Effect Of Vacuum Packaging Research Articles

Composition of subcutaneous adipose tissue of dry-cured pork forelegs as affected by desalting and boiling: The effects of vacuum-packaging

The effects of desalting and boiling, with or without vacuum-packaging, on the composition of the subcutaneous adipose tissue of dry-cured pork forelegs were investigated. The adipose tissue contained 7.1% water and 91.0% lipids. The main fatty acids in glycerides (about 89% of total lipids) were oleic (39.6%), palmitic (23.9%), linoleic (13.7%) and stearic (12.6%) acids. The main fatty acids in free fatty acids (about 11% of total lipids) were oleic (36.0%), linoleic (28.4%) and palmitic (13.1%). The culinary treatment (desalting and boiling) caused significant decreases in dry matter and lipid contents. These decreases were not as great in vacuum-packaged samples because the lipid losses were prevented during the boiling stage. No significant changes in lipid fraction proportions (glycerides and free fatty acids) were observed. The samples boiled with vacuum-packaging showed higher contents of polyunsaturated fatty acids than did the samples boiled without vacuum-packaging.

Chemical and lipid composition of deboned pieces of dry-cured pork forelegs as affected by desalting and boiling: The effects of vacuum packaging

The effects of desalting and boiling, with or without vacuum packaging, on the composition (mainly in relation to lipids) of the muscles of deboned pieces of dry-cured pork forelegs were investigated. The muscles of boiled, desalted, dry-cured foreleg pieces showed lower ash, chloride, nitrates and nitrites contents and higher protein contents than those of dry-cured forelegs. No significant changes were observed in lipid content and in lipid fraction proportions (glycerides, phospholipids and free fatty acids). The culinary treatment (desalting and boiling) caused a decrease of thiobarbituric acid values and an increase in polyunsaturated fatty acids proportions of the three fractions (glycerides, phospholipids and free fatty acids), especially at C-18:2 and C-20:4. Only the ash contents were significantly different between samples boiled with and without vacuum packaging.

Effect of Vacuum Packaging on the Boil -collapse of Potatoes

Effect of Vacuum Packaging on the Boil -collapse of Potatoes

Effect of temperature and modified atmosphere packaging on overall quality of fresh-cut bell peppers

The effect of vacuum packaging (VP) and modified atmosphere packaging without vacuum (MAP) on shelf-life of fresh-cut green bell pepper stored at 5°C and 10°C were evaluated. In-package atmosphere, overall quality, percentage of leaked juice, texture, ascorbic acid content, ethanol and acetaldehyde, and microbial growth, were evaluated at different intervals of storage. MAP-fresh-cut peppers presented better visual quality, less leaked juice and higher firmness than those stored under VP. Microbiological and quality analysis revealed a limit of shelf-life of 14 and 21 days, when fresh-cut peppers were stored at 10°C and 5°C, respectively. We conclude that MAP could be used to maintain quality attributes of fresh-cut peppers for up 21 days at 5°C.

Biogenic amines in vacuum-packed and non-vacuum-packed flesh of carp ( Cyprinus carpio) stored at different temperatures

Samples of carp flesh ( Cyprinus carpio), vacuum-and non-vacuum-packed were stored at 3 and 15 °C. Chemical, sensory and microbial qualities were measured throughout the storage time to determine the changes that took place and to evaluate the effects of both storage temperature and the means of packaging. Seven biogenic amines (putrescine, cadaverine, spermidine, spermine, histamine, tyramine and tryptamine) were determined. Putrescine and cadaverine showed the best correspondence with the sensory and microbial states of the samples. Low storage temperature had a dominant effect, resulting in low biogenic amine content and better quality of samples. The effect of vacuum-packaging was less obvious, especially in samples kept at 15 °C. Application of vacuum-packaging at 3 °C prolonged the shelf life by about 4–5 days.

Effects of vacuum packaging on the physical quality of minimally processed potatoes

AbstractIn recent years, consumers have become more health conscious in their food choices but they also have less time to prepare healthy meals. As a result, minimally processed (MP) products have become an important sector of the food industry because of their ‘fresh‐like’ qualities, convenience and speed of meal preparation. In this study, the physical qualities of MP potatoes (‘Désirée’ variety) stored for 7 days in vacuum packaging were evaluated. The shelf life of MP potatoes was effectively extended to nearly 1 week under refrigerated storage by using vacuum packaging systems. The main quality parameters were constant during storage.

