aims: To investigate the antagonistic activity of two lactic acid strains against the spoilage microflora in cooked cured meat products, vacuum or modified atmosphere packed at 4°C and to determine the inhibitory capacity of their bacteriocins. Methods and Results: Frankfurter-type sausages and sliced cooked cured pork shoulder were inoculated with Leuconostoc mesenteroides L124 and Lactobacillus curvatus L442 or with their bacteriocins. The microbial, physico-chemical (pH, l - and d -lactate, acetate and ammonia) and colour changes were studied. Results under vacuum packaging showed that in the uninoculated samples of the pork product the spoilage microflora grew but in the inoculated ones the spoilage microorganisms (e.g. Brochothrix thermosphacta and enterococci) reduced during the storage. This observation was more pronounced in the samples with the addition of bacteriocins. In the frankfurter-type sausages the spoilage microflora did not grow in the uninoculated and inoculated samples. In the modified atmosphere enriched in CO2 the population of spoilage microflora remained at low levels in both products, indicating that CO2 has an effect on thespoilage microorganisms' growth. In the pork product the concentrations of acetate and d -lactate increased while l -lactate decreased, but in the frankfurter-type sausages increase of acetate and d -lactate was not observed. Conclusions: Lactic acid strains had an effect on the spoilage microflora growth but did not affect, negatively, the organoleptic properties of the products. These strains may be used as biopreservative cultures or their bacteriocins could be an important contribution to microbiological quality of meat products. Significance and Impact of Study: Establishment of biopreservation as a method for extension of shelf life of meat products. [source] EFFECT OF PACKAGING AND STORAGE TIME ON BEEF QUALITATIVE AND MICROBIAL TRAITSJOURNAL OF FOOD QUALITY, Issue 2010MARIA D'AGATA ABSTRACT The effect of polyvinyl chloride packaging (PP), vacuum packaging (VP) and modified atmosphere packaging (MAP) (60% O2, 30% CO2, 10% N2) on some quality parameters and microbiological profile of beef was studied. Longissimus dorsi samples were examined at 7-day intervals during storage at 4C ± 2C, until 21 days. pH of PP beef increased during storage, whereas in VP and MAP beef remained stable. Superficial color darkened for PP samples, remaining stable until 7 and 21 days for VP and MAP samples, respectively; internal color was not significantly influenced by either storage time and packaging methods. Water-holding capacity was not affected by packaging methods, increasing from 7 to 21 days. VP showed lower lipid oxidation than MAP until 21 days and than PP until 14 days. Total mesophilic counts reached the threshold of 107 ufc/g after 7 days in PP and after 14 and 21 days in MAP and VP, respectively. PRACTICAL APPLICATIONS The results of this study confirmed that meat packaged in polyvinyl chloride packaging (PP) must be stored for few days to not fall into pH, color and microbiological alterations; meat packaged in modified atmosphere packaging (MAP), even though maintained appreciable superficial colorimetric characteristics, showed a high microbiological growth from 14 days of storage; meat vacuum packaged (VP), although the worst colorimetric appearance, showed the best keeping properties in terms of microbiological profile and lipid oxidation lower than MAP until 21 days of storage. Nevertheless, the fact that the internal color of meat is similar among different packaging systems, independently from time of storage, may suggest that VP system may be useful for prolonged storage of big pieces of meat. [source] BOTULINAL TOXIN PRODUCTION IN VACUUM AND CARBON DIOXIDE PACKAGED MEAT DURING CHILLED STORAGE AT 2 AND 4CJOURNAL OF FOOD SAFETY, Issue 2 2000S.M. MOORHEAD ABSTRACT This study was undertaken to determine if carbon dioxide packaging of meat afforded a food safety advantage over vacuum packaging with respect to botulinal toxin production during chilled storage. A cocktail of washed spores from five toxigenic clostridial strains , four reference Clostridium botulinumstrains [types A, B (2 strains) and E] and a C. butyricum type E strain , was inoculated onto lamb chumps. Of these strains, two were psychrotolerant. The inoculated chumps were individually carbon dioxide packaged and duplicate packs were placed into storage at 10, 8, 6, 4 and 2C. All storage regimens included a weekly defrost cycle when meat surface temperatures increased by up to 6 to 7C during a 2 to 2.5 h period. After 84 days storage, packs were assessed for the presence of botulinal