Vacuum Packaging Research Articles

Pengembangan Potensi Nelayan Melalui Pelatihan Manajemen Usaha Pengolahan Ikan Asap Di Gks Hanggaroru, Desa Kaliuda

Fisheries, especially capture fisheries, have quite large potential in the coastal area of ​​East Sumba. One of the potential catch fisheries in East Sumba is Kaliuda Village. The GKS Hanggaroru congregation is a community in Kaliuda village whose entire community depends on fishery products, both capture and aquaculture. Fisheries problems that often occur in Kaliuda village are the large number of catches that are damaged due to the way they are handled after being caught, due to the unavailability of ice, and the length of the marketing process. This results in losses at the community level so it is necessary to find a solution regarding partnerships and marketing the catch. This mentoring activity was carried out for 1 month through socialization and mentoring. Implementation of this activity includes socialization, distribution of leaflets on procedures for making smoked fish, training in making smoked fish using a cabinet with a separate smoke source using a drum, as well as designing packaging and packaging using a vacuum sealer. Partners are happy with the training activities carried out by the PKM team.

Repeatability and Reproducibility of Pavement Density Profiling Systems

The work conducted in this study was designed to establish achievable testing tolerances for non-destructive pavement density measurements using Density Profiling Systems (DPSs). Nine and six sensors were used to determine the precision of repeatability and reproducibility in the laboratory and the field, respectively. A minimum of six sensors (considered in this study as independent laboratories) were needed to comply with the minimum number of participants required in the current ASTM standard practice (ASTM E691). The methodology included the development of laboratory precision evaluation with a total of nine sensors and two different mixtures (9.5 mm fine-graded mix, 19.0 mm coarse-graded mix) compacted at four density levels (97%, 94%, 91%, and 88% of Gmm). For the field portion of this study, pavement sections built at the National Center for Asphalt Technology (NCAT) Test Track in 2021 served as experimental variables. These sections were built with fine-graded asphalt mixtures and open-graded mixes as wearing courses. Additionally, the pavement sections included three underlying materials: new asphalt (binder layer), milled asphalt surface, and granular base, with thicknesses ranging from 3.8 to 13.9 cm. Density profile testing was conducted at two locations: within the mat (center of the lane) and along the joint. Computed precision statements regarding dielectric values within and between laboratories were about double for field results compared to laboratory results. However, when converted to density, the statements were significantly below the reported statements for Bulk Specific Gravity and Vacuum Sealing in the laboratory and Nuclear and Electromagnetic density gauges in the field.

Numerical analysis of high vacuum packaging efficiency for narrow structured devices

High vacuum packaging is the key manufacturing technology of passive vacuum devices. The inherent characteristics of narrow and long space and large surface-to-volume ratio make it challenging to effectively remove the desorption gas inside the device. To this end, the pressure distribution of two standard packaging methods during the pump-down process is investigated using the two-dimensional diffusion equation. Experiments and simulations show that a pressure gradient persists within the slit even when pumping reaches the quasi-equilibrium state. In addition, a Monte Carlo method based on the cosine law reveals that the high-frequency collisions of gas molecules with the walls impede the pumping process. Furthermore, the results indicate that for tube pumping, the number of collisions of gas molecules with the wall during transport within the gap is inversely proportional to the gap height. For edge pumping, the number of collisions is inversely proportional to the square of the gap height. This provides a theoretical basis for efficient high vacuum packaging and long-term pressure maintenance for passive vacuum devices.

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.

Comparative proteomic analyses to investigate premature browning in high‑oxygen modified atmosphere packaged beef patties

This study compared the proteomics of beef patties under high‑oxygen modified atmosphere packaging (HiOx-MAP) and vacuum packaging (VP) during heating. The color and oxidation stability of fresh patties, and myoglobin denaturation of cooked patties were also measured. The results suggested that HiOx-MAP patties contained more oxymyoglobin in fresh meat and had higher myoglobin denaturation during heating than VP patties, resulting in premature browning (PMB) during cooking. Proteomic analysis found that the overabundance of proteasome subunit beta type-2 (PSMB2) and peroxiredoxin-2 (PRDX2) in HiOx-55 °C, which can remove the damaged proteins and inhibit oxidation respectively, are of benefit to meat color stability during storage, however, this was still insufficient to inhibit the occurrence of PMB during cooking. The high abundance of lamin B1 (LMNB1) in VP-55 °C can maintain the stability of meat color. This research provides greater understanding, based on proteomic perspectives, of the molecular mechanism of PMB.

