Active packaged lamb with oxygen scavenger/carbon dioxide emitter sachet: physical-chemical and microbiological stability during refrigerated storage

Trindade, Marco Antônio; Villanueva, Nilda Doris Montes; Antunes, Catharine Vendemiatto; Freire, Maria Teresa de Alvarenga

doi:10.1590/s1981-67232013005000027

Cited by 7 publications

(4 citation statements)

References 25 publications

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“…Trindade and others () evaluated the use of a combined OS and carbon dioxide emitter sachet (Didai, technology unknown) for active packaging of lamb cuts. The study did not draw conclusions on a significantly prolonged shelf life for the product with emitter applied in vacuum‐packages.…”

Section: Carbon Dioxide Emittersmentioning

confidence: 99%

Active Packaging Applications for Food

Yildirim

Röcker

Pettersen

et al. 2017

Comp Rev Food Sci Food Safe

643

359

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The traditional role of food packaging is continuing to evolve in response to changing market needs. Current drivers such as consumer's demand for safer, "healthier," and higher-quality foods, ideally with a long shelf-life; the demand for convenient and transparent packaging, and the preference for more sustainable packaging materials, have led to the development of new packaging technologies, such as active packaging (AP). As defined in the European regulation (EC) No 450/2009, AP systems are designed to "deliberately incorporate components that would release or absorb substances into or from the packaged food or the environment surrounding the food." Active packaging materials are thereby "intended to extend the shelf-life or to maintain or improve the condition of packaged food." Although extensive research on AP technologies is being undertaken, many of these technologies have not yet been implemented successfully in commercial food packaging systems. Broad communication of their benefits in food product applications will facilitate the successful development and market introduction. In this review, an overview of AP technologies, such as antimicrobial, antioxidant or carbon dioxide-releasing systems, and systems absorbing oxygen, moisture or ethylene, is provided, and, in particular, scientific publications illustrating the benefits of such technologies for specific food products are reviewed. Furthermore, the challenges in applying such AP technologies to food systems and the anticipated direction of future developments are discussed. This review will provide food and packaging scientists with a thorough understanding of the benefits of AP technologies when applied to specific foods and hence can assist in accelerating commercial adoption.

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Section: Carbon Dioxide Emittersmentioning

confidence: 99%

Active Packaging Applications for Food

Yildirim

Röcker

Pettersen

et al. 2017

Comp Rev Food Sci Food Safe

643

359

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“…The pursuit for convenience foods increased consumers demand for chilled meat (Trindade et al 2013). However, the high level of water activity, the pH value favorable for most microorganisms, high nutrient content and lack of antimicrobial constituents contribute to reducing the shelf life of this product (Franco and Landgraf 2003).…”

Section: Introductionmentioning

confidence: 99%

Modified atmosphere packaging for lamb meat: evaluation of gas composition in the extension of shelf life and consumer acceptance

et al. 2018

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Convenience foods like chilled meat usually have a short shelf life. Modified atmosphere packaging (MAP) can be used together with refrigeration to retard meat degradation. This work evaluated the effect of MAP on the preservation and consumers acceptance of lamb meat. Lamb loins were packed in five conditions: 15% O + 85% CO (O15), 30% O + 70% CO (O30), 45% O + 55% CO (O45), 60% O + 40% CO (O60), and Vacuum (control). Physicochemical, sensory, and microbiological analyses were carried out along 21 days of refrigerated (1 ± 1 °C) storage. Treatments O30, O45 and vacuum presented the lowest oxidation values: 0.60, 0.61 and 0.30 Malonaldehyde Kg respectively. Treatment O45 showed the highest a* until the seventh day of storage (16.64). In the sensory preference ranking test, O30 and O45 received best scores in the first and second weeks of storage, respectively. Treatments O30 and O45 delivered products with lower microbial counts than the other ones. Considering a balance between consumer preference and microbiological results, we propose the use of 45% O + 55% CO gas composition to extend the shelf life of lamb loin.

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“…Thus, the active packages could allow to preserve the sensory characteristics of products, ensuring their freshness . Among the active systems applied to food packaging, the oxygen scavengers (OS) are widely studied as the food deterioration is mainly governed by oxidation processes . The most common OS technology consists in permeable sachets that contain the oxygen absorbent components and that are normally included in the package.…”

Section: Introductionmentioning

confidence: 99%

Development and oxygen scavenging performance of three‐layer active PET films for food packaging

Maio

Scarfato

Galdi

et al. 2014

J of Applied Polymer Sci

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Polymeric active materials represent an innovative food packaging concept that has been introduced to improve the quality of foods and to enhance their shelf life. In this article, the effect of the inclusion of an oxygen scavenger in a polymeric matrix, realizing multilayer active polyester films by coextrusion process, is analyzed. In particular, three layer active films, at different mass ratios of the layers, were produced to form symmetrical "ABA" structures comprising polyethylene terephthalate (PET) with a polymeric oxygen scavenger (OS) as core layer and pure PET as external layers. Oxygen scavenging tests conducted on the multilayer active structures have pointed out the role of the relative layer thickness in controlling the scavenging capacity, the activity time and the oxygen absorption rate. A modeling of the scavenging phenomena, which combines a quasi steady‐state distribution in the skin layers with a flat profile of O2 content in the active core layer, can explain the experimentally observed oxygen absorption rate at short times. Moreover, steady state oxygen transport measurements, performed when the scavenger reactive capacity is exhausted, have shown that the presence of the active phase slightly reduces the O2 permeability, compared with the neat PET. The effect, which progressively increases with the amount of active phase in the film formulation, was related to the different morphological state developed on processing. Finally, preliminary shelf life tests on fresh‐cut untreated apples suggest that the developed three layer active films have a significant potential in the shelf‐life extension of oxygen sensitive food products. © 2014 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2015, 132, 41465.

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Active packaged lamb with oxygen scavenger/carbon dioxide emitter sachet: physical-chemical and microbiological stability during refrigerated storage

Cited by 7 publications

References 25 publications

Active Packaging Applications for Food

Active Packaging Applications for Food

Modified atmosphere packaging for lamb meat: evaluation of gas composition in the extension of shelf life and consumer acceptance

Development and oxygen scavenging performance of three‐layer active PET films for food packaging

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