Mikrowellen und Verpackung

Buchner, Norbert

doi:10.1007/978-3-642-58585-2_28

Cited by 2 publications

(2 citation statements)

References 2 publications

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“…In addition, the risk remains that the indicator is false negative due to the lack of the relevant metabolites, for example, something that could have very negative consequences if pathogens (e.g., Campylobacter jejuni ) are present [ 3 , 4 ]. Contrary to the earlier assumption that chicken meat is best packed in a low-oxygen (O 2) atmosphere [ 5 ], nowadays, a modified atmosphere packaging (MAP) with a high O 2 and a low carbon dioxide (CO 2 ) content is often chosen, as the high O 2 amount is known to inhibit the growth of the anaerobic pathogen C. jejuni [ 6 ]. Therefore, some studies focusing on the growth of microorganisms on fresh poultry under high O 2 atmosphere were conducted.…”

Section: Introductionmentioning

confidence: 99%

Non-Destructive Measuring Systems for the Evaluation of High Oxygen Stored Poultry: Development of Headspace Gas Composition, Sensory and Microbiological Spoilage

Dold

Kehr

Hollmann

et al. 2022

Foods

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As poultry is known to be a perishable food, the use-by date is set in such a way that food safety is guaranteed even with a higher initial bacterial count. This means, however, that some products are wasted, even if they are still safe to eat. Therefore, non-destructive measurement devices might be a good opportunity for individual shelf-life prediction, e.g., in retail. The aim of this study was therefore to use non-destructive measurement devices based on fluorescence quenching (oxygen detection) and mid-infrared laser spectroscopy (carbon dioxide detection) for the monitoring of high-oxygen-packed poultry in different storage conditions. During 15 days of storage, the gas composition of the headspace was assessed (non-destructively and destructively), while total plate count was monitored and a comprehensive sensory evaluation was performed by a trained panel. We were able to demonstrate that in most cases, non-destructive devices have comparable precision to destructive devices. For both storage conditions, the sensory attribute slime was correlated with reaching the critical microbiological value of 107 CFU/g; the attribute buttery was also useful for the prediction of regularly stored poultry. The change in the gas atmosphere as a sign of premature spoilage, however, was only possible for samples stored in irregular conditions.

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Section: Introductionmentioning

confidence: 99%

Non-Destructive Measuring Systems for the Evaluation of High Oxygen Stored Poultry: Development of Headspace Gas Composition, Sensory and Microbiological Spoilage

Dold

Kehr

Hollmann

et al. 2022

Foods

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“…The importance of food packaging materials has increased enormously over the last 70 years during the change from a society based on rural self-sufficiency to the highly industrialized food industry of today. The focus has constantly been the protection of foods from mechanical damage, water vapor, and oxygen and the improvement of the shelf life of the packaged goods [ 1 , 2 ]. Accordingly, interest in protein-based films and coatings has increased considerably over recent years due to their advantages over conventional petroleum-based materials and over other biological materials such as polysaccharides and lipids [ 3 ].…”

Section: Introductionmentioning

confidence: 99%

Physical, Chemical and Biochemical Modifications of Protein-Based Films and Coatings: An Extensive Review

Zink

Wyrobnik

Prinz

et al. 2016

IJMS

216

129

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Protein-based films and coatings are an interesting alternative to traditional petroleum-based materials. However, their mechanical and barrier properties need to be enhanced in order to match those of the latter. Physical, chemical, and biochemical methods can be used for this purpose. The aim of this article is to provide an overview of the effects of various treatments on whey, soy, and wheat gluten protein-based films and coatings. These three protein sources have been chosen since they are among the most abundantly used and are well described in the literature. Similar behavior might be expected for other protein sources. Most of the modifications are still not fully understood at a fundamental level, but all the methods discussed change the properties of the proteins and resulting products. Mastering these modifications is an important step towards the industrial implementation of protein-based films.

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Mikrowellen und Verpackung

Cited by 2 publications

References 2 publications

Non-Destructive Measuring Systems for the Evaluation of High Oxygen Stored Poultry: Development of Headspace Gas Composition, Sensory and Microbiological Spoilage

Non-Destructive Measuring Systems for the Evaluation of High Oxygen Stored Poultry: Development of Headspace Gas Composition, Sensory and Microbiological Spoilage

Physical, Chemical and Biochemical Modifications of Protein-Based Films and Coatings: An Extensive Review

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