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Application of Modified Atmosphere Packaging on Quality of - download pdf or read online

By Achilleas Bouletis, Ioannis Arvanitoyannis, Dimitrios Ntionias

This short seriously studies the utilized suggestions in the entire studied greens and summarizes the impact of changed surroundings packaging (MAP) in all of the caliber parameters. In a quick advent chemical and microbiological parameters that impact shelf existence are pointed out, by means of a definition of transformed surroundings packaging. The referred greens are categorised into 10 different types: roots, tubers, leafy greens, fruits-vegetables, bulbs, stems and shoots, vegetation, seeds, fungi and different. The impression of chosen MAP purposes at the shelf lifetime of the greens is additionally highlighted. in addition to surroundings amendment, numerous garage parameters akin to temperature, numerous pretreatments, movie permeability or mild and darkish garage stipulations are studied and their interplay at the caliber of the product can be taken into account. The expanding call for for more fit and “safer” meals has led the nutrients in pursuit of garage applied sciences that would serve the first position of garage lifestyles prolongation yet without sacrifice on dietary price and with no the presence of additions. MAP is a garage approach that has already confirmed to be powerful in extending the shelf lifetime of the product via decreasing respiratory expense and conserving all its caliber features. because of many physiological components that have an effect on the shelf lifetime of minimally processed greens (respiration price, ethylene creation, maturation and ripening) the choice of the precise garage parameters (gas blend, garage temperature, packaging movie, and coverings sooner than packaging) of MAP is a demanding strategy and has to be deliberate carefully.

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All sensory attributes were negatively affected by light exposure compared to darkness, mainly because of excessive browning effect, due to increased headspace pO2 (Martinez-Sanchez et al. 2011). Romaine lettuce samples were inoculated with strains of E. coli O157:H7, L. monocytogenes and Salmonella choleraesuis and subsequently stored under passive MAP (PMAP) [films with 3,500 (film 1) and 1,100 (film 2) mL/m2 day atm. OTR were used] at 5 and 25 °C for 10 and 3 days, respectively. The storage at 5 °C led to a 1 log decrease of both Salmonella and E.

However, yeasts were shown to be the shelf life limiting group (day 4). Finally, color limited sensorial shelf life down to 5 days. Jacxsens et al. (2003) attempted to evaluate the quality of mixed lettuce (mixture of endive, curled endive, radicchio lettuce, lollo rosso and lollo bionta lettuces) with an initial atmosphere of 3 % O2 and 2–5 % CO2 and two types of films (low and high permeability). Lettuce stored under EMA (equilibrium modified atmosphere) (high permeability film) had a shelf life of 6 days (limited by growth of psychrotrophs and yeasts) whereas anaerobic conditions in packages of low permeability film resulted in limited shelf life up to 3 days (due to ethanol production release).

Texture was maintained close to the values of the fresh product on MAP samples (Ahn et al. 2005). Shredded cabbage was immersed in neutral electrolyzed oxidizing water (NEW) containing 40 mg/L of free chlorine up to 5 min, and then stored under EMAP (film with 4,600 mL O2/m2 24 h atm. was used at 7 °C) at 4 and 7 °C. 07, respectively). 5 log CFU/g throughout the study. Overall visual quality (OVQ) was the key factor in determining the shredded cabbage shelf life. Treated samples showed a shelf life extension of 3 days (shelf life of control samples was 6 days) and were finally rejected due to poor OVQ, browning and dryness (Gomez-Lopez et al.

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