Biogenic amines formation in barramundi (Lates calcarifer) fillets at 8 °C kept in modified atmosphere packaging with varied CO2 concentration

LWT ◽  
2012 ◽  
Vol 48 (1) ◽  
pp. 142-146 ◽  
Author(s):  
Ali Yassoralipour ◽  
Jamilah Bakar ◽  
Russly Abdul Rahman ◽  
Fatimah Abu Bakar
Keyword(s):  
Biogenic Amines ◽  
Modified Atmosphere Packaging ◽  
Co2 Concentration ◽  
Modified Atmosphere ◽  
Lates Calcarifer

scholarly journals Combined Effect of Modified Atmosphere Packaging and UV-C Radiation on Pathogens Reduction, Biogenic Amines, and Shelf Life of Refrigerated Tilapia (Oreochromis niloticus) Fillets

Molecules ◽  
2020 ◽  
Vol 25 (14) ◽  
pp. 3222
Author(s):  
César A. Lázaro ◽  
Maria Lúcia G. Monteiro ◽  
Carlos A. Conte-Junior
Keyword(s):  
Ultraviolet Radiation ◽  
Shelf Life ◽  
Biogenic Amines ◽  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Lag Phase ◽  
Modified Atmosphere ◽  
E Coli ◽  
Tilapia Fillets ◽  
Uv C

This study investigated the isolated effect of modified atmosphere packaging (MAP; 50% CO2 and 50% N2) and ultraviolet radiation (UV; 0.30 J/cm2) as well as their combined (MAP/UV) effect on reduction of Salmonella typhimurium and Escherichia coli O157:H7, biogenic amines (BA), and on shelf life of tilapia fillets stored at 4 ± 1 °C for 10 days. UV samples had the highest reduction of S. typhimurium (1.13 log colony forming units/g; CFU/g) and E. coli O157:H7 (0.70 log CFU/g). MAP and MAP/UV reduced the growth of S. typhimurium in 0.50 log CFU/g and did not affect the growth of E. coli O157:H7. UV, MAP, and MAP/UV increased lag phase and/or generation time of all evaluated bacterial groups, decreased pH values, ammonia formation, texture changes, and, in general, the BA formation throughout storage period, and, therefore, UV, MAP, and MAP/UV extended the shelf life for two, three, and at least five days, respectively. MAP/UV, MAP, and UV decreased redness, MAP/UV and MAP increased yellowness and lipid oxidation, while UV did not affect it. MAP/UV demonstrated promising results for shelf life extension; however, different gas ratios in combination with other ultraviolet radiation type C (UV-C) doses should be investigated to reach the highest microbiological safety and maintenance of the overall quality of tilapia fillets.

scholarly journals The effect of CO2 concentration on sweet cherry preservation in modified atmosphere packagingtitle not given

2020 ◽  
Vol 38 (No. 2) ◽  
pp. 103-108 ◽  
Author(s):  
Shaohua Xing ◽  
Xiaoshuan Zhang ◽  
Hansheng Gong
Keyword(s):  
Sweet Cherry ◽  
Modified Atmosphere Packaging ◽  
Co2 Concentration ◽  
Storage Conditions ◽  
Inhibitory Effect ◽  
Soluble Solids ◽  
Storage Device ◽  
Modified Atmosphere ◽  
Quality Change ◽  
Sweet Cherries

The effect of CO2 concentrations on the preservation of sweet cherries in modified atmosphere packaging was greatly different. In the present paper, an accurate gas-regulating storage device was used to set the concentrations of CO2 at 0%, 5%, 10%, 15%, 20% and 25%, respectively (O2 was set at 5% and the remaining parts were filled with N2) to store sweet cherries. Then the quality change of sweet cherries was determined aproximately from –1 to +1 °C and from 80 to 85% relative humidity. The results showed that all six air treatments had a certain inhibitory effect on deterioration of sweet cherries. In particular, the 10% CO2 group could reduce rotting rate, maintain firmness, delay the change of soluble solids and vitamin C, reduce the activity of polyphenol oxidase and peroxidase. This group always had good firmness, nutrition and taste after 120 days of storage. So the 10% CO2 concentration provides suitable gas storage conditions of sweet cherries in modified atmosphere packaging.<br /><br />

Prolonged Shelf Life and Reduced Drip Loss of Chicken Filets by the Use of Carbon Dioxide Emitters and Modified Atmosphere Packaging

2014 ◽  
Vol 77 (7) ◽  
pp. 1133-1141 ◽  
Author(s):  
ASKILD L. HOLCK ◽  
MARIT K. PETTERSEN ◽  
MARIE H. MOEN ◽  
ODDVIN SØRHEIM
Keyword(s):  
Carbon Dioxide ◽  
Shelf Life ◽  
Production Efficiency ◽  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Co2 Concentration ◽  
Life Extension ◽  
Modified Atmosphere ◽  
Drip Loss ◽  
C Storage

