1
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Hansen AÅ, Langsrud S, Carlehög M, Haugen JE, Moen B. CO2 packaging increases shelf life through reduction of off-odor production by CO2 tolerant bacteria in addition to growth inhibition of the spoilage bacteriota. Food Control 2023. [DOI: 10.1016/j.foodcont.2022.109390] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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2
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Nanou E, Kotsiri M, Kogiannou D, Katsouli M, Grigorakis K. Consumer Perception of Freshness and Volatile Composition of Fresh Gilthead Seabream and Seabass in Active Packaging with and without CO 2-Emitting Pads. Foods 2023; 12:foods12030505. [PMID: 36766034 PMCID: PMC9914307 DOI: 10.3390/foods12030505] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2022] [Revised: 01/11/2023] [Accepted: 01/16/2023] [Indexed: 01/24/2023] Open
Abstract
Active packaging with CO2-emitters (pads) has recently been used for shelf-life extension of fresh fish. The aim of this study was to identify consumer attitudes towards fresh fish packaging, to examine whether Greek consumers prefer active packaging with pad over active packaging without pad, to investigate any perceived differences in the sensory freshness of the fish, and to relate consumer perception to volatile composition of fish fillets. In total, 274 consumers participated in the study which included freshness sensory evaluation of gilthead seabream (Sparus aurata) and seabass (Dicentrarchuslabrax), whole-gutted and filleted, raw and cooked, at high quality and at the end of high-quality shelf-life. Samples were packed under modified atmosphere either with a pad or without. Results showed that consumers preferred packages with pads, especially at the end of high quality shelf-life. They perceived raw samples packed with a pad to be fresher and closer to the ideal product, and also had a higher purchase intention towards them. Cooked samples were not perceived differently. Consumers' perception was in accordance with the GC-MS findings in the volatile compounds that function as freshness or spoilage indicators. Most participants were positive towards fresh fish packaging although they usually buy unpacked fresh fish. Our results suggest that active packaging with CO2 emitters contribute to freshness preservation and that it has a positive potential in the Greek market.
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Affiliation(s)
- Evangelia Nanou
- Institute of Marine Biology, Biotechnology and Aquaculture, Hellenic Centre for Marine Research, 46.7 km Athens-Sounio Ave., 19013 Attiki, Greece
| | - Mado Kotsiri
- Institute of Marine Biology, Biotechnology and Aquaculture, Hellenic Centre for Marine Research, 46.7 km Athens-Sounio Ave., 19013 Attiki, Greece
| | - Dimitra Kogiannou
- Institute of Marine Biology, Biotechnology and Aquaculture, Hellenic Centre for Marine Research, 46.7 km Athens-Sounio Ave., 19013 Attiki, Greece
| | - Maria Katsouli
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National TechnicalUniversity of Athens (NTUA), 15780 Athens, Greece
| | - Kriton Grigorakis
- Institute of Marine Biology, Biotechnology and Aquaculture, Hellenic Centre for Marine Research, 46.7 km Athens-Sounio Ave., 19013 Attiki, Greece
- Correspondence:
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3
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The effect of fishing season and storage conditions on the quality of European plaice (Pleuronectes platessa). Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114083] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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4
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Growth and Spoilage Potential of an Aeromonas salmonicida Strain in Refrigerated Atlantic Cod ( Gadus morhua) Stored under Various Modified Atmospheres. Foods 2022; 11:foods11182757. [PMID: 36140885 PMCID: PMC9497541 DOI: 10.3390/foods11182757] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2022] [Revised: 09/01/2022] [Accepted: 09/02/2022] [Indexed: 01/15/2023] Open
Abstract
Aeromonas spp. are ubiquitous aquatic bacteria, frequently isolated from seafood. The growth and spoilage potential of an inoculated strain of Aeromonas salmonicida (SU2) in Atlantic cod (Gadus morhua) fillets were assessed as a function of various modified atmospheres (MA) (CO2 (67%) with O2 (33%) or N2 (33%), and vacuum packaging (VP)) under refrigerated storage (4 °C) for 13 days. Additionally, the general microbiological quality was assessed by quantifying total aerobic psychrotrophic count (PC), total aerobic plate count (APC), and H2S-producing bacteria. A selection of spoilage metabolites was quantified by nuclear magnetic resonance (NMR) spectroscopy. The MA containing CO2/O2 and CO2/N2 significantly inhibited the growth of the inoculated strain throughout storage (p < 0.001), whereas VP allowed for a 3-log increase of Aeromonas in 13 days. No significant effect of the inoculation with A. salmonicida on spoilage metabolite production was detected. Applying O2 instead of N2 in the CO2-enriched atmosphere resulted in a significantly lower PC for 10 days, and H2S-producing bacteria were inhibited in both MAs compared to vacuum. This study provides data that can be used as a basis to further elucidate the role of bacteria belonging to the genus Aeromonas as potential spoilage organisms in marine fish species.
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5
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Katsouli M, Semenoglou I, Kotsiri M, Gogou E, Tsironi T, Taoukis P. Active and Intelligent Packaging for Enhancing Modified Atmospheres and Monitoring Quality and Shelf Life of Packed Gilthead Seabream Fillets at Isothermal and Variable Temperature Conditions. Foods 2022; 11:foods11152245. [PMID: 35954012 PMCID: PMC9367868 DOI: 10.3390/foods11152245] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 07/19/2022] [Accepted: 07/23/2022] [Indexed: 02/01/2023] Open
Abstract
The study investigated the effect of active modified atmosphere packaging (20% CO2–60% N2–20% O2) with CO2 emitters (MAP-PAD) and conventional MAP (MAP) on the quality and shelf-life of gilthead seabream fillets during chill storage, while the most appropriate enzymatic Time Temperature Integrators (TTI) were selected for monitoring their shelf-life at isothermal and variable temperature storage conditions (Teff = 4.8 °C). The concentration of CO2 and O2 in the headspace of the package, volatile compounds and of the microbial population were monitored during storage. The kinetic parameters for bacterial growth were estimated at 0–10 °C using the Baranyi growth model. The MAP-PAD samples presented significantly lower microbial growth rates and longer lag phases compared to the MAP samples, leading to significant shelf-life extension: 2 days of extension at 2.5 °C and 5 °C, while 50% extension at variable conditions (Teff = 4.8 °C). CO2 emitters in the package improved the chemical freshness (K-values) and volatile compounds (characterizing freshness). The responses of different enzymatic TTI were modeled as the function of enzyme concentration, temperature and storage time. The activation energy (Ea) ranged from 97 to 148 kJ mol−1, allowing the selection of appropriate TTIs for the shelf-life monitoring of each fish product: LP-150U for the MAP and M-25U for the MAP-PAD samples. The validation experiment at Teff = 4.8 °C confirmed the applicability of Arrhenius-type models, as well as the use of TTIs as effective chill chain management tools during distribution and storage.
