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.

scholarly journals Effects of Vacuum and Modified Atmosphere Packaging on the Quality and Shelf-Life of Gray Triggerfish (Balistes capriscus) Fillets

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 250
Author(s):  
Eduardo Esteves ◽  
Luís Guerra ◽  
Jaime Aníbal
Keyword(s):  
Shelf Life ◽  
Modified Atmosphere Packaging ◽  
Viable Count ◽  
Modified Atmosphere ◽  
Total Viable Count ◽  
Total Volatile ◽  
Total Volatile Basic Nitrogen ◽  
Basic Nitrogen ◽  
Balistes Capriscus ◽  
Gray Triggerfish

Seafood products are perceived as healthy foods. However, several species of seafood are still not fully utilized for different reasons or can be valued outside the original locale, if issues with the short shelf-life and/or the preparation/presentation form are overcome, e.g., gray triggerfish, Balistes capriscus. Consumed mostly fresh, its flesh is of excellent quality. We studied the effect of different types of packaging (in air (AIR), vacuum (VP), and modified atmosphere (MAP)) on physicochemical (color and texture, pH, and total volatile basic nitrogen), microbiological (total viable count, psychrotrophic, sulphide-reducing bacteria, and acid-lactic bacteria), and sensory qualities, and shelf-life of gray triggerfish fillets stored at refrigeration temperature for 15 days. The samples were analyzed on days 0 (fresh fish), 5, 10 (8 and 12 for sensory analysis), and 15 after filleting and packaging. During the trial, fillets became lighter (increased L*) and yellower (b* >> 0) with time of storage. Distinct patterns were observed for pH among treatments. Unexpectedly, the increasing trend observed in the texturometer-derived hardness of VP and MAP fillets, contrasted with the sensory assessment, wherein panelists perceived a clear softening of fillets. VP delayed and MAP inhibited the increase in TVB-N contents of fillets compared to fillets packed in AIR. Total viable count and psychrothropic bacteria of fillets in AIR exceeded the conventional limit of 7 log(CFU/g) on day 10, while in fillets packed in VP and MAP, their abundance remained below that limit during the trial. The organoleptic attributes of fillets perceived by a sensory panel changed significantly in all treatments during the storage trial. Willingness to consume the fillets decreased constantly in AIR and MAP, but not in VP fillets. Considering primarily sensory, but also biochemical and microbiological parameters, namely panelists’ rejection, total volatile basic nitrogen content, and total viable count and psychrotrophic bacteria abundance, the shelf-life of fillets packed in air was eight days. Vacuum and modified atmosphere packaging extended the shelf-life to 15 and 12 days, and thus can add value to this product. Future research regarding the VP and MAP of gray triggerfish fillets could involve the optimization of mixtures of gases use and/or the application of combined processes.

scholarly journals The influence of modified atmosphere packaging on shelf life of ćevapčići

2021 ◽  
Vol 854 (1) ◽  
pp. 012058
Author(s):  
M Milijasevic ◽  
J Babic Milijasevic
Keyword(s):  
Shelf Life ◽  
Modified Atmosphere Packaging ◽  
Acid Value ◽  
Viable Count ◽  
Sensory Properties ◽  
Modified Atmosphere ◽  
Total Viable Count ◽  
Psychrotrophic Bacteria ◽  
Brochothrix Thermosphacta ◽  
Quantitative Descriptive

Abstract The aim of this study was to determine the microbiological, sensory and chemical changes of modified atmosphere packaged ćevapčići in a gas mixture consisting of 70% O2 and 30% CO2. Packaged ćevapčići were stored for 10 days at 3ºC. Microbiological examination comprised determination of pathogenic microorganisms (Salmonella spp., coagulase positive staphylococci, Escherichia coli and Listeria monocytogenes) as well as indicators of hygiene and spoilage (total viable count, psychrotrophic bacteria, Enterobacteriaceae, lactic acid bacteria and Brochothrix thermosphacta). Using quantitative-descriptive test with grading scales from one to five, sensory properties of ćevapčići were assessed (color and odor in raw condition and odor, texture and taste after roasting) on the 1st, 4th, 6th, 8th and 10th days of storage. Regarding the chemical parameters, every day during the storage, pH was examined and on 4th and 8th days, acid value and peroxide number were established. On the basis of the results obtained and the recommended total viable count, which should not be higher than 7 log cfu/g, and taking into consideration sensory properties, we can conclude that ćevapčići packed in the modified atmosphere containing 70 % O2 and 30% CO2 had a shelf life of seven days.

