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1.
Maria Cefola Bernardo Pace Lucrezia Sergio Federico Baruzzi Maria Antonia Gatto Antonia Carito Vito Linsalata Nicholas A. Cascarano Donato Di Venere 《International Journal of Food Science & Technology》2014,49(4):1184-1195
Fresh‐cut ‘Big Top’ nectarines were dipped in 2% (w/v) ascorbic acid–1% (w/v) calcium lactate and stored at 4 °C for up to 12 days in 10 kPa O2‐ and 10 kPa CO2‐modified atmosphere packaging (MAP). The used microperforated plastic film allowed O2 and CO2 concentrations to reach steady values from the fifth day in storage onwards. Samples stored in MAP after chemical dipping showed the highest visual quality score, slight browning symptoms, increment in firmness and very low ethanol and acetaldehyde content. The chemical dipping also increased antioxidant capacity, probably due to the effect of ascorbic acid. The results suggested that the control of yeasts was mainly exerted by MAP, whereas only a slight effect was achieved by the chemical dipping. Therefore, MAP plus ascorbic acid/calcium lactate dipping was the best combination to preserve phytochemical content, antioxidant capacity and microbiological safety of fresh‐cut nectarines during storage. 相似文献
2.
Biochemical Changes and Sensory Quality of Shredded and MA-Packaged Iceberg Lettuce 总被引:11,自引:0,他引:11
HANNE HEIMDAL BIRKA FALK KÜHN LEIF POLL LONE MELCHIOR LARSEN 《Journal of food science》1995,60(6):1265-1268
Cultivars of shredded iceberg lettuce (Lactuca sativu L.) ‘Saladin’, ‘Santis’, ‘Telda’ and ‘Roxette’ responded in a parallel way to four modified atmosphere (MA) packaging treatments. Moderate vacuum packaging (mvp) in 80 μm polyethylene (PE) inhibited enzymatic browning over 10-day storage at 5°C. When lettuce was packaged in 80% O2, 20% CO2 (80/20), more browning occured in SL3-bags (59 μm multilayer coextruded film) than in PE-bags. Polyphenol oxidase activity declined during storage in all 4 atmospheres, with lowest activity in PE-80/20. Endogenous ascorbic acid (AA) did not act as an efficient antioxidant in delaying browning. Total carbohydrate content (TC) declined slightly during storage. Tristimulus color measurements correlated highly with visual ratings. 相似文献
3.
Begoa Gimnez Pedro Roncals Jose A Beltrn 《Journal of the science of food and agriculture》2002,82(10):1154-1159
Shelf‐lives of filleted rainbow trout (Oncorhynchus mykiss) packaged in over‐wrap, vacuum and gas mixture conditions and stored at 1 ± 1 °C were compared by measurement of pH, total volatile bases (TVB), hypoxanthine content, lipid oxidation (TBARS value), superficial counts of aerobic psychrotrophic flora and sensory analysis (colour, odour and flavour). The gas mixtures evaluated were 10% O2 + 50% CO2 + 40% N2, 10% O2 + 50% CO2 + 40% Ar, 20% O2 + 50% CO2 + 30% N2, 20% O2 + 50% CO2 + 30% Ar, 30% O2 + 50% CO2 + 20% N2 and 30% O2 + 50% CO2 + 20% Ar. Sensory quality deterioration was delayed and bacterial growth as well as increases in pH, TVB and hypoxanthine levels were reduced by modified atmosphere packaging (MAP). Lipid oxidation was higher in gas packages with 20 and 30% O2 than in those with 10% O2. Vacuum‐packed fillets presented the lowest TBARS values. In summary, MAP gave rise to a significant extension of shelf‐life when compared with vacuum and over‐wrap packaging. No significant differences were found between the packages containing either N2 or Ar. The best evaluated atmosphere consisted of 10% O2 + 50%CO2 + 40% N2/Ar. © 2002 Society of Chemical Industry 相似文献
4.
