Prevention of Mold in Kettled Blueberries in No. 10 Cans

Ruyle, E. H.; Pearce, W. E.; Hays, Granvil L.

doi:10.1111/j.1365-2621.1946.tb16351.x

Cited by 11 publications

(2 citation statements)

References 4 publications

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“…This low oxygen volume fraction in biaxially oriented polypropylene film packages proved to be suitable for maintaining the fungal conidium viability according to previous literature, which shows that different species have successfully grown under oxygen volume fraction of approx. 1% ( 28 - 31 ). However, SEM micrographs of samples packaged in biaxially oriented polypropylene film, microperforated polyethylene film and the unpackaged treatment (Fig.…”

Section: Resultsmentioning

confidence: 99%

Microbiological and Sensory Characteristics of Mould-Ripened Salami under Different Packaging Conditions

Canel

Guerrissi

Sanchez

et al. 2019

Food technol. biotechnol. (Online)

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The preservation of mould-ripened salami was investigated during 48 days at 19-20 °C under different packaging conditions: (i) high barrier film filled with air, 100 % N2 or under vacuum, (ii) biaxially oriented polypropylene film, (iii) microperforated polyethylene film and (iv) unpackaged. Sensory, texture profile, physicochemical and microbiological analyses were performed. Fungal quantification revealed two data groups. In group 1 (consisting of salami in microperforated polyethylene film, biaxially oriented polypropylene film and unpackaged) the conidium viability was relatively constant. In group 2 (salami preserved in high barrier film filled with air, 100 % N2 or under vacuum) the conidium viability decreased due to the absence of oxygen and the high carbon dioxide volume fraction. SEM micrographs showed micromorphological changes in fungal structure; microperforated polyethylene film, biaxially oriented polypropylene film and unpackaged conditions preserved the conidial morphology, while high barrier film filled with air, 100 % N2 or vacuum conditions collapsed the hyphae and most of the conidia. Salami packed in microperforated polyethylene film and biaxially oriented polypropylene film showed the most acceptable organoleptic characteristics and lower hardness and chewiness values after packaging.

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Section: Resultsmentioning

confidence: 99%

Microbiological and Sensory Characteristics of Mould-Ripened Salami under Different Packaging Conditions

Canel

Guerrissi

Sanchez

et al. 2019

Food technol. biotechnol. (Online)

View full text Add to dashboard Cite

show abstract

“…of later investigations. Fungi, of types spoiling fruit or juice, have been shown by several workers to develop a t oxygen tensions of the order of 50-10 mm of Hg (Brown, 1922;Olliver & Rendle, 1934;Ruyle, Pearce & Hays, 1946) and, in an extreme caae, moulds on corn develop even down to 1 mm (Bottomley, Christensen & Geddes, 1950). With Bacillus species, Bushnell(l922) found inhibition a t tensions of 100-35 mm; but Levine (1936) found they were not completely suppressed even in 4% air, i.e.…”

Section: Partial Pressure Of Oxygenmentioning

confidence: 99%