Combination Of Modified Atmosphere Packaging Research Articles

The Extension of the Shelf Life of Ready-to-Serve Pizza by a Combination of Modified Atmosphere Packaging and Refrigeration

This study evaluated the effect of modified atmosphere packaging on shelf-life extension of ready-to-serve pizza stored at 7±1°C using microbiological and sensory analysis. The gaseous atmospheres (atm) used were: atm 1: air (control); atm 2: 100% CO2, atm 3: 100% N2 and atm 4: 50%CO2/50%N2. Total plate count, yeasts/molds, coliforms, lactic acid bacteria, psychrotrophs and anaerobic spore formers were monitored. Sampling was carried out at predetermined time intervals namely 0, 15, 30, 45 and 60 days. Results of the present work show that the limit of sensory acceptability was only reached for the aerobically stored samples somewhat before days 15 of storage. However, a significant shelf life increase of 45 days (300% increase) was achieved under modified atmospheres for baked pizza samples. From the present study it can be concluded that amongst four atmospheres examined, atm 2 (100% CO2) was best, followed by atm 4 > atm 3 > atm 1 respectively, in descending order.

Quality of Fresh Chicken Breasts Using a Combination of Modified Atmosphere Packaging and Chlorine Dioxide Sachets

The objective of this research was to observe the effect of chlorine dioxide (ClO2) combined with modified atmosphere packaging on the quality of fresh chicken breasts under refrigerated storage for 15 days. Each chicken breast was inoculated with a 4-log CFU/ml culture of Salmonella Typhimurium (nalidixic acid–resistant strain) and placed into a barrier foam tray. Fast- or slow-release ClO2 sachets were placed next to the chicken in each package. A control set of packages that did not contain a ClO2 sachet was also included in the study. Packages were flushed with either 100% N2 or 75% N2–25% CO2 and stored at 3°C. Microbial analysis, CIE L.a.b. color, and sensory (appearance and aroma) were performed every 3 days for 15 days. Total plate counts for chicken increased steadily after 6 to 9 days of storage regardless of package atmosphere or ClO2 treatment. However, those treated with ClO2 sachets had 1 to 1.5 log CFU per chicken breast lower total plate counts compared with those without ClO2 sachets. After 15 days, samples treated with ClO2 (fast- and slow-release sachets) had significantly lower Salmonella Typhimurium (nalidixic acid–resistant strain) populations (approximately 1 log) compared with chicken that did not contain ClO2 sachets. The ClO2 adversely affected the color of the chicken in areas close to the sachet. No off-odor was detected by the sensory panelists.

Improvement of Table Grapes Quality and Safety by the Combination of Modified Atmosphere Packaging (MAP) and Eugenol, Menthol, or Thymol

Table grape is a nonclimacteric fruit that shows a rapid loss of quality during storage and is very susceptible to colonization by fungi, especially Botrytis cinerea, which is considered the most important disease of this commodity. To solve this problem, synthetic fungicides have been used, although legal restrictions and consumer's concern demand the search of other safe means. In the present paper, and as an alternative of synthetic fungicides, an active packaging to improve MAP effectiveness on preserving table grape (cv. Crimson Seedless) quality and safety was developed by the addition of 0.5 mL of eugenol, thymol, or menthol inside the packages. Packages were stored at 1 degree C for 35 days. The final gas composition inside the packages was 1.4-2.0 and 10.0-14.5 kPa of CO(2) and O(2), respectively, with no significant slight differences among treatments. Results showed that the addition of eugenol, thymol, or menthol improved the beneficial effect of MAP in terms of delaying weight loss and color changes, retarding degrees Brix/acidity ratio evolution, and maintaining of firmness. Thereafter, these treatments showed additional benefit in terms of delayed rates of rachis deterioration and berry decay. Finally, the total viable counts for both mesophilic aerobics and especially yeast and molds were significantly reduced in the grapes packaged with the natural antimicrobial compounds. All of the above effects led to maintenance of table grape quality and safety for longer storage periods (3 additional weeks as compared to controls under MAP only).