Li Li Zhaojun Ban Xihong Li Xiuli Wang Junfeng Guan 《International Journal of Food Science & Technology》2012,47(10):2205-2211
The effect of different modified atmosphere packaging conditions, 75 kPa O2 (high‐oxygen atmosphere, HOA), 3.0 kPa O2 + 5.0 kPa CO2 (low‐oxygen atmosphere, LOA) and passive atmosphere (PA) on the antioxidant properties of ready‐to‐eat honey pomelo slices stored at 4 °C was investigated. Both ascorbic acid content and antioxidant capacity underwent a significant depletion under HOA in comparison with LOA and PA. Total phenolic content among the samples stored under HOA and PA decreased significantly, but not for LOA. Moreover, HOA was more effective in maintaining the firmness of the slices. The hue angle values among different packaging atmosphere conditions were significantly affected, but chroma values were not. Both high oxygen and low oxygen concentrations inhibited the growth of spoilage microorganism of honey pomelo slices. 相似文献
5.
Gemma Oms-Oliu Robert Soliva-Fortuny Olga Martín-Belloso 《European Food Research and Technology》2007,225(3-4):301-311
Fresh-cut ‘Piel de Sapo’ melon was processed at different ripeness stages and stored under modified atmosphere packaging for
35 days at 5 °C. Raw material firmness and soluble solids content ranged from 6.5 to 3.9 N and 11.1 to 14.3 °Brix, respectively.
The effects of a 2.5 kPa O2+7 kPa CO2 packaging atmosphere and a dip of 1% ascorbic acid and 0.5% calcium chloride on physiology, microbiological stability as
well as color and firmness were evaluated. An intermediate stage of ripeness at processing was the most suitable to extend
the shelf-life of fresh-cut ‘Piel de Sapo’ melon. Green-mature fresh-cut melon reduced CO2 accumulation and ethanol production. In addition, a treatment with ascorbic acid and calcium chloride in combination with
modified atmosphere packaging, contributed to a greater extension of the shelf-life of fresh-cut melon than that reported
for fruits stored under non-modified atmosphere, slowing down the growth of microbial populations, maintaining the original
color and reducing softness. Thus, the shelf-life of green-mature fresh-cut ‘Piel de Sapo’ melon dipped in an ascorbic acid
and calcium chloride solution and packaged under modified atmosphere was about 10 days. 相似文献
6.
Yurong Ma Qingguo Wang Gyunghoon Hong Marita Cantwell 《International Journal of Food Science & Technology》2010,45(7):1486-1494
The cultivar Pacific Russet with high browning susceptibility was used for most testing. Controlled atmospheres (0.3%, 3% and 21% O2 in combination with 0%, 6% or 12% CO2) and anti‐browning chemicals were studied in relation to quality retention and wound‐induced phenolic metabolism of fresh‐cut slices for up to 16 days at 5 °C. The 3% O2+ 12% CO2 atmosphere was most effective among those tested, and retarded increases in phenolics and phenylalanine ammonia lyase activity, but had only slight benefit on visual quality. A 1.25% ascorbic acid +1.25% citric acid treatment was ineffective, but when combined with 3% O2+ 12% CO2, it was comparable with 0.025% sodium bisulphite. Bisulphite concentrations from 0.05% to 0.25% provided similar effective control of discolouration. Bisulphite as low as 0.025% with 3% O2+ 12% CO2 resulted in a visual quality score at the limit of marketability after 8 days at 5 °C. Chemical treatments did not retard increases in phenolic concentrations or phenolic enzyme activities. 相似文献
7.
