Effect of Storage in a Low Oxygen Gas Atmosphere on Colour and Sensory Properties of Pork Loins

The objective of this study was to examine the quality characteristics of packaging materials and packaging units, and the viability and acceptability of the colour and sensorial properties of fresh pork meat during storage in low oxygen and high carbon dioxide modified atmosphere packaging up to 16 days at two temperatures (0°C and 4°C), as well as the sensorial properties of cooked meat. Packaging materials had good mechanical and barrier properties and were suitable for packaging in selected atmosphere. The concentration of oxygen during the whole storage period was less than 0.5% at both temperatures. The proportion of red colour (a*) was successfully maintained although the colour was slightly darker (L*) and the sensory value was lower when evaluated at the end of the storage period. Based on the obtained results and discussion, it can be concluded that samples packaged in a modified atmosphere with 40% CO₂ and 60% N₂ can be stored at 0°C for 15 days and at 4°C for 10 days. Samples had a good sensory quality until the 16th day, with the best results achieved on the 7th day. Copyright © 2013 John Wiley & Sons, Ltd.     

Mass transfer from and through packaging materials

The use of polymer films for food packaging requires a knowledge of their transport properties under varying conditions. The permeability to gases and water vapour of the packaging films at the specific conditions of use, i.e. temperature, relative humidity and pressure gradient, are needed for selecting the optimum packaging system to ensure the required shelf-life of the packed product. Migration from, and absorption by, plastic films also play an important role in their selection. The 0₂ and CO₂ permeabilities of three plastic films at four different temperatures were evaluated and shown to follow the Arrhenius relationship in the range tested. The effects of four thicknesses of one film on its permeability are also reported. Three methods to evaluate migration from polymeric films were compared using different weight/volume ratios. The extraction method recommended by the FDA, using n-hexane in a stirred flask, was found to be best. The shelf-life of Matzoth (Jewish Passover bread) packed in polyethylene (stored at 25°C) was found to be longer than the shelf-life of those packed in the higher barrier PVDC/PE. This was apparently due to the absorption of undesirable oxidation compounds, given off from the Matzoth by the PE, which were not absorbed at detectable levels by the PVDC/PE.     

The Effect of Active Packaging on Microbial Stability and Quality of Chinese Steamed Bread

The present study was conducted to evaluate the effect of active packaging [oxygen absorber (OA) or oxygen absorber combined with ethanol emitter (OA + EE)] on microbial stability and quality of Chinese steamed bread (CSB) stored at 25 °C. Air‐packaged CSB was taken as control. Microbiological, sensory, physical, thermal and mechanical changes were monitored as a function of treatment and storage time. On day 2 of storage total plate count was reduced by 3.1, 3.7 and 4.4 cfu/g by OA, OA + EE (1% v/v) and OA + EE (3% v/v), respectively (p < 0.05). Yeasts and moulds were inhibited during the entire storage period. No detrimental effects of OA + EE (1% v/v) were observed on organoleptic parameters, whereas OA + EE (3% v/v) gave a strong objectionable flavour and taste. Active packaging significantly (p < 0.05) delayed the increase of potential of hydrogen as compared to the control. No significant effect of active packaging was found on moisture content, water activity, colour and specific volume. An increase in the melting enthalpy of amylopectin crystallite was observed in all samples during storage. The stored CSB samples packaged with OA showed higher values of hardness compared to samples packaged with OA + EE (1% v/v), indicating the potential of ethanol as plasticizer of the protein network. The results indicate the potential application of OA and OA + EE (1% v/v) as an antimicrobial packaging system for CSB preservation. Copyright © 2015 John Wiley & Sons, Ltd.     

ZnO 薄膜包装材料溅射制备工艺与阻隔性能研究

目的为了解决普通聚合物包装塑料对水、氧的阻隔能力不足,以及包装内容物货架时间短等问题,研究氧化锌(ZnO)沉积复合薄膜制备工艺与阻隔性能之间的关系,探索其应用于包装材料的可行性。方法采用射频磁控溅射技术(RF),以ZnO为靶材,在PET塑料表面沉积制备氧化锌薄膜包装材料,并详细分析射频溅射功率、沉积时间与工作气压对ZnO复合薄膜微观形貌、沉积速率以及阻隔性能的影响。结果当溅射功率为150 W,沉积时间为30 min,工作气压为0.8 Pa时,ZnO薄膜均匀且致密,阻隔能力最强,其氧气透过率(OTR)降低为1.23 m L/(m2·d),水蒸汽透过率(WVTR)降低为0.382 g/(m2·d)。与相同厚度下的PET原膜相比,所制备的ZnO高阻隔薄膜的透氧率降低了49.5倍,透湿率降低了17.6倍。结论射频溅射参数通过影响复合薄膜的微观形貌、致密程度、沉积速率以及沉积层厚度等方面对其阻隔能力会产生较大影响。     

