Structure and composition changes in the cell wall in relation to texture of shiitake mushrooms (Lentinula edodes ) stored in modified atmosphere packaging

2010 ◽  
Vol 90 (5) ◽  
pp. 742-749 ◽  
Author(s):  
Tianjia Jiang ◽  
Qiushuang Wang ◽  
Shasha Xu ◽  
Muhammad Muzammil Jahangir ◽  
Tiejin Ying
Keyword(s):  
Cell Wall ◽  
Lentinula Edodes ◽  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Shiitake Mushrooms ◽  
Composition Changes

Influence of modified atmosphere packaging on sensory quality of shiitake mushrooms

2008 ◽  
Vol 49 (1) ◽  
pp. 164-170 ◽  
Author(s):  
Gabriela Antmann ◽  
Gastón Ares ◽  
Patricia Lema ◽  
Claudia Lareo
Keyword(s):  
Sensory Quality ◽  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Shiitake Mushrooms

Development of Multifunctional Active Film and Its Application in Modified Atmosphere Packaging of Shiitake Mushrooms

2016 ◽  
Vol 79 (9) ◽  
pp. 1599-1608
Author(s):  
HONG JIANG WANG ◽  
DUCK SOON AN ◽  
DONG SUN LEE
Keyword(s):  
Water Vapor ◽  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Co2 Absorption ◽  
Inhibitory Effects ◽  
Water Vapor Absorption ◽  
Vapor Absorption ◽  
Shiitake Mushrooms ◽  
Moisture Condensation ◽  
Co2 Absorbent

ABSTRACT Agar-based films with multiple functions (CO2 absorption, water vapor absorption, and antimicrobial activity) were developed, tested for their properties, and then applied to the packaging of fresh shiitake mushrooms as an insert label. The films were cast from an agar-based aqueous solution containing a dissolving plasticizer (glycerol), a CO2 absorbent (sodium carbonate [SC] alone or a combination of SC and sodium glycinate [SC-SG]), and a volatile antimicrobial agent (carvacrol [CRV]). The agar of the film matrix is designed to serve as a water vapor absorbent. The multifunctional films tended to have poor mechanical properties, with a hard texture and an opaque and yellowish color. The CO2 absorbent, either SC alone or SC-SG, affected CRV retention and release along with the CO2 and water vapor absorption behavior. Both films (SC-CRV and SC-SG-CRV films) showed good inhibitory effects against Pseudomonas fluorescens and Saccharomyces cerevisiae. SC-CRV film had a higher and faster CO2 absorption property, higher retention and extended release of CRV, and lower and slower water vapor absorption and was assessed to be better suited for use in shiitake mushroom packaging. The packaging in which the SC-CRV film with an appropriate amount of CRV was used as an insert label was able to generate the desired atmosphere and less moisture condensation inside the package, producing the best preservation of quality in terms of mushroom color, firmness, flavor score, and microbial counts after 6 days of storage at 10°C. A tailored modified atmosphere packaging system using multifunctional film would be useful in the preservation of CO2-sensitive fresh commodities.

scholarly journals A Kinetic Model for Predicting the Relative Humidity in Modified Atmosphere Packaging and Its Application inLentinula edodesPackages

2013 ◽  
Vol 2013 ◽  
pp. 1-8 ◽  
Author(s):  
Li-xin Lu ◽  
Ya-li Tang ◽  
Su-yue Lu
Keyword(s):  
Relative Humidity ◽  
Kinetic Model ◽  
Lentinula Edodes ◽  
Fresh Produce ◽  
Initial Period ◽  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Gas Composition ◽  
Model Predictions ◽  
Model Equations

Adjusting and controlling the relative humidity (RH) inside package is crucial for ensuring the quality of modified atmosphere packaging (MAP) of fresh produce. In this paper, an improved kinetic model for predicting the RH in MAP was developed. The model was based on heat exchange and gases mass transport phenomena across the package, gases heat convection inside the package, and mass and heat balances accounting for the respiration and transpiration behavior of fresh produce. Then the model was applied to predict the RH in MAP of freshLentinula edodes(one kind of Chinese mushroom). The model equations were solved numerically using Adams-Moulton method to predict the RH in model packages. In general, the model predictions agreed well with the experimental data, except that the model predictions were slightly high in the initial period. The effect of the initial gas composition on the RH in packages was notable. In MAP of lower oxygen and higher carbon dioxide concentrations, the ascending rate of the RH was reduced, and the RH inside packages was saturated slowly during storage. The influence of the initial gas composition on the temperature inside package was not much notable.

EFFECT OF SODIUM LACTATE ON QUALITY OF LIGHTLY SALTED FISH IN OXYGEN FREE PACKAGING

2017 ◽  
pp. 128-137
Author(s):  
Elena Yuryevna Porotikova ◽  
Boris Lazarevich Nekhamkin ◽  
Mikhail Pavlovich Andreev
Keyword(s):  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Sodium Lactate ◽  
Vacuum Packaging ◽  
Storage Life ◽  
Clupea Harengus ◽  
Modified Atmosphere ◽  
Salted Fish ◽  
Baltic Herring ◽  
Organoleptic Characteristics

The present article investigates the effect of sodium lactate on microbiological, physico-chemical and sensory characteristics of lightly salted Pacific herring ( Clupea pallasii ) and Baltic herring ( Clupea harengus membras ) during refrigerated storage 5 ± 0.3°C. There have been analyzed different processing methods of lightly salted samples of Pacific and Baltic herring: control (without sodium lactate), and experiment (3% sodium lactate), both in vacuum packaging and modified atmosphere packaging (MAP - 40% CO2/60% N2). For vacuum and MAP there were used bags with low oxygen permeability (3 cm3/m2/day). It was found that 3% sodium lactate keeps firmness of the texture of salted fish muscle and reduces the release of water into the package during storage. Adding 3% sodium lactate reduces the value of the water activity in lightly salted Pacific and Baltic herring by 0.01-0,012 units. The lowest pH (0.02 units) was registered in samples without sodium lactate packed in MAP. Organoleptic signs of spoilage in fish without sodium lactate appeared much earlier, and using 3% sodium lactate both in vacuum and in MAP helped protect and improve organoleptic characteristics of the product during storage. Total biological semination of experimental samples packed in MAP kept at the very low level during the whole storage period, i.e. combined effect of using 3% sodium lactate and MAP inhibited microbial growth. This combination allows to reduce twice the rate of accumulation nitrogen in terminal amino-groups and to increase 1.5-2 times storage life of lightly salted Pacific and Baltic herring, compared to their storage life in vacuum packaging without sodium lactate. The results obtained allow us to recommend using sodium lactate in production of lightly salted fish in oxygen-free packaging, especially in modified atmosphere packaging (40% CO2/60% N2).

Use of Modified Atmosphere Packaging to Preserve Mushroom Quality during Storage

2011 ◽  
Vol 3 (3) ◽  
pp. 196-203 ◽  
Author(s):  
Irene Palacios ◽  
Carlos Moro ◽  
Miguel Lozano ◽  
Matilde D'Arrigo ◽  
Eva Guillamon ◽  
...  
Keyword(s):  
Modified Atmosphere Packaging ◽  
Modified Atmosphere
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