scholarly journals Effects of Organic Acids Mix and Modified Atmosphere Packaging on the Storage Quality of Sliced Bacon

2011 ◽  
Vol 31 (5) ◽  
pp. 710-718
Author(s):  
Muhlisin Muhlisin ◽  
Sun-Moon Kang ◽  
Won-Hee Choi ◽  
Keun-Taik Lee ◽  
Sung-Hee Cheong ◽  
...  
Keyword(s):  
Organic Acids ◽  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Storage Quality

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.

The effect of modified atmosphere packaging with carbon monoxide on the storage quality of master-packaged fresh pork

Meat Science ◽  
2006 ◽  
Vol 73 (4) ◽  
pp. 605-610 ◽  
Author(s):  
B.H.P. Wilkinson ◽  
J.A.M. Janz ◽  
P.C.H. Morel ◽  
R.W. Purchas ◽  
W.H. Hendriks
Keyword(s):  
Carbon Monoxide ◽  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Storage Quality

scholarly journals EFFECT OF TEMPERATURE AND MODIFIED ATMOSPHERE PACKAGING ON STORAGE QUALITY OF FRESH-CUT ROMAINE LETTUCE

2010 ◽  
Vol 33 ◽  
pp. 317-336 ◽  
Author(s):  
H. MANOLOPOULOU ◽  
GR. LAMBRINOS ◽  
E. CHATZIS ◽  
G. XANTHOPOULOS ◽  
E. ARAVANTINOS
Keyword(s):  
Modified Atmosphere Packaging ◽  
Effect Of Temperature ◽  
Modified Atmosphere ◽  
Storage Quality ◽  
Romaine Lettuce ◽  
Fresh Cut

scholarly journals Physical Characteristics and Microbial Quality of Ostrich Meat in Relation to the Type of Packaging and Refrigerator Storage Time

Molecules ◽  
2021 ◽  
Vol 26 (11) ◽  
pp. 3445
Author(s):  
Olaf K. Horbańczuk ◽  
Artur Jóźwik ◽  
Jarosław Wyrwisz ◽  
Joanna Marchewka ◽  
Agnieszka Wierzbicka
Keyword(s):  
Storage Time ◽  
Modified Atmosphere Packaging ◽  
Physical Characteristics ◽  
Modified Atmosphere ◽  
Packaging System ◽  
Initial Ph ◽  
Viable Bacteria ◽  
L Value ◽  
Meat Samples

The aim of this study was to evaluate the effect of the packaging system type on the physical characteristics and microbial changes in ostrich meat during refrigerated storage. The applied packaging systems were vacuum packaging (VP) and modified atmosphere packaging (MAP) using two combinations of gases: MAP1 (40% O2/40% CO2/20% N2) and MAP2 (60% O2/30% CO2/10% N2). Eight meat samples were obtained in three replicates for all parameters, except for pH, for which six replicates were obtained from the M. ilifibularis (IF) muscle, and were stored in a refrigerator at 2 °C and analyzed at 0, 4, 8, 12 and 16 days for the effect of packaging methods on physical meat quality. The initial pH (5.99) decreased at the end of the storage time for MAP1 to 5.81, whereas VP was stable from day 0 to 12 and increased up to 6.08 on day 16. Regarding meat color, the L* value increased during storage for MAP1 and MAP2 from 36.99 to 40.75 and 41.60, respectively, whereas it declined for VP to 34.22. The same tendencies were reported for redness (a*) and yellowness (b*). Drip loss was the lowest in MAP1 and highest in VP. The lowest total viable bacteria counts were identified in VP, as compared to MAP1 and MAP2.

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