Changes in colour of beef m. longissimus dorsi muscle during ageing

The effects of vacuum packaging, chilling rate (slow or fast), and fat cover thickness (⩽4 mm or 7–8 mm) on the colour parameters of beef m. longissimus dorsi muscle were assessed during ageing. The m. longissimus dorsi muscle was aged on the carcass or in vacuum packaging. Muscle samples for analysis were taken on days 0 (24 hr post mortem), 2, 4, 8, 12 and 16 to ascertain the parameters. Ageing time influenced all colour parameters, while chilling rate affected lightness (‘ L’), yellowness (‘ b’), and hue angle difference ( HD), and fat cover thickness influenced ‘ L’ and ‘ b’ only.

Changes in Textural Properties of Beef Longissimus Dorsi Muscle During Aging

The effects of vacuum packaging, chilling rate (slow or fast) and fat cover thickness (⩽4 mm or 7-8 mm) on the textural profile analysis properties of longissimus dorsi muscle were assessed during beef aging. The longissimus dorsi muscle was aged on the carcass or in vacuum packaging. Muscle samples were taken on days 0 (24 h post mortem), 2, 4, 8, 12 and 16 to measure the textural properties. The most tender meat was observed on aging days 4 or 8. The aging time influenced cohesiveness and springiness whereas packaging affected gumminess. Similarly, aging time, chilling rate, packaging and fat thickness influenced chewiness through their synergistic effects chill x fat and time x packaging interactions.

Changes in pH and water holding properties of Longissimus dorsi muscle during beef ageing

The effects of vacuum packaging, chilling rate (slow or fast), and fat cover thickness (≤ 4 mm or 7–8 mm) on pH and water-holding properties of longissimus dorsi muscle were assessed during beef ageing. The longissimus dorsi muscles were aged on the carcass or in vacuum packaging. Muscle samples were taken on days 0 (24 h post-mortem), 2, 4, 8, 12 and 16 to measure these properties. Ageing time significantly influenced muscle pH and cooking loss; however, interaction fat × chill × time affected press juice. The pH was also influenced by vacuum-packaged ageing. Press juice positively correlated with cooking loss and pH.

LITERATURE ABSTRACTS

LITERATURE ABSTRACTS

Effects of Vacuum Packaging, Glazing, and Erythorbic Acid on the Shelf‐Life of Frozen White Hake and Mackerel

ABSTRACTThe quality changes during frozen storage of two underutilized species of fish: mackerel (Scomber scombrus), a fatty species, and white hake (Urophycis tenuis) a nonfatty, gadoid species, with or without a bag, vacuum, and/or erythorbic acid, were measured using the dimethy‐lamine (DMA) test for hake and the thiobarbituric acid (TBA) test for mackerel, and by Instron deformation, expressible moisture, thaw drip, cook loss, and sensory evaluation for both species. Texture deterioration and lipid oxidation limited the shelf‐life of hake and mackerel, respectively. Air (oxygen) prolonged the shelf‐life of hake but lessened that of mackerel. Erythorbic acid accelerated the rate of texture deterioration in hake but inhibited the rate of lipid oxidation in mackerel.

Lipid Oxidation in Chicken Nuggets as Affected by Meat Type, Phosphate and Packaging

Chicken nuggets were manufactured from either hand deboned chicken breast meat or mechanically deboned chicken meat (MDCM) obtained from backs and necks. The effects of vacuum packaging and sodium acid pyrophosphate (SAPP) on lipid oxidation during 6 weeks of frozen storage were studied. Malondialdehyde (MDA) concentrations, determined by an HPLC procedure, was used as an index of oxidative rancidity. Breast meat nuggets were less prone to oxidation than MDCM nuggets. Vacuum packaged breast meat nuggets containing SAPP exhibited the least oxidative rancidity. However, the addition of SAPP to MDCM nuggets significantly reduced lipid oxidation (P<0.05), and resulted in MDA values not significantly different from the breast meat nuggets without SAPP. Differences in fatty acid composition at the beginning and the end of the storage period indicated that certain long chain polyunsaturated fatty acids were the main sources of oxidative rancidity. Sensory evaluation yielded results which were in close agreement with the MDA data.

The effect of vacuum packaging and gaseous atmosphere on microbial growth in tripe

Changes in bacterial flora of tripe samples, stored at 4°C in air, vacuum packaged or in a CO 2-enriched atmosphere were studied. Aerobic plate counts showed a rapid increase in samples stored in air reaching a level of 1·6 × 10 9/g from an initial level of 9·0 × 10 3/g. The aerobic bacterial population inhibited in both vacuum packed and CO 2-enriched atmosphere storage. The shelf lives of samples stored in air, under vacuum packaging or in gas mixtures, were 4, 8 and 9 days, respectively. Enterobacteriaceae and anaerobic counts tended to be higher under vacuum storage than in a CO 2-enriched atmosphere. The numbers of lactic acid-producing bacteria were generally found to be lower under vacuum storage than in gas mixtures.