Combined Application of Antibrowning,Heat Treatment and Modified‐Atmosphere Packaging to Extend the Shelf Life of Fresh‐Cut Lotus Root
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Jihye Son Jeong‐Eun Hyun Jo‐Won Lee Sun‐Young Lee BoKyung Moon 《Journal of food science》2015,80(6):C1178-C1187
This work aimed to determine the effects of different concentrations of antibrowning treatments (that is, distilled water [DW], 1% ascorbic acid [AA], 0.5% chamomile [CM], and 1% AA + 0.5% CM) and heat‐treatment (55 °C for 45 s) combined with packaging under 4 different modified‐atmosphere gas compositions (that is, air, vacuum, 100% CO2, 50% CO2/50% N2) on the quality and microbiological characteristics of fresh‐cut lotus root. The quality characteristics (that is, color, weight loss, texture, pH, polyphenoloxidase activity, and total phenolic content) of the AA + CM‐dipped sample in 100% CO2 packaging were maintained significantly better than those of the other samples (P < 0.05). The microbiological counts observed in the DW‐dipped sample during storage were higher than those of the AA, CM, and AA + CM samples, and heat‐treatment retarded the microbiological deterioration of fresh‐cut lotus root. Therefore, the results revealed that dipping in an antibrowning treatment (AA + CM), and 100% CO2 MAP with heat treatment effectively extend the shelf life of fresh‐cut lotus root to 21 d at 5 °C. 相似文献
8.
ABSTRACT
Fresh‐cut spinach leaves were stored for 4 days at 15C and 75% relative humidity under modified atmosphere packaging to assess the impact of differential in‐pack gas atmospheres generated through different packaging films and variable in‐pack weight on the quality of stored produce. After 4 days of storage, retention of chlorophyll, β‐carotene and ascorbic acid was better in low‐density polyethylene (LDPE) packages than in polypropylene (PP) packages. LDPE film‐packaged samples had higher phenolic content than PP film‐packaged samples. Low in‐pack O2 (1–2 kPa) along with the buildup of CO2 (8–10 kPa) seems to have enhanced the retention of antioxidant components, i.e., β‐carotene and ascorbic acid, in LDPE packages. This helped in chlorophyll retention and also prevented formation of oxidation compounds of phenols that otherwise caused browning of cut surfaces. Thus, O2 and CO2 permeability of packaging film or in‐pack weight of produce might be such that equilibrated O2 partial pressures remain near to 1–2 kPa so as to affect a beneficial increase in the phenolic content along with concomitant retention of chlorophyll.PRACTICAL APPLICATIONS
Fresh‐cut spinach leaves have received an enormous demand due to their utility in various traditional Indian preparations. Shelf life and quality of fresh‐cut produce may be greatly reduced due to high rates of respiration. Traditional packaging and handling techniques reduce the shelf life and sensory quality of fresh‐cut spinach. Temperature control and atmospheric modifications help to maintain produce quality by reducing respiration rate and enhance shelf life by minimizing the adverse effects of cutting. This research focused on evaluation of respiratory behavior of fresh‐cut spinach leaves at a temperature commonly encountered during transportation and retail distribution, i.e., 15C, and the effect of different polymeric films and in‐pack weights on produce quality. The results of the study suggest that packaging of fresh‐cut spinach in polymeric film packages could maintain the sensory quality and reduce degradation of various physicochemical constituents. Utilization of the results for proper design of modified atmosphere packages for this highly perishable produce can prove to be extremely beneficial for safe storage and transportation to urban retail markets. 相似文献9.
Hun‐Sik Chung Kwang‐Deog Moon Shin‐Kyo Chung Jong‐Uck Choi 《Journal of the science of food and agriculture》2005,85(5):883-888
To control internal browning injury and to reduce quality loss in ‘Fuji’ apples during storage, a stepwise controlled atmosphere (CA) method was applied in this study. Both non‐bagged and bagged apples during maturation were stored at 0 °C under 1% O2 + 1% CO2, 1% O2 + 3% CO2 or air for 10 months, and 1% O2 + 1% CO2 for 2 months followed by 1% O2 + 3% CO2 for 8 months (stepwise CA). The concentrations of internal ethylene and carbon dioxide in apples kept for 24 h at 20 °C after storage under CA conditions were maintained at low level, but there was no effect of stepwise CO2 increase on internal gas concentrations. The non‐bagged and bagged apples stored under stepwise CA were not significantly different from those stored under 1% O2 + 3% CO2 continuously for 10 months in term of flesh firmness, titratable acidity and yellowing index. However, the apples stored under stepwise CA were firmer, more acid and greener than those stored under 1% O2 + 1% CO2 continuously for 10 months. Internal browning injury occurred in apples stored under 1% O2 + 3% CO2 continuously for 10 months, but it was suppressed completely by stepwise CA storage. The stepwise CA, increasing of CO2 level after holding at 1% CO2 for the first 2 months of storage, was effective in maintaining the quality and controlling the internal browning injury in non‐bagged and bagged ‘Fuji’ apples. Copyright © 2005 Society of Chemical Industry 相似文献
10.
