Food Science

Download Application of Modified Atmosphere Packaging on Quality of by Achilleas Bouletis, Ioannis Arvanitoyannis, Dimitrios PDF

By Achilleas Bouletis, Ioannis Arvanitoyannis, Dimitrios Ntionias

This short seriously experiences the utilized recommendations in the entire studied greens and summarizes the influence of changed surroundings packaging (MAP) in all of the caliber parameters. In a short creation chemical and microbiological parameters that impact shelf lifestyles are pointed out, by means of a definition of transformed surroundings packaging. The referred greens are labeled into 10 different types: roots, tubers, leafy greens, fruits-vegetables, bulbs, stems and shoots, flora, seeds, fungi and different. The impact of chosen MAP functions at the shelf lifetime of the greens can also be highlighted. in addition to surroundings amendment, a number of garage parameters resembling temperature, a number of pretreatments, movie permeability or gentle and darkish garage stipulations are studied and their interplay at the caliber of the product can be taken into account. The expanding call for for fitter and “safer” meals has led the nutrients in pursuit of garage applied sciences that would serve the first position of garage lifestyles prolongation yet with out sacrifice on dietary price and with no the presence of additions. MAP is a garage strategy that has already confirmed to be potent in extending the shelf lifetime of the product through lowering breathing price and maintaining all its caliber features. as a result of many physiological components that have an effect on the shelf lifetime of minimally processed greens (respiration fee, ethylene creation, maturation and ripening) the choice of definitely the right garage parameters (gas combination, garage temperature, packaging movie, and coverings sooner than packaging) of MAP is a demanding technique and needs to be deliberate carefully.

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The incidence of browning was reduced with the use of cysteine-citric acid mixture (6 % reduction of L*-value). Manual peeling proved to be the best method with the lowest L*-value reduction (3 %). 1 Lettuce The microbial quality of ‘Lollo Rosso’ lettuce under MAP at 5 °C with initial gas atmosphere of 3 kPa O2 and 5 kPa CO2 was examined by Allende et al (2004b) and showed that sensory attributes limited shelf life to 7 days due to severe off-odors. LAB enhanced from 3 to 6 log CFU/g after 7 days of storage and for mesophiles and psychrophiles there was a 3 log increase (from 5 to 8 log CFU/g) for the same period.

Overall visual quality (OVQ) was the key factor in determining the shredded cabbage shelf life. Treated samples showed a shelf life extension of 3 days (shelf life of control samples was 6 days) and were finally rejected due to poor OVQ, browning and dryness (Gomez-Lopez et al. 2007b). 7 mL/m2 day atm. ) was used for fresh cabbage preservation for 10 days at 5 °C. 91 log CFU/g for P. fluorescens, E. coli, E. coli O157:H7, S. Typhimurium, S. aureus and L. monocytogenes, respectively for MAP A and PE).

In comparison with the fresh sample, dark stains significantly developed on the 8th storage day for the lettuce stored in the BOPP film and cut manually with a knife, on the 10th day for the lettuce stored both in the BOPP and PD-961 films when cut, and on the 17th day in the PD-961 film and cut manually. Winter harvested iceberg lettuce was vacuum-cooled and stored under PMAP (perforated PP, PP 25, 30 and 40 μm) and AMAP (5 % O2 and 0 % CO2), while brown stain and heart leaf injury were only detected on heads packaged in unperforated bags.

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