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Affiliation(s)
- Maria Katsouli
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens (NTUA), 15780 Athens, Greece; (M.K.); (I.S.); (E.G.); (T.T.)
| | - Ioanna Semenoglou
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens (NTUA), 15780 Athens, Greece; (M.K.); (I.S.); (E.G.); (T.T.)
| | - Mado Kotsiri
- Institute of Marine Biology, Biotechnology and Aquaculture, Hellenic Centre for Marine Research, 46.7 Athens-Sounio Ave, 19013 Attiki, Greece;
| | - Eleni Gogou
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens (NTUA), 15780 Athens, Greece; (M.K.); (I.S.); (E.G.); (T.T.)
- Department of Food Science and Nutrition, University of Thessaly, End N. Temponera, 43100 Karditsa, Greece
| | - Theofania Tsironi
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens (NTUA), 15780 Athens, Greece; (M.K.); (I.S.); (E.G.); (T.T.)
- Laboratory of Food Process Engineering, Department of Food Science and Human Nutrition, Agricultural University of Athens, 11855 Athens, Greece
| | - Petros Taoukis
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens (NTUA), 15780 Athens, Greece; (M.K.); (I.S.); (E.G.); (T.T.)
- Correspondence: ; Tel.: +30-2107723171
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6
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Jakobsen AN, Gabrielsen L, Johnsen EM, Rotabakk BT, Lerfall J. Application of soluble gas stabilization technology on ready-to-eat pre-rigor filleted Atlantic salmon (Salmo salar L.). J Food Sci 2022; 87:2377-2390. [PMID: 35546451 PMCID: PMC9322570 DOI: 10.1111/1750-3841.16164] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2021] [Revised: 03/29/2022] [Accepted: 04/01/2022] [Indexed: 11/28/2022]
Abstract
Abstract The demand for high‐quality, convenient, and sustainable salmon products represents a potential for value‐added product development and novel packaging solutions. Soluble gas stabilization (SGS) technology, which applies dissolved CO2 in the product before packaging, represents a novel approach to retain product quality and prevent microbiological deterioration during cold storage of pre‐rigor filleted salmon loins. The present study aimed to examine the solubility of CO2 in salmon loins as affected by rigor status. In addition, the effect of predissolved CO2 on the overall quality of pre‐rigor vacuum‐packed Atlantic salmon (Salmo salar L.) was investigated during storage at 4°C. The CO2 pretreatment was conducted, exposing loins to 100% CO2 for 18 h at 4°C (the control group was kept in air at 4°C) before repackaging and storage for 15 days. Dissolved CO2 in the muscle (equilibrium achieved four days post packaging) was slightly higher in pre‐rigor than post‐rigor salmon loins (pequilibrium = 0.006). Moreover, the overall spoilage (Hvalue) and microbiological stability of salmon fillets stored in SGS‐vacuum were significantly improved compared to vacuum‐packed loins (p < 0.05). The results demonstrate that SGS technology can maintain the overall quality of pre‐rigor vacuum‐packed salmon loins without introducing the high gas‐to‐product volume ratio recognized by modified atmosphere packaging. Thus, the application of SGS technology on pre‐rigor loins can lead to higher economic gain and environmental benefits due to the reduced amount of required packaging material and reduced food waste. Practical Application CO2 can be dissolved in pre‐rigor salmon loins before vacuum packaging to increase product shelf life during cold storage.
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Affiliation(s)
- Anita Nordeng Jakobsen
- Department of Biotechnology and Food Science, NTNU- Norwegian University of Science and Technology, Trondheim, Norway
| | - Lisa Gabrielsen
- Department of Biotechnology and Food Science, NTNU- Norwegian University of Science and Technology, Trondheim, Norway
| | - Elena Marie Johnsen
- Department of Biotechnology and Food Science, NTNU- Norwegian University of Science and Technology, Trondheim, Norway
| | | | - Jørgen Lerfall
- Department of Biotechnology and Food Science, NTNU- Norwegian University of Science and Technology, Trondheim, Norway
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7
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Abel N, Rotabakk BT, Lerfall J. Mild processing of seafood-A review. Compr Rev Food Sci Food Saf 2021; 21:340-370. [PMID: 34913247 DOI: 10.1111/1541-4337.12876] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2021] [Revised: 10/19/2021] [Accepted: 10/27/2021] [Indexed: 12/17/2022]
Abstract
Recent years have shown a tremendous increase in consumer demands for healthy, natural, high-quality convenience foods, especially within the fish and seafood sector. Traditional processing technologies such as drying or extensive heating can cause deterioration of nutrients and sensory quality uncompilable with these demands. This has led to development of many novel processing technologies, which include several mild technologies. The present review highlights the potential of mild thermal, and nonthermal physical, and chemical technologies, either used alone or in combination, to obtain safe seafood products with good shelf life and preference among consumers. Moreover, applications and limitations are discussed to provide a clear view of the potential for future development and applications. Some of the reviewed technologies, or combinations thereof, have shown great potential for non-seafood products, yet data are missing for fish and seafood in general. The present paper visualizes these knowledge gaps and the potential for new technology developments in the seafood sector. Among identified gaps, the combination of mild heating (e.g., sous vide or microwave) with more novel technologies such as pulsed electric field, pulsed light, soluble gas stabilization, cold plasma, or Ohmic heat must be highlighted. However, before industrial applications are available, more research is needed.