Effect of packaging materials and storage conditions on bacterial growth,off‐odour,pH and colour in chicken breast fillets

A comparison was made of the effect of different packaging materials on bacterial growth, off‐odour, pH and colour of chicken breast fillets stored at 4°C. For one of the packaging materials, the effects of temperature (4°C and 8°C) and initial oxygen present (0%, 2% and 4%) on bacterial growth, off‐odour, pH and colour in chicken breast fillets were also evaluated. Chicken breast fillets stored in the packaging material with the highest oxygen transmission rate (OTR) measured at actual storage conditions had the highest bacterial growth and the highest degree of off‐odour. Chicken breast fillets stored in packaging material mainly consisting of expanded PET had similar bacterial growth and off‐odour as in the barrier display film (BDF) packages, despite a smaller headspace volume and lower initial concentration of CO₂. No differences in discoloration and pH of the chicken breast fillets, due to storage temperature and amount of initial oxygen present, were found when one of the packaging materials was studied. In the early phase of the storage period, Pseudomonas spp. constituted the majority of the total viable counts, while after about 12 days, lactic acid bacteria dominated. At the end of the storage period, both Pseudomonas spp. and Enterobacteriaceae were present in high numbers. Significant differences in counts of Brochothrix thermosphacta were only obtained with initial presence of oxygen. The storage temperature had greater impact on microbial growth and off‐odour than the initial presence of oxygen in the packages. Copyright © 2004 John Wiley & Sons, Ltd.     

Quality Evaluation of Grated Graviera Cheese Stored at 4 and 12°C using Active and Modified Atmosphere Packaging

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.     

Characterization of l‐polylactide and l‐polylactide–polycaprolactone co‐polymer films for use in cheese‐packaging applications

Impact‐modified and unmodified l ‐polylactide and l ‐polylactide–polycaprolactone co‐polymer films were evaluated for their suitability as materials for cheese packaging. The polymers were in some cases compounded with nanoclays as a possible route to enhanced barrier properties and/or with cyclodextrin complexes designed to provide slow release of encapsulated antimicrobials for control of mould growth on packaged cheeses. The materials demonstrated complete biodegradation under controlled composting conditions and the extruded films had acceptable transparency. Moisture uptake by films and a decrease in polymer molecular weight with time of exposure to high humidity were identified as areas of concern, although the polymer stability experiments were undertaken at 25°C and stability at normal cheese storage temperatures (～4°C) is expected to be better. Nanoclay addition enhanced the thermal stability of the polymer but reduction of oxygen and water vapour permeability to target levels through incorporation of 5% w/w nanoclay was not achieved, possibly in part due to inadequate dispersion of the nanoclays in the chosen polymer matrices. On the positive side, a novel impact‐modified polylactide was developed that overcame problems with brittleness in unmodified l ‐polylactide and l ‐polylactide–polycaprolactone co‐polymer films, and tests indicated that a cyclodextrin‐encapsulated antimicrobial (allyl isothiocyanate) incorporated in l ‐polylactide–polycaprolactone co‐polymer films would be effective in controlling fungi on packaged cheeses. Migration of substances from the l ‐polylactide or l ‐polylactide–polycaprolactone films into cheese is not expected to be a problem. Copyright © 2005 John Wiley & Sons, Ltd.     

二氧化硫缓释杀菌包装在“夏黑”葡萄保鲜中的应用研究

目的延长"夏黑"葡萄在常温条件下的货架期。方法以裸放和普通LDPE包装作为参照组,对比研究了SO2缓释杀菌包装、添加1-MCP的SO2缓释杀菌包装等2种保鲜包装方案对葡萄货架期的影响。实验中每2 d分别对包装袋内的顶空气体组成,葡萄的外观质量、水分损失、褐变程度、硬度、糖分、总酸含量和VC含量进行测试分析。结果 SO2缓释杀菌包装能够形成适合葡萄贮藏的自发气调氛围,并且能够抑制葡萄霉菌的滋生。常温保存8d后,裸放组和LDPE组的果梗褐变和烂果严重,而SO2缓释杀菌包装、添加1-MCP的SO2缓释杀菌包装中葡萄褐变程度分别为1级和0级,烂果率分别为3.13%和1.1%。结论 SO2缓释杀菌包装中葡萄的外观和口感均具有商品性,保鲜效果明显。     

