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1.
    
The effectiveness of modified atmosphere packaging (MAP) was evaluated for a combination prepared food (Korean braised green peppers with dry anchovies). From a preliminary storage test of the ready‐to‐eat dish at 10°C, the aerobic bacterial count on the green peppers was selected as a primary quality index. The effect of MAP with different CO2 concentrations on the product quality at 10°C was also studied. MAP with a CO2 concentration of ≥30% extended the lag time and/or reduced the growth rate of bacteria. Finally, the effect of different storage temperatures (5, 10, 15 or 20°C) on the shelf life of the product was investigated. Mathematical modelling of bacterial growth curves under stretch‐wrap air packaging and MAP with 60% CO2/40% N2 showed that MAP increased the hypothetical minimum temperature in the square root model that describes the temperature dependence of the lag time and growth rate. MAP conditions of 60% CO2/40% N2 extended the shelf life at 10°C by 130% (to 18.4 days) relative to that achieved with stretch‐wrap air packaging (7.9 days) based on the time taken to reach the quality limit of an aerobic bacterial count of 105 CFU/g. The relative extension of shelf life achieved with MAP was greater at lower temperatures. Copyright © 2008 John Wiley & Sons, Ltd.  相似文献   

2.
    
Fully matured fresh guava fruits (Lucknow‐49) were precooled at 10 °C for 1 h and pretreated with 500‐ppm benomyl for 5 min. The fruits were packed in 25‐µm and 50‐µm LDPE bags with active modified atmosphere packaging of 3% O2 + 5% CO2, 6% O2 + 5% CO2 and 9% O2 + 5% CO2 gas concentrations and stored at 5 ± 1 °C and 10 ± 1 °C temperatures as well as non‐packaged as control. The shelf life of guava could be increased up to 42 days by packaging in 50‐µm LDPE bags with a gas concentration of 9% O2 + 5% CO2 and stored at 10 °C without much change in physical, biochemical and sensory characteristics. Physico‐chemical changes viz., PLW, pulp to peel ratio, firmness, TSS, total sugar, ascorbic acid and titratable acidity were observed minimum for fruits packed in 50‐µm LDPE bags at 3% O2 + 5% CO2 gas concentration at 5 °C storage temperature, but sensory score decreased drastically after 21 days of storage. Chilling injury was observed for the fruits packed at 5 °C storage temperature after 21 days of storage, and it was severe in 25‐µm LDPE bag at later stage. Control fruits over‐ripened with the highest weight loss (12.47%) on 6 days of storage and discarded from the storage. Copyright © 2014 John Wiley & Sons, Ltd.  相似文献   

3.
目的改善气调贮藏双孢菇的技术方法,延长其货架期。方法分析比较贮藏于4℃的不同气体成分下双孢菇的贮藏品质变化规律,并对不同处理组双孢菇在贮藏期间的色泽值、硬度、褐变程度、丙二醛(MDA)含量、呼吸强度及感官评价指标的变化进行分析对比。结果在O_2,CO_2,N_2的体积分数分别为9.6%,6.9%,83.5%时的低氧气调下,双孢菇各项指标品质劣变趋势最为缓慢,较适用于双孢菇的贮藏;L*值、硬度值与感官指标呈显著的正相关性,ΔE和MDA含量与感官指标呈显著的负相关性,均可作为反映双孢菇品质的重要指标。结论 O_2,CO_2,N_2的体积分数分别为9.6%,6.9%,83.5%时,该气体比例下的双孢菇气调贮藏效果最佳,L*值、ΔE、硬度和MDA含量与感官品质之间的相关性最为显著。  相似文献   

4.
Portions (about 1 kg each) of chicken leg cuts packed in low density polyethylene bags were arranged in masterpack barrier bags injected with two different kinds of modified atmosphere: 80% CO2/20% N2 and 70% CO2/30% N2. All the samples packed in modified atmosphere, as well as the control samples packed in air, were dark stored at 3±1°C. The shelf life of the products was evaluated on the basis of microbiological and sensory criteria. The shelf life of the samples with initial mesophilic and psychotrophic bacteria counts of 5.38 and 5.72 log CFU/g, respectively, and stored under 80% CO2 was extended from 7 to 17 days, considerably longer than the shelf life increase achieved with the samples packed in a modified atmosphere containing 70% CO2, which increased from 10 to 14 days. The odour changes observed during refrigerated storage of all samples followed a uniform pattern, starting with an odour of ‘old chicken meat’ which gradually developed into rancid and, finally, putrid odours. The detection of putrid odours was the basic criterion for rejection of the products and correlated well with the microbiological evaluation data. At the end of the shelf life the appearance of the samples was evaluated as slightly to moderately different from their appearance at the start of the experiment. © 1998 John Wiley & Sons, Ltd.  相似文献   

5.
    