Modified atmosphere packaging containing CO2 is widely used for extending the shelf life of chicken meat. Active packaging by adding CO2 emitter sachets to packages of meat is an alternative to traditional modified atmosphere packaging. The purpose of the study was to investigate the shelf life of chicken filets under different CO2 concentrations at 4°C storage. The inhibition of microbial growth was proportional to the CO2 concentration. Storage in 100% CO2 both with and without a CO2 emitter sachet gave a microbiological shelf-life extension of 7 days compared with 60% CO2. Carnobacterium divergens, Carnobacterium sp., and Lactococcus sp. were the dominating species at the end of the storage period. During storage in pure CO2, the carbon dioxide dissolved in the meat and caused the collapse of the packages. The resulting squeeze of the meat lead to a severe increase in drip loss. The drip loss was reduced profoundly by using the CO2 emitting sachet in the packages. The addition of CO2 emitters can easily be implemented at industrial packaging lines without reduction in production efficiency.

scholarly journals Investigation of soluble gas stabilization combined with modified atmosphere packaging on the shelf life of cooked blue mussels (Mytilus edulis)

2021 ◽  
Vol 10 (6) ◽  
pp. e4310615463
Author(s):  
Marieli de Lima ◽  
Bjørn Tore Rotabakk ◽  
Lindomar Alberto Lerin ◽  
Alcilene Rodrigues Monteiro ◽  
Morten Sivertsvik
Keyword(s):  
Shelf Life ◽  
Modified Atmosphere Packaging ◽  
Co2 Concentration ◽  
Modified Atmosphere ◽  
Bacteriostatic Effect ◽  
Blue Mussels ◽  
Ma Packaging ◽  
Pre Treatment ◽  
Water Holding

For the use of carbon dioxide in modified packaging (MA) systems, is it necessary a high gas/product ratio to ensure the bacteriostatic effect of fishery food. The use of techniques such as CO2 Soluble Gas Stabilization (SGS), can reduce the size of package necessary to maintain the effectiveness of MA. Thus, the effect of the MA packaging combined with soluble gas stabilization (SGS) as pre-treatment was studied to investigate the shelf life of cooked blue mussels. The samples were subjected at 100% food-grade CO2 (96%) for 2 h (SGS), in large flexible pouch. After SGS treatment, 100 g of mussels were packaged under modified atmosphere and air. Initial CO2 concentration under SGS packages was 70.0 % and remained constant (72.5 %) due the pre-treatment with CO2. Physicochemical properties (pH, water content, firmness and water-holding capacity) were not influenced significantly SGS treatments. The SGS samples had reduced growth of mesophilic and psychrotrophic during storage. The application of SGS resulted in an increased microbiological shelf life (19 days) compared with the packaging with air (5 days) and can contribute to improved quality of cooked mussels.

Vacuum Packaging Versus Modified Atmosphere Packaging of Lamb Loins

1983 ◽  
Vol 46 (1) ◽  
pp. 47-51 ◽  
Author(s):  
G. C. SMITH ◽  
S. C. SEIDEMAN ◽  
J. W. SAVELL ◽  
C. W. DILL ◽  
C. VANDERZANT
Keyword(s):  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Co2 Concentration ◽  
Vacuum Packaging ◽  
Modified Atmosphere ◽  
High Co2 ◽  
N2 Atmosphere ◽  
O2 Concentration ◽  
High Co2 Concentration

Lamb loins were allocated (30 loins/treatment) to three packaging treatments: (a) vacuum-packaged, (b) vacuum-packaged followed immediately by injection of a 20% CO2:80% N2 atmosphere, and (c) vacuum-packaged followed immediately by injection of a 40% CO2:60% N2 atmosphere. Loins in each packaging treatment were then assigned (6 loins/period) to one of five storage periods--0, 7, 14, 21 or 28 d. During storage, the CO2 concentration increased in vacuum packages (initial vs. 21 d) and decreased in modified atmosphere packages (initial vs. 7 or 28 d); O2 concentration was higher in vacuum packages than in modified atmosphere packages at every storage period. Vacuum packaging was superior to modified atmosphere packaging for maintaining desirable appearance of wholesale loins, particularly if the atmosphere contained a high CO2 concentration. Appearance of retail chops was not substantively affected by the method used to package (vacuum vs. modified atmosphere) the wholesale loin from which they originated. Palatability of cooked chops was not affected by packaging method in 28 or 30 comparisons among product from loins that had been stored for 0 to 28 d before organoleptic testing.

Effects of Modified Atmosphere Packaging of PE Film with Different Thickness on Quality of Pleurotus nebrodensis

2010 ◽  
Vol 156-157 ◽  
pp. 371-374 ◽  
Author(s):  
Xi Hong Li ◽  
Yuan Yuan Li ◽  
Li Zhang ◽  
Xiu Li Wang
Keyword(s):  
Modified Atmosphere Packaging ◽  
Co2 Concentration ◽  
Test Material ◽  
Modified Atmosphere ◽  
Storage Quality ◽  
High Co2 ◽  
Pleurotus Nebrodensis ◽  
High Co2 Concentration ◽  
Different Thickness

Taking pleurotus nebrodensis as a test material to research the pleurotus nebrodensis preservation effect with using modified atmosphere packaging of PE with different thickness at 4 , evaluating the quality changing during the storage life. The results showed that 0.05mmPE treatment has the best preservation effect, which could effectively maintain the storage circumstance of low O2 and high CO2 concentration, decreasing the weight loss and postpone the reducing of luminosity L and browning time. Besides, using modified atmosphere packaging of 0.05mmPE can postpone the decline of quality of pleurotus nebrodensis, enhancing the storage quality and prolonging the life of postharvest storage as well.

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