Micro quartz crystal tuning fork based photothermal spectroscopy for trace gas detection

This paper describes a micro-quartz crystal tuning fork (M-QCTF) hermetically sealed in a vacuum environment for the development of low-cost, high-sensitivity photothermal detectors. Compared with conventional QCTF-based photothermal detectors exposed to air, the M-QCTF detector with the approximate stable characteristic resonance frequency (∼32763 Hz) has a small size and high quality factor of 19840. Utilizing the M-QCTF detector and direct absorption spectroscopy (DAS) technology, a gas detection system has been successfully implemented. NO2 was selected as the target gas for evaluating the performance of the M-QCTF based gas sensor. The results indicate a strong linear relationship between the normalized absorbance amplitude of the M-QCTF and the gas concentration, achieving an optimal measurement precision of 117 ppb with an integration time of 230 s. Furthermore, the vacuum packaging structure of the M-QCTF provides advantages such as easy system integration, low cost, and robust anti-interference capability.

Chainmail inspired metamaterials for use in protective sports equipment

Contact sports and action sports require intense performance yet also include a high risk of injury. Subsequently, protective equipment for those sports usually must trade flexibility for protection and vice versa. Chainmail inspired mechanical metamaterials could be a solution to this dilemma. Chainmail is a type of body armour, consisting of a structured fabric made up of thousands of interlocking metallic rings. Chainmail inspired materials have recently been made from connected 3D shapes, rather than the typical 2D (flat) rings. This chainmail inspired material is flexible when relaxed but stiff when the chains are compressed together. This ability to control the material’s stiffness means chainmail is a type of mechanical metamaterial. Mechanical metamaterials are engineered structures which derive their properties from the structure of the material, not the material itself. In relation to protective equipment, this means that these chainmail materials or fabrics, can be flexible during normal use but stiffen when indented or impacted. The flexibility of these materials can be influenced by changing the size and shape of the connecting chains but to what extent and the effect this has on their stiffness is unknown. This type of structure could improve sporting protective equipment, where (as stated before) there are various trade-offs. The aim of this project was to develop a chainmail inspired material and test the effect of varying cell sizes has on the flexibility and indentation resistance of the material. Additive manufacturing was used to create the chainmail materials and a range of indenters were used to test them, the results of which indicate that as cell size decreases and number of cells increase; their flexibility and formability increases while also maintaining a good degree of indentation resistance, when compared to larger cell sizes. Based on this work, these structures could be tailored to different sporting protective equipment where flexibility, support, and stiffness requirements may vary between normal use and collisions or falls. These chainmail inspired materials could have various applications in contact sports such as rugby, American football and ice hockey where protection for players is key to reduce the severity of injuries. Similarly, action sports such as mountain biking, skateboarding, skiing and snowboarding also necessitate a high degree of protection. An Alternative application for these materials could be as a first aid device, where the material would be formed around the injury site as a brace and stiffened with compression, such as a vacuum pack.

Use of sustainable packaging materials for fresh beef vacuum packaging application and product assessment using physicochemical means

Packaging material should guarantee the longest possible shelf life of food and help to maintain its quality. The aim of the study was to assess the physicochemical changes taking place during 28-day ageing of beef steaks packed in two types of multilayer films containing biodegradable polymers – polylactic acid (NAT/PLA) and Mater-Bi® (NAT/MBI). The control group consisted of steaks packed in synthetic polyamide/polyethylene (PA/PE) film.The samples stored in NAT/PLA had significantly lower purge loss than the control samples and the lowest expressible water amount after 14 and 21 days. Following blooming, the most favourable colour was shown in steaks stored in NAT/MBI, with the highest values for the L*, a* and C* parameters and the R630/580 ratio, a high proportion of oxymyoglobin, and the lowest share of metmyoglobin. All steaks, regardless of the type of packaging material, had acceptable tenderness and were stable in terms of lipid oxidation.

