Combining ozone and modified atmosphere packaging (MAP) to maximize shelf-life and quality of striped red mullet (Mullus surmuletus)

Bono, G.; Badalucco, C.

doi:10.1016/j.lwt.2012.02.014

Cited by 65 publications

(45 citation statements)

References 24 publications

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“…The analysis of gas composition in the products processed with MAP, and, in particular, the changes in CO 2 content, is an effective and simple method for evaluating microbial growth, as observed in sea bass and mullet (Bono & Badalucco, 2012;Torrieri, Cavella, Villani, & Masi, 2006). In our experiment, the CO 2 content significantly decreased from T0 to T3 in the MAP (P < 0.05) and MAP-AOX (P < 0.05) groups.…”

Section: Gas Composition Changesmentioning

confidence: 50%

“…The reduction in CO 2 content is due to the gas dissolution in the water and lipid layer of the tissue (Devlieghere, Debevere, & Van Impe, 1998) and it is considered a positive sign of CO 2 absorption. However, the overall increase in CO 2 content during storage is related to microbial and enzymatic activity (Bono & Badalucco, 2012;Wang, Sveinsd ottir, Magnússon, & Martinsd ottir, 2008). Therefore, the decrease in CO 2 levels during our experiment in the MAP and MAP-AOX groups suggest that the method of processing and antioxidant treatment are both effective at reducing CO 2 production.…”

Section: Gas Composition Changesmentioning

confidence: 69%

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Effect of natural antioxidants and modified atmosphere packaging in preventing lipid oxidation and increasing the shelf-life of common dolphinfish (Coryphaena hippurus) fillets

Messina

Bono

Renda³

et al. 2015

LWT - Food Science and Technology

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Section: Gas Composition Changesmentioning

confidence: 50%

Section: Gas Composition Changesmentioning

confidence: 69%

Effect of natural antioxidants and modified atmosphere packaging in preventing lipid oxidation and increasing the shelf-life of common dolphinfish (Coryphaena hippurus) fillets

Messina

Bono

Renda³

et al. 2015

LWT - Food Science and Technology

Self Cite

View full text Add to dashboard Cite

“…that in combination with H 2 O 2 , E. coli O157:H7, and Salmonella spp. Ozone treatment combined with modified atmosphere packaging appears to be a favorable technique for preserving and extending the shelf life of striped red mullet (Bono and Badalucco, 2012). The H 2 O 2 combination was found to be useful in both solid and liquid foods.…”

Section: Synergistic Effects Of Ozonementioning

confidence: 99%

Opportunities and Challenges in the Application of Ozone in Food Processing

Priyanka

Rastogi

Tiwari

2014

Emerging Technologies for Food Processing

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“…Besides that, N 2 is used to maintain the balance of gas pressure in the packaging (Mulan and McDowell in Coles et al, 2003). Bono and Badalucco (2012) reported that striped red mullet treated with ozonated water (0.3 mg L Oxygen promotes several types of deteriorative reactions in foods including fat oxidation, browning reactions, and pigment oxidation. Therefore, to increase the shelf life of foods, the package atmosphere should contain a low concentration of O 2 .…”

Section: Modified Atmosphere Packaging (Map)mentioning

confidence: 99%

Application of Modified Atmosphere Packaging (Map) on Fresh Fish

Wullandari¹,

Fithriani²

2013

Squalen Bull. Marine Fisheries Postharvest Biotech.

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Packaging has many functions, e.g. as containment, to protect products from physical damage, and from H 2 O, O 2 , and CO 2 exposure, as well as to attract the consumers. Based on the technology, packaging can be divided into 3 types i.e. passive packaging, active packaging, and smart packaging. Modified Atmosphere Packaging (MAP) is the most common active packaging found in the market. MAP has been used to extend the shelf life of several fish such as raw whiting (cod family), mackerel, salmon fillet, cod fillet, fresh bluefin tuna fillet, etc. MAP which was combined with freeze-chilling has been proved to extend the shelf life of raw whiting, mackerel, and salmon fillet. MAP also increased cod fillet's shelf life up to 20 days, whiting fillets packed in 100% CO 2 and stored at 4°C temperature up to 15 days. MAP combined with antioxidant on fresh bluefin tuna fillets stored at 3°C for 18 days was able to extend products shelf life from 2 days (control) to 18 days, meanwhile 100% N 2 in packaging has protective effect on haemoglobin and lipid oxidation. Packaging innovations and ingenuity will continuously develop MAP that is oriented for consumer, enhance the product, environmentally responsive, friendly, and cost effective. , dan untuk menarik konsumen. Berdasarkan teknologi pengemasannya, kemasan dapat dibagi menjadi 3, yaitu kemasan pasif, kemasan aktif, dan kemasan pintar. Salah satu contoh pengemasan aktif yang sudah dikenal di masyarakat adalah Modified Atmosphere Packaging (MAP). MAP telah banyak digunakan untuk memperpanjang umur simpan beberapa jenis ikan segar, seperti whiting (sejenis cod), mackerel, filet salmon, filet cod, filet tuna sirip biru, dan yang lainnya. Penggunaan MAP yang dikombinasikan dengan penyimpanan beku dapat memperpanjang umur simpan whiting, mackerel, dan fillet salmon. Filet ikan cod yang dikemas dengan MAP memiliki umur simpan 20 hari sedangkan umur simpan filet whiting yang dikemas dalam 100% CO 2 dan disimpan pada suhu 4°C bisa mencapai 15 hari. MAP yang dikombinasikan dengan antioksidan pada filet tuna sirip biru yang disimpan pada suhu 3°C selama 18 hari dapat memperpanjang umur simpan dari 2 hari (kontrol) menjadi 18 hari, dan kandungan 100% N 2 dalam kemasan memiliki efek protektif terhadap haemoglobin dan oksidasi lemak. Inovasi dan kreativitas dalam pengembangan teknologi pengemasan akan terus menyediakan MAP yang berorientasi pada keinginan konsumen, pengembangan produk, ramah lingkungan, dan hemat biaya.Kata Kunci: pengemasan aktif, pengemasan atmosfir termodifikasi, produk ikan segar

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Combining ozone and modified atmosphere packaging (MAP) to maximize shelf-life and quality of striped red mullet (Mullus surmuletus)

Cited by 65 publications

References 24 publications

Effect of natural antioxidants and modified atmosphere packaging in preventing lipid oxidation and increasing the shelf-life of common dolphinfish (Coryphaena hippurus) fillets

Effect of natural antioxidants and modified atmosphere packaging in preventing lipid oxidation and increasing the shelf-life of common dolphinfish (Coryphaena hippurus) fillets

Opportunities and Challenges in the Application of Ozone in Food Processing

Application of Modified Atmosphere Packaging (Map) on Fresh Fish

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