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Affiliation(s)
- Nanna Abel
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology, Trondheim, Norway
| | | | - Jørgen Lerfall
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology, Trondheim, Norway
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8
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Erikson U, Uglem S, Greiff K. Freeze-Chilling of Whitefish: Effects of Capture, On-Board Processing, Freezing, Frozen Storage, Thawing, and Subsequent Chilled Storage-A Review. Foods 2021; 10:foods10112661. [PMID: 34828941 PMCID: PMC8620678 DOI: 10.3390/foods10112661] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 10/29/2021] [Accepted: 10/30/2021] [Indexed: 11/16/2022] Open
Abstract
The current review investigates how whitefish quality is affected by capture at sea, on board handling, freezing, double freezing, frozen storage, thawing, and chilled storage. Packaging of fillets in MAP and vacuum are also covered. The main goal was to evaluate the freeze-chilling concept as a possible method for the fishing industry for all-year-round marketing of fish captured during the relatively short fishing period. The review covers both the effect of each processing step in the supply chain as well as the combined effect of all steps in the chain from sea to consumer, including post-thawing chilled storage, defined as the freeze-chilling method.
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Affiliation(s)
- Ulf Erikson
- Department of Aquaculture, SINTEF Ocean, 7465 Trondheim, Norway
- Correspondence:
| | - Solveig Uglem
- Department of Fisheries and New Biomarine Industry, SINTEF Ocean, 7465 Trondheim, Norway; (S.U.); (K.G.)
| | - Kirsti Greiff
- Department of Fisheries and New Biomarine Industry, SINTEF Ocean, 7465 Trondheim, Norway; (S.U.); (K.G.)
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9
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Mortazavi SMH, Kaur M, Farahnaky A, Torley PJ, Osborn AM. The pathogenic and spoilage bacteria associated with red meat and application of different approaches of high CO 2 packaging to extend product shelf-life. Crit Rev Food Sci Nutr 2021; 63:1733-1754. [PMID: 34445909 DOI: 10.1080/10408398.2021.1968336] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
With the fast-global development of packaging techniques, the potential antimicrobial effect of CO2, as a safe, cheap and readily available gas, makes it the integral component for packaging of meat products. The associated spoilage and/or pathogenic bacteria on raw meat may respond in different ways to elevated CO2 concentrations. The growth of some aerobic Gram-negative bacteria such as Pseudomonas spp. is significantly inhibited but some LAB bacteria may be allowed to grow faster and dominate the product. The antimicrobial efficacy of enriched CO2 packaging is attributed to the rate of CO2 solubility in the product which is itself affected by the level of headspace CO2, product pH, temperature and the ratio of headspace gas to product (G:P). This review, first, explores the varied range of beef and sheep meat spoilage and pathogenic bacteria and the intrinsic and extrinsic parameters that may influence the pattern of microbial growth and meat spoilage rate during storage. Then, the antimicrobial mechanism of elevated CO2 packaging will be discussed and the different approaches of achieving enriched CO2 packaging i.e. the traditional technique of flushing a desired gas mixture and/or using the new commercially developed CO2 emitters will then be compared in terms of their strengths, limitations and technical mode of action.
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Affiliation(s)
| | - Mandeep Kaur
- Biosciences and Food Technology Discipline, School of Science, RMIT University, Melbourne, Australia
| | - Asgar Farahnaky
- Biosciences and Food Technology Discipline, School of Science, RMIT University, Melbourne, Australia
| | - Peter J Torley
- Biosciences and Food Technology Discipline, School of Science, RMIT University, Melbourne, Australia
| | - A Mark Osborn
- Biosciences and Food Technology Discipline, School of Science, RMIT University, Melbourne, Australia
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10
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Hansen AÅ, Langsrud S, Berget I, Gaarder MØ, Moen B. High Oxygen Packaging of Atlantic Cod Fillets Inhibits Known Spoilage Organisms, but Sensory Quality Is Not Improved Due to the Growth of Carnobacterium/Carnobacteriaceae. Foods 2021; 10:foods10081754. [PMID: 34441531 PMCID: PMC8393966 DOI: 10.3390/foods10081754] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2021] [Revised: 07/23/2021] [Accepted: 07/23/2021] [Indexed: 11/16/2022] Open
Abstract
Improved quality control and prolonged shelf life are important actions in preventing food waste. To get an overview of the bacterial diversity of fillets from live stored mature Atlantic cod, bacterial isolates were identified before and after storage (air and vacuum) and freezing/thawing. Based on the load of dominating bacteria, the effect of different packaging methods and a short freezing/thawing process on prolonged shelf-life was evaluated (total viable counts, bacteriota, sensory attributes, and volatile components). Hand filleted (strict hygiene) cod fillets had a low initial bacterial load dominated by the spoilage organism Photobacterium, whereas industrially produced fillets had higher bacterial loads and diversity (Pseudomonas, Arthrobacter, Psychrobacter, Shewanella). The identified bacteria after storage in vacuum or air were similar to the initially identified bacteria. Bacteriota analysis showed that a short time freezing/thawing process reduced Photobacterium while modified atmosphere packaging (MAP; 60% CO2/40% O2 or 60% CO2/40% N2) inhibited the growth of important spoilage bacteria (Photobacterium,Shewanella, Pseudomonas) and allowed the growth of Carnobacterium/Carnobacteriaceae and Acinetobacter. Despite being dominated by Photobacterium, fresh fillets stored in MAP 60% CO2/40% N2 demonstrated better sensory quality after 13 days of storage than fillets stored in MAP 60% CO2/40% O2 (dominated by Carnobacterium/Carnobacteriaceae). Carnobacterium spp. or other members of Carnobacteriaceae may therefore be potential spoilage organisms in cod when other spoilage bacteria are reduced or inhibited.