EFFECT OF OXYGEN CONCENTRATION ON THE BIOCHEMICAL AND CHEMICAL CHANGES OF STORED LONGAN FRUIT 总被引:1,自引:0,他引:1
ABSTRACT
Longan fruits were stored for 6 days in atmosphere of 5, 21 (air) or 60% O2 (balance N2) at 28C and 90–95% relative humidity to examine effects of low and high O2 concentration on enzymatic browning and quality attributes of the fruit. Changes in pericarp browning, pulp breakdown, disease development, total phenol content, activities of phenol metabolism‐associated enzymes, relative leakage rate, α,α‐diphenyl‐β‐picrylhydrazy (DPPH) radical scavenging activity, and contents of total soluble solids, titratable acidity and ascorbic acid were evaluated. Storage of fruit in a 5% O2 atmosphere markedly delayed pericarp browning in association with maintenance of high total phenolic content and reduced activities of polyphenol oxidase (PPO), peroxidase (POD) and phenylalanine ammonia lyase. Moreover, the fruit stored in a 5% O2 atmosphere exhibited a lower relative leakage rate and higher DPPH radical scavenging activity than fruit stored in air. This presumably was beneficial in maintaining compartmentation of enzymes and substrates, and thus, reducing pericarp browning. Pulp breakdown and disease development were also reduced by exposure to a 5% oxygenatmosphere. On the contrary, exposure of longan fruit to a 60% O2 atmosphere accelerated pericarp browning, pulp breakdown and decay development. PPO and POD activities and relative leakage rate were similar for control and 60% O2‐treated fruit after 4 and 6 days of storage. Furthermore, treatment with 60% O2 significantly decreased the phenolic content and DPPH scavenging activity of fruit. In addition, exposure to 5 or 60% O2 resulted in a higher level of total soluble solids, but a lower level of ascorbic acid of longan fruit flesh. In conclusion, exposure to a 5% O2 atmosphere showed great potential to reduce pericarp browning and extend shelf life of longan fruit.PRACTICAL APPLICATIONS
Pericarp browning and pulp breakdown are the major causes of deterioration in postharvest longan. Conventional controlled atmosphere with low O2 and high CO2 is effective in maintaining quality and extending shelf life of fruits and vegetables, including inhibition of tissue browning. In this study, 5%‐controlled atmosphere reduced significantly pericarp browning, pulp breakdown and rot development. It could potentially be useful as a postharvest technology of longan fruit for reducing or replacing the use of chemicals such as SO2 and fungicides, but it requires further investigation. 相似文献11.
Effect of Controlled Atmosphere Storage and Chitosan Coating on Quality of Fresh-Cut Jackfruit Bulbs 总被引:2,自引:0,他引:2
Alok Saxena Tanushree Maity Saxena P. S. Raju A. S. Bawa 《Food and Bioprocess Technology》2013,6(8):2182-2189
Fresh-cut jackfruit bulbs were evaluated for quality changes as effect of an additive pretreatment with CaCl2, ascorbic acid, citric acid, and sodium benzoate followed by chitosan coating. Different types of samples such as pretreated and coated, only pretreated, only coated, and untreated were subjected to controlled atmosphere (CA) storage (3 kPa O2?+?6 or 3 kPa CO2; N2 balance) or normal air at 6 °C. CA conditions, pretreatment, as well as chitosan coating in synergy with each other, could significantly minimize the loss in total phenolics and ascorbic acid content of the samples to the levels of around 5% and 17%, respectively, during extended storage up to 50 days. Chitosan coating could also restrict the changes in microbial load. The CA condition of 3 kPa O2?+?6 kPa CO2 was found to render higher efficacy in retaining quality attributes of the samples. 相似文献
12.
