Combined effect of irradiation and modified atmosphere packaging on shelf-life extension of chicken breast meat: microbiological, chemical and sensory changes

Chouliara, E.; Badeka, Anastasia V.; Savvaidis, Ioannis N.; Kontominas, Michael G.

doi:10.1007/s00217-007-0610-3

Cited by 102 publications

(74 citation statements)

References 46 publications

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“…Verma and Sahoo (2000) indicate concentrations of secondary lipid oxidation products between 1.0 and 2.0 mg kg -1 as threshold values for rancidity. However, according to Chouliara et al (2008), the TBARS values of 3.0 mg kg -1 are associated with not only rancidity odor and flavor. Accordingly, only the sample with curing agent in the present study did not exceed the threshold values until the end of the storage period.…”

Section: Analysis Of Conjugated Dienes and Tbars Valuesmentioning

confidence: 99%

Fatty acid profile, color and lipid oxidation of organic fermented sausage during chilling storage as influenced by acid whey and probiotic strains addition

Wójciak

Karwowska

Dolatowski

2015

Sci. agric. (Piracicaba, Braz.)

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Organic fermented sausages typically spoil during long-term storage due to oxidative rancidity. The application of natural antioxidants to meat stuffing is a major practice intended to inhibit the oxidation process and color changes. This study aimed to assess the effect of two unusual starter cultures: three probiotic strains (Lactobacillus casei LOCK 0900, Lactobacillus casei LOCK 0908 and Lactobacillus paracasei LOCK 0919) and lactic acid bacteria from acid whey on model fermented sausage type products focusing on oxidative stability by measuring instrumental color (L*, a*, b* values), conjugated dienes (CD), TBARS immediately after 21 days of ripening (0) and after 90 and 180 days of refrigerated storage (4 ºC). Determination of fatty acid composition, in meat product was performed after ripening and after 180 days of storage.At the end of the storage period, the salted sausages were characterized by the same content of polyunsaturated fatty acids (PUFA) compared to cured samples. The addition of acid whey and a mixture of probiotic strains to nitrite-free sausage formulation was barely able to protect lipids against oxidation in comparison to nitrite during vacuum storage. Surprisingly, the use of acid whey has an influence on the desired red-pinkish color of organic fermented sausage after ripening and after 180 days of storage period.

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Section: Analysis Of Conjugated Dienes and Tbars Valuesmentioning

confidence: 99%

Fatty acid profile, color and lipid oxidation of organic fermented sausage during chilling storage as influenced by acid whey and probiotic strains addition

Wójciak

Karwowska

Dolatowski

2015

Sci. agric. (Piracicaba, Braz.)

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“…Quando a superfície da carne é exposta ao ar, o oxigênio liga-se de modo reversível à mioglobina das fibras musculares (cor púrpura da mioglobina reduzida), formando oximioglobina, que confere à carne uma cor vermelho vivo, que identifica o produto como fresco. No entanto, uma exposição prolongada ao oxigénio leva à oxidação da oximioglobina à metamioglobina, que confere ao produto uma cor acastanhada, não apreciada pelos consumidores (MANCINI et al, 2009;CHOULIARA et al, 2008;CUTTER, 2006). A oxidação da mioglobina e o desenvolvimento de microrganismos são as principais causas de degradação Revisão: Alimentos frescos minimamente processados embalados em atmosfera modificada…”

Section: Santos J S E Oliveira M B P Punclassified

“…Nesses produtos, a mistura de gases mais eficiente é constituída por uma elevada concentração de CO 2 (superior a 20%), sendo a restante percentagem de N 2 (SIVERTSVIK et al, 2002a). Estudos realizados por Chouliara et al (2008), Rajamäki et al (2006) e Rokka et al (2004) mostraram que numa MAP de carne de frango, a percentagem de CO 2 pode atingir 70-80%, sem ocorrer perda de qualidade sensorial.…”

Section: Santos J S E Oliveira M B P Punclassified

“…Quando a carne é colocada num ambiente com elevada concentração de CO 2 , o desenvolvimento das Pseudomonas é inibido, permitindo o desenvolvimento das bactérias produtoras de ácido lático, como o Lactobacillus spp., cuja ação degradativa não é tão intensa (WALSH e KERRY, 2002). Também com a carne MP, a utilização de uma combinação de várias barreiras ao desenvolvimento microbiano pode contribuir para uma melhor preservação, tendo já atingido bons resultados a aplicação de revestimentos comestíveis (ANTONIEWSKI et al, 2007) e alguns agentes bioativos antimicrobianos, de embalagens ativas e inteligentes, ou mesmo por meio de uma técnica de processamento mínimo com irradiação (VAIKOUSI et al, 2009;AYMERICH et al, 2008;CHOULIARA et al, 2008).…”

Section: Santos J S E Oliveira M B P Punclassified

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Revisão: alimentos frescos minimamente processados embalados em atmosfera modificada

Santos

Oliveira

2012

Braz. J. Food Technol.

