Monitoring of the quality of modified atmosphere packaged broiler chicken cuts stored in different temperature conditions

Rokka, Mervi; Eerola, Susanna; Smolander, Maria; Alakomi, Hanna-Leena; Ahvenainen, Raija

doi:10.1016/j.foodcont.2003.10.002

Cited by 119 publications

(74 citation statements)

References 15 publications

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“…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

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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Section: Santos J S E Oliveira M B P Punclassified

Revisão: alimentos frescos minimamente processados embalados em atmosfera modificada

Santos

Oliveira

2012

Braz. J. Food Technol.

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“…The positive correlation between histamine formation and the progression of food spoilage also makes histamine detection an attractive method for quality control purposes [3]. Several methods for histamine detection that exist utilize a non-specific detector coupled to a separation technique such as chromatography or electrophoresis [5][6][7][8][9]. Electrochemical detection methods are an attractive alternative that take advantage of their low cost, low maintenance, fast analysis, and simplicity of use.…”

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confidence: 99%

Amperometric Detection of Histamine with a Pyrroloquinoline‐Quinone Modified Electrode

2013

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A modified glassy carbon (GC) electrode was developed for the amperometric detection of biogenic amines, particularly histamine. The electrode was modified with the co-enzyme pyrroloquinoline quinone (PQQ) by entrapment during electropolymerziation of pyrrole to form polypyrrole (PPy). This method formed a thin film on the electrode surface possessing very good stability with a shelf-life exceeding one month without loss of signal. Optimal conditions for the PQQ/PPy electrode were determined and a linear response was found for histamine in phosphate buffer (pH 6) at + 550 mV from 40 to 170 mg L À1 with a limit of detection (S/N ! 3) of 38 mg L À1. The practical linear range offered by this method suggests ideal use for spoilage detection in fermented foods.Keywords: Histamine, Amperometric biosensors, Quinone electrocatalysts, Polypyrrole DOI: 10.1002/elan.201300114 Histamine is a biogenic amine generated in some foods from the decarboxylation of free amino acid histidine, a process which can be catalyzed by decarboxylase enzymes found in several microorganisms. As one of the most biologically active biogenic amines, histamine has been shown to play a role in heart and smooth muscle function, neurological function, and gastric acid secretion [1]. The central role histamine plays in scombroid food poisoning (histamine poisoning), a common allergy-like illness that occurs when fish with high levels of histamine are ingested, is also a major physiological effect discussed in the literature [2,3]. The U.S. Food and Drug Administration (FDA) reports most cases of histamine poisoning when concentrations exceed 200 ppm and have set a guidance level of 50 ppm for edible fish [4]. Such large concentrations of histamine are not naturally found in food and are a by-product of mishandling and unsafe storage of foods with naturally high amounts of histidine. Factors such as those which contribute to bacterial growth (e.g., temperature, pH, moisture) also impact the amount of histamine produced. Other foods, particularly fermented foods such as sausages and cheeses, are also known to possess elevated levels of histamine and can also cause histamine poisoning or digestive issues in people with histamine intolerance [1].Due to the health concerns associated with elevated histamine levels in food, detection methods for histamine, as well as other potentially harmful biogenic amines such as putrescine, have received much attention. The positive correlation between histamine formation and the progression of food spoilage also makes histamine detection an attractive method for quality control purposes [3]. Several methods for histamine detection that exist utilize a non-specific detector coupled to a separation technique such as chromatography or electrophoresis [5][6][7][8][9]. Electrochemical detection methods are an attractive alternative that take advantage of their low cost, low maintenance, fast analysis, and simplicity of use. Despite the advantages of electroanalytical methods, the large overpotential required to ...

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“…and certain Lactobacilli, Enterococci and Staphylococci are particularly involved in BAs formation. These aminepositive microorganisms can be naturally present in meat productsorcanbeintroducedbycontaminationbefore,during or after processing (Rokka et al 2004). We found that the BAs concentrations in all analyzed RCMP were far below those levels associated with a health risk.…”

Section: Resultsmentioning

confidence: 78%

Safety and quality parameters of ready-to-cook minced pork meat products supplemented with Helianthus tuberosus L. tubers fermented by BLIS producing lactic acid bacteria

et al. 2014

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The aim of this study was to evaluate the influence of additives of Jerusalem artichoke (JA), fermented with P. acidilactici KTU05-7, P. pentosaceus KTU05-9, L. sakei KTU05-6, on the quality and safety parameters of ready -to cook -minced pork (RCMP). Fermented JA additives reduced pH of the meat products and decreased water holding capacity (WHC) from 2.01 till 2.93 %. Concentrations of biogenic amines in RCMP with additives of the lactic acid bacteria (LAB) -fermented JA were significantly lower comparing with control sample. The number of pathogenic bacteria in artificially contaminated meat samples was significantly reduced in case of LAB-fermented JA additives. The highest antimicrobial activity was obtained using P. acidilactici fermented JA additives. The amounts of microbial pathogens E. coli and Ent. faecalis, S. aureus and Streptococcus spp. were determined 3.41, 3.38, 3,96 and 4.74 log CFU/g correspondingly, whereas without LAB-fermented JA additives were 8. 94, 7.75, 8.82 and 8.58 log CFU/g, correspondingly. A possibility to improve sensory properties (flavor) of RCMP using LAB fermented JA additives was investigated. The composition of volatile compounds of RCMP without additive and with LAB-fermented JA additives was analyzed using gas chromatography-mass spectrometry (GC-MS). The results of sensory evaluation of meat products supplemented with fermented JA additives revealed specific odor, which is pleasant and acceptable for consumers might be explainable that LAB-fermented JA additives have shown considerable differences mainly due to the accumulation of volatiles such as toluene, ethylbenzene, decane, undecane, 2 methyl undecane. N-morpholinomethyl-isopropyl-sulfide, 6-undecilamine and N,N-dimethyl-1-pentadecanamine were not determined in RCMP with LAB-fermented JA additives. The results obtained show, that P. acidilactici fermented JA 5 % additive is most suitable for the RCMP processing in order to prevent microbiological spoilage, increase volatile compounds and acceptability of the products.

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Monitoring of the quality of modified atmosphere packaged broiler chicken cuts stored in different temperature conditions

Cited by 119 publications

References 15 publications

Revisão: alimentos frescos minimamente processados embalados em atmosfera modificada

Revisão: alimentos frescos minimamente processados embalados em atmosfera modificada

Amperometric Detection of Histamine with a Pyrroloquinoline‐Quinone Modified Electrode

Safety and quality parameters of ready-to-cook minced pork meat products supplemented with Helianthus tuberosus L. tubers fermented by BLIS producing lactic acid bacteria

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