Effect Of Packaging Methods Research Articles

Effect of Packaging Methods and Storage Temperatures on the Quality of Erzurum Cheese Halva

Erzurum cheese halva is a traditional food registered with a geographical indication with its own taste and flavor, which is produced with saltless fresh civil cheese, fresh cream and flour mixture. This study was conducted to investigate the changes in the physical, chemical and microbiological properties of Erzurum cheese halva in different packaging and storage tempareture. The produced cheese halva samples were stored for two months in two different packaging methods (aerobic and vacuum packaged) and at three different storage temperatures (room temperature, +4℃ and -18℃). Some microbiological, chemical, physicochemical and sensory analysis of cheese halva samples were investigated during storage period. Furthermore, the dry matter, ash, protein, fat, salt and aw contents of cheese halva samples were determined on the 0th day of storage. The most obvious sign of deterioration were moldiness on aerobic packaged samples both the room temperature and +4℃ stored, and they were spoiled on the10th and 15th day of storage, respectively. It was observed that the acidity has increased and consumability has decreased in vacuum packaged samples stored at +4°C. Although neither chemical nor microbiological deterioration occurred in the vacuum packaged cheese halva samples stored on -18°C, negatively affects in the fibrous structure of the product and reduces the overall acceptability of the product. For this reason, future studies must be carried out that is necessary to search for more suitable packaging methods (e.g. modified atmosphere packaging) to protect the product's typical textural structure during the shelf life.

Effects of packaging method and temperature on the quality and lipid degradation of snakehead fish (Channa striata) fillets during frozen storage

Temperature and packaging method are considered the main factors affecting the quality of fishery products during frozen storage. In the present study, snakehead fish fillets were air (AP) and vacuum (VP) packaged and stored at -20±2°C and -25±2°C for six months to investigate the effects of temperature and packaging method on the quality of snakehead fish fillets. Changes in the quality of snakehead fish fillets were assessed by determinations of lipid hydrolysis, lipid oxidation, and their resulting changes in colour, cooking yield (CY), and total volatile basic nitrogen (TVB-N) content. Storage temperature and packaging method showed strong preservative effects on the quality of snakehead fish fillets. Higher cooking yield and lower TVB-N content were observed in the VP samples stored at -25±2°C compared to the AP samples and stored at -20±2°C. Vacuum packaging and lower storage temperature (i.e. -25±2°C) significantly retarded lipid hydrolysis and lipid oxidation development. This resulted in lower free fatty acid (FFA), lipid hydroperoxides (PV), thiobarbituric acid-reactive substances (TBARS) values, and higher phospholipid content. Significant correlations between lipid oxidation products (PV and TBARS) and yellow discolouration (b* values) were found in this study. Based on these findings, it could be suggested that frozen snakehead fish fillets should be vacuum-packaged and stored at low temperatures to maintain their quality.

Effects of packaging method and root trimming on quality of green onion (Allium fistulosum L.) during storage

Effects of packaging method and root trimming on quality of green onion (Allium fistulosum L.) during storage

Effects of packaging methods and temperature variations on the quality and microbial diversity of grouper (Epinephelus Lanceolatus) during cold storage

Microbial growth and its metabolism are the primary reasons for fish spoilage. In this study, the effects of temperature fluctuations and modified atmosphere packaging (MAP) on the quality and microbial diversity of grouper (Epinephelus lanceolatus) during cold storage were investigated. Fish fillets were packed in air packaging (AP), vacuum packaging (VP), MAP1 (40% CO2/55% N2/5% O2), and MAP2 (60% CO2/35% N2/5% O2), and stored at T1 (4 °C) and T2 (4–8 °C temperature fluctuations), respectively. Total viable counts (TVC), psychrophilic bacteria count, Pseudomonas count, and H2S-producing bacteria count all increased during cold storage. Pseudomonas, Serratia, and Carnobacterium were the dominant genera in AP, VP, and MAP2 at T1 storage, with relative abundances of 82.7%, 54.5%, and 57.3%, respectively. Temperature fluctuations accelerated the spoilage process of the grouper, and increased the relative abundance of Serratia in the samples, but had less effect on the composition of these spoilage bacterial members. The microbial community was more affected by the different gas atmospheres. MAP inhibited the growth of Pseudomonas and increased the relative abundance of Carnobacterium and Psychrobacter in the samples. Low temperature and MAP effectively suppressed the rise of pH, total volatile basic nitrogen (TVB-N), trimethylamine (TMA), thiobarbituric acid reactive substances (TBARs), and K values and maintained the water holding capacity (WHC) and sensory quality of the samples. Grouper had the longest shelf life under MAP2-T1 treatment. The MAP2-T1 samples maintained lower levels of TVB-N (151.8 mg/kg), TMA (7.6 mg/kg), TBARs (0.90 mg MDA/kg), and K value (48.5%) and higher levels of WHC (77.6%) on the 18th day, with a lower degree of spoilage compared to other samples.

