scholarly journals Effects of Modified Atmosphere Packaging (MAP) and slaughter age on the shelf life of lamb meat

2019 ◽  
Vol 39 (2) ◽  
pp. 328-335 ◽  
Author(s):  
Evelyn von Rosen STAHLKE ◽  
Luciane Silvia ROSSA ◽  
Giovana Maria SILVA ◽  
Cristina Santos SOTOMAIOR ◽  
Antônio Juglair PEREIRA ◽  
...  
Keyword(s):  
Shelf Life ◽  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Lamb Meat ◽  
Slaughter Age

scholarly journals Modified atmosphere packaging for lamb meat: evaluation of gas composition in the extension of shelf life and consumer acceptance

2018 ◽  
Vol 55 (9) ◽  
pp. 3547-3555
Author(s):  
Isabela Rodrigues ◽  
Marco Antonio Trindade ◽  
Ana Flávia Palu ◽  
Juliana Cristina Baldin ◽  
César Gonçalves de Lima ◽  
...  
Keyword(s):  
Shelf Life ◽  
Modified Atmosphere Packaging ◽  
Consumer Acceptance ◽  
Modified Atmosphere ◽  
Gas Composition ◽  
Lamb Meat

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 Active coating and modified-atmosphere packaging to extend the shelf life of Fior di Latte cheese

2009 ◽  
Vol 92 (3) ◽  
pp. 887-894 ◽  
Author(s):  
A. Conte ◽  
D. Gammariello ◽  
S. Di Giulio ◽  
M. Attanasio ◽  
M.A. Del Nobile
Keyword(s):  
Shelf Life ◽  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Active Coating

scholarly journals Shelf life evaluation of ricotta fresca sheep cheese in modified atmosphere packaging

2016 ◽  
Vol 5 (3) ◽  
Author(s):  
Carlo Pala ◽  
Christian Scarano ◽  
Massimiliano Venusti ◽  
Daniela Sardo ◽  
Daniele Casti ◽  
...  
Keyword(s):  
Shelf Life ◽  
Scientific Evidence ◽  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Cheese Making ◽  
E Coli ◽  
Post Process ◽  
Life Evaluation ◽  
High Concentrations ◽  
Industrial Level

<em>Ricotta fresca</em> cheese is the product of Sardinian dairy industry most exposed to microbial post-process contamination. Due to its technological characteristics, intrinsic parameters, pH (6.10-6.80) and water activity (0.974-0.991), it represents an excellent substrate for the growth of spoilage and pathogenic microorganisms, which are usually resident in cheese-making plants environments. Generally, <em>ricotta fresca</em> has a shelf life of 5-7 days. For this reason, at industrial level, modified atmosphere packaging (MAP) is used to extend the durability of the product. However, few investigations have been conducted to validate the use of MAP in <em>ricotta fresca</em>. The aim of this work is to evaluate the shelf life of <em>ricotta fresca</em> under MAP. A total of 108 samples were collected from three Sardinian industrial cheese-making plants and analysed within 24 h after packaging and after 7, 14 and 21 days of refrigerated storage. Aerobic mesophilic bacteria, mesophilic and thermophilic cocci and lactobacilli, <em>Enterobacteriaceae</em> and <em>E. coli</em>, <em>L. monocytogenes</em>, <em>Pseudomonas</em> spp., <em>Bacillus cereus</em>, yeasts and moulds, and the chemicalphysical parameters and composition of the product were determined. At the end of the shelf life, <em>Pseudomonas</em> spp. and Enterobacteriaceae reached high concentrations, 5 to 7 and 3 to 6 log<sub>10</sub> colony forming unit g<sup>–1</sup>, respectively. The presence of environmental contaminants indicates that the use of MAP without the appropriate implementation of prerequisite programmes is not sufficient to extend the durability of <em>ricotta fresca</em>. Gas mixture and packaging material should be selected only on the basis of scientific evidence of their effectiveness.

Design and testing of Modified Atmosphere Packaging of cow’s ricotta

2018 ◽  
Author(s):  
Sara Ugolotti ◽  
Giuseppe Vignali
Keyword(s):  
Shelf Life ◽  
Modified Atmosphere Packaging ◽  
Experimental Tests ◽  
Experimental Program ◽  
Human Consumption ◽  
Modified Atmosphere ◽  
Multilayer Material ◽  
Product Packaging ◽  
Special Instrument ◽  
Design And Testing

"The aim of this work is to evaluate the shelf life of cow’s ricotta under MAP (Modified Atmosphere Packaging). MAP is a packaging technique commonly used in the food industry in order to control the microbial growth. After the extraction of the air present in the headspace of the package, a mixture of CO2, O2 and N2 in different percentage is usually introduced before the packaging sealing. Based on these premises, a design of experimental tests has been created in order to evaluate the effect of each process parameters. To perform these test, it is also required the creation of thermoformed trays (made with a multilayer material using PET/EVOH/PE) in which the ricotta was inserted and packaged in a modified atmosphere. After the time intervals established in the experimental program, the analysis of the MAP was carried out using a special instrument (“Oxybaby” made by Witt SpA), able to measure the quantity of gas present in the headspace of the thermoformed trays. Then a statistical analysis of the obtained results was carried out. The results showed that after 10 days the product was edible for all types of atmosphere, but at 20 and, especially, at 30 days, even in the trays wrapped with CO2, the product was not acceptable for human consumption. One of the possible solutions, in order to lengthen the shelf life of cow’s ricotta, consists in the pre-sterilization of the trays before the product packaging with a solution of H2O2."

scholarly journals Effect of different packaging systems and chlorination on the quality and shelf life of green chili

2013 ◽  
Vol 37 (4) ◽  
pp. 729-736 ◽  
Author(s):  
Mohammad Mizanur Rahman ◽  
Md Miaruddin ◽  
Md. Golam Ferdous Chowdhury ◽  
Md. Hafizul Haque Khan ◽  
MA Matin
Keyword(s):  
Weight Loss ◽  
Moisture Content ◽  
Shelf Life ◽  
Substantial Reduction ◽  
Modified Atmosphere Packaging ◽  
Ambient Condition ◽  
Packaging Materials ◽  
Modified Atmosphere ◽  
Packaging System ◽  
Quality And Shelf Life

The experiment was conducted to evaluate the effect of packaging materials on the quality and shelf life of green chili (Capsicum annuum) using passive modification of modified atmosphere packaging system. The modified atmosphere was created by making perforation in the polypropylene packets. Green chili pre-treated with chlorine water and then packaging in 0.3% perforated polypropylene packet resulted substantial reduction of weight loss and rotting/shriveling. These treatment combinations also considerably retained vitamin C, ß-carotene, moisture content, etc. Under this condition the retention of quality and shelf life of green chili could be extended up to 10 days at ambient condition as compared to non-treated and without packaging. DOI: http://dx.doi.org/10.3329/bjar.v37i4.14397 Bangladesh J. Agril. Res. 37(4): 729-736, December 2012

Modified Atmosphere Packaging as a Tool to Improve the Shelf Life of Fruits

2020 ◽  
pp. 109-128
Author(s):  
Manzoor Ahmad Shah ◽  
Sajad Mohd Wani ◽  
Shaiq Ahmad Ganai ◽  
Shabir Ahmad Mir ◽  
Tariq Ahmad ◽  
...  
Keyword(s):  
Shelf Life ◽  
Modified Atmosphere Packaging ◽  
Modified Atmosphere
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