Shelf‐Life Extension of Chill‐Stored Beef Longissimus Steaks Packaged under Modified Atmospheres with 50% O2 and 40% CO2
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Xiaoyin Yang Lebao Niu Lixian Zhu Rongrong Liang Yimin Zhang Xin Luo 《Journal of food science》2016,81(7):C1692-C1698
This study was conducted to compare the shelf‐life of beef steaks stored in different packaging conditions: overwrapped (OW) packaging and 2 modified atmosphere packaging systems (MAP): 80% O2 MAP (80% O2/20% CO2) and 50% O2 MAP (50% O2/40% CO2/10% N2). Steaks were stored at 2 °C for 20 d. Headspace gas composition, microbial counts, color stability, pH, purge loss, and lipid oxidation were monitored. Among the packaging types, 50% O2 MAP was superior to OW packaging and 80% O2 MAP in delaying bacterial growth and extending shelf‐life to 20 d. 50% O2 MAP also gave steaks an acceptable color during storage. No significant differences were observed in color stability of steaks packaged in both 50% O2 MAP and 80% O2 MAP. This study reveals 50% O2 MAP is a realistic alternative to preserve beef steaks efficiently. 相似文献
13.
M Isabel Berruga Herminia Vergara M Beln Linares 《Journal of the science of food and agriculture》2005,85(12):1987-1991
Half‐carcasses of rabbit packed under four different modified atmospheres (MA; A: 30% CO2 + 70% O2; B: 30% CO2 + 30% O2 + 40% N2; C: 40% CO2 + 60% N2; D: 80% CO2 + 20% O2) and stored at 1 °C over 20 days, were assessed in relation to bacteria (total viable counts (TVC), lactic acid bacteria (LAB), Enterobacteriaceae and Pseudomonas) and rancidity development as 2‐thiobarbituric acid reactive substances (TBARS). None of the MA tested produced mean counts greater than 5 log CFU cm?2 for TVC and LAB, or greater 2 log CFU cm?2 for Pseudomonas and Enterobacteriaceae. All MA showed an inhibitory effect on microbial growth, especially on growth of the spoilage bacteria Pseudomonas and Enterobacteriaceae. This inhibition was more relevant in atmospheres with higher CO2 concentrations (types C and D). Significant differences in rancidity levels between MA types (p < 0.01) were observed 10 days post‐packing. In general these values were higher in MA type A, which showed a significant increase in TBARS values (p < 0.05) over time. Copyright © 2005 Society of Chemical Industry 相似文献
14.
Luis E. Ordóñez‐Santos Begoña Pastur‐García Angeles Romero‐Rodríguez Lourdes VÁzquez‐Odériz 《International Journal of Food Science & Technology》2014,49(1):217-223
This study compared the behaviour of hot paprika (Capsicum annuum L.) samples from the district of La Vera and the region of Murcia packaged in five different conditions during storage. The following five different packaging conditions were used in this study: modified atmosphere packaging with three different conditions (100% N2; 50% N2 and 50% CO2; and 100% CO2), vacuum packaging and traditional packaging (product packaging system without modifying the atmosphere). After the samples were packaged, they were stored for 8 months at room temperature (normal storage conditions). The following parameters were used to indicate the quality of the samples: Aw, ASTA colour, CIEL*a*b* colour parameters, and the composition of red and yellow compounds. The results indicate that the modified atmosphere packaging and vacuum packaging exerted a protective effect on the paprika quality characteristics regardless of the paprika origin. However, no clear differences were detected between the effect of vacuum packaging and the different modified atmosphere packaging conditions. 相似文献
15.
