Search results for "Modified atmosphere"
showing 10 items of 33 documents
Effect of Different Modified Atmosphere Packaging on the Quality of Mulberry Fruit (Morus alba L. cv Kokuso 21)
2021
The control of temperature and gas composition is essential to maintain the fresh flavor and quality of perishable fruits like mulberry. This study presented a modified atmosphere experiment (MAP) for fresh fruit showing the potential benefits of innovative gas mixing with argon. The effects of MAP were studied on the physicochemical and qualitative attributes of mulberry preserved at4±1°C and90±5%R.H. Fresh mulberries were packaged with different gas combinations: MAP1 (4%O2+6%CO2+90%N2), MAP2 (10%O2+5%CO2+85%Ar), CTR1 (20.9%O2+0.04%CO2), and CTR2 (10%O2+5%CO2+85%N2). Changes in quality parameters were evaluated after 0, 4, 8, and 12 days of storage. Mulberries packaged with MAP had a lowe…
Effects of Modified Atmosphere Packaging and Chitosan Treatment on Quality and Sensorial Parameters of Minimally Processed cv. ‘Italia’ Table Grapes
2021
Table grape is a non-climacteric fruit, very sensitive to water loss and gray mold during postharvest handling and storage. The aim of this work was to evaluate the effects of modified atmosphere packaging and chitosan treatment on quality and sensorial parameters of minimally processed cv. ‘Italia’ table grape during cold storage (14 days at 5 °C) and shelf-life (7 and 14 days of cold storage plus 5 days at 20 °C), reproducing a retail sales condition. Our data showed a significant effect of high CO2-modified atmosphere in combination with chitosan and alone on preserving quality, sensorial parameters, and delaying decay of minimally processed table grape. The most effective treatment in t…
Impact of packaging on the microbiological, physicochemical and sensory characteristics of a “pasta filata” cheese
2018
Abstract The present study evaluated the effects of four packaging technologies (vacuum, 2 types of modified atmosphere packaging [MAP1 = 70% N2/30% CO2; MAP2 = 100% N2] and paraffin) on the microbiological, chemical, physical and volatile organic composition, and the sensory characteristics of typical Sicilian stretched raw milk PDO (Protected Destination of Origin) Vastedda della Valle del Belice (VdB) cheese. The packaging applied did not affect the microbiological profiles of the cheeses. Of the chemical and physical parameters, only pH and water activity (aw) were statistically different among the trials. In particular, the cheeses wrapped in paraffin showed the highest pH value while …
Toward shrimp consumption without chemicals: Combined effects of freezing and modified atmosphere packaging (MAP) on some quality characteristics of …
2015
The combined effects of freezing and modified atmosphere packaging (MAP) (100% N2 and 50% N2 + 50% CO2) on some quality characteristics of Giant Red Shrimp (GRS) (Aristaeomorpha foliacea) was studied during 12-month storage. In particular, the quality characteristics determined proximal and gas compositions, melanosis scores, pH, total volatile basic-nitrogen (TVB-N), thiobarbituric acid (TBA) as well as free amino acid (FAA). In addition, the emergent data were compared to those subject to vacuum packaging as well as conventional preservative method of sulphite treatment (SUL). Most determined qualities exhibited quantitative differences with storage. By comparisons, while pH and TVB-N sta…
Influence of pitanga leaf extracts on lipid and protein oxidation of pork burger during shelf-life
2018
Abstract The effect of pitanga leaf extracts, as source of natural antioxidants, on physicochemical properties as well as lipid and protein oxidation of pork burgers during storage at 2 ± 1 °C, packed under modified atmosphere, was assessed. Formerly, the in vitro antioxidant and antimicrobial activities as well as the phenolic profile of pitanga leaf extracts were also studied. Thereafter, five samples were prepared, including control (without antioxidants), commercial synthetic antioxidant (BHT at 200 mg/kg) and three concentrations of pitanga leaf extracts: PLL (at 250 mg/kg), PLM (at 500 mg/kg) and PLH (at 1000 mg/kg). The predominant phenolic compounds identified in pitanga leaf extrac…