Influence of sorbed vegetable oil and relative humidity on the oxygen transmission rate through various polymer packaging films

In this study, the effect of a vegetable oil on the oxygen barrier properties of different polymer packaging materials [i.e. amorphous polyethylene terephtalate (APET), polypropylene (PP) and high density polyethylene (HDPE)] was investigated. The influence of both relative humidity and the combination of relative humidity and sorbed oil on the oxygen transmission rate (OTR) was studied. Regardless of the relative humidity, the APET film remained an excellent oxygen barrier even after storage in rapeseed oil for 40 days. An increased OTR was observed in both the PP and HDPE films stored for 40 days in rapeseed oil. The OTR of the HDPE films was altered to a much greater extent than the OTR of the PP film. The OTR of the HDPE film was also significantly increased for films stored for 20 days in rapeseed oil. The increase in OTR of an HDPE film stored for 40 days in rapeseed oil was between 36 and 44%, depending on the relative humidity, compared to the OTR through the virginal polymer. The amount of oil sorbed by the polymer films used decreased in the following order: HDPE ? APET > PP.     

The protective effect of film metallization against oxidative deterioration and discoloration of sensitive foods

The importance of the optical properties of packaging materials is often underestimated and little attention is generally given to the shelf‐life of light‐sensitive food products. In this paper, the effects of the light barrier of different metallized films in delaying chemical degradative reactions, which occur in dry lasagna made with eggs and spinach, were investigated. The array of films evaluated in the experiment accounted for a large distribution of optical properties. Pouches prepared from the different films were filled with dry lasagna and stored at room temperature for about 4 months under a fluorescent light source. Sensory evaluations, CIE‐L*, a*, b* colour measurements and hexanal formation were evaluated during storage. The shelf‐life of lasagna packed in metallized films was 2.5 times greater than the same product packed in non‐metallized films. A correlation between transmittance values of the packaging films and shelf‐life reduction was obtained. Because of the fat and the pigments of lasagna and also its shape (large surface area), lasagna seems to be a good model system when studying the protective performance of packaging materials against degradative reactions that involve oxygen and are very sensitive to light exposure. Copyright © 2004 John Wiley & Sons, Ltd.     

Changes in the quality of abalone (Haliotis asinina Linnaeus) packaged under atmospheric air,vacuum and modified atmosphere

Changes in the quality of abalone (Haliotis asinina Linnaeus) meat packaged under modified atmosphere (MA) of 40% CO2/30% O2/30% N2, vacuum and atmospheric air in polyvinylidene chloride (PVDC)/nylon/oriented polypropylene (OPP) pouches, and stored at 2 ± 1°C were investigated. Biochemical indices, such as pH, total volatile basic nitrogen (TVB‐N), and trimethylamine (TMA) and sensory evaluation, as well as total plate counts of packaged abalone meat were determined periodically. TMA was not affected by the packaging conditions, and remained low during storage periods. A decrease in pH of the MA packaged abalones during the storage reflected the apparent absorption of CO2. The content of TVB‐N slowly increased in the MA packaged abalone, whereas those stored in atmospheric air markedly increased during the storage. The sensory quality of MA packaged abalones was shown to be acceptable up to 15 days, while atmospheric and vacuum‐packaged abalones were not acceptable after 3 days of storage. Copyright © 2007 John Wiley & Sons, Ltd.     

EVOH Films Containing Antimicrobials Geraniol and α‐Terpilenol Extend the Shelf Life of Snakehead Slices

