scholarly journals Effects of Vacuum-packaging on the Microbiological, Chemical, Textural and Sensory Changes of the Solar Rack Dried Sardines During Chill Storage

2014 ◽  
Vol 5 (1) ◽  
pp. 25-39
Author(s):  
Ogongo Bernard Ochieng ◽  
Odote Peter Michael Oduor ◽  
Mlanda Mwangemi Nyale
Keyword(s):  
Vacuum Packaging ◽  
Chill Storage ◽  
Sensory Changes

Effects of Chitosan and Natamycin on Vacuum-Packaged Phyllo: A Pastry Product

2018 ◽  
Vol 81 (12) ◽  
pp. 1982-1987 ◽  
Author(s):  
MARIA I. TSIRAKI ◽  
TAHRA EL-OBEID ◽  
HANY M. YEHIA ◽  
LAYAL KARAM ◽  
IOANNIS N. SAVVAIDIS
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Shelf Life ◽  
Vacuum Packaging ◽  
Life Extension ◽  
Sensory Acceptability ◽  
Psychrotrophic Bacteria ◽  
Sensory Changes ◽  
Yeasts And Molds ◽  
Microbiological Data

ABSTRACT The effects of vacuum packaging, chitosan (1.5%, w/v), and natamycin (10 mg/L, w/v) on phyllo pastry quality were studied by monitoring microbiological, chemical, and sensory changes. Five lots were prepared with or without vacuum packaging, chitosan, and natamycin: A, air packaged (control); V, vacuum packaged; VC, vacuum packaged with chitosan; VN, vacuum packaged with natamycin; and VCN, vacuum packaged with both chitosan and natamycin. Based on the sensory acceptability data, a shelf life of 6 (A), 12 (V), 14 (VN), 16 (VC), and 17 (VCN) days was obtained at 4°C. VCN treatment resulted in a shelf life extension of 11 days compared with the shelf life of the control. Microbiological data revealed that the combination of chitosan and natamycin resulted in significant reductions of microbial species (mesophilic total viable counts, yeasts and molds, psychrotrophic bacteria, lactic acid bacteria, Enterobacteriaceae, and enterococci) of 1 to 3 log CFU/g on the final day (day 18) of storage. Results suggest that the combination of chitosan and natamycin, which is an effective antifungal agent, can delay the spoilage of phyllo pastry while maintaining acceptable sensorial characteristics and the original freshness and appearance of the product.

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).

Пригодность очищенного картофеля к вакуумной упаковке и быстрой заморозке

2018 ◽  
Author(s):  
S.V. Maltsev
Keyword(s):  
Potato Variety ◽  
Climatic Conditions ◽  
Vacuum Packaging ◽  
Mineral Fertilizers ◽  
Main Factors ◽  
Fast Freezing

Отражены результаты исследования основных факторов (сорт, почвенно-климатические условия выращивания, фон минерального питания, температура хранения сырья и готового продукта, срок переработки), определяющих пригодность картофеля к вакуумной упаковке и быстрой заморозке без применения консервантов.The article reveals main factors (such as potato variety, soil and climatic conditions, doses of mineral fertilizers, store temperatures, different timelines of processing) determining the suitability of potatoes for vacuum packaging and fast freezing without usage of chemicals.

scholarly journals Selection of New Late-Season Mandarin Cultivars Based on Sensory Changes and Consumer Acceptance after Fruit Cold Storage

Agronomy ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 116
Author(s):  
Paula Tarancón ◽  
Adrián Giménez-Sanchis ◽  
Pablo Aleza ◽  
Cristina Besada
Keyword(s):  
Cold Storage ◽  
Multidisciplinary Approach ◽  
Consumer Preferences ◽  
Consumer Acceptance ◽  
Sensory Profile ◽  
Skin Damage ◽  
Late Season ◽  
Commercial Cultivars ◽  
Sensory Changes ◽  
New Cultivars

