Effect Of Vacuum Packaging Research Articles

Effects of Vacuum Packaging and Chilling Storage on the Microbiological Changes of the Superheated Steam Dried Sardines

Fish are important sources of protein and micronutrients for combating malnutrition. Since fish are highly perishable, methods for processing and preserving them should be the main focus to increase their shelf life and maintain their quality. The present study assessed the effectiveness of the superheated steam dryer (SSD) in processing sardines, and examined the effects of packaging and storage conditions on their microbiological quality. Sardines collected from the Mafia Island were dried in SSD, air-packed and stored at room temperature (AR), air-packed and stored at chilling temperature (AC), vacuum-packed and stored at room temperature (VR), and vacuum-packed and stored at chilling temperature (VC) for 49 days. Following drying, the total viable bacterial counts (TVBC) and total yeast and mould counts (TYMC) both decreased from the initial values of 9.14 (TVBC) and 2 (TYMC) log CFU/g in the fresh samples to 0.00 log CFU/g. The AR samples had the highest microbial growths during storage (7.48 (TVBC) and 2.82 (TYMC) log CFU/g), whereas the VC samples had the lowest (1.79 (TVBC) and 1.42 (TYMC) log CFU/g). The AR treatment was rejected within 21 days, whereas the AC, VR, and VC treatments prolonged the sardines’ shelf life throughout the storage time.
 Keywords: Superheated steam dryer, sardine, microbial analysis, vacuum packaging, chilling storage

Effect of Vacuum Packaging on the Biochemical, Viscoelastic, and Sensory Properties of a Spanish Cheese during Chilled Storage

The unique qualities of Spanish cheeses, such as the San Simón da Costa (SSC) cheese, are protected by the Protected Designation of Origin (PDO) status. The technological importance of chilled storage at 4 °C of vacuum-packaged (V) and natural (N) (unpackaged) cheeses was examined. For this purpose, the physico-chemical, biochemical, mechanical (puncture tests), viscoelastic (oscillatory and transient tests) and sensory properties of V and N cheeses were compared and analysed. During chilled storage, the caseins in V cheeses did not undergo proteolytic reactions. Low temperature maintained a low intensity of proteolytic phenomena for up to 6 months. Lipolysis was more intense in the N than in the V samples. The moisture content decreased in the N cheeses during chilled storage, and thus, the casein matrix concentration and ionic strength increased, resulting in an increase in the gel strength (S) parameter and complex modulus (G*), and the conformational stability-high stress amplitude (σmax). The low and similar values of the n' and n'' exponents (mechanical spectra) and the n parameter (transient tests) indicated the high degree of the temporal stability of the cheese network in both the N and V samples, irrespective of storage time. Likewise, the similar values of the phase angle (δ) for the N and V cheeses during storage indicate energy-stable bonds in the SSC cheese matrix. The attributes of the oral tactile phase (firmness, friability, gumminess, and microstructure perception), mechanical parameters and viscoelastic moduli enabled the discrimination of the packaged and unpackaged cheeses. Cheeses chilled and stored without packaging were awarded the highest scores for sensory attributes (preference) by trained panellists.

Microbiological quality and safety of vacuum-packaged white-tailed deer meat stored at 4 °C

Vacuum packaging is widely used for extending the shelf life of commercial fresh meat products. It also ensures product hygiene during distribution and storage. However, very little information exists concerning the effects of vacuum packaging on the shelf life of deer meat. One of our aims was to evaluate how storage under vacuum at 4 °C affects the microbial quality and safety of white-tailed deer (Odocoileus virginianus) meat cuts. This was assessed in a longitudinal study based on sensory analyses and measurements of (1) mesophilic aerobic bacteria (MAB), (2) lactic acid bacteria (LAB), (3) enterobacteria (EB), (4) and Escherichia coli (EC) counts, and the presence of foodborne pathogens (Campylobacter, Salmonella, stx-harbouring E. coli (STEC), Yersinia and Listeria). Microbiomes were additionally investigated by 16S rRNA gene amplicon sequencing at the time of spoilage. In total, 50 vacuum-packaged meat cuts from the carcasses of 10 wild white-tailed deer harvested in southern Finland in December 2018 were analysed. A significant (p < 0.001) drop in the odour and appearance scores and a significant increase in MAB (p < 0.001) and LAB (p = 0.001) counts of the vacuum-packaged meat cuts were observed after 3 weeks of storage at 4 °C. A very strong correlation (rs = 0.9444, p < 0.001) between the MAB and LAB counts were found during the 5-week sampling period. Clear spoilage changes, manifested as sour off-odours (odour scores ≤2) and pale colour, were detected in the meat cuts spoilt after 3-week storage. High (≥8 log10 cfu/g) MAB and LAB counts were also detected. According to the 16S rRNA gene amplicon analyses, Lactobacillus was the dominant bacterial genus in these samples, demonstrating that LAB can cause rapid spoilage of vacuum-packaged deer meat cuts stored at 4 °C. The rest of the samples were spoilt after four or five weeks of storage, and a vast number of bacterial genera were identified in them. Listeria and STEC were detected by PCR in 50 % and 18 % of the meat cut samples, respectively, which may indicate a public health problem. Our results demonstrate that it is very challenging to ensure the quality and safety of vacuum-packaged deer meat stored at 4 °C, and freezing is therefore recommended to prolong the shelf life.