Various studies have provided information on active packaging to prevent food putrefaction effectively . In this work, ethylene–vinyl alcohol copolymer (EVOH) films with geraniol (Ger) and α‐terpilenol (Ter) were successfully prepared by extrusion. The mechanical, thermal, oxygen barrier and antimicrobial properties of the packaging films were characterized, and the application of the films in snakehead preservation was examined. Thermogravimetric analysis showed that the addition of Ger and Ter did not decrease the films properties but improved their oxygen barrier property and thermostability. Moreover, the incorporation of Ger and Ter inhibited the growth of Escherichia coli, Salmonella enterica and Listeria monocytogenes. Both of the films, EVOH/Ger (EVOH/Ger) and EVOH/Ter (EVOH/Ter), reduced Salmonella enterica by 2.36 ± 0.17 and 1.91 ± 0.06 log units, respectively. Meanwhile, the effects of EVOH/Ger and EVOH/Ter on quality assessment of snakehead slices were examined through sensory tests and analyses of biochemical indices during refrigerated storage (4°C ± 1°C) for 10 days. Sensory properties, total viable counts, total volatile basic nitrogen, thiobarbituric acid and pH values were evaluated. On eight day, compared with the control fish samples, the total viable counts and total volatile basic nitrogen values cut down 1.98 ± 0.02 log units and 11.3 ± 0.11 mgN/100 g, respectively, for fish samples packaged by EVOH/Ger. The active films containing 6% (wt) Ger and 6% (wt) Ter inhibited the growth of E. coli, S. enterica and L. monocytogenes and effectively extended shelf life by 4–5 days under cold‐storage conditions compared with the control group. Copyright © 2017 John Wiley & Sons, Ltd.     

包装保存期预测的理论与数学模型

该文从包装材料的透湿性、透气性、包装商品的贮存温度、贮存湿度、商品内微生物的繁殖或死亡速率。以及商品品质变化等方面进行考虑,初步确定了包装保存期预测的一些数学模型。     

Production and Application of Active Packaging Film with Ethylene Adsorber to Increase the Shelf Life of Broccoli (Brassica oleracea L. var. Italica)

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.     

Transport Coefficients of Eucalyptol through Various Polymeric Films

This study presents the determination of the transport properties of eucalyptol, which is a key aroma compound in fresh tropical herbs through different polymeric packaging materials. Packaging films used in this study were polyethylene, polypropylene, Nylon, polyethylene terephthalate and polylactide (PLA1 and PLA2). Test films were immersed in the 1000 ppm of aroma compound and stored in amber vials. The concentrations of aroma compounds extracted from films were determined using gas chromatography. Diffusion, solubility, permeability and partition coefficients were calculated from sorption kinetics. Results show that the diffusion and solubility coefficients of eucalyptol were lowest in PLA1 and highest in polyethylene. Solubility coefficients were associated with partition coefficients as well as solubility parameters and contact angle values. Primary factor determining solubility was affinity between the aroma compounds and the polymeric films. Transport coefficients of eucalyptol in the vapor phase followed the same trends as in the liquid phase with about 3‐fold greater. Understanding interaction phenomenon between the key aroma compound and major packaging films may contribute to improvements in film selection and the design of food packaging applications. Finding from this research contributes toward future development of the high‐aroma barrier materials. Copyright © 2011 John Wiley & Sons, Ltd.     

Comparative effects of de‐aeration and package permeability on ascorbic acid loss in refrigerated orange juice

Several factors including pH, cultivar, extraction method, metal ion content and storage conditions affect the rate of ascorbic acid loss in refrigerated fruit juices. While oxygen permeation rate and product de‐aeration also influence ascorbic acid loss, little comparative data on these two variables exist despite the potential usefulness of such data in optimizing the packaging of juice. De‐aerated and non‐de‐aerated single‐strength orange juices were packaged and stored at 7°C in experimental glass containers constructed with oxygen permeability rates of 0·35, 0·39, 0·43, 0·79, 1·18 and 1·60 ml/day/container at 7°C. The rate of ascorbic acid degradation inversely correlated with permeation rate for both de‐aerated and non‐de‐aerated juices regardless of initial dissolved oxygen content. Degradation was best described by zero‐order and first‐order kinetics for de‐aerated and non‐de‐aerated juices, respectively. Headspace volume had no effect on ascorbic acid loss in both de‐aerated and non‐de‐aerated juices when nitrogen flushed. Juice in high oxygen permeability containers showed a faster decrease in ascorbic acid content, independent of initial dissolved oxygen content. These results indicate that both package barrier properties and de‐aeration are major factors in maintaining ascorbic acid in refrigerated orange juice. Copyright © 1999 John Wiley & Sons, Ltd.     

