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Changes in total volatile base nitrogen (TVBN), pH, salt soluble protein (SSP), moisture content, and expressible moisture of channel catfish frame mince during storage at -20, 0, and 5 °C were investigated. Refined mince was either unwashed or washed twice, with mince designated for frozen storage mixed with cryoprotectant. TVBN increased during refrigerated storage, while SSP decreased during frozen storage. Expressible moisture increased during frozen storage but not during refrigeration storage temperatures. Moisture content and pH of mince did not change during storage. Results indicate that mince should be stored for no longer than 3 d at 0 or 5 °C to maintain optimal quality. Frozen mince with cryoprotectant would remain acceptable for at least 3 months at -20 °C.  相似文献
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Chitosan Coating Improves Shelf Life of Eggs   总被引:5,自引:0,他引:5  
S. Bhale    H.K. No    W. Prinyawiwatkul    A.J. Farr    K. Nadarajah    S.P. Meyers 《Journal of food science》2003,68(7):2378-2383
ABSTRACT: Internal and sensory quality of eggs coated with chitosan was evaluated during a 5-wk storage at 25 °C. Three chitosans with high (HMw, 1100 KDa), medium (MMw, 746 KDa), and low (LMw, 470 KDa) molecular weight were used to prepare coating solutions. Coating with LMw chitosan was more effective in preventing weight loss than with MMw and HMw chitosans. The Haugh unit and yolk index values indicated that the albumen and yolk quality of coated eggs can be preserved up to 5 wk at 25 °C, which is at least 3 wk longer than observed for the control noncoated eggs. Based on external quality, consumers could not differentiate the coated eggs from the control noncoated eggs. Overall acceptability of all coated eggs was not different from the control and commercial eggs.  相似文献
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Modified atmosphere packaging (MAP) is the removal and/or replacement of the atmosphere surrounding the product before sealing in vapor-barrier materials. While technically different, many forms of MAP are also case-ready packaging, where meat is cut and packaged at a centralized location for transport to and display at a retail store. Most of the shelf life properties of meat are extended by use of MAP, but anoxic forms of MAP without carbon monoxide (CO) do not provide bloomed red meat color and MAP with oxygen (O(2)) may promote oxidation of lipids and pigments. Advances in plastic materials and equipment have propelled advances in MAP, but other technological and logistical considerations are needed for successful MAP systems for raw chilled fresh meat. Current MAP options of air-permeable overwrapped trays in master packs, low O(2) formats of shrunk film vacuum packaging (VP) or MAP with carbon dioxide (CO(2)) and nitrogen (N(2)) and their peelable barrier film derivatives, and high O(2) MAP each have advantages and disadvantages. Packaging technology innovations and ingenuity will continue to provide MAP that is consumer oriented, product enhancing, environmentally responsive, and cost effective, but continued research and development by the scientific and industry sectors will be needed.  相似文献
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