toxin using the mouse bioassay procedure. All packs contained botulinal toxin. To compare toxin production in vacuum and carbon dioxide packs at chill temperatures, the challenge trials were repeated for 4 and 2C storage. Packs were examined at regular intervals for toxin presence. Both pack types contained toxin after 21 and 48 days storage at 4 and 2C, respectively. In the unlikely, but not impossible, event that raw meat would be contaminated with psychrotolerant toxincapable clostridial spores, product safety, with respect to botulinal toxin presence after prolonged chilled storage, requires storage temperatures to be maintained below 2C for both vacuum and carbon dioxide packaged product. [source] Effect of Antioxidants on the Production of Off-Odor Volatiles and Lipid Oxidation in Irradiated Turkey Breast Meat and Meat HomogenatesJOURNAL OF FOOD SCIENCE, Issue 5 2003E.J. Lee ABSTRACT The addition of gallate, sesamol, trolox, and tocopherol was effective, but sesamol, sesamol + tocopherol, and gallate + tocopherol were among the most effective antioxidants in reducing thiobarbituric acid reactive substances, volatile production, and off-odor intensity in turkey breast homogenates. Also, these 3 antioxidant treatments were effective in controlling lipid oxidation and off-odor intensity in both vacuum and aerobically packaged patties. However, aerobic packaging was better than antioxidant treatments in reducing off-odor intensity of irradiated turkey patties. Antioxidants had no effect on redness, but increased lightness and yellowness of irradiated turkey breast. It was concluded that a combination of antioxidant and aerobic packaging was more useful than antioxidant and vacuum packaging in controlling off-odor problems in irradiated raw turkey meat. [source] Lipid Oxidation in Poultry Döner Kebab: Pro-oxidative and Anti-oxidative FactorsJOURNAL OF FOOD SCIENCE, Issue 2 2003B. Kilic ABSTRACT: The effect of mechanically separated turkey (MST), ascorbate, and vacuum packaging on rates of lipid oxidation in chicken döner kebab during storage at 4 °C or -20 °C was investigated. MST and MST/ascor-bate accelerated lipid oxidation compared to control kebab. Ascorbate application and vacuum packaging inhibited lipid oxidation. The antioxidative effect of ascorbate in the absence of MST was converted to a pro-oxidative effect in the presence of MST. This suggests that the excess lipid hydroperoxides and iron complexes in MST were activated as lipid oxidation catalysts by ascorbate to overwhelm the ability of ascorbate to inhibit lipid oxidation at lower concentrations of hemoglobin, iron, and peroxides. [source] Reduction of Carcinogenic N-Nitrosamines and Residual Nitrite in Model System Sausage by IrradiationJOURNAL OF FOOD SCIENCE, Issue 4 2002H. J. Ahn ABSTRACT Gamma irradiation was used to reduce the N-nitrosamines and residual nitrite in model system sausage during storage. Aerobic or vacuum packaged sausage was irradiated at 0, 5,10, 20, and 30 kGy. The residual nitrite levels were significantly reduced by gamma irradiation, and, in vacuum packaging, the reduction was dose dependent. The N-nitrosodimethylamine of the sausage irradiated at 10 kGy or above reduced in aerobic packaging, while a dose of 20 kGy was needed in vacuum packaging. The N-nitrosopyrrolidine reduction was found at 20 and 30 kGy-irradiation. Results indicated that high dose irradiation (> 10 kGy) was needed to reduce the carcinogenic N-nitrosamine and nitrite levels in pork sausage during storage. [source] Cholesterol and Lipid Oxidation Products in Cooked Meat as Affected by Raw-Meat Packaging and Irradiation and by Cooked-Meat Packaging and Storage TimeJOURNAL OF FOOD SCIENCE, Issue 9 2001M. Du ABSTRACT: Aerobic packaging significantly increased cholesterol oxidation products (COPs) and thiobarbituric acid reactive substances (TBARS) in cooked turkey, pork, and beef patties after 7-d storage, but vacuum packaging was very effective in preventing cholesterol and lipid oxidation. Packaging of meat after cooking had a much stronger effect on COPs formation than before cooking, and irradiation had only a minor effect. The amount of total COPs correlated well with TBARS in cooked meat. Turkey had the highest rates of COPs and TBARS formation and beef had the lowest rates after 7-d storage, which were closely related to the fatty acid composition of meats. 