Production of active PET films: evaluation of scavenging activity

The current trends in packaging technology are focusing on the development of functional materials that interact with the environment and with the food, playing an effective role in the preservation of quality. In particular, the so‐called active packaging technologies were developed as a response to the market needs for minimally treated foodstuffs, in order to preserve their freshness and flavours by regulating the gas composition of the packaging headspace through active scavengers. One of the most promising approaches for this technology is the incorporation of active scavengers into a polymeric matrix. Nevertheless, the design and the production of a functional and efficient active flexible package can be difficult to realize because of the complexity of the system. This work was thus focused on the production and the analysis of monolayer polyester films containing an oxygen scavenger. The active film was obtained by adding the active phase into a polyethylene terephthalate matrix during the extrusion process. The barrier properties of the films were investigated by means of conventional permeability measurement, to assess their activity with respect to oxygen. Additionally, the oxygen absorption of the active samples was analysed by an innovative oxygen meter system, in order to determine their scavenging capacity and reaction kinetics. The analysis of colour was carried out on packaged fresh apple slices, to verify if the active films produced were able to limit the oxidation processes on a sensitive food. Finally, the optical properties of the samples were investigated through haze measurements. Copyright © 2007 John Wiley & Sons, Ltd.     

The influence of α‐tocopherol concentration on the stability of linoleic acid and the properties of low‐density polyethylene

In food packaging applications where low‐density polyethylene (LDPE) film containing α‐tocopherol is used, the antioxidant may have a dual function, i.e. to protect the polymer from oxidative degradation during processing, and to delay the onset of oxidation of the packaged foodstuff during storage. Incorporation of high levels of α‐tocopherol into LDPE film was found to inhibit oxidation of a linoleic acid emulsion stored in contact with the film at 6°C. However, the presence of 360 ppm caused changes in mechanical properties and an increase in oxygen transmission. Levels as high as 3400 ppm α‐tocopherol also caused yellowing and reduction in crystallinity of the material. Thus, the use of high amounts of α‐tocopherol in LDPE, which might be needed in active packaging applications, requires careful consideration of the protective requirements for each specific food and the maintenance of the desired properties of the packaging material. Copyright © 2000 John Wiley & Sons, Ltd.     

Assessment of oxygen levels in convenience‐style muscle‐based sous vide products through optical means and impact on shelf‐life stability

An optical oxygen analyser was used in two small‐scale industrial trials to non‐destructively assess the quality of packaged convenience foods and packaging process. Beef lasagne packed under 70% vacuum and cooked under standard sous vide conditions was monitored for residual oxygen, using disposable sensors incorporated in each pack and a benchtop optical oxygen analyser. High levels of residual oxygen close to ambient were determined in the majority of packs after packaging, as opposed to anticipated levels of 4–5%. Residual oxygen was monitored over product shelf‐life (4 weeks at +4–10°C) along with measurement of microbial growth and lipid oxidation in food by conventional destructive methods. Oxygen levels in packs went down to almost zero between weeks 2 and 3 indicating deterioration of packaged product. Correlation between oxygen profiles and the rate of microbial growth and lipid oxidation was established. The optical oxygen sensor system was shown to provide valuable information about performance of the packaging process, product storage conditions and food quality in a convenient and cost‐efficient fashion and non‐destructively. Copyright © 2004 John Wiley & Sons, Ltd.     

The influence of packaging materials on the dissolved oxygen content of probiotic yoghurt

The health benefits of probiotic functional foods have been widely reported. However, manufacturers face great challenge in guaranteeing delivering beneficial numbers of viable probiotic bacteria through to the end of the product shelf life. The oxygen toxicity of some probiotic species has been shown to contribute to reduced viable counts. The packaging system favoured by manufacturers may play a negative role, promoting oxygen uptake in the product. The research detailed herein evaluates the performance of current packaging materials and an alternative, oxygen‐barrier material. Commercial stirred‐type probiotic yoghurt was evaluated for dissolved oxygen content over a 6 week period from manufacture to expiry date. The results indicate a rising level of dissolved oxygen in the yoghurts over time. The distribution of oxygen throughout the product was also examined by measuring concentrations in two lateral positions, at three different depths. It was found that oxygen was not distributed homogenously, but was in significantly different concentrations (p < 0.05) at most sampling points. At some locations (near packaging weak spots), readings were approaching saturation, hardly an environment suited to the survival of the anaerobic and probiotic Bifidobacterium species. Yoghurt stored in packaging materials with improved gas‐barrier properties was also tested, displaying a decrease in dissolved oxygen levels during storage. It was concluded that using packaging materials with greater gas‐barrier properties would help remove a hurdle to the viability of the probiotic bacteria within the food. Suggestions for further steps, such as the addition of an oxygen‐scavenging technology, are also made. Copyright © 2002 John Wiley & Sons, Ltd.