Microbiological quality of foods packaged under modified atmospheres

Farber, J. M.; Warburton, Donald W.; Gour, L.; Milling, M.

doi:10.1016/0740-0020(90)90037-i

Cited by 29 publications

(16 citation statements)

References 15 publications

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“…[16,20] The studies show that the growth of this bacteria in vacuum-packaged beef mince is very slow and significantly inhibited (p < 0.05) by the addition of the preservative (Figure 3). The bacteria reached a maximum number of around 5 log cfu g −1 .…”

Section: Fik and Leszczynska-fikmentioning

confidence: 96%

“…[15] Plates were incubated at 30°C for 48 h. Bacteria belonging to the Enterobacteriaceae were enumerated in Violet Red Bile Dextrose (VRBD) agar (Merck) after incubation at 37°C for 48 h. [16] The count of Brochothrix thermosphacta was evaluated using Streptomycin Thallous Acetate Actidione (STAA) agar (Merck) after the plates incubation at 30°C for 48 h. [17] All samples were analysed in duplicate and the average was taken for statistical analysis. Analyses were carried out on the materials from each pack separately.…”

Section: Microbiological Analysesmentioning

confidence: 99%

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Microbiological and Sensory Changes in Minced Beef Treated with Potassium Lactate and Sodium Diacetate during Refrigerated Storage

Fik

Leszczynska‐Fik

2007

International Journal of Food Properties

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The effect of potassium lactate and sodium diacetate on the microbiological changes and sensory properties of vacuum-packaged minced beef was investigated. The meat samples both with a preservative (in the amounts 0.65% and 1.3%) and without were stored at temperatures of 0-1°C and 5-6°C. The influence of storage time on changes in total bacteria count (TBC), lactic acid bacteria (LAB), Brochothrix thermosphacta, and the microbes of the Enterobacteriaceae family was investigated, as well as changes in pH and sensory quality. It was found that the addition of the preservative to the minced meat caused a significant extension (p < 0.05) of the lag phase and an inhibition of microbial growth rate, depending on temperature, storage time, and its concentration. The antibacterial effect was significantly higher (p < 0.05) at a temperature of 0-1°C than at 5-6°C and most susceptible to it were the bacteria belonging to the Enterobacteriaceae. The study results showed that the minced beef containing the preservative which had been vacuum stored at 0-1°C, presented a better sensory quality and had a shelf-life of about 6 days longer, in relation to the quality and shelf-life of the control samples. For each of the refrigeration storage temperatures however, there was no statistically significant change (p < 0.05) in the pH for the various storage periods and preservative quantities present.

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Section: Fik and Leszczynska-fikmentioning

confidence: 96%

Section: Microbiological Analysesmentioning

confidence: 99%

Microbiological and Sensory Changes in Minced Beef Treated with Potassium Lactate and Sodium Diacetate during Refrigerated Storage

Fik

Leszczynska‐Fik

2007

International Journal of Food Properties

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“…MAP technique is based on changing the gas combination of packaging of the products. MAP has been used to preserve the freshness of many food products and can improve the food safety under certain conditions (Hotchkiss 1989;Farber et al 1990). Compared to traditional product packaging methods, MAP offers many key benefits-the most important of which is extending the shelf life (Farber 1991).…”

Section: Introductionmentioning

confidence: 99%

Effect of modified atmosphere packaging on the shelf life of lal peda

et al. 2013

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Lal peda is a traditional dairy-based sweet, popular in the Indian subcontinent, but it has a poor shelf life. The lal peda samples were packed in polyethylene bags filled with 3 different gaseous compositions (Air, 70 % N2: 30 % CO2 and 98 % N2) and stored at 10°C. The shelf life was evaluated on the basis of changes in the microbial status of the product such as total plate count, yeast and molds and coliform counts and also the physico-chemical changes such as hydroxy methyl furfural (HMF), thiobarbituric acid (TBA) and free fatty acid (FFA). The microbial spoilage and the indices of chemical changes increased in all the samples with the progression of storage period. The samples packed with air showed significantly higher chemical deterioration and microbial spoilage as compared to the other two combinations. The results showed that samples packed with 70 % N2: 30 % CO2 combination had better shelf stability as compared to the samples packed under air and 98 % N2.

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“…MAP has been used to preserve the freshness of many food products and can improve the food safety under certain conditions (Hotchkiss 1989;Farber et al 1990). Compared to traditional product packaging methods, MAP offers many key benefits -the most important of which is extending the shelf life (Farber 1991).…”

Section: Introductionmentioning

confidence: 99%

Effect of modified atmospheric packaging on chemical and microbial changes in dietetic rabri during storage

et al. 2013

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Rabri is a dairy based sweet popular in the Indian subcontinent. The high sugar and fat content impose restrictions on its consumption due to health reasons. Dietetic rabri was prepared by the replacement of sugar with aspartame. Inulin was added to partially replace the milk fat and to improve the consistency of rabri. The rabri samples were packed in the polyethylene bags filled with different gaseous compositions (Air, 50 % CO2:50 % N2 and 100 % N2) and stored at 10°C. The shelf life was evaluated on the basis of changes in the chemical quality parameters such as HMF, TBA and FFA and microbial content such as total plate count, yeast and molds and coliform counts. The chemical parameters and microbial spoilage increased in all the samples with the progression of storage period. The samples packed with air showed significantly higher chemical deterioration and microbial spoilage as compared to the other two combinations. The samples packed with 100 % N2 were more shelf stable than with air and 50 % CO2:50 % N2 combinations.

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Microbiological quality of foods packaged under modified atmospheres

Cited by 29 publications

References 15 publications

Microbiological and Sensory Changes in Minced Beef Treated with Potassium Lactate and Sodium Diacetate during Refrigerated Storage

Microbiological and Sensory Changes in Minced Beef Treated with Potassium Lactate and Sodium Diacetate during Refrigerated Storage

Effect of modified atmosphere packaging on the shelf life of lal peda

Effect of modified atmospheric packaging on chemical and microbial changes in dietetic rabri during storage

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