Low Oxygen and Inert Gas Processing of Foods

Sanjeev, Kumar; Ramesh, M.N.

doi:10.1080/10408390500215670

Cited by 16 publications

(16 citation statements)

References 78 publications

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“…This increases storage or shelf life by inhibiting the growth of microorganisms and improves hygiene by reducing the danger of cross contamination, Meena et al, (2017). Sanjeev et al, (2006) and Meena et al, (2017) noted that vacuum packaging and gas flushing techniques are used for the purpose to extend the shelf life and prevention of food spoilage by oxidation.…”

Section: Introductionmentioning

confidence: 99%

Comparative Study of Quality and Nutritive Parameters of Insect Infested Bengal Gram under Vacuum and Modified Atmosphere Storage in Laminated LDPE Bags

Khanna¹,

Jain²,

Teckchandani³

2017

Int.J.Curr.Microbiol.App.Sci

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Section: Introductionmentioning

confidence: 99%

Comparative Study of Quality and Nutritive Parameters of Insect Infested Bengal Gram under Vacuum and Modified Atmosphere Storage in Laminated LDPE Bags

Khanna¹,

Jain²,

Teckchandani³

2017

Int.J.Curr.Microbiol.App.Sci

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“…In vacuum packaged meat, the efficiency of evacuation affects greatly the residual oxygen volume in the vacuities of the package and the quality of packaged meat (Gill, 1996). Normally, 0.3-3% air is contained in the vacuum package (Sanjeev and Ramesh, 2006). Therefore, it is desirable so to reduce the void volume by packaging the meat as tightly as possible to the film so that the oxidation takes place minimally and the oxygen ingress can be consumed by the meat (Jeremiah, 2001).…”

Section: Resultsmentioning

confidence: 99%

Quality Changes of Pork in Relation to Packaging Conditions During Chilled Storage in Households

Lee¹,

Jang²

2013

Korean Journal for Food Science of Animal Resources

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Proper storage of left-over meat in a household refrigerator is important for extending its shelf-life and assuring its safety until it is next used. Various fresh meat packaging methods were examined to determine their effects on the quality characteristics of pork loins during household storage at 5 o C. The packaging methods include 1) wrapping in a polyethylene pouch (WP), 2) keeping in an air-tight plastic container (CP), and 3) using a household vacuum packaging machine (VP). The fastest increase in total aerobic bacteria during storage occurred in the WP samples, followed by the CP and VP samples. The count of Pseudomonas spp. was found to be lowest in the VP, and then the CP and WP samples. Enterobacteriaceae grew fastest in the WP samples, followed by the CP and VP samples. The WP samples also incurred the most significant increase in thiobarbituric acids and volatile basic nitrogen values over the storage period, as compared to the CP and VP samples. Off-odour at 30 min after opening the package, was first notable at day 11 in WP samples, but only at day 15 in the CP and VP samples. The colour also deteriorated earlier in the WP samples than in the CP and VP samples.

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“…Commercial vacuum systems used on production lines do not reach absolute vacuum and there is always some residual oxygen present (0.3 -3% after sealing). Hence, the gaseous atmosphere of the vacuum package is likely to change during storage (owing to microbial and product metabolism and gas permeation) and therefore, the atmosphere becomes modified [15].…”

Section: Seed Qualitymentioning

confidence: 99%

“…Oxygen sensitive foods should thus be stored in packages with initial contents of head space oxygen below 2% to ensure long shelf life [14]. The growth of aerobic microorganisms is supported by oxygen , thus removal of oxygen from the modified atmosphere has been shown to extend the microbiological shelf life [15]. A vacuum of 91.75 kPa results in 2.09% residual oxygen and 97.929 kPa vacuum leaves 0.6% residual oxygen.…”

Section: Seed Qualitymentioning

confidence: 99%

Vacuum Packaging Technology: a Novel Approach for Extending the Storability and Quality of Agricultural Produce

Mk¹,

Mb²,

Cm³

et al. 2017

APAR

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The choice of a packaging material for any agricultural produce differs with the type of markets in which the products are distributed. In developing countries, this choice is largely determined by the cost and availability of packaging materials. Seed storage is an integral part of seed production programme. Seeds of many field crops are produced with greater care and cost. Hence, a good storage is essential to keep them alive and vigorous until required for subsequent sowing season. Seed is said to be in storage in various stages from harvest to sowing. Further the left over seeds are to be stored without appreciable decline in quality in order to meet the further demand. Generally, seeds stored in moisture impervious sealed containers stored better compared to moisture pervious containers under ambient storage as well as cold storage conditions. The prevailing relative humidity and temperature of the atmosphere influence greatly the longevity of seeds, since moisture content of seeds fluctuates more in moisture pervious containers than in moisture vapour proof containers. The packaging materials used are decided by kind and quantity of seed to be packed, the type of package, duration of storage, storage temperature and relative humidity of the storage area, etc. The studies of vacuum packaging are therefore expected to address some of these problems and thus maintain quality of agricultural produce for a relatively longer period over traditional packaging and extending the shelf life, seed storability and seed quality of the same.

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Low Oxygen and Inert Gas Processing of Foods

Cited by 16 publications

References 78 publications

Comparative Study of Quality and Nutritive Parameters of Insect Infested Bengal Gram under Vacuum and Modified Atmosphere Storage in Laminated LDPE Bags

Comparative Study of Quality and Nutritive Parameters of Insect Infested Bengal Gram under Vacuum and Modified Atmosphere Storage in Laminated LDPE Bags

Quality Changes of Pork in Relation to Packaging Conditions During Chilled Storage in Households

Vacuum Packaging Technology: a Novel Approach for Extending the Storability and Quality of Agricultural Produce

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