Effect of Packaging Method on Butter Quality Preservation

Effect of Packaging Method on Butter Quality Preservation

Effect of Packaging Method and Use of Acetic Acid on the Shelf Life of Fish During Refrigeration Storage

Effect of Packaging Method and Use of Acetic Acid on the Shelf Life of Fish During Refrigeration Storage

The Effect of Packaging Methods, Storage Time and the Fortification of Poultry Sausages with Fish Oil and Microencapsulated Fish Oil on Their Rheological and Water-Binding Properties.

The aim of the study was to investigate how liquid fish oil and microencapsulated oil additives influenced the rheological characteristics and the dynamics of water binding in vacuum-packed (VP) and modified-atmosphere-packed (MAP) poultry sausages during 21-day storage. In contrast to the control sample, the sausages enriched with microencapsulated fish oil (MC) were characterised by the greatest ability to accumulate deformation energy. The elastic properties of all sausage variants increased significantly in the subsequent storage periods, whereas the dynamic viscosity of the samples tended to decrease. This phenomenon was confirmed by the gradual reduction of water activity (Aw) in all sausages in the subsequent storage periods. The packaging method influenced the dynamics of water binding in an oil-additive-form-dependent manner. During the storage of the VP and MAP sausages, in samples with the fish oil additive the T1 value tended to increase while the Aw decreased. The T1 value in the MAP MC sample was similar. The FO additive resulted in greater mobility of both proton fractions in the MAP samples than in the VP samples. There were inverse relationships observed in the MC samples. The NMR tests showed that the VP samples with the MC additive were slightly better quality than the other samples.

The Effect of Packaging Methods on Characteristics of Zalacca During Storage

Modifying storage conditions through modified atmosphere packaging (MAP) is an effort that can be done to maintain the quality and shelf life of zalacca fruit. The application of MAP causes the concentration of O2 and CO2 to change from normal conditions so that it affects the physiological activity of the fruit. MAP in this study was carried out through the application of several packaging techniques for zalacca fruit. The packaging technique includes packaging using plastic wrap, 0.05 mm LDPE plastic with 12 perforations with a diameter of 0.5 cm, packaging with 0.05 mm LDPE plastic by adjusting the composition of the air in the plastic at 9% O2 and CO2 concentrations, and control. Zalacca fruits were cleaned by brushing, treated with immersion in 5% galangal extract, air-dried, packed in various packaging techniques, then stored in a refrigerator at 12°C and stored for 21 days. Observations were made every 7 days on weight-loss parameters, moisture content of skin and flesh, total soluble solids, and visual observations of zalacca fruit appearance. The results showed that the use of wrapping plastic film as a packaging material could reduce weight loss and maintain moisture content and TSS and better maintenance of visual appearance.

The Effect of Packaging Methods on the Shelf-life of Iron Fortified Mozzarella Cheese

Background: The present study was undertaken to study the effect of different packaging methods on the shelf-life of iron fortified mozzarella cheese prepared from cow milk, goat milk and mixed milk using kiwi fruit extract.Methods: Mozzarella cheese samples were packed both aerobically and under vacuum packaging condition and microbiological load (Total viable count, Escherichia coli, Salmonella, Shigella, Staphylococcus aureus, yeast and moulds and spores count) were monitored throughout the storage period in order to determine its shelf-life. Result: The total viable count (TVC) increased gradually from 0 day till 15 days of refrigerated storage for all the samples of iron fortified mozzarella cheese under both aerobic and vacuum packaging conditions irrespective of the types of milk and enzymes used. Under aerobic packaging condition, highest total viable count was observed for goat’s milk sample in both control and treatment groups all throughout the storage period. Mixed milk iron fortified mozzarella cheese exhibited least count in both the groups. The TVC of all the cheese samples were higher in aerobic packaging compared to vacuum packaging condition. The shelf-life or best before use of the product could judged as 15d from the date of manufacturing.