Broccoli (Brassica oleracea L. var. Italica) florets were packaged in low‐density polyethylene (LDPE) bags with or without ethylene adsorber under passive modified atmosphere and then stored at 4°C for 20 days. LDPE films with (8% Tazetut® masterbatch, M2) or without ethylene adsorber (M1) were tested. The effects of modified atmosphere packaging treatments on gas concentrations (O2, CO2 and ethylene) in the headspace, the mass loss, colour, texture, pH, total soluble solids, chlorophyll content, total phenolic content and sensory quality of packaged broccoli were determined by comparing with unpackaged (control) florets. Results revealed that deterioration occurred quickly in control broccoli, manifested mainly by mass loss, chlorophyll degradation and stem hardening. Also, it was found unacceptable by sensory panel after 5 days. Conversely, in those florets packaged under modified atmosphere packaging, especially for LDPE with ethylene adsorber (M2), all changes related with loss of quality were significantly reduced and delayed with time. Additionally, total soluble solids and total phenolic content remained almost unchanged during the whole period. Ethylene concentration was determined as 61.8 ppm in M1 and 0.33 ppm in M2, respectively, at the end of the storage. Thus, broccoli packaged with M2 films had prolonged storability up to 20 days with high quality attributes, this period being only 5 days in unpackaged control broccoli. Oxygen concentration decreased below 1% after 5 days of storage in M1, and the shelf life of broccoli in these bags was limited to 5 days because of risk for anaerobic fermentation. Copyright © 2013 John Wiley & Sons, Ltd.  相似文献   

6.
    
The impact of modified atmosphere packaging (MAP), in combination with ozone treatment and an edible film coating, on the preservation of strawberries was studied. A combination of 2.5% O2 with 15% CO2 was the optimum gas composition for the MAP of strawberries and prolonged shelf‐life by 4–6 days. When the strawberries were pre‐treated with a 4.3 mg/m3 ozone water dip and an edible coating prior to packaging, the shelf‐life was extended to 8–10 days. The results showed that two treatments [No.1: polyvinyl alcohol 134 (2%); monostearatacylglycerol (0.5%); phytic acid (0.05%); sorbitol (0.05%); sodium alginate (0.1%); absolute alcohol (8%): No.2: polyvinyl alcohol 134(1%); soluble starch (1%); glucose (1%); sucrose (1%); sodium alginate (0.1%); sorbitol (0.05%)] gave the best effects on strawberry quality and shelf‐life. All treatments (Nos 1–4) were obviously superior to check experiments for soluble sugar, ascorbic acid, acidity and anthocyanin. Furthermore, the treatments gave superior results for browning index, commodity ratio and permeability of the cell membrane. Copyright © 2006 John Wiley & Sons, Ltd.  相似文献   

7.
    
The changes in lifestyle patterns and the adoption of a busy life have led to the widespread acceptance of ready-to-cook (RTC) products, particularly meat products. Chicken patties, being a preprocessed RTC product, are consumed worldwide. This study investigates the impact of perforated modified atmosphere packaging (MAP) on the physicochemical, sensory and microbial attributes of chicken patties stored at 4 °C for 14 days. The focus is on assessing the consequences of package damage occurring at any stage of the supply chain. Perforations measuring 0.2 mm and 0.4 mm were introduced into polypropylene packaging boxes, wherein chicken patties were subsequently packaged under five distinct gas concentrations of CO2 (ranging from 0% to 50%) and O2 (ranging from 0% to 50%), alongside a constant level of 50% N2. A control group containing normal air along with perforations was included for comparison with other groups containing modified atmospheres. The results indicated that the package (PPCON9) with the highest concentration of CO2 (50%) and the lowest O2 (0%) with 0.2 mm perforations was the most effective in preserving the quality attributes of chicken patties during storage by reducing moisture loss (3%), protein denaturation (0.38%), lipid oxidation (0.54%), cooking loss (0.72%), shrinkage (0.18%), water holding capacity (5.67%), sensory losses and microbial spoilage. The highest losses occurred in the package with 0.4 mm perforations containing normal air (PPA2). The study highlights that even if a package containing a modified atmosphere is damaged, it still efficiently preserves the chicken patties compared to a damaged package containing normal air. However, leakage significantly impacts the efficiency of MAP, necessitating effective solutions to prevent losses that occur from this issue.  相似文献   

8.
    
