scholarly journals Superchilling in combination with modified atmosphere packaging resulted in long shelf-life and limited microbial growth in Atlantic cod (Gadus morhua L.) from capture-based-aquaculture in Greenland

2020 ◽  
Vol 88 ◽  
pp. 103405 ◽  
Author(s):  
Jonas Steenholdt Sørensen ◽  
Niels Bøknæs ◽  
Ole Mejlholm ◽  
Paw Dalgaard
Keyword(s):  
Shelf Life ◽  
Gadus Morhua ◽  
Microbial Growth ◽  
Atlantic Cod ◽  
Modified Atmosphere Packaging ◽  
Modified Atmosphere

scholarly journals Modeling the Effect of Active Modified Atmosphere Packaging on the Microbial Stability and Shelf Life of Gutted Sea Bass

2019 ◽  
Vol 9 (23) ◽  
pp. 5019 ◽  
Author(s):  
Theofania Tsironi ◽  
Athina Ntzimani ◽  
Eleni Gogou ◽  
Maria Tsevdou ◽  
Ioanna Semenoglou ◽  
...  
Keyword(s):  
Growth Rate ◽  
Shelf Life ◽  
Microbial Growth ◽  
Modified Atmosphere Packaging ◽  
Sea Bass ◽  
Viable Count ◽  
Lag Phase ◽  
Modified Atmosphere ◽  
Total Viable Count ◽  
Microbial Stability

The aim of the study was the evaluation and mathematical modeling of the effect of active modified atmosphere packaging (MAP), by the incorporation of CO2 emitters in the package, on the microbial stability and shelf life of gutted sea bass during refrigerated storage. Gutted sea bass samples were packaged in modified atmosphere (50% CO2–40% N2–10% O2) with and without CO2 emitters (ACT-MAP, MAP) (gas/product volume ratio 3:1) and stored at isothermal conditions: 0 °C, 5 °C, and 10 °C. The gas concentration in the package headspace (%CO2, %O2) and microbial growth (total viable count, TVC, Pseudomonas spp., Enterobacteriaceae spp., lactic acid bacteria) were monitored during storage. The microbial growth was modeled using the Baranyi growth model, and the kinetic parameters (microbial growth rate, lag phase) were estimated at the tested temperature and packaging conditions. The results showed that the ACT-MAP samples presented significantly lower microbial growth compared to the MAP samples. The growth rate of the total viable count at 0 °C was 0.175 and 0.138 d−1 for the MAP and ACT-MAP sea bass, respectively (p < 0.05). The shelf life of the MAP sea bass at 0–10 °C (based on a final TVC value: 7 log CFU g−1) was extended 4–7 days with the addition of a CO2 emitter in the package. The CO2 concentration in the ACT-MAP samples was stabilized at approximately 60%, while the CO2 in the MAP samples was approximately 40% at the end of the shelf life.

Effect of Brining, Modified Atmosphere Packaging, and Superchilling on the Shelf Life of Cod (Gadus morhua) Loins

2009 ◽  
Vol 74 (6) ◽  
pp. M258-M267 ◽  
Author(s):  
Hélène L. Lauzon ◽  
Hannes Magnússon ◽  
Kolbrún Sveinsdóttir ◽  
María Gudjónsdóttir ◽  
Emilía Martinsdóttir
Keyword(s):  
Shelf Life ◽  
Gadus Morhua ◽  
Modified Atmosphere Packaging ◽  
Modified Atmosphere

scholarly journals Effects of packaging methods on shelf life of ratite meats

2017 ◽  
Vol 61 (3) ◽  
pp. 279-285 ◽  
Author(s):  
Olaf K. Horbańczuk ◽  
Agnieszka Wierzbicka
Keyword(s):  
Shelf Life ◽  
Microbial Growth ◽  
Life Quality ◽  
Modified Atmosphere Packaging ◽  
Storage Conditions ◽  
Modified Atmosphere ◽  
Nutritional Properties ◽  
Meat Packaging ◽  
Favourable Environment ◽  
High Share

Abstract Over the last years a growing demand for ratite meat, including ostrich, emu, and rhea has been observed in the world. Ratite meat is recognised as a dietetic product because of low level of fat, high share of PUFA, favourable n6/n3 ratio, and higher amounts of iron content in comparison with beef and chicken meat. The abundance of bioactive compounds, e.g. PUFA, makes ratite meat highly susceptible to oxidation processes. Moreover, pH over 6 creates favourable environment for fast microbial growth during storage conditions affecting its shelf life. However, availability of information on ratite meat shelf life among consumers and industry is still limited. Thus, the aim of the present review is to provide current information about the effect of ratite meat packaging type, i.e. air packaging, vacuum packaging with skin pack, modified atmosphere packaging (MAP), on its shelf life quality during storage, including technological and nutritional properties.