Effect of vacuum packaging on the physicochemical and shelf life attributes of herbal paneer spread

A study was conducted to assess the impact of vacuum packaging during storage for herbal paneer spread. Paneer spread incorporated with Aloevera and Tulsi extract (1% each) was packed and stored in normal and vacuum package (LDPE pouch) at refrigerated temperature (5±1ºc) and analysis were done at 5 days interval. The product was analysed for its Physicochemical studies and shelf-life attributes were examined during storage by microbial analysis like standard plate count and coliform count. The paneer spread with herbal extract stored in vacuum packaging have more functional properties and shelf-life than normal packaging. The efficiency of vacuum packaging is good by removing more moisture content than normal packaging therefore it increased the shelf life of the herbal paneer spread by 50% (approximately) as compared with normal packaging at refrigerated storage.

Effect of vacuum packaging on hardness of Kradi cheese stored at different temperatures

This study investigated changes in hardness property of kradi cheese stored under vacuum and normal conditions at25oC, 5oC and -20oC at different intervals. At 25oC storage temperature hardness was affected by atmosphere whereas storage periods did not affect hardness of samples. At 5oC storage temperature both atmospheres as well as storage periods affected the hardness of samples. At -20oC storage temperature, it was observed that both atmosphere as well as storage periods affected the hardness of stored samples. Hardness in normal packed samples decreased more as compared to vacuum packed samples. The vacuum packaging retarded textural changes related to hardness in comparison to normal packaging.

Effect of vacuum packaging on shelf‐life extension of cooked and peeled harpiosquillid mantis shrimp (Harpiosquilla raphidea) during refrigerated storage

SummaryEffects of vacuum packaging (VP) on quality changes of cooked and peeled harpiosquillid mantis shrimp (HMS) during storage at 4 °C of 15 days were investigated. VP inhibited bacterial growth as ascertained by the lower rate of increases in total viable and psychrotrophic bacteria counts as well as other pathogenic and spoilage bacteria counts. VP samples had lower total volatile base and trimethylamine contents as compared to the sample packed in air (AP). Clostridium perfringens was undetectable in both samples. During storage, VP samples possessed lower pH than AP counterpart. Exudate and TCA‐soluble peptide (TSP) contents of sample increased during the storage, regardless of packaging atmospheres. Fatty acid (FA) content, especially PUFA and MUFA, was decreased after 9 and 15 days of storage for AP and VP samples, respectively. The cooked and peeled HMS contained 32 volatile organic compounds, consisting of several aldehydes and alcohols. Carnobacterium and Pseudomonas were mainly involved in spoilage in samples as confirmed by next generation sequencing.

Effect of vacuum packaging on the shelf‐life of shrimp analog prepared from Pangasionodon hypophthalmus surimi during refrigerated storage