Transient radical species and oxygen colorimetric indicators grounded on phenothiazinium dyes

This study investigates four phenothiazinium dyes including methylene blue (MB) and three analogues containing auxochrome variation 2–4 as oxygen colorimetric indicators prepared by their incorporation into two types of oxygen permeable materials containing: a) polyvinyl alcohol substrate with additional TiO2 photocatalysts (PhOxIn), and b) carboxymethylcellulose polymer matrix containing glucose and KOH (ChOxIn). In vacuum packages where volumetric concentrations of oxygen were below 0.01 %, the leuco forms of the tested phenothiazinum dyes were readily oxidised, initiating the colour turn from white to blue. The redox processes involved were explored by experimental electron paramagnetic resonance EPR and UV–vis spectroscopic methods and further supported by theoretical quantum chemistry. The EPR experiments showed that the chemical oxidation of the leuco-form of the phenothiazinium dyes 1–4 produced transient aminyl radical species with the single electron mainly located at the nitrogen atom of the heterocyclic core. The formation of these transient aminyl species was also perceived by UV–vis spectroscopy, their absorption maxima situated in the 552–592 nm range being also supported by TD-DFT theoretical calculations.

Effects of Storage Period, Storage Conditions and Packaging Type on Maize Inbred Line Seed Qualities

The aim of this research was to study the effects of storage period, storage condition and packaging type on maize inbred seed qualities over 12 months storage. The experimental design was split-split plot with four replications. The study manipulated storage period (0, 3, 6, 9, and 12 months) as the main plot, uncontrolled storage condition (USC) and controlled storage condition (CSC) as the sub-plot, and packaging types including woven polypropylene (WPP), high density polyethylene (HDPE), polyamide (PA) with linear-low density polyethylene (LLDPE) and vacuum packing (PA + LLDPE + VACUUM, PLV) as the sub-sub plot. The results showed that the storage period did not affect seed germination; however, seed vigor decreased progressively with increased storage period. Seeds stored under USC exhibited lower moisture content, seed germination and vigor compared to those in CSC. Notably, seed vigor declined after the sixth month in USC storage. Among the packaging types, seeds in WPP had the lowest moisture content. Packaging type did not significantly influence seed germination throughout the storage period. However, different packaging types were able to maintain seed vigor for varying duration, especially for 6 months in PLV and 3 months in WPP packaging.

Evaluation of the Functional and Sensory Properties of Probiotic Whey Cheese with Herbs in Vacuum or Modified Atmosphere Packaging.

Some herbs provide functional properties to foods, especially their antibacterial and antioxidant properties. On the other hand, modified atmosphere packaging is being considered as an alternative to vacuum packaging to preserve the functional and sensory properties of foods. Since the shelf life of whey cheese is quite short, different packaging methods such as modified atmosphere packaging are favoured. Besides, the addition of herbs both gives flavour to the cheese and improves its functional properties. In the present study, oregano (Origanum onites) or rosemary (Rosmarinus officinalis) was added to probiotic whey cheese (lor) containing Lactobacillus acidophilus La-5 and Bifidobacterium lactis Bb-12 under modified atmosphere packaging (MAP) (80 % CO2 and 20 % N2) or vacuum packaging. The physicochemical, microbiological and sensory properties as well as antioxidant and proteolytic activities of the cheese samples were determined. The addition of herbs did not negatively affect the viable counts of B. lactis and L. acidophilus, and the cheese samples contained at least 8 log CFU/g of both probiotic bacteria for 35 days. MAP improved the viability of B. lactis and L. acidophilus in cheese with rosemary during the first few weeks of storage compared to vacuum packaging. The addition of herbs significantly increased the total phenolic content and antioxidant activity under both MAP and vacuum. MAP improved the antioxidant activity of lor cheese with added herbs on days 14 and 28 more than vacuum packaging. Lor cheese with rosemary under MAP conditions showed the highest DPPH˙ (2,2,-diphenyl-1-picrylhydrazyl) scavenging activity and also the highest proteolytic activity throughout storage. The sample with rosemary under MAP had the highest taste and aroma scores throughout the entire storage period. Fortification with herb and MAP offers advantages in the production of whey cheese. The use of rosemary and modified atmosphere packaging makes it possible to achieve high viability of probiotic bacteria, total phenolic content, antioxidant activity and sensory acceptance in lor cheese. This is the first study in which both different herbs and different packaging methods were applied to probiotic whey cheese (lor). The study shows that the functional properties of whey cheese can be improved by using different herbs under different packaging conditions. Among the analysed properties of the product, the improvement of the viability of probiotic bacteria is particularly valuable for human health. Thus, it contributes to the science of functional food and enables the use of these parameters in some other foods.