7a-hydroxycholesterol, 7p-hydroxycholesterol, and 7-ketocholesterol were the major COPs detected in all 3 cooked meat patties. [source] Use of a spouted bed to improve the storage stability of wheat germ followed in paper and polyethlyene packagesJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 8 2005Füsun Yöndem-Makasc Abstract Stabilization of wheat germ by heating in a spouted bed for 180,540 s with air at 140,200 °C was studied. The lipase activity decreased by 6,65%. Wheat germ processed at 200 °C for 360 s was ranked highest in sensory evaluation, described as having ,a golden color' and ,nutty flavor', and its lipoxygenase activity had decreased by 91.2%. This product and raw wheat germ were stored in paper, polyethylene and vacuum-packed polyethylene pouches at 5 °C, room temperature (18,26 °C) and 40 °C, and the moisture contents, water activities, free fatty acid contents and peroxide values were followed for 20 weeks. The increases were faster in paper pouches than in the polyethylene ones; vacuum packaging in polyethylene did not bring about significant improvement. The peroxide values of raw samples exceeded 10 meq O2 kg,1 oil after 3,23 days while those of the processed samples stored at room temperature or 5 °C were still less than 10 after 20 weeks. The free fatty acid content and peroxide value changes were expressed by zero order kinetics, resulting in similar activation energies for the raw and processed samples. Copyright © 2005 Society of Chemical Industry [source] Effect of pre-treatment with carbon monoxide and film properties on the quality of vacuum packaging of beef chopsPACKAGING TECHNOLOGY AND SCIENCE, Issue 7 2008Estrella Aspé Abstract Beef chops (longissimus dorsi) were pre-treated with 5% carbon monoxide (CO) , 95% N2 for 24,h, vacuum packed in thermo-contractile bags and stored at 0 ± 2°C. Shelf life, as determined by the viable aerobic bacterial load, was 11 weeks. Vacuum-packed chops with heat-contractile film produced a smaller drip loss, had a more intense red colour and higher colour stability under storage than chops with non-heat-contractile film. Chops pre-treated with CO were redder during all the storage period than controls without CO. The pre-treatment did not affect pH, water-holding capacity, drip loss or rancidity of the meat stored in vacuum. Copyright © 2008 John Wiley & Sons, Ltd. [source] Effect of chitosan coating and vacuum packaging on the quality of refrigerated grilled porkPACKAGING TECHNOLOGY AND SCIENCE, Issue 3 2006Songchai Yingyuad Abstract The effects of chitosan coating and vacuum packaging on the quality and shelf-life of retail packaged grilled pork in a PVDC/nylon pouch during refrigerated storage at 2 ± 1°C were investigated. Grilled pork without chitosan coating and packaged in 100% air was used as the control sample. Firmness, pH, colour, peroxide values, microbial population and shelf-life (as determined by sensory characteristics) of the samples were determined during the storage. The results showed that colour, peroxide values and microbial population coincided with sensory characteristics. The delayed growth of microbes in vacuum packaging can be attributed to inhibition by low levels of O2. Chitosan coating was shown to minimize oxidation, as reflected by the peroxide values, colour changes and microbial counts of the samples. Vacuum-packaged chitosan-coated grilled pork showed negligible microbial growth and was found to be organoleptically acceptable throughout the storage period. Chitosan coating along with vacuum packaging provided a type of active packaging to maintain quality and extend the shelf-life of grilled pork. Copyright © 2006 John Wiley & Sons, Ltd. [source] Quality preservation of salted, vacuum packaged and refrigerated mahi sefid (Rutilus frisii kutum) fillets using an onion (Allium cepa) extractAQUACULTURE RESEARCH, Issue 8 2010Mehdi Zolfaghari Abstract The combined effect of light salting, vacuum packaging and onion extract on the shelf life of mahi sefid (Rutilus frisii kutum) fillets under refrigeration was assessed using chemical, microbiological and sensory methods. The shelf life of control, air-packaged, salted (APS), vacuum-packaged, salted (VPS) and vacuum-packaged, salted with onion extract (VPSOE) samples was determined to be up to 6, 9, 15 and 18 days respectively. The values of total volatile basic nitrogen, free fatty acid and thiobarbituric acid increased progressively during the storage period for all the treatments. However, the preservative methods applied led to an extended shelf life of fillets based on chemical indices and sensory attributes in the following order: VPSOE>VPS>APS>control group. The assay of the total viable count (TVC) revealed that 2% and 4%VPSOE produced a decrease in TVC throughout the storage period. According to the results obtained, the best method to preserve the mahi sefid fillet was by 4%VPSOE treatment. [source] | ||||||||||