The present research aimed at investigating the quality characteristics of ready to cook shrimp analog prepared from Pangasionodon hypophthalmus alkaline-saline washed surimi under vacuum packaging (VP) conditions at refrigerated temperature (3 ± 1°C). The normal packaging was used as a control (C). During the storage period, the pH of the C samples correlated positively with total volatile base nitrogen and peroxide value. The results demonstrated that VP (24.65 mg N %) significantly (p < .05) delayed total volatile base nitrogen in comparison with the C (19.39 mg N %) at the end of 21 days of storage. The psychrophilic microorganisms were detected from the 9th (C) and 12th (VP) day onward. The obtained data were subjected to principal component analysis and the total variance explained by the two factors for the shrimp analogs stored for different days was 86.8%. The results indicated that VP shrimp analogs had a better shelf-life when stored at 3 ± 1°C. Novelty impact statement In recent years, there has been an increase in demand for value-added fish-based products. Food industries are adopting novel processing and cooking processes to develop an array of items in order to accomplish consumers’ changing preferences. The findings of this study will have a substantial impact on the food industry by enabling the manufacture of novel products such as shrimp analogs produced from surimi of low-cost pangasius fish with enhanced nutritional content. The preparation process is simple, appealing, affordable, unique, and sustainable. According to the findings of the current study, vacuum packaging is helpful in extending the shelf-life of the shrimp analog during refrigerated storage.

The effect of vacuum packaging on fish balls prepared from Capoeta trutta with different concentrations of liquid smoke

The effect of vacuum packaging on fish balls prepared from Capoeta trutta with different concentrations of liquid smoke

Quality characterization of “wingko” traditional food by applying vacuum packaging in a tropical environment

Wingko is a traditional snack food that popular as a souvenir food which made from coconut with flat round shape, and its affected by tropical environment on quality and shelf-life of food. Objective of the research was to know the effects of vacuum packaging on quality characterization of traditional wingko food. Home wingko industry in Kotagede Yogyakarta was produced sample wingko food, then, it re-packaged using polyethylene plastic with nylon and applied vacuum with difference amount of food, for vacuum single, six and twelve food using low concentration of oxygen. Lastly wingko food without packaging as control. Several physicochemical quality parameter were analysed using standard method such as water content, free fatty acid content, pH, hardness of food, color of food and microorganism growth using yeast and mould value. Based on the result, we found that vacuum packaging can be maintained the quality of wingko food during their storage compare with that on control in every treatments with single, six and twelve products in vacuum packaging. Rancidity and mould can be depressed their growth during wingko food stored using a vacuum with packaging. Vacuum packaging treatments have a good impact on maintaining quality and extending shelf-life of the products.

Effect of vacuum packaging on storage stability of osmotic dehydrated coconut

Sugar solution was used as osmotic agents for the processing of osmotic dehydrated coconut and packed in aerobic and vacuum condition. The free fatty acid content of aerobic packaged dehydrated coconuts T0, T1, and T3 were between the range of 0.410 to 1.186, 0.404 to 0.564 and 0.394 to 0.523 per cent, respectively, whereas the value of vacuum packaged samples were ranged between 0.410 to 1.141, 0.404 to 0.538 and 0.394 to 0.498 per cent. Initially T0, T1 and T2 contained 4.52, 4.45 and 4.38 per cent of peroxide value, respectively. At the end of the storage, the values were increased between the range of 8.34 to 7.46 (control), 5.79 to 5.32 (T1) and 5.19 to 5.07 (T­2) per cent. The samples T1 and T2 initially had 4.0 x 106/g of bacteria which showed an increase of 6.0 and 5.0 x 106/g the end of the storage.

Effects of Vacuum Packaging on NAC Gene Expression in Fresh-cut Lotus Root

NAC transcription factors have been characterized in numerous plants, and the NAC gene has been shown to be involved not only in plant growth and development, but also in plant responses to abiotic and biological stresses, such as drought, high salinity, low temperature, and anaerobic/hypoxic stress. Creating an environment of anaerobic/hypoxic stress has been shown to be one of the effective storage methods for delaying the browning of fresh-cut lotus (Nelumbo nucifera) root. However, whether NAC is associated with lotus root browning under anaerobic stress has not been studied. In this study, vacuum packaging (VP; anaerobic/hypoxic stress) effectively delayed the browning of fresh-cut lotus root. The changes in the expressions of NnPAL1, NnPPOA, and NnPOD2/3 were consistent with phenylalanine aminolase, polyphenol oxidase (PPO), and peroxidase (POD) enzyme activity changes and lotus root browning. Using RNA sequencing, five NnNAC genes were isolated and studied. Transcriptional analysis indicates that the NnNAC genes showed different responses to VP. The expressions of NnNAC1/4 were inhibited by VP, which was consistent with the observed change in the degree of fresh-cut lotus root browning. However, NnNAC2 messenger RNA (mRNA) levels were upregulated, and the expressions of NnNAC3/5 showed no clear differences under different packaging scenarios. Thus, NnNAC1/4 were identified as promising candidates for further transcriptional regulation analysis in lotus root to understand more fully the molecular mechanism of browning under anaerobic/anoxic stress.