Quality Changes of Fresh Filled Pasta During Storage: Influence of Modified Atmosphere Packaging on Microbial Growth and Sensory Properties

2011 ◽  
Vol 17 (1) ◽  
pp. 23-29 ◽  
Author(s):  
A.M. Sanguinetti ◽  
A. Del Caro ◽  
N.P. Mangia ◽  
N. Secchi ◽  
P. Catzeddu ◽  
...  
Keyword(s):  
Shelf Life ◽  
Microbial Growth ◽  
Storage Temperature ◽  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Physical Parameters ◽  
Modified Atmosphere ◽  
Gas Composition ◽  
Fresh Pasta ◽  
Microbiological Reduction

This study evaluated the shelf life of fresh pasta filled with cheese subjected to modified atmosphere packaging (MAP) or air packaging (AP). After a pasteurization treatment, fresh pasta was packaged under a 50/50 N2/CO2 ratio or in air (air batch). Changes in microbial growth, in-package gas composition, chemical—physical parameters and sensory attributes were monitored for 42 days at 4 °C. The pasteurization treatment resulted in suitable microbiological reduction. MAP allowed a mold-free shelf life of the fresh filled pasta of 42 days, whereas air-packaged samples got spoilt between 7 and 14 days. The hurdle approach used (MAP and low storage temperature) prevented the growth of pathogens and alterative microorganisms. MAP samples maintained a high microbiological standard throughout the storage period. The panel judged MAP fresh pasta above the acceptability threshold throughout the shelf life.

scholarly journals Capability of oxygen-scavenger sachets and modified atmosphere packaging to extend fresh barberry shelf life

2020 ◽  
Vol 7 (1) ◽  
Author(s):  
Razieh Niazmand ◽  
Samira Yeganehzad
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Shelf Life ◽  
Herbal Remedy ◽  
Physicochemical Characterization ◽  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Modified Atmosphere ◽  
Oxygen Scavenger

Abstract Background Barberry has long been used as an herbal remedy since ancient times which is found throughout temperate and subtropical regions of the world. Given the short harvesting season and limited shelf life of the barberry, we evaluated the possibility of using modified atmosphere packaging and oxygen-scavenger sachets to increase its storage period. For this purpose, the physicochemical characterization (antioxidant activity, anthocyanin, phenolic compounds, and ascorbic acid content, acidity, firmness, color, and decay incident) of fresh barberry samples packaged within different atmospheres was investigated over 4 weeks of storage at 4 and 25 °C. The barberries were packaged with low-density polyethylene/polyester (LDPE/PET) films under natural atmosphere (C), N2 gas (N), vacuum (V), or in the presence of an oxygen scavenger (OS). Results The results revealed that with increased storage period, the O2 and CO2 levels inside the packages decreased and increased, respectively. The antioxidant activity and amounts of anthocyanin, phenolic compounds, and ascorbic acid all decreased with increasing storage period. Among the studied atmospheres, the OS and, subsequently, V packages were most capable of maintaining the quality of fresh barberries, with the decay incidence being approximately 30 times lower inside these packages relative to the control. Increasing the storage temperature accelerated the intensity of chemical changes and decay across all samples. Conclusion The barberries inside the OS packages stored at 4 °C (and even at 25 °C) still had good sensory properties in terms of chemical properties, texture, and color after 4 weeks. Fortunately, it seems that this packaging technology makes the exportation and delayed consumption of the fresh barberry possible by maintaining its quality.

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

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1754
Author(s):  
Anlaug Ådland Hansen ◽  
Solveig Langsrud ◽  
Ingunn Berget ◽  
Mari Øvrum Gaarder ◽  
Birgitte Moen
Keyword(s):  
Shelf Life ◽  
Sensory Quality ◽  
Atlantic Cod ◽  
Bacterial Load ◽  
Modified Atmosphere Packaging ◽  
Volatile Components ◽  
Spoilage Bacteria ◽  
Before And After ◽  
Thawing Process ◽  
Short Time

Improved quality control and prolonged shelf life are important actions in preventing food waste. To get an overview of the bacterial diversity of fillets from live stored mature Atlantic cod, bacterial isolates were identified before and after storage (air and vacuum) and freezing/thawing. Based on the load of dominating bacteria, the effect of different packaging methods and a short freezing/thawing process on prolonged shelf-life was evaluated (total viable counts, bacteriota, sensory attributes, and volatile components). Hand filleted (strict hygiene) cod fillets had a low initial bacterial load dominated by the spoilage organism Photobacterium, whereas industrially produced fillets had higher bacterial loads and diversity (Pseudomonas, Arthrobacter, Psychrobacter, Shewanella). The identified bacteria after storage in vacuum or air were similar to the initially identified bacteria. Bacteriota analysis showed that a short time freezing/thawing process reduced Photobacterium while modified atmosphere packaging (MAP; 60%CO2/40%O2 or 60%CO2/40%N2) inhibited the growth of important spoilage bacteria (Photobacterium, Shewanella, Pseudomonas) and allowed the growth of Carnobacterium/Carnobacteriaceae and Acinetobacter. Despite being dominated by Photobacterium, fresh fillets stored in MAP 60%CO2/40%N2 demonstrated better sensory quality after 13 days of storage than fillets stored in MAP 60%CO2/40%O2 (dominated by Carnobacterium/Carnobacteriaceae). Carnobacterium spp. or other members of Carnobacteriaceae may therefore be potential spoilage organisms in cod when other spoilage bacteria are reduced or inhibited.

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