A challenge test on Pseudomonas spp. as spoiling microorganism in fish fillets

Fish fillets are highly susceptible to spoilage, with Pseudomonas spp. bacteria being among the main culprits. To maintain products’ quality and safety, it is important to control the load of these microorganisms and understand their growth potential in fish fillets. However, setting up challenge tests might be hard due to the difficulty of differentiating intentionally inoculated bacteria from those already present on the fillets. To overcome this obstacle, a pilot study using Pseudomonas aeruginosa, a clinically significant bacterial species that is rare in food, was conducted. Vacuum-packed Northern cod, salmon, and plaice fish fillets were experimentally inoculated and subjected to trials at both refrigeration (4 °C) and thermal abuse temperatures (from +4 °C to +6 °C and then to +8 °C). The results showed that the growth potential of Pseudomonas aeruginosa in all the fish fillets was less than 0.5 Log10 CFU/g. This confirms that vacuum packaging could reduce the multiplication of Pseudomonas spp. in the fish fillets and underlines as it is crucial to have fish fillets containing initial loads of Pseudomonas between 104-105 CFU/g or lower at the beginning of the shelf life in order to control the deterioration rate of the product. This study provides a basis for developing further challenge tests for Pseudomonas spp. in the fish industry and highlights the importance of controlling initial loads of Pseudomonas to prevent product deterioration during the shelf life.

Microbial Composition and Quality Changes in Whole Golden Pomfret (Trachinotus ovatus) During Refrigerated, Ice, and Vacuum-Packed Storage

ABSTRACT This study evaluated the quality and bacterial composition changes in whole golden pomfret under refrigeration, ice storage, and vacuum packaging at 4°C . Ice storage and vacuum packaging delayed sensory quality deterioration, limited spoilage bacteria proliferation, and slowed biogenic amines formation, total volatile base nitrogen accumlation, and ATP-related compounds degradation. In addition, Bacillus dominated fresh golden pomfret. Psychrobacter, Shewanella, and Acinetobacter were predominant in control and ice storage groups, while Shewanella and Aeromonas prevailed in the vacuum packaging group after storage. In conclusion, the best storage condition for whole golden pomfret fish is ice storage.

A non-destructive predictive model for estimating the freshness/spoilage of packaged chicken meat using changes in drip metabolites

This study investigates the possibility of utilizing drip as a non-destructive method for assessing the freshness and spoilage of chicken meat. The quality parameters [pH, volatile base nitrogen (VBN), and total aerobic bacterial counts (TAB)] of chicken meat were evaluated over a 13-day storage period in vacuum packaging at 4 °C. Simultaneously, the metabolites in the chicken meat and its drip were measured by nuclear magnetic resonance. Correlation (Pearson's and Spearman's rank) and pathway analyses were conducted to select the metabolites for model training. Binary logistic regression (model 1 and model 2) and multiple linear regression models (model 3-1 and model 3-2) were trained using selected metabolites, and their performance was evaluated using receiver operating characteristic (ROC) curves. As a result, the chicken meat was spoiled after 7 days of storage, exceeding 20 mg/100 g VBN and 5.7 log CFU/g TAB. The correlation analysis identified one organic acid, eight free amino acids, and five nucleic acids as highly correlated with chicken meat and its drip during storage. Pathway analysis revealed tyrosine and purine metabolism as metabolic pathways highly correlated with spoilage. Based on these findings, specific metabolites were selected for model training: ATP, glutamine, hypoxanthine, IMP, tyrosine, and tyramine. To predict the freshness and spoilage of chicken meat, model 1, trained using tyramine, ATP, tyrosine, and IMP from chicken meat, achieved a 99.9 % accuracy and had an ROC value of 0.884 when validated using drip metabolites. This model 1 was improved by training with tyramine and IMP from both chicken meat and its drip (model 2), which increased the ROC value for drip metabolites from 0.884 to 0.997. Finally, selected two metabolites (tyramine and IMP) can predict TAB and VBN quantitatively through models 3-1 and 3-2, respectively. Therefore, the model developed using metabolic changes in drip demonstrated the capability to non-destructively predict the freshness and spoilage of chicken meat at 4 °C. To make generic predictions, it is necessary to expand the model's applicability to various conditions, such as different temperatures, and validate its performance across multiple chicken batches.