Effects of packaging methods on the quality of heavy metals–free preserved duck eggs during storage

Preserved eggs without adding heavy metals in the pickling solution (heavy metals–free preserved eggs) have been developed, but it was found that the undesirable phenomenon such as dry shrinkage and fading occurred when they were not packaged and stored at room temperature. In this study, the effects of 5 packaging methods on the quality of heavy metals-free preserved eggs during storage were systematically studied. These methods included storage at room temperature and 4°C without packaging, wrapping with plastic bags, paraffin coating, and vacuum package. Through adopting these 5 packaging methods, the results showed that the moisture content and pH of the albumen decreased continuously, the mass loss rate increased continuously, the content of total volatile basic nitrogen increased firstly and then decreased, and the albumen hardness increased continuously. No microorganisms were detected in all samples with the 5 packaging methods during storage. Among them, the uncoated preserved eggs suffered the most serious moisture loss and mass loss, and the pH dropped at the fastest rate, followed by the preserved eggs wrapped in plastic bags. Preserved eggs stored at low temperature tended to turn yellow during storage, and the albumen showed higher hardness. The packaging method of paraffin coating performed the best in preventing the moisture loss of the albumen and the weight loss, which only decreased by 0.34 and 1.24%, respectively, after 3 mo. The best springiness, the darkest color, and the highest sensory score were found in the vacuum-packed preserved eggs after 3 mo of storage. It was concluded that paraffin coating and vacuum packing had better effect, while plastic bag packing showed the worst preservation performance for heavy metals–free preserved eggs.

Effect of packaging method and storage temperature on quality properties of cold-dried beef slices

The chemical, microbiological, and sensory properties of modified atmosphere packaged (MAP) and atmospheric packaged (AP) cold-dried beef slices (10 °C at 3 m/s after steam pasteurization) were investigated to determine the storage stability at 4 and 25 °C, over 90 days. With increasing storage temperature and time, the CO2 in the MAP samples decreased while the CO2 in the AP samples increased. The water activity of beef slices decreased from 0.91 to 0.88 during storage. Thiobarbituric acid-reactive substances, non-protein nitrogen, and pH were higher in the AP than MAP samples, and all three parameters increased (from 25.25 to 60.11 μmol malondialdehyde/kg, 4.37–6.66 g/100 g, and 5.68 to 5.93, respectively) during storage. MAP samples presented the best microbiological quality and, at low-temperature storage, the highest sensory quality. The shelf lives were 90 days/4 °C and 75 days/25 °C for MAP vs. 60 days/4 °C and 45 days/25 °C for AP.

Effect of packaging methods and storage conditions on quality characteristics of flour product naan.

The quality characteristics of naan from flour products under various packaging methods stored at different temperatures (25, 4 and - 20°C) for different time (0-49days) were investigated. Packaging methods included ordinary plastic packaging (OPP), vacuum packaging (VP) and deoxygenation packaging (DP). Sensory value, acid value, moisture content and microbial count of naan during storage were evaluated. The results showed that the total demerit points of sensory of DP naan stored at 25°C had considerably lower levels. The moisture content of naan in DP and VP at 25°C during storage had not been affected, while in OPP increased; the acid values of naan increased, but in DP was the lowest; the total microbiological count (MC) of naan in OPP, VP and DP at 5th day reached 2.25, 3.04 and 1.99 logCFUg-1, respectively. At 4 and - 20°C, the moisture content of naan in OPP, VP and DP during storage reduced, the acid values at storage the 38th day dramatically increased (p < 0.05), the MC slowly increased, but these in DP samples was lower. The Ultraviolet (UV) and microwave (MW) radiation time was varied to study its effect on the shelf life of naan at 25°C. The moisture content of UV and MW treated naan were not significantly different from those of control naan (p > 0.05), but the demerit points, acid values and MC reduced, the shelf life of naan was extended. The combination of DP and MW methods was a better efficient way to reduced negative quality changes of naan during storage.

Effects of packaging methods and storage temperature on shelf life of fermented rice cake

The modified atmosphere packaging (MAP), sealing packaging (SP), and wrapping packaging (WP, control) were used for determining the quality and shelf life of fermented rice cake (FRC) at 10, 20, and 30°C for 4 days. The weight loss and moisture content of the MAP and SP samples were lower than those of the WP. After 4 days, the MAP samples had lower hardness than the WP at the same storage temperature. Based on the endotherm enthalpy, the staling rate of FRC decreased as the storage temperature increased. The total bacterial count of all samples increased significantly with increasing storage time and temperature. Furthermore, the sensory quality of the SP and WP samples decreased faster than did the MAP sample at 25°C. Compared with the WP and SP, the shelf life of the MAP sample was extended by 1–2 days. MAP was a more effective packaging method to prolong the shelf life of FRC. Storage temperature was the most important factor affecting hardness and microbial growth of FRC. Practical applications The results of this study can be used to guide the producers of fermented rice cakes to choose a reasonable packaging method, and to predict accurately the shelf life of the product at different storage temperatures.