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11
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Rode TM, Rotabakk BT. Extending shelf life of desalted cod by high pressure processing. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2020.102476] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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12
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Zhuang S, Hong H, Zhang L, Luo Y. Spoilage‐related microbiota in fish and crustaceans during storage: Research progress and future trends. Compr Rev Food Sci Food Saf 2020; 20:252-288. [DOI: 10.1111/1541-4337.12659] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2020] [Revised: 09/24/2020] [Accepted: 09/29/2020] [Indexed: 02/06/2023]
Affiliation(s)
- Shuai Zhuang
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering China Agricultural University Beijing China
| | - Hui Hong
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering China Agricultural University Beijing China
| | - Longteng Zhang
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering China Agricultural University Beijing China
| | - Yongkang Luo
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering China Agricultural University Beijing China
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13
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Sørensen JS, Bøknæs N, Mejlholm O, Dalgaard P. Superchilling in combination with modified atmosphere packaging resulted in long shelf-life and limited microbial growth in Atlantic cod (Gadus morhua L.) from capture-based-aquaculture in Greenland. Food Microbiol 2020; 88:103405. [DOI: 10.1016/j.fm.2019.103405] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2019] [Revised: 11/26/2019] [Accepted: 12/16/2019] [Indexed: 11/26/2022]
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14
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Modeling the Effect of Active Modified Atmosphere Packaging on the Microbial Stability and Shelf Life of Gutted Sea Bass. APPLIED SCIENCES-BASEL 2019. [DOI: 10.3390/app9235019] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Abstract
The aim of the study was the evaluation and mathematical modeling of the effect of active modified atmosphere packaging (MAP), by the incorporation of CO2 emitters in the package, on the microbial stability and shelf life of gutted sea bass during refrigerated storage. Gutted sea bass samples were packaged in modified atmosphere (50% CO2–40% N2–10% O2) with and without CO2 emitters (ACT-MAP, MAP) (gas/product volume ratio 3:1) and stored at isothermal conditions: 0 °C, 5 °C, and 10 °C. The gas concentration in the package headspace (%CO2, %O2) and microbial growth (total viable count, TVC, Pseudomonas spp., Enterobacteriaceae spp., lactic acid bacteria) were monitored during storage. The microbial growth was modeled using the Baranyi growth model, and the kinetic parameters (microbial growth rate, lag phase) were estimated at the tested temperature and packaging conditions. The results showed that the ACT-MAP samples presented significantly lower microbial growth compared to the MAP samples. The growth rate of the total viable count at 0 °C was 0.175 and 0.138 d−1 for the MAP and ACT-MAP sea bass, respectively (p < 0.05). The shelf life of the MAP sea bass at 0–10 °C (based on a final TVC value: 7 log CFU g−1) was extended 4–7 days with the addition of a CO2 emitter in the package. The CO2 concentration in the ACT-MAP samples was stabilized at approximately 60%, while the CO2 in the MAP samples was approximately 40% at the end of the shelf life.
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15
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Gonçalves AA, Lira Santos TC. Improving quality and shelf-life of whole chilled Pacific white shrimp (Litopenaeus vannamei) by ozone technology combined with modified atmosphere packaging. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.09.083] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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16
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Lerfall J, Bjørge Thomassen GM, Jakobsen AN. Quality of fresh saithe (Pollachius virens) in modified atmosphere packages as affected by the gas composition. Food Packag Shelf Life 2018. [DOI: 10.1016/j.fpsl.2018.11.006] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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17
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Lerfall J, Jakobsen AN, Skipnes D, Waldenstrøm L, Hoel S, Rotabakk BT. Comparative Evaluation on the Quality and Shelf life of Atlantic Salmon (Salmo salar L.) Filets Using Microwave and Conventional Pasteurization in Combination with Novel Packaging Methods. J Food Sci 2018; 83:3099-3109. [PMID: 30440091 DOI: 10.1111/1750-3841.14384] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2018] [Revised: 09/13/2018] [Accepted: 10/05/2018] [Indexed: 01/01/2023]
Abstract
A comparative evaluation on the effect of carbon dioxide (CO2 ) on quality and shelf life of Atlantic salmon loins pasteurized with microwave and conventional technology was conducted. The experimental design allowed CO2 to enter the salmon muscle before (soluble gas stabilization [SGS] + vacuum) or after pasteurization (CO2 emitter + vacuum), whereas the control samples (vacuum only) were not presented for CO2 . This setup resulted in six different groups; three heated with microwaves and three with conventional pasteurization. The core temperature of microwave samples was 58.8 ± 2.2 °C, whereas the surface temperature was equal to the oven temperature (62 °C) during conventional pasteurization and close to the core temperature during microwave pasteurization (57.6 ± 1.4 °C). Microwave-heated samples showed higher microbial growth; decreased shelf life; and darker (lower L* -value), more reddish (higher a* -value), and yellowish (higher b* -value) colors compared to conventional-heated salmon. Lowest liquid loss (LL) was observed in salmon packaged with the CO2 emitter, whereas a SGS step prior to pasteurization did not affect the LL negatively as compared to samples packaged in vacuum only. Treatment with CO2 , independent of the prestep using SGS or an emitter, resulted in increased shelf life. Protein denaturation, microbial growth, product color, product shelf life, and sensory properties of the salmon loin were significantly affected by the applied pasteurization method (microwave- or conventional pasteurization). However, the heat load was probably too high to detect differences resulting from the pretreatment using SGS or packaging with CO2 emitter. PRACTICAL APPLICATION: Recent developments with increased time pressure from both work and past time activities have led to a tremendous increase in the demand for convenient, tasty ready-to-use food options. Furthermore, contemporary trends for consumption of fresh or lightly processed seafood stress the need to develop processing methods that allow a fulfillment of these demands, while still offering a reasonable shelf life. Carbon dioxide in combination with either microwave or conventional pasteurization is innovative processing technology that can meet consumer's demand of such products.
