Modified atmosphere packaging and gamma-irradiation of some herbs and spices: Effects on antioxidant and antimicrobial properties

2018 ◽  
Vol 42 (8) ◽  
pp. e13678 ◽  
Author(s):  
Celale Kirkin ◽  
Gurbuz Gunes
Keyword(s):  
Gamma Irradiation ◽  
Modified Atmosphere Packaging ◽  
Antimicrobial Properties ◽  
Modified Atmosphere ◽  
Herbs And Spices

scholarly journals Effects of Gamma Irradiation, Modified Atmosphere Packaging, and Delay of Irradiation on Quality of Fresh-cut Iceberg Lettuce

HortScience ◽  
2011 ◽  
Vol 46 (2) ◽  
pp. 273-277 ◽  
Author(s):  
Xuetong Fan ◽  
Kimberly J.B. Sokorai
Keyword(s):  
Gamma Irradiation ◽  
Modified Atmosphere Packaging ◽  
Visual Quality ◽  
Modified Atmosphere ◽  
Cut Edge ◽  
Quality Deterioration ◽  
Iceberg Lettuce ◽  
Fresh Cut ◽  
Tissue Browning

This study was conducted to investigate the effect of modified atmosphere packaging (MAP) and delay of irradiation application on the quality of cut Iceberg lettuce. Overall visual quality and tissue browning of cut lettuce were evaluated using a scale of 9 to 1, whereas texture was analyzed instrumentally during 14 days of storage at 4 °C. Results showed that irradiation (0.5 and 1.0 kGy) of cut lettuce induced tissue browning when stored in air; however, when cut lettuce was stored in MAP, irradiated lettuce had better appearance than the non-irradiated ones as a result of lower O2 levels in the packages of irradiated samples compared with the levels in control packages. In general, irradiation at doses of 0.5 and 1.0 kGy did not affect firmness of the lettuce. After 14 days of MAP storage, overall visual quality of non-irradiated samples had a score of ≈4, a score below the limit of sales appeal, whereas the two irradiated samples had scores of 6.5 to 7.9, indicating the irradiated samples had a fair to good quality. Delaying irradiation by 1 day after preparation of cut lettuce did not significantly (P > 0.05) affect cut edge browning, surface browning, or overall visual quality compared with lettuce irradiated immediately after preparation. Our results suggest that MAP is essential to minimize quality deterioration caused by irradiation.

Effect of Modified Atmosphere Packaging and Irradiation in Combination on Content of Nitrosamines in Cooked Pork Sausage

2003 ◽  
Vol 66 (6) ◽  
pp. 1090-1094 ◽  
Author(s):  
I. H. SONG ◽  
W. J. KIM ◽  
C. JO ◽  
H. J. AHN ◽  
J. H. KIM ◽  
...  
Keyword(s):  
Gamma Irradiation ◽  
Correlation Coefficient ◽  
Irradiation Dose ◽  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Microbial Safety ◽  
Chemical Safety ◽  
Pork Sausage

The effect of modified atmosphere packaging and irradiation in combination on nitrosodimethylamine (NDMA) and nitrosopyrrolidine (NPYR) levels in pork sausage was studied. Emulsion-type cooked pork sausage was manufactured and packaged in aerobic, CO2 (100%), N2 (100%), and CO2/N2 (25%/75%) environments, respectively, and irradiated at 0, 5, 10, and 20 kGy with gamma irradiation. The nitrosamine contents were significantly reduced by irradiation, and the reduction of nitrosamines was more extensive with modified atmosphere packaging than with aerobic packaging. The correlation coefficient between irradiation dose and nitrosamine content indicated that irradiation can reduce the levels of nitrosamines. The combination of irradiation and modified atmosphere packaging is effective in enhancing the chemical safety of sausage by reducing nitrosamines, if present, as well as enhancing the microbial safety of cooked pork sausage.

Combined effects of gamma-irradiation and modified atmosphere packaging on quality of some spices

2014 ◽  
Vol 154 ◽  
pp. 255-261 ◽  
Author(s):  
Celale Kirkin ◽  
Blagoj Mitrevski ◽  
Gurbuz Gunes ◽  
Philip J. Marriott
Keyword(s):  
Gamma Irradiation ◽  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Combined Effects

Combined Effects of Coating, Modified Atmosphere Packaging, and Gamma Irradiation on Quality Maintenance of Ready-to-Use Carrots (Daucus carota)

2005 ◽  
Vol 68 (2) ◽  
pp. 353-359 ◽  
Author(s):  
R. LAFORTUNE ◽  
S. CAILLET ◽  
M. LACROIX
Keyword(s):  
Physicochemical Properties ◽  
Gamma Irradiation ◽  
Modified Atmosphere Packaging ◽  
Edible Coating ◽  
Modified Atmosphere ◽  
Microbiological Analysis ◽  
Ma Packaging ◽  
Microbiological Stability ◽  
Whey Protein Isolates