Effect of packaging methods on salt-reduced smoked-steamed ham using herbal extracts

ABSTRACTThe aim of the study was to analyze the using of herbal extracts on reduced-salt smoked-steamed ham and to choose the optimal method of packaging. The 36 muscles were allocated to three groups: standard (S) with a content of NaCl = 2.5% and two experimental groups. The first one with a reduced salt content to 1.5% by the using of basil extract (E1) and the second group with an addition of oregano (E2). Hams were storage for 10, 20 and 30 days after packaging in barrier bags, vacuum conditions and modified atmosphere condition. The results indicate that the addition of herbal extracts increases the polycyclic aromatic hydrocarbons content (P < 0.05) but does not cause exceeded the recommended standards. The most advantageous packaging technology for hams with reduced salt content is vacuum. These hams were characterized by the most advantageous color parameters and the lowest hardness.

Effect of packaging method, temperature and storage period on physicochemical and sensory properties of wild almond kernel.

This research was performed to monitor the effect of different temperatures (4, 25 and 35°C) and atmospheres (vacuum, CO2 and normal air) on physicochemical and sensory properties of wild almond kernel during several weeks' storage. The color, moisture content and sensory analysis of the kernels, peroxide value (PV), 2-thiobarbiotic acid (TBA), conjugated dienes and trienes (CD, CT) and acid value (AV) of the oils were determined in defined time intervals. The results showed that the influence of temperature, time and type of atmosphere on the following parameters were significantly different. At all temperatures studied, AV, PV, TBA and CD/CT of oils from all samples increased with time which was less in the modified atmosphere packaging (MAP) compared with vacuum packaging (VP) and air atmosphere packaging (AAP). At the end of storage, the samples stored under AAP at 35°C had the highest amount of PV (15.5meq/kg), TBA (0.056mg/kg) and CT (0.193μmol/g), while the samples packaged under MAP at 4°C had the lowest. Irrespective of packaging type, L* and b* values decreased during storage with a parallel increase of values a* resulting in gradual product darkening, especially in AAP. Sensory analysis also showed the decrease of overall acceptability during the storage among the three packaging systems. In conclusion, the use of MAP was the most effective method for protecting wild almond kernel from deteriorative reactions such as oxidation and hydrolysis.

Evaluation of microbial quality of dried foods stored at different relative humidity and temperature, and effect of packaging methods

AbstractThis study investigated the effects of relative humidity (RH) and temperature on microbial populations in dried foods (seaweed, kelp, and pumpkin) during storage. The products were stored at different RH (RH 50, 70, or 100%) and at 25 or 35°C for 15 days. Overall, populations of total mesophilic bacteria, Escherichia coli/coliform, and yeast/mold in dried seaweed, dried kelp, and dried pumpkin were higher at RH 90% than at RH of 50 or 70% after 15 days of storage at 25 or 35°C. Effects of packaging methods (open bag, closed bag, and airtight container) on microbial populations in dried pumpkin were also evaluated. At RH of 90% and 25 or 35°C, stored closed bags or airtight containers was effective at maintaining the initial levels of total mesophilic bacteria, E. coli/coliform, and yeast/mold in dried pumpkin after 15 days. Thus, microbial survival and growth depends on storage conditions including storage temperature, relative humidity, time, and packaging methods. These results could be used for developing safe storage conditions for dried foods.Practical applicationsThe result of this study could be used for improving the safety of dried foods with appropriate storage conditions.

Effects of Packaging Methods on Shelf Life of Ratite Meats.

Over the last years a growing demand for ratite meat, including ostrich, emu, and rhea has been observed in the world. Ratite meat is recognised as a dietetic product because of low level of fat, high share of PUFA, favourable n6/n3 ratio, and higher amounts of iron content in comparison with beef and chicken meat. The abundance of bioactive compounds, e.g. PUFA, makes ratite meat highly susceptible to oxidation processes. Moreover, pH over 6 creates favourable environment for fast microbial growth during storage conditions affecting its shelf life. However, availability of information on ratite meat shelf life among consumers and industry is still limited. Thus, the aim of the present review is to provide current information about the effect of ratite meat packaging type, i.e. air packaging, vacuum packaging with skin pack, modified atmosphere packaging (MAP), on its shelf life quality during storage, including technological and nutritional properties.