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Affiliation(s)
- Jørgen Lerfall
- Dept. of Biotechnology and Food Science, Norwegian Univ. of Science and Technology (NTNU), NO-7491, Trondheim, Norway
| | - Anita Nordeng Jakobsen
- Dept. of Biotechnology and Food Science, Norwegian Univ. of Science and Technology (NTNU), NO-7491, Trondheim, Norway
| | - Dagbjørn Skipnes
- Dept. of Processing Technology, Nofima AS, P.O. Box 327, NO-4002, Stavanger, Norway
| | - Lene Waldenstrøm
- Dept. of Biotechnology and Food Science, Norwegian Univ. of Science and Technology (NTNU), NO-7491, Trondheim, Norway
| | - Sunniva Hoel
- Dept. of Biotechnology and Food Science, Norwegian Univ. of Science and Technology (NTNU), NO-7491, Trondheim, Norway
| | - Bjørn Tore Rotabakk
- Dept. of Processing Technology, Nofima AS, P.O. Box 327, NO-4002, Stavanger, Norway
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18
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Tsironi TN, Taoukis PS. Current Practice and Innovations in Fish Packaging. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2018. [DOI: 10.1080/10498850.2018.1532479] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Theofania N. Tsironi
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, Athens, Greece
| | - Petros S. Taoukis
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, Athens, Greece
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19
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Mustafa F, Andreescu S. Chemical and Biological Sensors for Food-Quality Monitoring and Smart Packaging. Foods 2018; 7:E168. [PMID: 30332833 PMCID: PMC6210272 DOI: 10.3390/foods7100168] [Citation(s) in RCA: 127] [Impact Index Per Article: 21.2] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2018] [Revised: 10/06/2018] [Accepted: 10/10/2018] [Indexed: 12/18/2022] Open
Abstract
The growing interest in food quality and safety requires the development of sensitive and reliable methods of analysis as well as technology for freshness preservation and food quality. This review describes the status of chemical and biological sensors for food monitoring and smart packaging. Sensing designs and their analytical features for measuring freshness markers, allergens, pathogens, adulterants and toxicants are discussed with example of applications. Their potential implementation in smart packaging could facilitate food-status monitoring, reduce food waste, extend shelf-life, and improve overall food quality. However, most sensors are still in the development stage and need significant work before implementation in real-world applications. Issues like sensitivity, selectivity, robustness, and safety of the sensing materials due to potential contact or migration in food need to be established. The current development status of these technologies, along with a discussion of the challenges and opportunities for future research, are discussed.
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Affiliation(s)
- Fatima Mustafa
- Department of Chemistry and Biomolecular Science, Clarkson University, Potsdam, NY 13699, USA.
| | - Silvana Andreescu
- Department of Chemistry and Biomolecular Science, Clarkson University, Potsdam, NY 13699, USA.
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Gonçalves AA, Santos TCL. The effects of vacuum and modified atmosphere packaging on quality changes in seasoned cobia (Rachycentron canadum) sticks stored under refrigeration. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2018. [DOI: 10.1590/1981-6723.02917] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Abstract The objective of this research was to compare the quality attributes of seasoned cobia sticks packed under vacuum and using modified atmosphere packaging (MAP) and stored under refrigeration, as well as to establish the most suitable gas mixtures to maintain product freshness and provide an extended shelf life. The seasoned cobia sticks were breaded with a mixture of dehydrated spices (parsley, onion, garlic, tomato and bacon), packaged under vacuum; 100% aerobic package (control, with the presence of atmosphere air); MAP1 (15% N2 + 80% CO2 + 5% O2), and MAP2 (20% N2 + 70% CO2 + 10% O2 ), and stored at 5°C for 28 days. Samples were taken every 72 hours for the microbiological analyses (total mesophilic count, total psychrotrophic count, coagulase positive Staphylococcus, Salmonella sp., and thermotolerant Coliforms at 45°C) and physicochemical analyses (pH, the nitrogen from the total volatile bases, and trimethylamine), all carried out in triplicate. The results showed that the seasoned cobia sticks remained safe and with good microbiological, physical and chemical quality for a longer period when packed in a modified atmosphere. MAP1 (15% N2 + 80% CO2 + 5% O2) was the system showing the best performance in the maintenance of quality and freshness, demonstrating the feasibility of ensuring quality and a longer shelf life (28 days) at 5°C.
