Modified atmospheres and vacuum packaging

Davies, Andrew R.

doi:10.1007/978-0-387-30042-9_11

Cited by 16 publications

(3 citation statements)

References 57 publications

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“…In these fish, the number of LAB exceeded 7 log cfu/g on day 16 of storage, whereas in the MAP1 fish, with 40% CO 2 , LAB reached 6.63 ± 0.13 log cfu/g. The faster growth of LAB under MAP conditions compared to other bacterial species could be explained by the tolerance of LAB to CO 2 [30] and by the ability of LAB to inhibit the growth of other microorganisms by producing lactic acid and bacteriocins [26]. Babić Milijašević [31] also stated that high concentrations of CO 2 (70 to 100%) lead to the development of dominant heterofermentative Lactobacillus microbiota in packaged fish.…”

Section: Microbiological Analysismentioning

confidence: 99%

Effect of Vacuum and Modified Atmosphere Packaging on the Shelf Life and Quality of Gutted Rainbow Trout (Oncorhynchus mykiss) during Refrigerated Storage

Milijašević

Lilić

et al. 2023

Foods

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The quality changes of gutted rainbow trout in vacuum packaging (VP) and modified atmosphere packaging (MAP) with 40% CO2 + 60% N2 (MAP1), 60% CO2 + 40% N2 (MAP2), and 90% CO2 + 10% N2 (MAP3) were evaluated. The samples were stored at 3 ± 0.5 °C, and on days 1, 4, 7, 10, 13, and 16 of storage, microbiological, chemical, and sensory testing was performed. The aerobic plate count (APC) and psychrotrophic bacteria count (PBC) in VP fish exceeded the conventional limit of 7 log cfu/g on day 10, and in MAP1 and MAP2 fish on day 16, whereas in MAP3 fish, their number remained below that limit during the experiment. MAP significantly slowed down the growth of Enterobacteriaceae in trout, and the degree of inhibition increased with increasing CO2 concentration in the gas mixture. The lowest lactic acid bacteria numbers were detected in VP fish, whereas the highest numbers were determined in trout packaged in MAP2 and MAP3. Significantly lower numbers of hydrogen sulfide-producing (H2S) bacteria were detected in fish packed in MAP. Distinct patterns were observed for pH among treatments. The lowest increase in TBARS values was detected in VP and MAP3 fish, whereas in MAP1 and MAP2 fish, the TBARS values were higher than 1 mg MDA/kg on day 16 of storage when a rancid odor was detected. MAP inhibited the increase in total volatile basic nitrogen (TVB-N) content of trout compared to trout packaged in a vacuum. The sensory attributes of trout perceived by the sensory panel changed significantly in all experimental groups during storage. Based primarily on sensory, but also microbial, and chemical parameters, MAP has great potential for preserving fish quality and extending the shelf life of gutted rainbow trout from 7 days in VP to 13 days in MAP1 and MAP2, and to 16 days in MAP3.

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Section: Microbiological Analysismentioning

confidence: 99%

Effect of Vacuum and Modified Atmosphere Packaging on the Shelf Life and Quality of Gutted Rainbow Trout (Oncorhynchus mykiss) during Refrigerated Storage

Milijašević

Lilić

et al. 2023

Foods

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“…Vacuum packaging (VP) is a preservation technique used successfully in a variety of seafood products (Felix-Armenta et al 2009). The objective of VP is to delay microbial spoilage by restricting spoilage microorganism as well as nonmicrobial deterioration (Davies 2003). This study was designed to evaluate the possible physicochemical and microbiological changes in vacuum-packed jumbo squid frankfurters made with Pronat to determine whether this compound can improve the shelf life of this value-added product.…”

Section: Introductionmentioning

confidence: 99%

Microbiological and Physicochemical Quality Changes in Frankfurters Made from Jumbo Squid (Dosidicus gigas) Mantle Muscle in the Presence and Absence of a Natural Antimicrobial Agent

Ramírez‐Suárez

Pacheco‐Aguilar

Scheuren‐Acevedo

et al. 2015

Journal of Food Safety

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This study aimed to evaluate the effect of a natural antimicrobial agent (Pronat) on selected quality indicators during the shelf life of vacuum-packed frankfurters made from jumbo squid (Dosidicus gigas) muscle. Frankfurters with and without Pronat (0.1%) were vacuum-packed and stored at 2-4C for up to 28 days. The physicochemical parameters (water loss, pH, thiobarbituric acid value, peroxide value, moisture, texture [texture profile analysis and sharing force], folding test performance, water-holding capacity [WHC], drip loss and color) as well as the microbial counts (total aerobic and anaerobic count, total and fecal coliform) of the samples were assessed. The samples with Pronat were physicochemically stable and in good microbiological condition up to 21 days compared with the control. The main changes were attributed to color, WHC and drip loss. The Pronat concentration used in squid frankfurters greatly improved their microbiological shelf life but did not considerably improve the physicochemical quality indicators assessed in the present study.

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“…Similar results were reported by ; Koutsoumanis and Nychas, (1999); Mikš-Krajnik et al ( 2016); . Gill and Molin (1991) and Newton and Gill (1978) report that Pseudomonas ssp. stands out as dominant microorganisms due to its high affinity by oxygen, which allows it to rapidly catabolize glucose and lactate in the fish matrix.…”

Section: Predictive Modelingmentioning

confidence: 99%

Pacu, patinga e tambacu

Baptista¹

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como parte dos requisitos exigidos para a obtenção do título de Doutora em Ciência de Alimentos. AGRADECIMENTOSPrimeiramente gostaria de agradecer à Deus por todas as oportunidades que me foram concedidas, fazendo de mim quem eu sou hoje.À espiritualidade amiga por me guiar e iluminar ao longo de toda a trajetória, dando força para seguir em frente e não desanimar perante as dificuldades.À minha família, especialmente à minha mãe e meu pai, pelo amor incondicional, pelo apoio, por todo o esforço que fizeram para que eu tivesse uma boa educação e hoje pudesse estar onde cheguei.À Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) pela concessão da bolsa de doutorado, fato este que muito contribuiu para a viabilização desta tese.Ao meu orientador, Prof. Dr. Anderson de Souza Sant'Ana, que para minha alegria aceitou me orientar no 3ºano de doutorado, pelo apoio financeiro em situação econômica difícil, por contribuir para um aprimoramento no meu currículo, ao permitir que eu participasse de outros trabalhos.

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Modified atmospheres and vacuum packaging

Cited by 16 publications

References 57 publications

Effect of Vacuum and Modified Atmosphere Packaging on the Shelf Life and Quality of Gutted Rainbow Trout (Oncorhynchus mykiss) during Refrigerated Storage

Effect of Vacuum and Modified Atmosphere Packaging on the Shelf Life and Quality of Gutted Rainbow Trout (Oncorhynchus mykiss) during Refrigerated Storage

Microbiological and Physicochemical Quality Changes in Frankfurters Made from Jumbo Squid (Dosidicus gigas) Mantle Muscle in the Presence and Absence of a Natural Antimicrobial Agent

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