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ResumoOs alimentos frescos, minimamente processados e embalados sob atmosfera modificada atraem os consumidores que procuram produtos frescos e saudáveis, e que, ao mesmo tempo, são fáceis de transportar e preparar. A atmosfera no interior das embalagens consiste numa mistura de gases que está otimizada para cada alimento, de modo a preservar as suas qualidades durante mais tempo. A manutenção da temperatura de refrigeração durante o processamento, o armazenamento, a distribuição e a comercialização é essencial, por causa da natureza perecível dos produtos frescos minimamente processados. Este trabalho discute o estado de arte dos alimentos frescos minimamente processados (frutas, vegetais, carnes e pescados) embalados em atmosfera modificada, com uma descrição pormenorizada dos últimos desenvolvimentos nesse campo. Palavras-chave: Embalagem em atmosfera modificada; Alimentos minimamente processados; Refrigeração. SummaryFresh, minimally processed foods packaged under modified atmospheres are attractive to consumers searching for fresh healthy products that are also easy to transport and prepare. The atmosphere inside the package is a blend of gases optimized for each type of food, such that the quality characteristics are preserved for longer. However, due to the perishable nature of minimally processed fresh foods, maintenance at refrigeration temperatures is essential during processing, storage, distribution and commercialization. This paper discusses the state of art of minimally processed fresh foods (fruit and vegetables, meat and fish) packaged under modified atmosphere, with a detailed description of the latest developments in this field.

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“…A good example of such combination of preservation methods (low-dose irradiation and modified atmosphere packaging (MAP)) is the work of Chouliara et al [3] who investigated the combined effect of gamma irradiation (2 and 4 kGy) and modified atmosphere (MA) packaging (30% CO 2 /70% N 2 and 70% CO 2 /30% N 2 ) on shelf-life extension of fresh chicken meat stored under refrigeration. The authors noted the reduction of the number of various groups of bacteria (from 1 to 5 logs), including Enterobacteriaceae family.…”

Section: Introductionmentioning

confidence: 99%

Application of Ionizing Radiation for Control of Salmonella in Food

Szczawinska¹

2017

Current Topics in Salmonella and Salmonellosis

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Ionizing radiation (gamma rays from the radionuclides cobalt-60 or cesium-137, e-beams) is an effective, nonthermal method to reduce or eliminate food-borne pathogens, including Salmonella spp. both in raw and in cooked meats, poultry, fish, and shellfish. Irradiation treatment, applied as the final processing step, seems to be particularly promising in the case of packed food products, including ready-to-eat food. Final packaged food products can be contaminated from post-lethality exposure, that is, after heat treatment and before packaging. The application of ionizing radiation after packaging can eliminate or considerably reduce both saprophytic and pathogenic microflora in final products. It is of particular importance in the case of ready-to-eat food which is not subjected to heat treatment before consumption. According to hurdle concept technology, the combination of existing and novel preservation methods can ensure safety of food by applying all treatments as mild as possible. Irradiation treatment can be combined with the use of natural antibacterial compounds, such as extracts of spices and herbs, or various packaging systems. Doses of ionizing radiation required for the inactivation of Salmonella spp. in fish and seafood are lower than those used for meats and poultry.

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Combined effect of irradiation and modified atmosphere packaging on shelf-life extension of chicken breast meat: microbiological, chemical and sensory changes

Cited by 102 publications

References 46 publications

Fatty acid profile, color and lipid oxidation of organic fermented sausage during chilling storage as influenced by acid whey and probiotic strains addition

Fatty acid profile, color and lipid oxidation of organic fermented sausage during chilling storage as influenced by acid whey and probiotic strains addition

Revisão: alimentos frescos minimamente processados embalados em atmosfera modificada

Application of Ionizing Radiation for Control of Salmonella in Food

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