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Han JW, Ruiz-Garcia L, Qian JP, Yang XT. Food Packaging: A Comprehensive Review and Future Trends. Compr Rev Food Sci Food Saf 2018; 17:860-877. [DOI: 10.1111/1541-4337.12343] [Citation(s) in RCA: 285] [Impact Index Per Article: 47.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2017] [Revised: 01/31/2018] [Accepted: 02/01/2018] [Indexed: 11/28/2022]
Affiliation(s)
- Jia-Wei Han
- National Engineering Research Center for Information Technology in Agriculture; Room 1017, Building A, Beijing Nongke Masion, 11# Shuguang Huayuan Middle Road, Haidian District Beijing 100097 China
- National Engineering Laboratory for Agri-product Quality Traceability; Beijing Academy of Agricultural and Forestry Sciences; Beijing 100097 China
- Faculty of Information Technology; Beijing Univ. of Technology; Beijing 100124 China
| | - Luis Ruiz-Garcia
- Dept. de Ingeniería Agroforestal. E.T.S.I. Agronómica, Alimentaria y Biosistemas, Univ. Politécnica de Madrid; 28040 Spain
| | - Jian-Ping Qian
- National Engineering Research Center for Information Technology in Agriculture; Room 1017, Building A, Beijing Nongke Masion, 11# Shuguang Huayuan Middle Road, Haidian District Beijing 100097 China
- National Engineering Laboratory for Agri-product Quality Traceability; Beijing Academy of Agricultural and Forestry Sciences; Beijing 100097 China
| | - Xin-Ting Yang
- National Engineering Research Center for Information Technology in Agriculture; Room 1017, Building A, Beijing Nongke Masion, 11# Shuguang Huayuan Middle Road, Haidian District Beijing 100097 China
- National Engineering Laboratory for Agri-product Quality Traceability; Beijing Academy of Agricultural and Forestry Sciences; Beijing 100097 China
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Yildirim S, Röcker B, Pettersen MK, Nilsen-Nygaard J, Ayhan Z, Rutkaite R, Radusin T, Suminska P, Marcos B, Coma V. Active Packaging Applications for Food. Compr Rev Food Sci Food Saf 2017; 17:165-199. [PMID: 33350066 DOI: 10.1111/1541-4337.12322] [Citation(s) in RCA: 335] [Impact Index Per Article: 47.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2017] [Accepted: 10/29/2017] [Indexed: 01/21/2023]
Abstract
The traditional role of food packaging is continuing to evolve in response to changing market needs. Current drivers such as consumer's demand for safer, "healthier," and higher-quality foods, ideally with a long shelf-life; the demand for convenient and transparent packaging, and the preference for more sustainable packaging materials, have led to the development of new packaging technologies, such as active packaging (AP). As defined in the European regulation (EC) No 450/2009, AP systems are designed to "deliberately incorporate components that would release or absorb substances into or from the packaged food or the environment surrounding the food." Active packaging materials are thereby "intended to extend the shelf-life or to maintain or improve the condition of packaged food." Although extensive research on AP technologies is being undertaken, many of these technologies have not yet been implemented successfully in commercial food packaging systems. Broad communication of their benefits in food product applications will facilitate the successful development and market introduction. In this review, an overview of AP technologies, such as antimicrobial, antioxidant or carbon dioxide-releasing systems, and systems absorbing oxygen, moisture or ethylene, is provided, and, in particular, scientific publications illustrating the benefits of such technologies for specific food products are reviewed. Furthermore, the challenges in applying such AP technologies to food systems and the anticipated direction of future developments are discussed. This review will provide food and packaging scientists with a thorough understanding of the benefits of AP technologies when applied to specific foods and hence can assist in accelerating commercial adoption.
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Affiliation(s)
- Selçuk Yildirim
- Inst. of Food and Beverage Innovation, Dept. of Life Sciences and Facility Management, Zurich Univ. of Applied Sciences, 8820 Wädenswil, Switzerland
| | - Bettina Röcker
- Inst. of Food and Beverage Innovation, Dept. of Life Sciences and Facility Management, Zurich Univ. of Applied Sciences, 8820 Wädenswil, Switzerland
| | | | - Julie Nilsen-Nygaard
- Nofima - Norwegian Inst. of Food, Fisheries and Aquaculture Research, 1430 Aas, Norway
| | - Zehra Ayhan
- Faculty of Engineering, Dept. of Food Engineering, Sakarya Univ., Serdivan, Sakarya, Turkey
| | - Ramune Rutkaite
- Faculty of Chemical Technology, Dept. of Polymer Chemistry and Technology, Kaunas Univ. of Technology, 50254 Kaunas, Lithuania
| | - Tanja Radusin
- Inst. of Food Technology, Univ. of Novi Sad, 21000 Novi Sad, Serbia
| | - Patrycja Suminska
- Faculty of Food Sciences and Fisheries, Center of Bioimmobilization and Innovative Packaging Materials, West Pomeranian Univ. of Technology, 71-270 Szczecin, Poland
| | - Begonya Marcos
- IRTA, Food Technology, Finca Camps i Armet s/n, 17121 Monells, Spain
| | - Véronique Coma
- UMR CNRS 5629, LCPO, Bordeaux Univ., 33607 PESSAC cedex, France
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Effect of cinnamon essential oil on bacterial diversity and shelf-life in vacuum-packaged common carp ( Cyprinus carpio ) during refrigerated storage. Int J Food Microbiol 2017; 249:1-8. [DOI: 10.1016/j.ijfoodmicro.2016.10.008] [Citation(s) in RCA: 72] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2016] [Revised: 10/05/2016] [Accepted: 10/09/2016] [Indexed: 02/02/2023]
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Hansen AÅ, Moen B, Rødbotten M, Berget I, Pettersen MK. Effect of vacuum or modified atmosphere packaging (MAP) in combination with a CO 2 emitter on quality parameters of cod loins ( Gadus morhua ). Food Packag Shelf Life 2016. [DOI: 10.1016/j.fpsl.2016.05.005] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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DeWitt CAM, Oliveira ACM. Modified Atmosphere Systems and Shelf Life Extension of Fish and Fishery Products. Foods 2016; 5:E48. [PMID: 28231143 PMCID: PMC5302388 DOI: 10.3390/foods5030048] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2016] [Revised: 05/30/2016] [Accepted: 06/18/2016] [Indexed: 11/16/2022] Open
Abstract
This review aims at summarizing the findings of studies published over the past 15 years on the application of modified atmosphere (MA) systems for shelf life extension of fish and fishery products. This review highlights the importance of CO₂ in the preservation of seafood products, and underscores the benefits of combining MA technology with product storage in the superchilled temperature range. It is generally accepted that MA technology cannot improve product quality and should not be utilized as a substitute for good sanitation and strict temperature control. Benefits derived from application of MA, however, can significantly impact preservation of product quality and it subsequent shelf-life. For this reason, this review is the first of its kind to propose detailed handling and quality guidelines for fresh fish to realize the maximum benefit of MA technology.
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Affiliation(s)
- Christina A Mireles DeWitt
- OSU Seafood Research & Education Center Experiment Station, Department of Food Science and Technology, Oregon State University, Astoria, OR 97103, USA.
| | - Alexandra C M Oliveira
- BluWrap, 766 Harrison Street #102, San Francisco, CA 94107, USA.
- Kodiak Seafood and Marine Science Center, School of Fisheries and Ocean Sciences, University of Alaska Fairbanks, 118 Trident Way, Kodiak, AK 99615, USA.