The effect of vacuum packaging on the microbial spoilage and shelf‐life of ‚ready‐to‐use’︁ sliced carrots

AbstractThe effect of vacuum packaging on the microbial spoilage of ‚ready‐to‐use’︁ carrot slices and on the effect on shelf‐life of the product is reported. The microbial development on vacuum packaged carrots was slower than that of non‐vacuum packaged material. The predominant organisms present were Leuconostoc spp. in the vacuum packs as opposed to Erwinia spp. in the aerobic packs. Vacuum packaging of the sliced carrots significantly extended the shelf‐life of the product when stored at 4°C from 5 to 8 days.

Effects of Vacuum Packaging and Potassium Sorbate on Yield, Yeast and Mold Growth, and Quality of Dry‐Cured Hams

ABSTRACTTwo trials were conducted. In the first trial hams were cured by a standard process and aged 1 month at 24°C. Group I hams were not packaged or treated. Group II hams were vacuum packaged and Group III hams were dipped in a 2.5% potassium sorbate solution and also vacuum packaged. All hams were examined after 1 month and the treated group was dipped in a 5% sorbate solution, vacuum packaged and aged an additional 2 months. Vacuum packaging practically eliminated further weight loss while potassium sorbate reduced but did not eliminate mold growth. In the second trial hams were again cured by a standard process and aged at 24°C until they were officially country hams (18% weight loss). Group I hams were not treated whereas group II hams were dipped in a 10% potassium sorbate solution. All were vacuum packaged. After aging one month they were unpacked, weighed, and examined for molds. No significant weight loss had occurred but mold counts were lower in the dipped group. The dipping procedure was reversed so that group I hams were treated and group II hams were not treated. All hams were again vacuum packaged and held a second month. No additional weight loss was noted. Mold growth, though not eliminated, was minimal, and visual and aroma scores for the cut hams were similar and highly acceptable. Tenderness, flavor, saltiness, and overall satisfaction scores for cooked slices were similar and highly acceptable. In general, mold growth can be greatly reduced by the use of potassium sorbate and weight loss can be controlled by vacuum packaging.

Effects of Vacuum Packaging on Light-Induced Greening and Glycoalkaloid Formation of Potato Tubers

Vacuum packaging with polyethylene bags at 15 and 25inches of Hg, significantly inhibited light-induced greening and glycoalkaloid formations of three cultivars of potato tubers. Conventional packaging with brown polyethylene bags used by retail stores did not control greening and glycoalkaloid formations. Respiratory rates of potato discs after 12 days of vacuum packaging and light exposure were lower than those of controls. However, respiratory rates of vacuum packed potatoes did not differ from those of controls 6 to 8hours after the packages were opened.

Effect of vacuum packaging on growth of Clostridium botulinum and Staphylococcus aureus in cured meats.

Incrimination of vacuum-packaged smoked fish in outbreaks of botulism has raised questions about the safety of this process in comparison with other methods of packaging foods. It has been suggested, for example, that Clostridium botulinum may grow better in a vacuum-packaged product than in one that is packaged without vacuum. To evaluate this possibility, sliced bologna was inoculated with spores of C. botulinum type A, packaged in transparent plastic film with and without vacuum, and stored at temperatures within the growth range of the organism. There was no detectable difference in the rate of toxin development in the two types of packages. In contrast, vacuum packaging markedly inhibited the growth of Staphylococcus aureus on sliced ham. The results indicate that vacuum packaging has little if any effect on the ability of C. botulinum to grow in cured meats, but it may reduce the likelihood of staphylococcal food poisoning.

Effect of Vacuum Packaging on Growth of Clostridium botulinum and Staphylococcus aureus in Cured Meats1

Incrimination of vacuum-packaged smoked fish in outbreaks of botulism has raised questions about the safety of this process in comparison with other methods of packaging foods. It has been suggested, for example, that Clostridium botulinum may grow better in a vacuum-packaged product than in one that is packaged without vacuum. To evaluate this possibility, sliced bologna was inoculated with spores of C. botulinum type A, packaged in transparent plastic film with and without vacuum, and stored at temperatures within the growth range of the organism. There was no detectable difference in the rate of toxin development in the two types of packages. In contrast, vacuum packaging markedly inhibited the growth of Staphylococcus aureus on sliced ham. The results indicate that vacuum packaging has little if any effect on the ability of C. botulinum to grow in cured meats, but it may reduce the likelihood of staphylococcal food poisoning.