The effect of vacuum-packaging on nutrient and Salmonella growth of sautéed vegetables

Low consumption of vegetables was associated with a lack of cooking and preparation skills. In addition, in modern times, people tend to choose foods that can be served quickly. Vacuum packaging is a simple method of preserving food that can be done at home. Therefore, sautéed vegetables in vacuum packaging were developed and evaluated for their nutrients and microbiological properties. The vegetables, including spinach, carrots, and water spinach, were sautéed before being vacuum packaged. The related parameters, including carbohydrate, protein, ash, moisture, vitamin C, pH, and Salmonella sp., were evaluated. Some parameters were measured at 0, 7, and 14 days. The results showed that the samples contained carbohydrates ranging from 8.26-17.08%, 0.145-1.90% protein, 2.23 -2.49% fiber, 1.46-3.10% fat, 0.13-0.10% ash and 82.44-86.08% moisture. The Vitamin C content was similar during storage time, at day 0, 7 and 14. The pH of sautéed vegetables was relatively constant on days 0, 7 and 14. A high Salmonella sp. content was found during storage time on days 7 and 14. The vacuum-packaging of sautéed vegetables potentially maintained the nutrients during storage time until day 7. However, the results of this study indicated that there is still a possibility that vacuum packaging has not been able to reduce the growth of micro-bacteria in the package. Overall, this study implied that vacuum packaging with other treatments is needed for food safety reasons.

Development of plant‐based burger patties with pea protein isolate and barnyard millet flour and its storage stability in aerobic and vacuum packaging

AbstractThere is an increasing demand for plant‐based burger patties owing to the health and sustainability issues raised from the consumption of meat. This study aimed to develop plant‐based burger patties from pea protein isolates (PPIs) and barnyard millet flour (BMF) through high‐moisture extrusion cooking. The extrudates for plant‐based burger patties were developed with a blend ratio of 90:10 PPIs:BMF with different screw speeds ranging from 40 to 120 rpm. The extrudates produced with different screw speeds were analyzed, followed by the analysis of the plant‐based burger patties. Commercial plant‐based burger patties were used as a control. The optimized plant‐based burger patties were then stored in aerobic or vacuum packaging for 12 days under refrigerated condition and analyzed. The optimized extrudates produced using screw speed of 80 rpm displayed moderate water absorption index (3.33%), high hardness (4143–4390 g), and high adhesion (0.47 mJ). The plant‐based burger patties produced using the optimized extrudates had 2006–2608‐g hardness, 0.17 cohesiveness, and 6.70% cooking loss. In comparison to aerobic packaging, the plant‐based burger patties stored in vacuum packaging demonstrated lower cooking loss (8.46%), moisture content (18.03%), total color difference (3.02), and total plate count (8.65 log10 cfu/g) after 12 days of refrigerated storage. The protein content of plant‐based burger patties was not affected throughout the refrigerated storage. This shows the potential of PPIs and BMF mixtures as meat analogue ingredients and the suitability of vacuum packaging for the storage of plant‐based meat.

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.