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Holck AL, Pettersen MK, Moen MH, Sørheim O. Prolonged shelf life and reduced drip loss of chicken filets by the use of carbon dioxide emitters and modified atmosphere packaging. J Food Prot 2014; 77:1133-41. [PMID: 24988019 DOI: 10.4315/0362-028x.jfp-13-428] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Modified atmosphere packaging containing CO2 is widely used for extending the shelf life of chicken meat. Active packaging by adding CO2 emitter sachets to packages of meat is an alternative to traditional modified atmosphere packaging. The purpose of the study was to investigate the shelf life of chicken filets under different CO2 concentrations at 4°C storage. The inhibition of microbial growth was proportional to the CO2 concentration. Storage in 100% CO2 both with and without a CO2 emitter sachet gave a microbiological shelf-life extension of 7 days compared with 60% CO2. Carnobacterium divergens, Carnobacterium sp., and Lactococcus sp. were the dominating species at the end of the storage period. During storage in pure CO2, the carbon dioxide dissolved in the meat and caused the collapse of the packages. The resulting squeeze of the meat lead to a severe increase in drip loss. The drip loss was reduced profoundly by using the CO2 emitting sachet in the packages. The addition of CO2 emitters can easily be implemented at industrial packaging lines without reduction in production efficiency.
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Affiliation(s)
- Askild L Holck
- Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 210, N-1431 Ås, Norway.
| | - Marit K Pettersen
- Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 210, N-1431 Ås, Norway
| | - Marie H Moen
- Nortura SA, P.O. Box 360 Økern, 0513 Oslo, Norway
| | - Oddvin Sørheim
- Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 210, N-1431 Ås, Norway
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Active and intelligent packaging systems for a modern society. Meat Sci 2014; 98:404-19. [PMID: 25034453 DOI: 10.1016/j.meatsci.2014.06.031] [Citation(s) in RCA: 225] [Impact Index Per Article: 22.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2014] [Revised: 06/19/2014] [Accepted: 06/20/2014] [Indexed: 01/31/2023]
Abstract
Active and intelligent packaging systems are continuously evolving in response to growing challenges from a modern society. This article reviews: (1) the different categories of active and intelligent packaging concepts and currently available commercial applications, (2) latest packaging research trends and innovations, and (3) the growth perspectives of the active and intelligent packaging market. Active packaging aiming at extending shelf life or improving safety while maintaining quality is progressing towards the incorporation of natural active agents into more sustainable packaging materials. Intelligent packaging systems which monitor the condition of the packed food or its environment are progressing towards more cost-effective, convenient and integrated systems to provide innovative packaging solutions. Market growth is expected for active packaging with leading shares for moisture absorbers, oxygen scavengers, microwave susceptors and antimicrobial packaging. The market for intelligent packaging is also promising with strong gains for time-temperature indicator labels and advancements in the integration of intelligent concepts into packaging materials.
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Birkeland S, Rotabakk BT. Effects of Additives and Packaging Method on Quality and Microbiological Characteristics in Mild Thermal Processed Fish Mince. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2014. [DOI: 10.1080/10498850.2012.720004] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Santos J, Lisboa F, Pestana N, Casal S, Alves MR, Oliveira MBPP. Shelf Life Assessment of Modified Atmosphere Packaged Turbot (Psetta maxima) Fillets: Evaluation of Microbial, Physical and Chemical Quality Parameters. FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-0900-z] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Macé S, Cornet J, Chevalier F, Cardinal M, Pilet MF, Dousset X, Joffraud JJ. Characterisation of the spoilage microbiota in raw salmon (Salmo salar) steaks stored under vacuum or modified atmosphere packaging combining conventional methods and PCR–TTGE. Food Microbiol 2012; 30:164-72. [DOI: 10.1016/j.fm.2011.10.013] [Citation(s) in RCA: 109] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2011] [Revised: 09/27/2011] [Accepted: 10/20/2011] [Indexed: 11/28/2022]
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31
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Stasiewicz M, Lipiński K, Cierach M. Quality of meat products packaged and stored under vacuum and modified atmosphere conditions. Journal of Food Science and Technology 2012; 51:1982-9. [PMID: 25190854 DOI: 10.1007/s13197-012-0682-3] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/07/2012] [Accepted: 03/14/2012] [Indexed: 11/25/2022]
Abstract
The experimental materials comprised cooked coarsely-ground and finely-ground sausages. The sausages were packaged in vacuum (V) and in modified atmospheres with the following composition: 20 % CO2, 80 % N2 (A1); 50 % CO2, 50 % N2 (A2); 80 % CO2, 20 % N2 (A3). The samples were stored at around 4 °C for 15 days. The measurements were repeated 8 times: at the completion of the production process and at 3-day intervals (day 0, 3, 6, 9, 12, 15) during storage. Drip loss changes in the package were analyzed during storage. Meat products were subjected to a sensory evaluation. The obtained results show that changes in the quality of meat products packaged under modified atmosphere are significantly influenced by the composition of the applied atmosphere. A wider range of quality changes were noted in vacuum-packaged products. Changes in the quality of modified atmosphere packaged products were less significant.
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Affiliation(s)
- M Stasiewicz
- Department of Animal Nutrition and Feed Science, University of Warmia and Mazury in Olsztyn, Oczapowskiego 5, 10-718 Olsztyn-Kortowo, Poland
| | - K Lipiński
- Department of Animal Nutrition and Feed Science, University of Warmia and Mazury in Olsztyn, Oczapowskiego 5, 10-718 Olsztyn-Kortowo, Poland
| | - M Cierach
- University of Warmia and Mazury in Olsztyn, Plac. Cieszyński 1, 10-718 Olsztyn-Kortowo, Poland
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Santos JS, Oliveira MBPP. Revisão: alimentos frescos minimamente processados embalados em atmosfera modificada. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2012. [DOI: 10.1590/s1981-67232012000100001] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Os alimentos frescos, minimamente processados e embalados sob atmosfera modificada atraem os consumidores que procuram produtos frescos e saudáveis, e que, ao mesmo tempo, são fáceis de transportar e preparar. A atmosfera no interior das embalagens consiste numa mistura de gases que está otimizada para cada alimento, de modo a preservar as suas qualidades durante mais tempo. A manutenção da temperatura de refrigeração durante o processamento, o armazenamento, a distribuição e a comercialização é essencial, por causa da natureza perecível dos produtos frescos minimamente processados. Este trabalho discute o estado de arte dos alimentos frescos minimamente processados (frutas, vegetais, carnes e pescados) embalados em atmosfera modificada, com uma descrição pormenorizada dos últimos desenvolvimentos nesse campo.