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 Shelf-life of vacuum and modified atmosphere packaged sliced pangasius catfish (Pangasianodon hypophthalmus) under refrigerated storage condition

2020 ◽  
Vol 32 (1) ◽  
pp. 73-82
Author(s):  
MD. TARIQUL ISLAM ◽  
ESMOUT JAHAN ALICE ◽  
SUSHMITA SAHA ◽  
MD. ABDUL KARIM ◽  
MD. AMANULLAH ◽  
...  
Keyword(s):  
Shelf Life ◽  
Modified Atmosphere Packaging ◽  
Storage Condition ◽  
Viable Count ◽  
Modified Atmosphere ◽  
Refrigerated Storage ◽  
Initial Value ◽  
Pangasianodon Hypophthalmus ◽  
Fish Samples ◽  
Frozen Fish

The effects of vacuum (VP) and 100% N2 modified atmosphere packaging (MAP) on the qualityand shelf-life of sliced pangasius catfish (Pangasianodon hypophthalmus) during refrigerated storage (4°C)were investigated up to 12 days. The values of pH, total volatile base nitrogen (TVB-N) and thiobarbituricacid reactive substance (TBARS) of sliced fish samples during storage under VP and MAP packaging werewithin the limit acceptable for chilled fish. Total viable count (TVC) of pangasius fish, on the other hand,gradually increased from the initial value of 4.32±0.04 to 8.30±0.13 log CFU/g on day 9 for non-sealedpack (control) and 7.64±0.12 and 8.34±0.07 log CFU/g for VP and MAP on day 12. There were nosignificant (p<0.05) differences in TVC values among the three packaging conditions during the storageperiod except on day 9 where significantly (p<0.05) lower TVC values were observed in the VP samplecompared to that of other samples. Based on the bacterial counts of 7 log CFU/g, which is considered as theupper acceptable limit for fresh and frozen fish, the shelf-life was determined as the excess of 6 days forcontrol pack and MAP samples, and excess of 9 days for VP sample. Therefore, VP is a good option toincrease the shelf-life of wet fish, which can be adopted by the superstores to display their products withextended shelf-life.

Combined Effects of Modified Atmosphere Packaging and Thymol for Prolonging the Shelf Life of Caprese Salad

2007 ◽  
Vol 70 (3) ◽  
pp. 722-728 ◽  
Author(s):  
ANTONIO BEVILACQUA ◽  
MARIA ROSARIA CORBO ◽  
MILENA SINIGAGLIA
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Shelf Life ◽  
Modified Atmosphere Packaging ◽  
Lag Phase ◽  
Modified Atmosphere ◽  
Combined Effects ◽  
Mozzarella Cheese ◽  
Natural Microflora ◽  
Kinetics Of

The aim of this study was to investigate the influence of packaging atmosphere and a thymol dipping solution on the shelf life of caprese salad. Caprese salad was prepared with sliced tomatoes and mozzarella cheese. The samples were pretreated by dipping in a 400-ppm thymol solution and then packaged under air or under a modified atmosphere (65% N2, 30% CO2, and 5% O2). Changes in natural microflora of mozzarella and tomato, the O2 and CO2 in the head space, pH, and sensory characteristics were monitored during storage. The combination of the thymol dip and the modified atmosphere decreased the coliform populations in caprese salad from 5.65 to 4.23 log CFU·g−1 and extended the shelf life from 3.77 to 12 days. A decrease in the concentration of Pseudomonadaceae from 7.03 to 5.09 log CFU·g−1 was observed, and the lag phase was prolonged to approximately 3 days. The combination of the modified atmosphere and thymol did not affect the growth kinetics of lactic acid bacteria and enterococci, thus preserving the function of mozzarella cheese in the salad.

Effects of ionizing radiation and modified atmosphere packaging on the shelf life of aqua-cultured sea bass (Dicentrarchus labrax)

2008 ◽  
Vol 24 (12) ◽  
pp. 2757-2765 ◽  
Author(s):  
Anna Reale ◽  
Elena Sorrentino ◽  
Nicolaia Iaffaldano ◽  
Maria P. Rosato ◽  
Pietro Ragni ◽  
...  
Keyword(s):  
Ionizing Radiation ◽  
Shelf Life ◽  
Modified Atmosphere Packaging ◽  
Dicentrarchus Labrax ◽  
Sea Bass ◽  
Modified Atmosphere

scholarly journals Preservative Effects of Gelatin Active Coating Containing Eugenol and Higher CO2 Concentration Modified Atmosphere Packaging on Chinese Sea bass (Lateolabrax maculatus) during Superchilling (−0.9 °C) Storage

Molecules ◽  
2020 ◽  
Vol 25 (4) ◽  
pp. 871 ◽  
Author(s):  
Qianqian Zhou ◽  
Peiyun Li ◽  
Shiyuan Fang ◽  
Jun Mei ◽  
Jing Xie
Keyword(s):  
Modified Atmosphere Packaging ◽  
Sea Bass ◽  
Co2 Concentration ◽  
Viable Count ◽  
Modified Atmosphere ◽  
Organoleptic Evaluation ◽  
K Value ◽  
C Storage ◽  
Lateolabrax Maculatus ◽  
Active Coating

The purpose of this research was to explore the fresh keeping effect of modified atmosphere packaging (MAP) with different gas ratios combined with gelatin active coatings containing eugenol on Chinese sea bass stored at −0.9 °C for 36 days. The results showed that MAP3 (60% CO2/10% O2/30% N2), together with gelatin active coatings containing eugenol, could prevent water loss, which maintained high field NMR, MRI, and organoleptic evaluation results. This hurdle technology could also effectively delay the bacterial reproduction, protein degradation, and alkaline accumulation, so it showed the lowest K value, total volatile basic nitrogen, free amino acids, total viable count, Pseudomonas spp., and H2S-producing bacteria, which better maintain the quality of sea bass.

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.

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