Evaluation of Packaging Method for Transportation of Apple in CFB Boxes

Apple fruits experience a variety of conditions in the supply chain which causes mechanical damages, scaring, and bruising and ultimately reduce the quality and shelf life of the product. Studies were carried out for two consecutive years (2013 and 2014) to identify the appropriate packaging method for minimization of transportation loss. Different Packaging methods were evaluated for assessing damage that occurs during transport. Red Delicious apple fruits harvested on 3rd week of September from HRS, Jumla, Nepal were transported to Kohalpur, Banke, Nepal (215 km mountainous gravel road, 48 hours) in 5 Ply 160 PSI bursting strength CFB boxes with the following treatments; fruits with full stalk and with trimmed stalk, separated inside CFB boxes with deck plate and all together, individual fruits wrapped with styrofoam and no wrapping, and with 8 ventilation hole in CFB box and without ventilation hole. The CFB boxes were sealed and loaded randomly; stacked in 4 layers inside the truck after spreading of HDPE tarpaulin at the base and shipped to Kohalpur, Banke, Nepal . To find out the effect of packaging method as it may not be apparent immediately the fruits were stored at 5±1°C and 95% RH for one month. After storage, observations were made on physiological loss in weight (PLW), total damage, acceptable and unacceptable damage, fruit quality and economic analysis. The result revealed that all the treatments imposed reduced PLW; percent damaged fruits and maintained better quality. Among different treatment combinations, wrapping of stalk trimmed individual fruits in ventilated CFB box separated in layers with deck plate was found the best method. Damaged fruits were reduced to 3.8% as compared to 18.2% in ordinary packaging.

Effect of packaging methods on the storage stability of dried capelin under simulated temperature and humidity conditions

Small pelagic fish have grown in importance for the food and nutrition security of people in developing countries. The goal of this study was to improve the storage stability of dried small pelagic fish (Capelin - Mallotus villosus) using appropriate packaging methods. Commercially dried capelin was packaged using conventional air packaging (AP), vacuum packaging (VP), modified atmosphere packaging (MAP, 99.9% N2) and hessian bags (HB) before storage at simulated temperature and humidity conditions of Uganda (relative humidity H” 54 and 83%; temperature H” 30 and 17 °C, respectively) for 8 weeks. Chemical and microbiological stability of the dried capelin was assessed with respect to packaging methods. Water content and water activity increased significantly (p<0.05) for the HB packed capelin (12.7 – 17.6% and 0.6 - 0.7, respectively). Lipid content decreased significantly (p<0.05) towards the end of storage in the HB packed dried capelin. Primary lipid oxidation (peroxide value) was lowest in the vacuum packed dried capelin (31.5 – 53.5 imol kg-1). Secondary lipid oxidation (TBARS) decreased significantly (p<0.05) with storage time in the modified atmosphere packed dried capelin (250.3 – 152.9 imol MDA kg-1). Free fatty acid content of dried capelin increased throughout storage irrespective of the packaging method. Total microbial count decreased significantly (p<0.05) in the vacuum packed dried capelin (4.8 – 3.6 log cfu g-1); while mould counts increased significantly (p<0.05) in the HB packed dried capelin (1.0 – 3.0 log cfu g-1). VP and MAP enhanced the storage stability of dried Capelin. Key words: Lipid oxidation, Mallotus villosus, vacuum packaging

Effect of Packaging Method on Performance of Light-Emitting Diodes With Quantum Dot Phosphor

In this letter, remote quantum dot phosphor-converted light-emitting diodes (QD-LEDs) with air encapsulation, silicone lens, and silicone encapsulation were fabricated. The effects of different packaging methods on the optical and thermal performances of QD-LEDs were evaluated based on the experimental tests and simulation. Optical efficiency and spectral stability were tested by experiment, and the temperature was assessed by finite-element simulation and infrared thermal imager tests. It was found that the silicone encapsulation type could convert more blue light into QDs emission light due to the reabsorption of backward reflected blue light. The silicone encapsulation type showed only a 6.2% decrease in QDs emission peak intensity when the driving current varied from 50 to 500 mA, while the silicone lens type dropped by 20.4% and the air encapsulation dropped by 36.8%. It was also confirmed that the QDs temperature in silicone encapsulation was 24 °C lower than those in the air encapsulation type and the silicone lens type at driving current of 300 mA.