This study aimed to determine the effects of carbon dioxide concentration in modified atmosphere packaging (MAP) on the quality criteria and shelf life of whole wheat flour bread. Four different concentrations of CO2 and N2 gases (30% CO2 + 70% N2, 50% CO2 + 50% N2, 70% CO2:30% N2 and 100% CO2) were applied to the bread samples, which were packaged with PA/EVOH/LDPE (polyamide/ethylene vinyl alcohol/low-density polyethylene). The samples were stored at room temperature (25°C ± 1°C) for 13 days. The control group was packaged using BOPP (bi-oriented polypropylene) under atmospheric air as in traditional current use. The effects of MAP on headspace gas analysis, pH, moisture content, water activity, water-holding capacity, blue value, hardness, total mould and yeast count and sensory evaluation were analysed on days 0, 3, 4, 5, 7, 10 and 13. The results showed that the most effective gas combination in extending the shelf life of whole wheat bread was 100% CO2, and its shelf life was 10 days, whereas it was only 3 days for the control group. Increasing concentrations of CO2 significantly affected mould and yeast growth. As the CO2 concentration increased, the bread exhibited higher water-holding capacity and blue values, which are important indicators for bread staling. An improved preservation of sensory properties was observed in proportion to increasing CO2 concentrations. However, the CO2 gas concentration did not affect the hardness of the bread. Overall, the study suggests that MAP technology, particularly using 100% CO2, can effectively extend the shelf life of whole wheat flour bread without the need for preservatives, not only extending the microbiological shelf life but also increasing the sensory shelf life. The species that grew in air-packaged samples were suppressed under modified atmosphere conditions and chalk mould fungi were the dominant and shelf life-impacting species in the MAP samples. These findings could be beneficial in reducing bread wastage, which is a critical issue in today's society due to the limited shelf life of bread caused by rapid microbiological deterioration or staling.  相似文献   

9.
目的对活性-智能包装在肉类工业中的应用进行综述,为肉类保鲜提供研究依据。方法从活性-智能包装(AIP)的主要类型、原理及其优缺点入手,查阅相关文献,重点论述了气体吸收/释放型、传感器型、指示器型和射频识别指示器等在肉类工业中的应用。结果与传统包装相比,AIP能更好地保证食品的质量安全。结论开发新型天然抗菌包装以及各种AIP的组合应用,将成为肉类包装工业应用研究的热点。  相似文献   

10.
    
The effect of active [oxygen absorber (OA) combined with an ethanol emitter (EE)] and modified atmosphere (100% Nitrogen) packaging in combination with a high barrier experimental polyethylene terephthalate‐silicon oxides//low density polyethelene film on shelf‐life extension of grated Graviera cheese stored at 4 and 12°C was investigated. Microbiological (total viable counts, Pseudomonads, lactic acid bacteria, Enterobacteriaceae and Yeasts/Moulds), physico‐chemical (pH, thiobarbituric acid and colour) and sensory (odour and taste) changes occurring in the product were monitored as a function of treatment and storage time (10 weeks). Sensory shelf‐life was approximately 1, 1.5, 4.5, 6, 9 and at least 10 weeks for control samples (12 and 4°C), for N2 packaged samples (12 and 4°C) and samples packaged with the OA + EE (12 and 4°C), respectively. At the point of sensory rejection, yeasts and moulds increased from 2.00 to 3.60 and 5.55 log CFU/g for control samples stored at 4 and 12°C, respectively. Similarly, for samples stored under nitrogen, yeasts and moulds reached 2.00 and 2.32 log CFU/g at 4 and 12°C, respectively. Yeasts and moulds in samples with the OA + EE remained below 2 log CFU/g throughout the entire storage period, irrespective of storage temperature. pH varied between 5.72 and 6.49 depending on specific treatment. Malondialdehyde absorbance ranged between 0.05 for fresh samples and 0.79 mg/kg at the time of sensory rejection of samples. Light parameters L and b decreased while parameter a increased during storage, reflecting a gradual discolouration of all samples and especially those stored at 12°C.  相似文献   

11.
    
