Search results for "Modified atmosphere"
showing 10 items of 33 documents
Monitoring the Shelf-Life of Minimally Processed Fresh-Cut Apple Slices By Physical Chemical Analysis and Electronic Nose
2014
Fresh-cut apples, in slices or in cubes, are minimally processed products, which are currently collecting a great interest by fruit marketers for their promising diffusion. Their shelf life, from a microbiological point of view, has been fixed about 2 or 3 weeks under refrigeration. However in a few days they undergo biochemical degradations with production of off-flavors and texture breakdown. In this work, the change of aromatic fingerprint of apple slices packaged in air and in a modified atmosphere (with 100% N2) and stored at 4°C was measured, by using a commercial electronic nose. The obtained data were also compared with sensory evaluation of judge’s panel. Moreover, quality paramete…
ANTIOXIDANT COMPOUNDS AND QUALITATIVE TRAITS IN EUROPEAN (PRUNUS DOMESTICA L.) AND JAPANESE (P. TRIFLORA L.) PLUM FRUITS AS AFFECTED BY COLD STORAGE
2010
The Italian territory is rich in fruit trees germplasm and in the last years many research programs have been carried out to characterize local cultivars and accessions for deepenings about them and enhancing the market agreement too. The Sicilian plum cultivars 'Sanacore' and 'Ariddo di core' and the Piedmontese plum cultivar 'Ramassin' were studied to highlight their qualitative traits including the nutraceutical properties. Moreover, since it is important to know in which way the qualitative parameters change during the storage period one more study was carried out by storing the fruits under modified atmosphere in the Tectrol ® system. The results evidenced very interesting aspects abou…
Effects of Argon-Based and Nitrogen-Based Modified Atmosphere Packaging Technology on the Quality of Pomegranate (Punica granatum L. cv. Wonderful) A…
2021
Ready-to-eat pomegranate arils are considered a “functional food” for their health benefits and have desirable sensory characteristics, which have caused an increasing interest by the consumers for this product. The preparation process of ready-to-eat fruit products can cause severe injuries and worsen their quality and shelf life significantly. Modified atmosphere packaging (MAP) has been used broadly in the last years to maintain the quality of processed fruits and showed optimal results, in spite of the possible problems caused by the depletion of O2 and corresponding accumulation of CO2 in the package. This study was conducted to evaluate the effects of different MAP treatments, based o…
Dried-Fruit Storage: An Analysis of Package Headspace Atmosphere Changes
2019
The quality of packaged dried foods depends on storage conditions and is determined largely by the initial gas composition inside and the transference through the container. The aim of this work was to analyze the O2 and CO2 concentrations within the internal atmosphere of the packaging. In this study, dried apricots and raisins were packaged in glass jars and polypropylene trays thermosealed with different polymers, and stored at 5, 15, 25, and 35 °
Development of Durum Wheat Breads Low in Sodium Using a Natural Low-Sodium Sea Salt
2020
Durum wheat is widespread in the Mediterranean area, mainly in southern Italy, where traditional durum wheat breadmaking is consolidated. Bread is often prepared by adding a lot of salt to the dough. However, evidence suggests that excessive salt in a diet is a disease risk factor. The aim of this work is to study the effect of a natural low-sodium sea salt (Saltwell®
Controlled temperature grinding under modified atmosphere for Almond (Prunus Dulcis) paste production
2011
The quality of the raw material and the processing conditions have a great influence on the nutritional properties of finished products. This research is focused on almond paste production and aims at developing a new production process to deliver the high nutritional content of the raw almonds into the finished product. Raw almonds are composed mainly of fats (approx. 50%) and proteins (approx. 25%), and are particularly rich in omega 6 fatty acids, and are hence exposed to denaturation and oxidation phenomena during the traditional grinding/homogenization process. The study involved the analysis of six different local cultivars based upon the main nutritional indicators (protein content, …
Assessment of Salmonella and Listeria monocytogenes level in ready-to-cook poultry meat: Effect of various high pressure treatments and potassium lac…
2014
International audience; The objective of this study was to develop a probabilistic model in order to determine the contamination level of Salmonella and Listeria monocytogenes in ready-to-cook poultry meat, after a high pressure (HP) treatment. The model included four steps: i) Reception of raw meat materials, mincing and mixing meat, ii) Partitioning and packaging into 200-g modified atmosphere packs, iii) High pressure treatment of the meat, and iv) Storage in chilled conditions until the end of the shelf-life. The model excluded the cooking step and consumption at consumer's home as cooking practices and heating times are highly variable. The initial contamination level of Salmonella and…
Quality changes in fresh-cut mango cubes submitted to different gas partial pressure of active MAPs
2018
The study was performed to assess chemical-physical and sensory quality changes in 4±1°C stored fresh-cut mangos and to test the effect of active modified atmosphere packaging (MAP) with different gas partial pressures. Sicilian fruits of ‘Keitt’ mango (Mangifera indica L.) were immerged in hydrogen peroxide (H2O2) after being peeled. Next, the flesh was cut in cubes and dipped in citric acid (0.5%, w/v) and ascorbic acid (0.5%, w/v). Treated fruits were placed in a non-perforated high density polyethylene package flushing different gas mixtures and kept at 4°C for 21 days. We used four different gas partial pressures: a) 60 kPa N2, 30 kPa CO2 and 10 kPa O2; b) 30 kPa CO2 and 70 kPa N2; c) …
Evolution of qualitative characteristics during blueberry fruit storage in a modified atmosphere
2015
The objective of this work was to evaluate the performance of different films to maintain MAP conditions for storing ‘Duke’ blueberries by verifying the evolution of qualitative traits of berries. The fruits were picked manually, individually deposited in polyethylene baskets and immediately transferred (1 h) to the laboratory under chilled conditions (10°C). The experimental storage units consisted of a pallet bag of two different types of film, polyethylene (100 μm) and a biobased film derived from starch (50 μm). The O2 and CO2 transmission rates, measured according to the ASTM F 2622-08 and ASTM F 2476-05 methods at 38°C and 90% RH, were, 2642 and 10654 [cm3/(m2·24 h)], respectively, fo…
The effect of modified atmosphere packaging on the physical and chemical quality of fresh yellow plum cultivars
2013
The aim of this work was to store fresh yellow plums (cvs. Sanacore and Ariddo di Core) for a maximum of 20 days at 1°C±1 and 90–95% relative humidity (RH) using modified atmosphere (MA) technology (flowpack system). Fruits of both cultivars were sealed in baskets with six films and compared with fruit stored under a normal atmosphere (NA). The effect of several packaging materials and several gas concentrations in modified atmosphere packaging (MAP) were evaluated on the postharvest quality of plums considering the weight loss, flesh texture, total soluble solids (TSS) and titratable acidity (TA). Samples were monitored at 0, 5, 10, 15 and 20 days. All continuous plastic films used have ox…