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Ådland Hansen A, Rødbotten M, Eie T, Lea P, Rudi K, Mørkøre T. The Effect of Crowding Stress on Bacterial Growth and Sensory Properties of Chilled Atlantic Salmon Fillets. J Food Sci 2012; 77:S84-90. [DOI: 10.1111/j.1750-3841.2011.02513.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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NIELSEN NINASKALL, JACOBSEN CHARLOTTE. RETARDATION OF LIPID OXIDATION IN FISH OIL-ENRICHED FISH PÂTÉ- COMBINATION EFFECTS. J Food Biochem 2011. [DOI: 10.1111/j.1745-4514.2011.00605.x] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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Aas GH, Skjerdal OT, Stoknes I, Bjørkevoll I. Effects of Packaging Method on Salt-Cured Cod Yield and Quality During Storage. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2010. [DOI: 10.1080/10498850.2010.501951] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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A dissolving CO2 headspace combined with organic acids prolongs the shelf-life of fresh pork. Meat Sci 2010; 85:280-4. [DOI: 10.1016/j.meatsci.2010.01.013] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2009] [Revised: 11/16/2009] [Accepted: 01/10/2010] [Indexed: 11/22/2022]
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Hansen AÅ, Mørkøre T, Rudi K, Rødbotten M, Bjerke F, Eie T. Quality Changes of Prerigor Filleted Atlantic Salmon (Salmo salar L.) Packaged in Modified Atmosphere Using CO2Emitter, Traditional MAP, and Vacuum. J Food Sci 2009; 74:M242-9. [DOI: 10.1111/j.1750-3841.2009.01233.x] [Citation(s) in RCA: 57] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Schirmer BC, Heiberg R, Eie T, Møretrø T, Maugesten T, Carlehøg M, Langsrud S. A novel packaging method with a dissolving CO(2) headspace combined with organic acids prolongs the shelf life of fresh salmon. Int J Food Microbiol 2009; 133:154-60. [PMID: 19523706 DOI: 10.1016/j.ijfoodmicro.2009.05.015] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2009] [Revised: 05/13/2009] [Accepted: 05/14/2009] [Indexed: 10/20/2022]
Abstract
The aim of this study was to evaluate a novel packaging method for fresh fish and to determine its effect on the bacterial growth in fresh salmon. Fresh salmon was packed with a small amount of 100% CO(2) (gas/product ratio 0.2/1.0 v/v) and a brine solution containing various combinations of citric acid (3% w/w, pH 5), acetic acid (1% w/w, pH 5) and cinnamaldehyde (200 microg/ml). Total bacterial counts, counts of sulphur reducing bacteria, lactic acid bacteria and Enterobacteriaceae as well as the bacterial composition in the product after storage were determined. The combination of CO(2) and organic acids completely inhibited bacterial growth during 14 days of storage at 4 degrees C both in inoculation experiments and in experiments on salmon with natural background flora. CO(2), acetic acid and citric acid alone each inhibited the growth of total bacterial counts, lactic acid bacteria, sulphur reducing bacteria and Enterobacteriaceae, but effects were enhanced in combinations. The addition of cinnamaldehyde did not influence bacterial growth. Analysis of the bacterial flora of salmon inoculated with different spoilage bacteria showed that Photobacterium phosphoreum and Carnobacterium maltaromaticum remained the dominating species after inoculation while Yersinia aldovae, Aeromonas salmonicida and Shewanella putrefaciens were outcompeted by other species. In addition, lactic acid bacteria from the natural background flora grew to high numbers. Combinations of CO(2) and acetic acid reduced the relative abundance of P. phosphoreum. All CO(2) dissolved in the product, thereby creating a product with the outer appearance of a vacuum package. Further work is needed to determine consumer acceptability of acid concentrations and to implement the packaging method for industrial purposes. However, implication of this packaging method in the industry may lead to a new packaging technology, combining the advantages of vacuum packaging (low space requirement) and modified atmosphere packaging (antimicrobial effect of CO(2)).
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Reynisson E, Lauzon HL, Magnusson H, Hreggvidsson GO, Marteinsson VT. Rapid quantitative monitoring method for the fish spoilage bacteria Pseudomonas. ACTA ACUST UNITED AC 2008; 10:1357-62. [PMID: 18974905 DOI: 10.1039/b806603e] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Pseudomonas spp. is a group of microorganisms commonly found in fish and other fresh foods and is involved in their spoilage process. The aim of this study was to develop a rapid and accurate quantitative assay for Pseudomonas spp. in fish using real-time PCR. The assay targets the carbamoyl phosphate synthase gene (carA) with SYBR green based real-time PCR. The selectivity of the assay was confirmed using 24 Pseudomonas strains and 55 non-pseudomonad strains. A linear quantification was established over seven orders of magnitude, from 40 - 4(7) copies reaction(-1). The assay was validated on cod samples collected during two shelf life trials and showed a high degree of correlation to the plate count method (rP = 0.891) where the difference between the methods was 0.04 log(10) CFU g(-1) on average. The study shows that it is possible to quantify accurately the specific spoilage organisms belonging to the genus Pseudomonas in fish using real-time PCR. The method takes less than 5 h from sampling to results. The short detection time of the method can provide the fish industry with an important tool for quality control and processing management.
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Where is MAP Going? A review and future potential of modified atmosphere packaging for meat. Meat Sci 2008; 80:43-65. [DOI: 10.1016/j.meatsci.2008.05.028] [Citation(s) in RCA: 431] [Impact Index Per Article: 26.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2008] [Revised: 05/19/2008] [Accepted: 05/20/2008] [Indexed: 11/20/2022]
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