In this work, the combined effects of sodium lactate and modified atmosphere packaging (MAP) in extending the shelf life of a ready‐to‐cook fresh skewer, made up of raw pork chops and semi‐dried vegetable mix (i.e. zucchini, peppers and tomatoes), were investigated. In the first experimental step, a sodium lactate solution was used to dip pork chops at three different concentrations: 20, 40 and 60% w/w. The second part of the work was focused on the use of MAP. In particular, the following MAPs were tested: MA1 (50%O2/30%CO2/20%N2), MA2 (70%O2/30%CO2), MA3 (30%O2/70%CO2) and MA4 (30%O2/30%CO2/40%N2). Finally, the optimal concentration of sodium lactate and the best gas composition were combined. The samples were stored at 4 °C; their microbial and sensory qualities were monitored along the entire observation period. The results indicate that the shelf life of the investigated ready‐to‐cook meal can be extended by approximately 83%, if compared with the control skewer packaged in air. The best preservation strategy is the combination of dipping of meat pieces in 40% sodium lactate solution and packaging under MA1. Copyright © 2014 John Wiley & Sons, Ltd.  相似文献   

12.
目的 筛选出合适的气调包装,以延长冷鲜羊肉的货架期。方法 通过测定70% N2 + 30% CO2(CO2组)、70% O2 + 30% CO2(O2组)和0.4% CO + 69.6% N2 + 30% CO2(CO组)3种气调包装和真空包装(Vac组)在4 ℃贮藏条件下,黑山羊背最长肌的菌落总数、pH、色度、挥发性盐基氮含量(Total Volatile Basic Nitrogen,TVB-N)、硫代巴比妥酸反应物值(Thiobarbituric Acid Reactive Substance,TBARS)、水分活度、水分含量、剪切力等品质指标的变化,比较不同气调包装和真空包装对冷鲜羊肉贮藏保鲜效果。结果 Vac组的微生物增殖最快,并于贮藏21 d后,微生物菌落总数达到6.32 lg(CFU/g),超过了国家二级鲜肉标准。相较于Vac组,CO2组表现出对微生物增殖的明显抑制效果,在贮藏第7天和第14天菌落总数显著低于Vac组,但CO2组对肉色的保持作用不及O2组。在贮藏的整个过程中,O2组虽然能较好地保持冷鲜羊肉的红色但同时也加速了脂肪的氧化,贮藏第14天时,TBARS值显著高于Vac组和CO2组。CO组在贮藏第14天时,菌落总数为4.15 lg(CFU/g),显著低于其他3组,符合国家二级鲜肉标准,其a*值显著高于其他3组,并且同时减缓了蛋白质和脂肪氧化速度,增加消费者的购买欲望。结论 4组不同包装的冷鲜羊肉菌落总数在第14天时均符合国家二级鲜肉标准,可以使黑山羊生鲜羊肉保鲜至14 d,其中CO组的菌落总数最低,并且pH值较低的同时能很好地维持羊肉的鲜红色,因此CO气调包装是较好的羊肉保鲜技术。  相似文献   

13.
    
Modified atmosphere packaging (MAP) combined with superchilling (?1°C) was evaluated as a mild preservation method for farmed spotted wolf‐fish (Anarhichas minor). Portions were packaged in air and in CO2:N2 (60%:40%) atmosphere with a gas:product ratio of approximately 1, at superchilled (?1.0°C ± 0.2°C) or chilled (+4.0°C ± 0.2°C) temperatures. A reduced bacterial growth (p < 0.001), measured as aerobic plate counts (APC) and psychrotrophic bacteria, was observed in modified atmosphere (MA) packaged wolf‐fish at both ?1°C and +4°C, compared to portions in air. MA‐packaged wolf‐fish had improved odour and flavour scores (p < 0.05), but also a higher drip loss than fish stored in air. A shelf‐life of 15 days was obtained at ?1°C for MA‐packaged fish compared to 8–10 days in air, and at 4°C the shelf‐life was 13 days in MA and 6–8 days in air. Copyright © 2006 John Wiley & Sons, Ltd.  相似文献   

14.
    
The influence of various modified atmosphere packaging (MAP) (21/0.05, 4/8 and 60/20% O2/% CO2) on fresh strawberry qualities [pH, acidity, °Brix, colour ( L, a ) and texture profile analyses] was investigated and compared during storage. Among the gas combinations used, pH of fresh strawberry was 3.281 at 1 day, and increased to 3.561 for air [21/0.05% (O2/CO2)], 3.53 for low (4/8) and 3.538 high (60/20) at 12 days. At the end of the storage, °Brix had evolved from the initial 7.07 to 5.47, 5.65 and 5.62 for 21% O2; 4% O2 and 60% O2, respectively. Storage in 60% O2 or 4% O2 delayed the decrease of °Brix, titratable acidity and increased pH compared with 21% O2. At the end of the storage, the strawberry L values had slightly decreased. Initial values of the firmness were 1067 gf and reduced to 501 gf (21% O2); 613 gf (4% O2) and 575 gf (60% O2) at 12 days storage. Higher O2 resulted in better springiness and chewiness than those treated with 4% O2 and 21% CO2, but did not significantly affect resilience. These results show that the use of various MAP gas compositions, including high oxygen, could be a good alternative to maintain fresh strawberry qualities for at least 12 days. Copyright © 2008 John Wiley & Sons, Ltd.  相似文献   