Effect of Vacuum Packaging on Histamine Production in Japanese Spanish Mackerel (Scomberomorus niphonius) Stored at Various Temperatures

The effect of polyethylene packaging (PEP) in air cushion and vacuum packaging (VP) on histamine related to the quality of Japanese Spanish mackerel (JS mackerel) was studied with samples stored at -20, 4, 15, and 25°C. The aerobic plate count (APC), total volatile basic nitrogen (TVBN), and histamine concentrations of the PEP and VP samples stored at 25°C increased as the storage time continued. The PEP and VP samples stored at temperatures below 15°C showed lower levels of APC, TVBN, and histamine, with VP samples having considerably lower levels of APC, TVBN, and histamine than PEP samples. For the frozen JS mackerel stored at -20°C for 2 months and then thawed and stored at 25°C, the VP treatment delayed the increases of TVBN and histamine longer than did the PEP treatment. Thus, the storage of VP JS mackerel at temperatures below 4°C could prevent quality deterioration and extend shelf life.

Colour characteristics of vacuum packed fermented sausage during storage

The effect of vacuum packaging on colour (instrumental and sensory characteristics) of dry fermented sausage (Petrovská klobása) during storage period was examined. Sausages were dried under controlled conditions and stored unpacked (C) or packed under vacuum (V). The instrumental colour characteristics (CIE L*a*b* system: lightness – L*; redness – a*; yellowness – b*; hue angle – h and chroma – C*), sensory evaluation of colour, pH, water activity and moisture content were determined at the end of the drying period (day 0 of storage) and after 30 and 60 days of storage. Vacuum packed sausages had significantly (P<0.05) lower L* and a* on days 30 and 60 of storage compared with L* and a* values determined at day 0 of storage; however, other instrumental colour characteristics were not statistically different (P>0.05). Sausages packed under vacuum had significantly higher (P<0.05) a* value on day 30 of storage and significantly higher (P<0.05) L* value on day 60 of storage compared with unpacked sausages. Also, on both examined storage days, the colour of vacuum packed sausages was more acceptable sensorially than that of unpacked sausages. According to the results obtained in this study, vacuum packaging had a positive impact on colour characteristics (instrumental and sensory) of dry fermented sausages produced in controlled conditions.

Effects of Vacuum Packaging on Enzymatic Browning and Ethylene Response Factor (ERF) Gene Expression of Fresh-cut Lotus Root

Ethylene response factor (ERF) genes have been involved in responses to biotic and abiotic stress, including hypoxia and anaerobic stress. Vacuum packaging (a typical anaerobic stress) is an effective storage method used to delay browning of fresh-cut lotus root (Nelumbo nucifera). In model plants, ERF genes have been identified as responsive to hypoxia. Whether ERF is associated with browning of vacuum-packaged lotus root has not been studied. The effects of vacuum packaging on browning, phenolic content, the enzyme activity of phenylalanine ammonia lyase (PAL), polyphenol oxidase (PPO), and peroxidase (POD), and PPO, PAL, POD, and ERF genes expression in fresh-cut lotus root were studied. Downregulation of NnPAL1, NnPPOA, and NnPOD2/3 attributable to vacuum packaging coincided with increased related enzyme activities and the degree of browning of fresh-cut lotus root. The expression patterns of NnERF4/5 were consistent with the changes in NnPAL1, NnPPOA, and NnPOD2/3 gene expression. It has been proposed that NnERF4/5 could have be important regulators of fresh-cut lotus root browning, and that the relationships of NnERF4/5 and NnPAL1, NnPPOA, and NnPOD2/3 should to be studied further.

