Food Science

Download Application of Modified Atmosphere Packaging on Quality of by Achilleas Bouletis, Ioannis Arvanitoyannis, Dimitrios PDF

By Achilleas Bouletis, Ioannis Arvanitoyannis, Dimitrios Ntionias

This short significantly stories the utilized recommendations in the entire studied greens and summarizes the influence of transformed surroundings packaging (MAP) in the entire caliber parameters. In a short creation chemical and microbiological parameters that have an effect on shelf existence are pointed out, through a definition of transformed surroundings packaging. The referred greens are labeled into 10 different types: roots, tubers, leafy greens, fruits-vegetables, bulbs, stems and shoots, plant life, seeds, fungi and different. The impression of chosen MAP functions at the shelf lifetime of the greens can also be highlighted. in addition to surroundings amendment, numerous garage parameters equivalent to temperature, numerous pretreatments, movie permeability or mild and darkish garage stipulations are studied and their interplay at the caliber of the product can also be taken into consideration. The expanding call for for more healthy and “safer” meals has led the nutrients in pursuit of garage applied sciences that may 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 process that has already confirmed to be potent in extending the shelf lifetime of the product through decreasing breathing cost and maintaining all its caliber features. because of many physiological components that have an effect on the shelf lifetime of minimally processed greens (respiration price, ethylene construction, maturation and ripening) the choice of the best garage parameters (gas mix, garage temperature, packaging movie, and coverings ahead of packaging) of MAP is a demanding method and needs to be deliberate carefully.

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Extra info for Application of Modified Atmosphere Packaging on Quality of Selected Vegetables

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Was used) at 8 °C for 7 or 14 days was investigated by Koukounaras et al. (2010). 06 μL/L on the 14th day of storage for the whole leaves) between the different storage conditions. 09 Ascorbic Acid Equivalent Antioxidant Capacity/100 g FW for whole leaves, cut in half and in four pieces respectively, at the 14th day of storage). 3 Spinach The effect of super atmospheric O2 (80 and 100 kPa O2 gas flush with two PE films used) and passive MAP (PE1 with high permeability and PE2 barrier films used) on quality of minimally processed baby spinach stored at 5 °C was investigated.

According to Lee and Baek (2008), spinach inoculated with E. coli O157:H7 was packed under four different environments (air, vacuum, 100 % N2 gas, and 100 % CO2 gas packaging) following treatment with water, 100 ppm chlorine dioxide, or 100 ppm sodium hypochlorite for 5 min and stored at 7 ± 2 °C. The lowest levels of E. 0 log CFU/g for samples packaged in vacuum, N2 gas, and CO2 gas following treatment with ClO2 and NaOCl, respectively after 7 days of storage. Fresh-cut spinach was treated with citric acid and ascorbic acid solutions (variations from 0 % to 1 %) and packaged in OPP or LDPE bags (passive MAP) and stored at 4 °C.

34 g citric acid/100 g for titratable acidity of passive and AMAP samples, respectively on the tenth day).

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