15.
孙勇 《包装工程》1991,12(4):164-167
采用换气包装技术包装新鲜瘦肉可以有效地延长新鲜瘦肉的货架寿命。换气包装技术主要包含真空包装和充气包装二个工艺过程。文中给出了充填气体和包装材料的选用方法。  相似文献   

16.
冷鲜肉保鲜包装技术现状和发展趋势   总被引：1，自引：0，他引：1  
目的研究现阶段冷鲜肉保鲜包装技术的工艺流程、保鲜效果、研究进展等,以期为冷鲜肉包装的选用提供指导。方法采用文献调研法,搜集汇总国内外关于冷鲜肉保鲜包装技术的研究,分析各种技术的特点和适用范围。结论虽然现阶段应用最广泛的为真空包装保鲜技术和气调包装保鲜技术,但是将多种保鲜技术相结合,取长补短,协同发挥作用,理论上要优于单独保鲜技术,这将是未来肉品保鲜的研究和发展趋势,主要包括物理保鲜技术与包装技术相结合,以及生物化学保鲜技术与包装技术相结合。此外,选择包装材料要综合考虑多方面因素,并不是阻隔性越好的材料越有利于保鲜。  相似文献   

17.
自然气调包装对采后苹果蒸腾作用的影响   总被引：1，自引：1，他引：1       下载免费PDF全文
基于自然气调包装技术设计了一种包装箱,通过对比实验,研究了自然气调包装对采后苹果蒸腾作用的影响规律,建立了自然气调包装苹果的蒸腾作用模型和参数。实验结果和数值分析表明,采用瓦楞纸箱和聚酯镀铝薄膜的自然气调包装技术,可使得采后苹果的蒸腾速率逐渐减小,最后趋于平衡,而且当自然气调包装内环境的相对湿度大于90%时,采后苹果的蒸腾作用可得到较大程度的抑制。  相似文献   

18.
    
The objective of this study was to evaluate the influence of package materials on the preservation of cold‐stored ‘Kumagai’ guavas. The treatments were: PO2, co‐extruded polyolephinic film with gas injection (5% O2/5% CO2/N2); PO3, co‐extruded polyolephinic film with gas injection (5% O2/5% CO2/N2); LDPE, linear low density polyethylene film; LDPE‐gas, linear low density polyethylene film with gas injection (3% O2/8% CO2/N2); PVC, polyvinylchloride stretch film; PO1, co‐extruded polyolephinic film and control: non‐packaged guavas. Guavas were stored at 10 ± 1°C/80–90% RH for 21 days, and then transferred to room temperature. Gas composition within the package headspace was analysed during storage and the physical and chemical characteristics of the guavas were evaluated daily during ripening. The modified atmosphere provided by PO1 film was insufficient to promote the benefit of senescence control. Although PVC provided an atmosphere close to that recommended, it did not preserve the colour and pulp firmness. PO2, PO3, LDPE and LDPE‐gas retarded the senescence process of the guavas during 21 days at 10°C plus 2 days at room temperature, but harmed the normal ripening of guavas in some aspects. This can be explained by reduced O2 and elevated CO2 levels within these four packages. None of the packages influenced the titratable acidity and the soluble solids, but they did harm ascorbic acid synthesis. Copyright © 2005 John Wiley & Sons, Ltd.  相似文献   

19.
The Packaging Technology and Science journal sponsored the 2009 Best Poster award at the IAPRI (International Association of Packaging Research Institutes) symposium in Greenville, SC, USA, May 2009. The winner of this award at this symposium is Ji Young Park, doctoral student in the School of Packaging at Michigan State University. Copyright © 2009 John Wiley & Sons, Ltd.  相似文献   

20.
陆玉龙  杨小俊  周建伟 《包装工程》2006,27(4):17-19,46
烟草包装中存在裂缝,会影响防潮功能.讨论了不同大小的裂缝面积时,烟草保存期的不同计算方法.  相似文献   

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