Laura Provincial Mario Gil Elena Guillén Verónica Alonso Pedro Roncalés Jose A. Beltrán 《International Journal of Food Science & Technology》2010,45(9):1828-1836
The effect of different modified atmosphere packaging (MAPs) on physical, chemical, microbiological and sensory changes of sea bass fillets when stored at 4 °C and standard light conditions was investigated for up to 21 days and compared to a control batch stored in overwrap. Sea bass fillets were packed using different CO2 and N2 combinations (40% CO2–60% N2; 50% CO2–50% N2; 60% CO2–40% N2), and quality assessment was based on instrumental, chemical, microbiological and sensory analysis. The results showed that MAP extended shelf‐life of sea bass fillets from 7 days (overwrap packaging) to 14 days. Drip loss, pH values and thiobarbituric acid reactive substances (TBARS) measurements were higher in overwrap samples but no differences (P ≤ 0.05) were found between MAP samples. Bacteria grew most quickly and showed higher counts in overwrap samples followed by 40% CO2–60% N2; 50% CO2–50% N2 and finally 60% CO2–40% N2. Sensory analyses were in good relation with chemical and microbiological results establishing best scores and an extended shelf‐life for MAP samples especially in MAPs with high CO2 levels. 相似文献
16.
Yun‐Fang Qian Sheng‐Ping Yang Jing Xie Qing Xiong Zhi‐Li Gao 《Journal of food science》2013,78(12):M1878-M1884
The importance of spoilage‐related bacteria in fresh Pacific white shrimp (Litopenaeus vannamei) under different modified atmospheres (MAs) at 4 °C and the effect of O2 were demonstrated in the current study. The changes of bacterial communities in MA‐packed shrimp during cold storage were studied by a combined method of plate counts with isolation and identification. Three gas mixtures were applied: 80% CO2/5% O2/15% N2, 80% CO2/10% O2/10% N2 and 80% CO2/20% O2, and unsealed packages of shrimp were used as the control. In addition, the TVB‐N, pH, whiteness index, and sensory scores were also determined to evaluate the quality changes of shrimp. MA packaging effectively inhibited the increase of total psychrotrophic bacteria counts and H2S‐producing bacteria counts by about 1.7 and 2.1 log cycles, respectively. The growth of Gram‐negative spoilage bacteria in shrimp, including Shewanella spp., Aeromonas spp., and Pseudomonas spp., was inhibited by MA packaging, but the growth rate of Gram‐positive bacteria such as lactic acid bacteria (LAB) and Brochothrix spp. were less affected by MA as effectively as Gram‐negative bacteria. In comparison with the MA‐packaged samples, the counts of H2S producers in shrimp under a CO2‐enriched atmosphere with 20% O2 were slightly lower than the count in samples under an atmosphere with 5% O2. However, MA with 20% O2 led to higher concentrations of TVB‐N, and lower whiteness values and sensory scores. The shelf life of shrimp under 80% CO2/10% O2/10% N2 has been prolonged by > 6 d in comparison with the control according to the sensory scores. 相似文献
17.