The objective of this study was to evaluate the effect of an edible coating combined with modified atmosphere (MA; 60% O2, 30% CO2, and 10% N2) packaging and gamma irradiation on the microbiological stability and physicochemical quality of minimally processed carrots. A coating based on calcium caseinate and whey protein isolates was used. Coated and uncoated peeled minicarrots were packed under the MA or air (78.1% N2, 20.9% O2, and 0.036% CO2), irradiated at 0.5 or 1 kGy, and stored at 4 ± 1°C for 21 days. Samples were evaluated periodically for aerobic plates counts (APCs) and physicochemical properties (firmness, white discoloration, and whiteness index). Gamma irradiation did not significantly affect the physicochemical properties of the carrots (P > 0.05). Microbiological analysis revealed that for uncoated carrots irradiation at 0.5 and 1 kGy under air and MA reduced the APCs by 3.5 and 4 log CFU/g and by 4 and 4.5 log CFU/g, respectively. For coated carrots, irradiation at 0.5 and 1 kGy under air and MA reduced the APCs by 4 and 4.5 log CFU/g and by 3 and 4.25 log CFU/g, respectively. The coating was able to protect carrots against dehydration during storage under air. Coating and irradiation at 1 kGy were also able to protect carrot firmness during storage under air. MA packaging retarded whitening of uncoated carrots but had a detrimental effect on firmness. The edible coating used in this study did not significantly inhibit (P > 0.05) microbial growth on carrots.

scholarly journals Et Ürünlerinde Kullanılan Fosfatların Antioksidan ve Antimikrobiyal Özellikleri

2017 ◽  
Vol 5 (4) ◽  
pp. 299
Author(s):  
Azim Şimşek ◽  
Birol Kılıç
Keyword(s):  
Food Additives ◽  
Modified Atmosphere Packaging ◽  
Meat Products ◽  
Antimicrobial Properties ◽  
Textural Properties ◽  
Natural Antioxidants ◽  
Industrial Applications ◽  
Modified Atmosphere ◽  
Meat Industry ◽  
Antimicrobial Effects

Phosphates are widely used as food additives in meat products to increase the water-holding capacity, reduce the cooking loss and improve the textural properties. Furthermore, phosphates protect aroma and accelerate the formation of cured meat color as well as having antioxidant and antimicrobial effects. Many research about using phosphates in meat products showed that increasing chain length of phosphates improves antioxidant and antimicrobial effects. It has been stated that vacuum or modified atmosphere packaging, the use of phosphates with natural antioxidants and encapsulation of phosphates are useful approaches to enhance the antioxidant effects of phosphates. It has been reported that irradiation, vacuum or modified atmosphere packaging, storage at low temperature and the use of the salt provide strong synergistic effect on the antimicrobial properties of phosphates. In this review, researches about antioxidant and antimicrobial properties of phosphates and suggestions for the meat industry about industrial applications of phosphates are presented.

scholarly journals Application of Polypropylene-Based Nanocomposite Films for Sliced Turkish Pastrami under Vacuum/Modified Atmosphere Packaging: A Pilot Study

Coatings ◽  
2020 ◽  
Vol 10 (11) ◽  
pp. 1125
Author(s):  
Gülsüm Erol Ayas ◽  
Zehra Ayhan ◽  
Donatella Duraccio ◽  
Clara Silvestre ◽  
Sossio Cimmino
Keyword(s):  
Shelf Life ◽  
Modified Atmosphere Packaging ◽  
Antimicrobial Properties ◽  
Storage Period ◽  
Thiobarbituric Acid ◽  
Antimicrobial Effect ◽  
Nanocomposite Films ◽  
Modified Atmosphere ◽  
Salmonella Spp ◽  
Multilayer Material

The purpose of this study was to investigate the effects of polypropylene (PP)-based nanomaterials with improved barrier properties by nanoclay and antimicrobial properties by poly-beta-pinene (PβP) on the quality and shelf life of sliced pastrami as an alternative to the commercial multilayered materials. Sliced pastrami was packaged using nanocomposite films with and w/o PβP, and multilayered material under air, modified atmosphere packaging (MAP) and vacuum. Packaged products were screened for microbiological, physicochemical and sensory quality at 4 °C for 6 months. Salmonella spp., Clostridium perfringens and coagulase positive Staphylococus aureus were not detected in the products during entire storage. No yeast and mold growth occurred for entire storage using antimicrobial nanocomposite and multilayer material under vacuum. The antimicrobial effect of PβP on the pastrami was higher under vacuum compared to MAP applications suggesting that direct contact of the material is required with the food surface. Thiobarbituric acid reactive substances (TBARS) of pastrami under vacuum were lower than those of MAP applications. The initial carbonyl content of the product was determined as 3.38 nmol/mg and a slight increase was observed during storage period for all applications. The shelf life of pastrami is suggested as 150 days using PβP containing nanomaterials under vacuum, which is longer than the shelf life of a commercial product on the market using multilayer materials.

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