Effects of innovative and conventional sanitizing treatments on the reduction of Saccharomycopsis fibuligera defects on industrial durum wheat bread
2016
Wickerhamomyces anomalus, Hyphopichia burtonii and Saccharomycopsis fibuligera are spoilage yeasts causing chalk mold defects on sliced bread packaged under modified atmosphere. The first objective of this study, carried out in a bread-making company for two consecutive years, was to genetically identify yeasts isolated from spoiled sliced bread in Modified Atmosphere Packaging (MAP) and to determine the dominant species among identified strains. The second objective was to evaluate the effects of hydrogen peroxide and silver solution 12% (HPS) treatment in the leavening cells and cooling chambers, in comparison with the conventional Ortho-Phenylphenol (OPP) fumigating treatment, on the inc…
Untargeted metabolomics to explore the oxidation processes during shelf life of pork patties treated with guarana seed extracts
2019
The changes of metabolites in pork patties with different antioxidants added (control without antioxidants, 200 mg kg(-1) butylated hydroxytoluene (BHT) and 250 mg kg(-1) guarana seed extracts (GSEs)) under modified atmosphere (80% O-2 and 20% CO2) for 18 days of refrigerated storage were evaluated. Untargeted metabolomic approach based on UHPLC-ESI-QTOF-MS analysis was applied. GSE phytochemical profile revealed a wide variety of compounds (caffeine, glycerol 1-propanoate, amino acids, alkaloids and glycerophospholipids), together with antioxidants (tyrosols, procyanidins and flavonoids). Important differences in BHT and GSE patties metabolomic profiles were found during storage. Most of t…
Chemical-based methodologies approaches to extend the shelf life of fresh fish — a review
2021
Due to its characteristics, fresh fish is a highly perishable food with a very short shelf-life under refrigeration. Several methods have been introduced to slow down its deterioration, such as by means of oxygen depletion of the food package (vacuum packaging), or by changing the natural atmosphere that is in contact with the fresh fish (modified atmosphere packaging), or by the use of chemicals generally recognized as safe: such compounds can be directly applied (by dipping or spraying) or incorporated into packaging materials and slowly migrate to the product, exerting a hurdle effect against microbial development and lipid oxidation (active packaging). This review aims to cover the most…
Improvement of plum storage with modified atmosphere packaging
2010
Post-harvest supply chain is a critical point for agro-food marketing. The management of freshness in the storage is fundamental to maintain high profits in the agro-food sector to improve the distribution and to respond to retailers and consumers' requirements. Plums are considered to have a climacteric-ripening pattern, in which ethylene is the hormone responsible for ripening. Modified atmosphere (MA) storage is a method helpful to maintain the natural quality of fruits. MA added to low temperatures influence fruit metabolism and reduce ethylene production, weight losses, hardness of pulp, preserving vitamins and organic acids. The objective of this study was to increase the condition of…
Polyphenols from halophytes and modified atmosphere packaging improve sensorial and biochemical markers of quality of common dolphinfish (Coryphaena …
2016
Quality and shelf-life of whole and filleted Coryphaena hippurus, stored with modified atmosphere packaging (MAP) and natural antioxidants from halophytes (HAL), were investigated. Fillets were divided into control, simply sealed in trays; MAP, preserved by modified atmosphere (45% CO2, 50% N-2, 5% O-2); and MAP-HAL, pretreated with antioxidants and preserved by MAP. Whole and filleted fish were stored at -1 +/- 0.5 degrees C for 18days. The quality of the samples was analyzed at the time of packaging and after 3, 6, 9, 12, 15, and 18days. The MAP and MAP-HAL groups maintained the best sensorial profile, pH, and drip loss with respect to the untreated fillets. Higher levels of total volatil…