Modified atmosphere packaging (MAP) is increasingly popular for meat, but raw, chilled pork in vacuum or anoxic environments has a purple color. The retail shelf‐life of pork chops dipped in 500 ppm ascorbic acid, 250 ppm citric acid, or no acid dip and stored at 1 °C before simulated retail display in MAP with gas exchange or air‐permeable packaging after vacuum pouch storage was determined. The 80% N2:20% CO2 in MAP was exchanged with 80% O2:20% CO2, and chops were removed from vacuum packages and overwrapped with permeable film (VP‐PVC) on the 7th day before simulated retail display at 4 °C. Shelf‐life traits were determined at 1, 7, 8, 10, 12, and 14 d postpackaging. The pH values changed with time, but returned to post‐dipped, prepackaged levels at the end of simulated retail storage. Weight loss of chops increased (P < 0.05) in VP‐PVC compared with MAP. The a* values increased (P < 0.05) and L* and b* values decreased during simulated retail display, with higher L*, a*, and b* color values for chops in MAP than VP‐PVC. Log numbers of psychrotrophic microorganisms were higher (P < 0.05) on VP‐PVC samples than for chops in MAP on days 12 and 14. Psychrotrophic counts on ascorbic acid‐treated samples were decreased compared with citric acid or no dipping on pork during simulated retail display. Pork chops in MAP with gas exchange had lighter and redder color, increased weight retention, decreased psychrotrophic counts, and increased lipid oxidation compared with conventional vacuum and overwrap packaging systems. 相似文献
18.
Sliced strawberries (cvs.‘Pajaro’ and 'G-3′) and partially ripe pears (cv.‘Bartlett’) were dipped in various solutions (citric acid, ascorbic acid, and/or calcium chloride) and stored in air or in controlled atmospheres (CA) for 7 days at 2.5°C followed by one day at 20°C. Fruit slices respired at a higher rate than whole fruits at both temperatures. CA storage suppressed respiration and ethylene production rates of sliced fruits. Firmness of strawberry and pear slices was maintained by storage in air + 12% CO2 and in a 0.5% O2 atmosphere, respectively, or by dipping in 1% calcium chloride. These treatments also resulted in lighter colored pear slices than the air control treatment. 相似文献
19.
Two strains ofShewanellaspp. were isolated from cod fillets packed in modified atmosphere (60% CO2, 30% O2, 10% N2). One of the strains was identified asShewanella putrefaciens. The other strain could not be fully identified but was determined as aShewanellaspp. different fromS. putrefaciens. The effect of modified atmosphere (CO2, O2) on the growth of the two strains and on the reduction of TMAO to TMA was studied using solid medium from fish extract packed under variable mixtures of CO2, O2and N2. All the samples were incubated at 7°C for 7 days. TheShewanella-like strain was shown to be a stronger TMAO reducer and was more resistant to CO2thanS. putrefaciens per se. Modified atmosphere packaging of marine fish can inhibit the growth and TMAO-reducing activity ofS. putrefacienswhen 50% of CO2together with 10% of O2are introduced into the packaging atmosphere. The growth and TMAO-reducing activity of theShewanella-like strain can be inhibited when higher proportions of CO2together with as high as possible proportions of O2are introduced into the packaging atmosphere. It is suggested that a combination of 60–70% CO2and 30–40% O2is introduced into the packaging atmosphere in order to prevent TMA production byShewanellaspp. 相似文献
20.
Synergistic Effect of Sodium Chlorite and Edible Coating on Quality Maintenance of Minimally Processed Citrus grandis under Passive and Active MAP
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Zhaojun Ban Jianhua Feng Wenwen Wei Xiangzheng Yang Jilan Li Junfeng Guan Jiang Li 《Journal of food science》2015,80(8):C1705-C1712
Edible coating has been an innovation within the bioactive packaging concept. The comparative analysis upon the effect of edible coating, sodium chlorite (SC) and their combined application on quality maintenance of minimally processed pomelo (Citrus grandis) fruits during storage at 4 °C was conducted. Results showed that the combination of edible coating and SC dipping delayed the microbial development whereas the sole coating or dipping treatment was less efficient. The synergetic application of edible coating and SC treatment under modified atmosphere packaging (MAP, 10% O2, 10% CO2) was able to maintain the total soluble solids level and ascorbic acid content, while reduce the weight loss as well as development of mesophiles and psychrotrophs. Nonetheless, the N, O‐carboxymethyl chitosan solely coated samples showed significantly higher level of weight loss during storage with comparison to the untreated sample. Furthermore, the combined application of edible coating and SC dipping under active MAP best maintained the sensory quality of minimally processed pomelo fruit during storage. 相似文献