Effects of Chitosan and Natamycin on Vacuum-Packaged Phyllo: A Pastry Product

The effects of vacuum packaging, chitosan (1.5%, w/v), and natamycin (10 mg/L, w/v) on phyllo pastry quality were studied by monitoring microbiological, chemical, and sensory changes. Five lots were prepared with or without vacuum packaging, chitosan, and natamycin: A, air packaged (control); V, vacuum packaged; VC, vacuum packaged with chitosan; VN, vacuum packaged with natamycin; and VCN, vacuum packaged with both chitosan and natamycin. Based on the sensory acceptability data, a shelf life of 6 (A), 12 (V), 14 (VN), 16 (VC), and 17 (VCN) days was obtained at 4°C. VCN treatment resulted in a shelf life extension of 11 days compared with the shelf life of the control. Microbiological data revealed that the combination of chitosan and natamycin resulted in significant reductions of microbial species (mesophilic total viable counts, yeasts and molds, psychrotrophic bacteria, lactic acid bacteria, Enterobacteriaceae, and enterococci) of 1 to 3 log CFU/g on the final day (day 18) of storage. Results suggest that the combination of chitosan and natamycin, which is an effective antifungal agent, can delay the spoilage of phyllo pastry while maintaining acceptable sensorial characteristics and the original freshness and appearance of the product.

English

English

산란 성계육과 기계발골 계육으로 제조된 냉동 떡갈비의 품질에 미치는 진공포장 효과

산란 성계육과 기계발골 계육으로 제조된 냉동 떡갈비의 품질에 미치는 진공포장 효과

Effect of Chitosan Treatments and Vacuum Packaging on the Shelf Life of Spangled Emperor Lethrinus nebulosus Fillets Stored in Refrigerator

The effect of vacuum packaging (VP) on the quality changes of Spangled emperor (Lethrinus nebulosus) treated with or without chitosan during refrigerated storage of 12 days was investigated. Treatments included the following: control (untreated, control samples stored in air), VP (untreated, stored under vacuum packaging), FV (treated with chitosan film, stored under vacuum packaging) and CV (treated with chitosan coating stored under vacuum packaging). Chitosan coated and wrapped samples prior to VP can remarkably delay the growth of total viable count and psychrotrophilic count. Production of total viable bases nitrogen and trimethylamine for FV and CV Spangled emperor samples was significantly lower than for untreated samples at day 12 of storage. The coincidental lowered rate of increase thiobarbitoric acid and free fatty acid were obtained in Spangled emperor coated chitosan stored under vacuum packaging. Vacuum-packaged samples coated with chitosan showed significantly (P < 0.05) lower changes in a color value than uncoated samples. Therefore, Spangled emperor treated with chitosan stored under vacuum packaging had the lowest losses in quality during refrigerated storage. In addition, there was no significant difference between coating and film in reducing bacteriological, physicochemical and color parameters.

Combination Effect of Phosphate and Vacuum Packaging on Quality Parameters of Refrigerated Aurigequula fasciata Fillets

The effect of vacuum packaging on the quality changes of Aurigequula fasciata fillets treated with or without phosphate during refrigerated storage of 16 days was investigated. The results showed that the fillets treated with polyphosphate significantly maintained tissue hardness when compared to the control. The polyphosphate especially sodium tripolyphosphate (STPP) treatment also inhibited the microbiological and chemical properties throughout the storage times. Sulfhydryl (SH) content of fish actomyosin increased in fillets storage at refrigerator. Pretreatment with tetra sodium pyrophosphate resulted in the retarded protein denaturation as evidenced by the reduced changes in sulfhydryl content during the extended storage. Therefore, Pretreatment by soaking the A. fasciata fillet in STPP prior to storage was more effective in improving the quality properties during refrigerated storage when compared with other samples.

The effect of vacuum packaging on histamine changes of milkfish sticks at various storage temperatures

The effects of polyethylene packaging (PEP) (in air) and vacuum packaging (VP) on the histamine related quality of milkfish sticks stored at different temperatures (−20°C, 4°C, 15°C, and 25°C) were studied. The results showed that the aerobic plate count (APC), pH, total volatile basic nitrogen (TVBN), and histamine contents increased as storage time increased when the PEP and VP samples were stored at 25°C. At below 15°C, the APC, TVBN, pH, and histamine levels in PEP and VP samples were retarded, but the VP samples had considerably lower levels of APC, TVBN, and histamine than PEP samples. Once the frozen fish samples stored at −20°C for 2 months were thawed and stored at 25°C, VP retarded the increase of histamine in milkfish sticks as compared to PEP. In summary, this result suggested the milkfish sticks packed with VP and stored below 4°C could prevent deterioration of product quality and extend shelf-life.