Directed co-assembly of binary natural small molecules into carrier-free sprayable gel with synergistic multifunctional activity for perishable fruits preservation

The rotting of fresh fruits is a great challenge in the food industry for the whole world, which alsoeasilyresult in more severe social problem such as food shortages, environmental pollution and health hazards. Microbial contamination is the main cause of fruits rotting, but cannot be solved by conventional methods like waxing, refrigeration, or vacuum packaging currently. Leveraging the multiple bioactivities and unique assembly function of natural small molecules, we have firstly achieved the directed co-assembly of binary natural small molecules (resveratrol and piceid) into a carrier-free gel by a simple heat-cooling method for perishable fruits preservation. It was proven that hydrogen bonding and π-π stacking interactions were the main driving forces for the co-assembly of binary molecules. And Res-Pic gel had been demonstrated to possess synergistic antioxidant, antibacterial, and biofilm removal properties compared to corresponding monomer. After sprayed on the surface of fruits, it was found to significantly inhibit microbial reproduction, prevent browning, reduce water and nutrient loss. Especially it had realized to ultimately decrease the corruption rate by 36.81% of cherries comparing with the untreated group during storage at room temperature. Furthermore, experimental study in vivo showed its excellent biocompatibility, thus avoiding the health risk from mis-eating. Such a directed co-assembly strategy based on binary NSMs have provided a simple, low-cost, biosafe gel products with enhanced biological activity, and further showed great prospects for perishable food preservation.

Antioxidant Activity and Fatty Acid Profile of Sous-Vide Beef Marinated with Kiwiberry Fruit Pulp: Effects of Level Addition and Refrigerated Storage.

The purpose of the study was to determine the antioxidant activity (AA) and fatty acid (FA) profile of sous-vide beef previously marinated in brine with a 10, 20 and 30% addition of kiwiberry (Actinidia arguta cv. 'Ananasnaya') fruit pulp, as well as changes in the parameters studied after 0, 1, 2 and 3 weeks of refrigerated storage in a vacuum package. The FA profile, FRAP (ferric-reducing antioxidant power assay), ABTS (2,2'-azinobis (3-ethylbenzthiazoline-6-acid)), total polyphenols, chlorophylls and carotenoids were also determined in the fruit pulp. Lipid indices for meat were calculated based on the obtained FA profile. The values of FRAP and ABTS of experimental meat products were significantly (p ≤ 0.05) higher than those of control samples but decreased with storage time. The proportion of unsaturated FA in the lipids of sous-vide meat was higher in samples with pulp than in control samples and insignificantly decreased with storage time. Meat marinated with kiwiberry pulp was characterized by a significantly (p ≤ 0.05) higher proportion of ALA (α-linolenic acid) and LA (linoleic acid), considerably affecting the more favorable value of polyunsaturated FA/saturated FA ratio. A troubling finding was the heightened level of palmitic acid (C16:0) in the lipids of beef subjected to 30% kiwiberry pulp, a factor recognized to play a significant role in the development of various diseases. Beef marinated with 20% kiwiberry pulp addition provides greater nutritional and health benefits than other sample variants because of optimal AA and FA profile changes during refrigerated storage.

A Sustainable Material for Sheep's Cheese Wedges Stored under Different Atmosphere Conditions.

This study is based on the need to improve packaging sustainability in the food industry. Its aim was to assess the performance of a recyclable plastic material for semi-hard sheep's cheese wedges packaging as an alternative to conventional non-sustainable plastic materials. Four different packaging treatments (air, vacuum, and CO2/N2 gas mixtures 50/50 and 80/20% (v/v)) were studied. Changes in gas headspace composition, sensory properties, cheese gross composition, weight loss, pH, colour, and texture profile were investigated at 5 ± 1 °C storage for 56 days. The sensory analysis indicated that vacuum packaging scored the worst in paste appearance and holes, and air atmosphere the worst in flavour; it was concluded that cheeses were unfit from day 14-21 onwards. Air and vacuum packaging were responsible for most of the significant changes identified in the texture profile analysis, and most of these happened in the early stages of storage. The colour parameters a* and b* differentiated the air packaging from the rest of the conditions. As in previous studies using conventional plastic materials, modified atmosphere packaging, either CO2/N2 50/50 or 80/20% (v/v), was the most effective preserving technique to ensure the quality of this type of cheese when comparing air and vacuum packaging treatments.