Mass transfer of CO2 in MAP systems: Advances for non-respiring foods

Simpson, Ricardo; Acevedo, Cristián; Almonacid, Sergio

doi:10.1016/j.jfoodeng.2008.10.035

Cited by 37 publications

(23 citation statements)

References 45 publications

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“…Lactic acid bacteria and Gram (-) bacteria might produce carbon dioxide in headspace during the growth (Limbo et al, 2010). Earlier researches stated that headspace gas composition is not steady during storage owing to the microbial metabolism, gas solubility and film permeability (Jakobsen and Bertelsen, 2002;Simpson et al, 2009;Limbo et al, 2010). These findings are consistent with the result of present study.…”

Section: Physical and Chemical Analysessupporting

confidence: 92%

Effect of Modified Atmosphere Packaging on the Refrigerated Storage of Mantı

Uzunlu

Var

2016

Turkish JAF Sci.Tech.

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Mantı, the traditional Turkish food, was subjected to modified atmosphere packaging (MAP) compositions of MAP 1 (80% CO 2 + 20% N 2 ), MAP 2 (40% CO 2 + 60% N 2 ), MAP 3 (60% CO 2 + 40% N 2 ) and control (packaged under atmospheric composition) to extend its refrigerated storage at 4°C. The physical, chemical and sensorial qualities of each package were assessed by analysing headspace gas composition, pH, water activity, 2-thiobarbituric acid (TBA), dry matter, lipid content and a sensory analysis of both cooked and raw mantı samples. The compositions of MAP samples (MAP 1, MAP 2 and MAP 3) resulted in the maximum storage time of 126 days versus 20 days in normal atmospheric packaging (control). In conclusion, 60% CO 2 or either 80% CO 2 with N 2, as a make-up gas, should be implemented in the mantı process.

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Section: Physical and Chemical Analysessupporting

confidence: 92%

Effect of Modified Atmosphere Packaging on the Refrigerated Storage of Mantı

Uzunlu

Var

2016

Turkish JAF Sci.Tech.

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“…When the atmosphere in a food containing package is modified, immediately after packaging the gas composition is equal or close to that of the gas mixture introduced. However, the gas composition will change during storage, owing to the interactions with the food, microbial respiration and gas permeability of the packaging material (Simpson et al. 2009).…”

Section: Discussionmentioning

confidence: 99%

Growth of Pseudomonas fluorescens in modified atmosphere packaged tofu

Stoops

Maes

Claes

et al. 2012

Letters in Applied Microbiology

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Aims: The objective was to study the growth of Pseudomonas in a food product (tofu) where it typically occurs as a spoilage organism, and when this product is stored under modified atmosphere. Methods and Results: A Pseudomonas strain was isolated from the endogenous microflora of tofu. Tofu was inoculated with the strain, packaged in different gas conditions (air, 100% N2, 30% CO2/70% N2 or 100% CO2) and stored under refrigerated conditions. Microbial loads and the headspace gas composition were monitored during storage. Conclusions: The strain was capable of growing in atmospheres containing no or limited amounts of oxygen and increased amounts of carbon dioxide. Even when 100% CO2 was used, growth could not be inhibited completely. Significance and Impact of Study: In contrast to the general characteristics of the genus Pseudomonas (strictly aerobic, highly sensitive to CO2), it should not be expected in the food industry that removing oxygen from the food package and increasing the carbon dioxide content, combined with cold storage, will easily avoid spoilage by Pseudomonas species. Guarantee of hygienic standards and combination of strategies with other microbial growth inhibiting measures should be implemented.

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“…As reported by Chaix et al (2014), if the CO 2 solubility in food products is relatively well known and studied in solid and non-respiring food matrices (115 values), D CO2 is still scarcely accurately measured: only 21 values in non-respiring food were reported in 6 different papers. Food matrices investigated for D CO2 were water (Simpson et al, 2009), pesto sauce (Fabiano et al, 2000), egg (Fabbri et al, 2011), fish (Simpson et al, 2001;Sivertsvik et al, 2004b) and meat (Sivertsvik and Jensen, 2005); with values ranging from 1.6 Â 10 À10 m 2 s À1 for yolk egg (Fabbri et al, 2011) to 1.1 Â 10 À8 m 2 s À1 for sausage (Sivertsvik and Jensen, 2005), for temperature ranging from 0 to 25°C. The main bottleneck in D CO2 determination is that it could not be directly assessed since it is a kinetic parameter.…”

Section: Introductionmentioning

confidence: 99%