Effect of packaging and storage on the sensory quality of cooked chicken menu items served from chilled vending machines

Young, Helen M.; MacFie, H.J.H.; Light, Nicholas

doi:10.1002/jsfa.2740480308

Cited by 15 publications

(4 citation statements)

References 10 publications

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“…SVCC fish curry failed to retain the original flavor and turned slightly putrid on the day of acceptable break point; while the HFT fish curry showed loss of original color and flavor beyond the acceptable break point and never turned putrid. The SVCC chicken prepared under good manufacturing products are reported to have a shelf-life of 20–30 days (Young et al, 1989). Rhodehamel (1992) reported that sous vide processed foods in general can retain their freshness and flavor even after several weeks of refrigerated storage.…”

Section: Resultsmentioning

confidence: 99%

Quality and safety of fish curry processed by sous vide cook chilled and hot filled technology process during refrigerated storage

Shakila

Raj

Felix

2012

Food sci. technol. int.

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Fish curry, a traditional Indian dish was prepared from farmed fish Cobia (Rachycentron canadum), packaged by two different cook-chill processes namely, sous vide cook chilled and hot filled technology and held at 2 °C. Biochemical composition revealed that fish curry contained 5% protein and 6% fat. Omega-3 fatty acids, eicosapentaenoic acid (EPA) retained 55.44% while docosahexaenoic acid (DHA) retained 29% during cook-chilling process. The major fatty acids in fish curry were C18:2, C12:0, C16:0 and C18:1. Shelf-life of sous vide cook chilled and hot filled technology processed fish curry were 8 and 12 weeks, respectively. Total bacterial counts were detected after 4 weeks and 12 weeks in sous vide cook chilled and hot filled technology processes, respectively. Total staphylococci were detected in sous vide cook chilled and hot filled technology processed cobia fish curry after 4 and 12 weeks, respectively. Total bacilli, anaerobic sulfite reducing clostridia, Salmonella, and lactic acid bacteria were absent. Hot filled technology process was more efficient and could be applied for chilled fish curry preservation for 12 weeks without any safety problems.

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Section: Resultsmentioning

confidence: 99%

Quality and safety of fish curry processed by sous vide cook chilled and hot filled technology process during refrigerated storage

Shakila

Raj

Felix

2012

Food sci. technol. int.

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“…Modified atmosphere preservation refers to the technical means of prolonging the storage and preservation period by changing the atmosphere of the packaging or storage environment to make the packaged food in an atmosphere different from the air. 70 MAP has been widely used in the storage and sales of fresh food in Western Europe, Japan and other developed countries because of its good preservation effect, zero chemical residue and food pollution. The basic principle of the modified atmosphere uses protective gas to reduce biological activity, slow down the physiological metabolism of fresh food, inhibit the reproduction of some putrefying microorganisms and finally prolong the shelf life of products.…”

Section: Principle Of Modified Atmosphere Preservationmentioning

confidence: 99%

Section: Modified Atmosphere Preservation Of Fruits and Vegetablesmentioning

confidence: 99%

Mechanical and gas permeability properties of poly(L‐lactic acid)–based films and their application in fresh produce preservation—Review

Yun,

Liu,

et al. 2024

Packag Technol Sci

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Plastics have remained the best choice for fruit and vegetable packaging due to their exceptional transparency, flexibility, optional good barrier and cost‐effectiveness. However, a large number of plastics end up in the environment after serving their intended purpose and persist there for centuries. Since worldwide attention to environmental issues has become an irreversible historical trend, cost‐effective renewable biodegradable packaging material is highly desirable for the packaging industry to satisfy both industrial demands as well as consumer expectations. Poly (L‐lactic acid) (PLLA), a renewable biodegradable polymer derived from biomass, has been widely studied as a very attractive polymer for food packaging applications. However, its brittle nature and medium CO2/O2 permeability are not friendly for its utilisation in the aspect of fresh agricultural products packaging. In such a context, great efforts have been devoted to improvements in the mechanical and permeability of PLLA to meet the requirements of food packaging. The main purpose of the review is to summarise the mechanical and permeability properties of composite films developed by the incorporation of toughness reinforcing agents into the PLLA matrix. The elongation at break of PLA can be increased up to 250 times by modification, and the CO2 permeability of PLA can be increased by 2–3 times by modification. We also elaborate on studies of the preservation effect of PLLA composite films on fresh fruits and vegetables.

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“…In a subsequent study, Young et al (1988) examined the effects of the above gas compositions on sensory qualities and found that storage had a significantly (p < 0.05) deleterious effect on all the sensory attributes of chicken drumsticks. The appearance of the Chicken a la King dish was also significantly affected.…”

Section: Poultry Productsmentioning

confidence: 99%

Principles and Applications of Modified Atmosphere Packaging of Foods

Blakistone¹

1997

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Effect of packaging and storage on the sensory quality of cooked chicken menu items served from chilled vending machines

Abstract: A B S T R A C T This study examined the effects of packaging on the sensory qualities

Cited by 15 publications

References 10 publications

Quality and safety of fish curry processed by sous vide cook chilled and hot filled technology process during refrigerated storage

Quality and safety of fish curry processed by sous vide cook chilled and hot filled technology process during refrigerated storage

Mechanical and gas permeability properties of poly(L‐lactic acid)–based films and their application in fresh produce preservation—Review

Principles and Applications of Modified Atmosphere Packaging of Foods

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