Double Packaging Research Articles

Effect of Packaging and Antioxidant Combinations on Physicochemical Properties of Irradiated Restructured Chicken Rolls.

Effects of double packaging (combinational use of aerobic and vacuum conditions) and antioxidants on physicochemical properties in irradiated restructured chicken rolls were determined. Chicken breast treated with antioxidants (none, sesamol+a-tocopherol) was used to process restructured chicken breast rolls. The sliced rolls were vacuum, aerobic, or double packaged (vacuum for 7 d then aerobic for 3 d) and electron beam irradiated at 2.5 kGy. Color, 2-thiobarbituric acid reactive substances (TBARS), oxidation reduction potentials (ORP), and volatile profiles of the samples were determined at 0 and 10 d. Irradiation made restructured chicken rolls redder (p<0.05), and the increased redness was more distinct in irradiated vacuum-packaged than irradiated aerobic or double packaged meats. TBARS values of antioxidant-treated double packaged rolls were lower than even nonirradiated vacuum-packaged meat, and those were distinct at 10 d (p<0.05). ORP and lipid oxidation values were lower in irradiated vacuum and double packaged samples than those in irradiated aerobic packaged ones at 0 d (p<0.05). Irradiation of restructured chicken rolls increased the amount of total volatiles. Considerable amounts of off-odor volatiles were reduced or not detected by double packaging and antioxidant treatment at 10 d. Therefore, the combined use of antioxidants and double packaging would be useful to reduce redness and control the oxidative quality changes of irradiated restructured chicken rolls.

Design of Automatic Buckle Machine for Double Bag Packaging Line

Double bag packaging line which is widely used in packing line is a packing type. There are traditional double bag packaging line and automatic packaging line. Among them, the automated packaging line processes include: On the bag, filling, bayonet, seaming, transporting, stacking and other processes. However, bayonet is an essential process in packaging line. The design of automatic buckle machine plays a key role in reducing labor intensity, improving production efficiency of filling line and ensuring product quality. This paper conducts a discussion and analysis in depth on automatic bayonet machine design.

Prevention of Pinking, Off‐odor, and Lipid Oxidation in Irradiated Pork Loin Using Double Packaging

ABSTRACT: Lipid oxidation, color, volatiles, and sensory evaluation of double‐packaged pork loin were determined to establish a modified packaging method that can improve the quality of irradiated pork loins. Vacuum‐packaged irradiated samples produced dimethyl sulfide and dimethyl disulfide responsible for irradiation off‐odor, whereas lipid oxidation was promoted under aerobic conditions. Exposing double‐packaged irradiated pork to aerobic conditions for 1 to 3 d was effective in controlling both lipid oxidation and irradiation off‐odor, regardless of packaging sequence. Sensory panels could distinguish the decrease in irradiation off‐odor intensities by modifying the packaging method. However, carbon monoxide heme pigments, responsible for the increased redness by irradiation, were not effectively controlled by double packaging alone.

Double-packaging is effective in reducing lipid oxidation and off-odor volatiles of irradiated raw turkey meat

The effects of double packaging on lipid oxidation, color, and volatile production were determined to establish a modified packaging method to improve quality changes in irradiated raw turkey meat. Sliced raw turkey breast and thigh meats were aerobically, vacuum- or double (vacuum and aerobic)-packaged, electron beam irradiated at 2.5 kGy, and then stored under refrigerated temperature. For the double-packaged samples, the outer vacuum bags were removed after 5, 7, or 9 d of refrigerated storage. 2-Thiobarbituric acid-reactive substances (TBARS) values, volatile compounds, and color values of the samples were determined after 10 d of storage. Irradiation and aerobic packaging promoted production of aldehydes (propanal and hexanal) related to lipid oxidation in turkey breast and thigh meats. Vacuum-packaged irradiated samples retained S-volatile compounds (methanethiol, dimethyl sulfide, dimethyl disulfide, and dimethyl trisulfide), mainly responsible for the irradiation off-odor, during storage. Exposure of double-packaged irradiated turkey meats to aerobic conditions by removing outer vacuum bags a few days before the test was effective in controlling both lipid oxidation-dependent (aldehydes) and radiolytic off-odor (S-compounds) volatiles. The a* values of raw turkey breast and thigh meats increased by irradiation regardless of packaging conditions. The a* value of double-packaged meats was lower than that of the vacuum-packaged meats but was not significant. Thus, the use of double-packaging alone was not enough to reduce the pink color of irradiated raw turkey meat. When lipid oxidation and irradiation off-odor should be minimized without any additional additives, however, double packaging is an excellent method to be used for turkey meats.

Use of double packaging and antioxidant combinations to improve color, lipid oxidation, and volatiles of irradiated raw and cooked turkey breast patties

The effects of antioxidants and double packaging combinations on color, lipid oxidation, and volatiles production in irradiated raw and cooked turkey breast were determined. Ground meat was treated with antioxidants (none, sesamol + alpha-tocopherol, or gallate + alpha-tocopherol), and patties were prepared. The patties were packaged under vacuum, packaged aerobically, or double packaged (vacuum for 7 d then aerobic for 3 d) and electron beam irradiated at 3 kGy. Color, 2-thiobarbituric acid-reactive substances (TBARS), and volatile profiles of the samples were determined at 0 and 10 d and after cooking. Irradiated vacuum-packaged patties had great amounts of sulfur volatiles (dimethyl sulfide and dimethyl disulfide) and increased red color during refrigerated storage and after cooking compared with the nonirradiated control. Irradiated aerobically packaged meat had accelerated lipid oxidation and aldehyde production at 10 d and after cooking. Gallate + alpha-tocopherol alone with double packaging was effective in reducing the red color of irradiated meat at 10 d and after cooking. Considerable amounts of off-odor volatiles were reduced by double packaging and antioxidant treatment. Sulfur volatiles were evaporated during the aerobic period of double packaging, and lipid oxidation was prevented by the antioxidants and vacuum condition of double packaging. These beneficial effects of double packaging and antioxidants were more critical in irradiated cooked meat. Therefore, the combined use of antioxidants and double packaging would be a useful method to control the oxidative quality changes of irradiated raw and cooked turkey breast.

A strategy for rapid cooling of mouse embryos within a double straw to eliminate the risk of contamination during storage in liquid nitrogen.

Double packaging, in which an inner straw containing the specimen is inserted into an outer, larger straw (here termed 'straw-in-straw') to prevent the inner straw from coming into direct contact with liquid nitrogen provides a simple strategy for reducing or eliminating the potential contamination risk associated with storage in liquid nitrogen. This approach has in the past been used in conjunction with cryopreservation by slow cooling, but has not previously been tested for use throughout an entire rapid cooling and warming procedure. This study determined whether keeping the straw containing the embryos inside a second protecting container throughout the cryopreservation and storage protocol would compromise embryo viability. We established that a cryoprotectant containing a high polymer concentration (35% dextran or Ficoll) together with 25% ethylene glycol (as the penetrating cryoprotectant) was highly effective for day 2 and day 3 mouse embryos in both single and double straws. The survival and development of all cryopreserved embryos, as assessed both in vitro and in vivo, was not statistically different to their untreated controls. This established that a protein/serum-free cryoprotectant solution supplemented with polymers could provide complete protection of mouse embryos. It also shows, for the first time, that embryos can be cooled by direct immersion in liquid nitrogen and warmed by direct immersion into a waterbath within a double straw arrangement to reduce the likelihood of contamination.