Late-season mandarins are normally cold-stored to prolong the commercial season. Thus, it is necessary to investigate poststorage consumer acceptance to predict the potential success of new late-season mandarin varieties on the market. The aim of the present work was to evaluate consumer response to three new late-season cultivars preselected in the IVIA breeding programme (Omet, Matiz and Tri-703) after different cold storage periods. The three new cultivars were compared to commercial cultivars Orri, Nadorcott and Ortanique, all of which are widely available in stores. A multidisciplinary approach was used to determine the main changes during storage at 1 °C for up to one month: (1) analysis of physico-chemical parameters; (2) description of the sensory profile by semitrained assessors by the Free Choice Profile technique; (3) evaluation of consumer acceptability and purchase intention. Our results showed that the sensory changes that fruit underwent during storage depended on the variety; these changes allowed us to understand why consumer preferences varied during storage. Of the three new cultivars, two (Omet and Tri-703) showed the greatest potential for success. However, while Tri-703 can be stored for one month, Omet should not be stored longer than 15 days due to its susceptibility to manifest skin damage during storage. Of the commercial cultivars, internal Orri quality was keenly appreciated by consumers, while Ortanique was considered the most attractive variety. The multidisciplinary approach followed in this study proved to be a potent tool for selecting varieties that should be implemented in selection processes of breeding programmes.

scholarly journals Shelf life evaluation of fresh chicken burgers based on the combination of chitosan dip and vacuum packaging under refrigerated storage

2021 ◽  
Vol 58 (3) ◽  
pp. 870-883
Author(s):  
Eleni Assanti ◽  
Vassilios K. Karabagias ◽  
Ioannis K. Karabagias ◽  
Anastasia Badeka ◽  
Michael G. Kontominas
Keyword(s):  
Shelf Life ◽  
Vacuum Packaging ◽  
Refrigerated Storage ◽  
Life Evaluation

scholarly journals Vacuum Packaging Technology of AC-PDP using Direct-Joint Method

2001 ◽  
Vol 2 (4) ◽  
pp. 34-38 ◽  
Author(s):  
Duck-Jung Lee ◽  
Yun-Hi Lee ◽  
Gwon-Jin Moon ◽  
Jun-Dong Kim ◽  
Won-Do Choi ◽  
...  
Keyword(s):  
Vacuum Packaging ◽  
Packaging Technology ◽  
Joint Method

Growth of Salmonella typhimurium and Mesophilic Organisms on Beef Steaks as Influenced by Type of Packaging1,2

1982 ◽  
Vol 45 (3) ◽  
pp. 263-267 ◽  
Author(s):  
L. S. LUITEN ◽  
J. A. MARCHELLO ◽  
F. D. DRYDEN
Keyword(s):  
Treatment Group ◽  
Salmonella Typhimurium ◽  
Vacuum Packaging ◽  
Gas Atmosphere ◽  
Beef Steaks ◽  
Retail Meat

Two trials, each utilizing 72 samples of fresh beef loin steak, were done to determine the effects of various packing systems upon growth of Salmonella typhimurium. Samples were inoculated with 105 cells/cm2 of the organism and randomly assigned to four packaging treatments: (1) overwrapping in oxygen-permeable film; (2) vacuum packaging; (3) packaging in barrier bags flushed with a 60% CO2: 40% O2 gas atmosphere then evacuated and sealed; and (4) packaging in barrier bags filled with a 60% CO2: 40% O2 gas atmosphere. Twelve steak samples were inoculated with S. typhimurium and 6 were uninoculated and served as a control in each treatment group. Samples were displayed in retail meat cases at 10 C for 3, 6 or 9 days, when they were evaluated for shrinkage and numbers of mesophilic organisms and S. typhimurium. Percent shrinkage was not affected (P>0.05) by packaging treatment. Counts of mesophilic organisms were similar (P>0.05) for vacuum- and gas-treated steaks, which were significantly lower (P<0.05) than counts from film overwrapped samples. Numbers of S. typhimurium increased significantly (P<0.05) during storage on samples wrapped with oxygen permeable film but remained low and fairly constant for vacuum- or gas-treated steaks. After 9 days of display, the film overwrapped steaks had greater (P<0.05) numbers of S. typhimurium than those of other treatments, whereas steaks held within the 60% CO2: 40% O2 gas atmosphere had lowest numbers overall.

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