Combining e-beam irradiation and modified atmosphere packaging as a preservation strategy to improve physicochemical and microbiological properties of sauced duck product

Li, Yunxia; Zhou, Changyu; He, Jun; Wu, Zhen; Sun, Yunfei; Pan, Daodong; Tian, Hao; Xia, Qiang

doi:10.1016/j.foodcont.2022.108889

Cited by 20 publications

(5 citation statements)

References 49 publications

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“…It was proposed that E-beam irradiation combined with vacuum packaging could inhibit the microbial count and enzyme activity in fish, thus effectively suppressing the decomposition of fish fillets regarding TVB-N content ( Yang et al, 2014 ; Zhang et al, 2016 ). Several studies have revealed that irradiation could inhibit the increase of TVB-N during storage period ( Li et al, 2022 ; Yang et al, 2014 ; Zhang et al, 2016 ). Further studies are needed to investigate whether E-beam irradiation inhibits the increase in TVB-N of Atlantic cod.…”

Section: Resultsmentioning

confidence: 99%

Effects of E-beam irradiation on the physicochemical properties of Atlantic cod (Gadus morhua)

Zhang

et al. 2022

Food Bioscience

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Section: Resultsmentioning

confidence: 99%

Effects of E-beam irradiation on the physicochemical properties of Atlantic cod (Gadus morhua)

Zhang

et al. 2022

Food Bioscience

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“…Many of the foods we consume such as fruits, vegetables, meats, and baked goods are packaged in a modified atmosphere to extend their shelf life [39]. The modified atmosphere ensures the food taste the same and looks fresher for longer without modifying the food itself [40]. Modified atmosphere packaging (MAP) is achieved by replacing the air around the food with a mixture of gases designed specifically for food items, where CO 2 may change from 20% to 100% [41].…”

Section: Gases In Modified Atmospheric Packaging (Map)mentioning

confidence: 99%

Gases in Food Production and Monitoring: Recent Advances in Target Chemiresistive Gas Sensors

2022

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The rapid development of the human population has created demand for an increase in the production of food in various fields, such as vegetal, animal, aquaculture, and food processing. This causes an increment in the use of technology related to food production. An example of this technology is the use of gases in the many steps of food treatment, preservation, processing, and ripening. Additionally, gases are used across the value chain from production and packaging to storage and transportation in the food and beverage industry. Here, we focus on the long-standing and recent advances in gas-based food production. Although many studies have been conducted to identify chemicals and biological contaminants in foodstuffs, the use of gas sensors in food technology has a vital role. The development of sensors capable of detecting the presence of target gases such as ethylene (C2H4), ammonia (NH3), carbon dioxide (CO2), sulfur dioxide (SO2), and ethanol (C2H5OH) has received significant interest from researchers, as gases are not only used in food production but are also a vital indicator of the quality of food. Therefore, we also discuss the latest practical studies focused on these gases in terms of the sensor response, sensitivity, working temperatures, and limit of detection (LOD) to assess the relationship between the gases emitted from or used in foods and gas sensors. Greater interest has been given to heterostructured sensors working at low temperatures and flexible layers. Future perspectives on the use of sensing technology in food production and monitoring are eventually stated. We believe that this review article gathers valuable knowledge for researchers interested in food sciences and sensing development.

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“…[14,15] Packaging technology that adjusts the oxygen content in combination with irradiation sterilization has been widely used in food to achieve the effect of bacterial inhibition and extension of shelf life. [16,17] However, research on the combined application of this technology with irradiation sterilization for medical supplies sterilization is still at an early stage.…”

Section: Introductionmentioning

confidence: 99%

“…The effect of packaging materials with gas barrier properties on the degradation of γ‐irradiated materials has been reported, such as the lower radiation degradation rate of rubber in vacuum and nitrogen atmosphere than in air, and the positive correlation between the oxidative degradation degree of irradiated polypropylene and the oxygen content in the environment under relatively low absorbed doses (10 kGy, 25 kGy, and 50 kGy, respectively) [14,15] . Packaging technology that adjusts the oxygen content in combination with irradiation sterilization has been widely used in food to achieve the effect of bacterial inhibition and extension of shelf life [16,17] . However, research on the combined application of this technology with irradiation sterilization for medical supplies sterilization is still at an early stage.…”

Section: Introductionmentioning

confidence: 99%

The Structure and Properties of Medical Disposable Protective Clothing Materials with Different Packaging and Models under γ Irradiation

Tian,

Li,

et al. 2024

ChemistrySelect

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This study investigated the radiation effects of commercially available medical disposable protective clothing materials under γ irradiation. FT‐IR, contact angle, DSC, OIT, and mechanical properties were used to examine the radiation effects of medical disposable protective clothing materials. The results showed when the radiation dose was less than or equal to 50 kGy, the FT‐IR spectra did not show any changes. However, when the radiation dose reached 70 kGy, new absorption peaks appeared in the infrared spectra of the TS−A and TS−B medical disposable protective clothing materials, indicating chemical changes. Contact angle analysis showed that medical disposable protective clothing materials were hydrophobic and had higher hydrophobicity on the inside than the outside under different packaging and irradiation conditions. Rheological analysis showed that the shear thinning phenomenon of medical disposable protective clothing materials increased significantly with the increase of radiation dose, and good rheological behavior was observed under vacuum packaging conditions when the radiation dose was 30 kGy. The crystallinity and initial crystallization temperature showed the order of vacuum, nitrogen, and air. The oxidation induction time trend was vacuum>nitrogen>air, while the fracture strength trend was nitrogen>vacuum>air. The mechanical properties met the national standard.

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Combining e-beam irradiation and modified atmosphere packaging as a preservation strategy to improve physicochemical and microbiological properties of sauced duck product

Cited by 20 publications

References 49 publications

Effects of E-beam irradiation on the physicochemical properties of Atlantic cod (Gadus morhua)

Effects of E-beam irradiation on the physicochemical properties of Atlantic cod (Gadus morhua)

Gases in Food Production and Monitoring: Recent Advances in Target Chemiresistive Gas Sensors

The Structure and Properties of Medical Disposable Protective Clothing Materials with Different Packaging and Models under γ Irradiation

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