Packaging Concepts for Ready-to-Eat Food: Recent Progress

Silberbauer, Alina; Schmid, Markus

doi:10.1007/s41783-017-0019-9

Cited by 25 publications

(15 citation statements)

References 70 publications

(132 reference statements)

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“…Due to thermal sterilization under high temperature and high pressure, self-heating food safety is guaranteed, but food color, flavor, and nutritive values deteriorate during the self-heating process. The current research on self-heating food focuses on packaging [ 1 ] and shelf-life prediction [ 2 , 3 ]. However, the possibilities of improving the nutritive quality of self-heating aquatic products during processing have not been fully explored yet.…”

Section: Introductionmentioning

confidence: 99%

Effect of Frying Conditions on Self-Heating Fried Spanish Mackerel Quality Attributes and Flavor Characteristics

Chang

Lin

Zou

et al. 2021

Foods

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In this study, we investigated the effects of different frying conditions on the quality characteristics of fried Spanish mackerel (Scaberulous niphonius) to address the food quality degradation of self-heating fish products after frying, sterilization, and reheating. Furthermore, the effect of different moisture contents (65%, 60%, 55%, and 50%) of fried Spanish mackerel on texture, color, and microstructure after sterilization and self-heating were examined. The flavor fingerprints of different frying temperatures (140 °C, 160 °C, 180 °C, and 200 °C) coupled with the optimal moisture content were identified; furthermore, volatile organic compounds (VOCs) were studied using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) with principal component analysis (PCA). The results indicated that the shear force value significantly increased, while the hardness and chewiness significantly decreased simultaneously with decreasing moisture content. Samples containing 65% moisture content showed the highest L*, a*, and W values, while their b* value was the lowest, and the most clearly visible fibrous veins with tiny cracks could be observed in them. Samples fried at 160 °C and 65% moisture content exhibited the richest VOCs, with a greasy or fried aroma. Based on the PCA, there were significant differences in the sample VOCs under different frying conditions. In summary, among all treatments, frying at 160 °C with 65% moisture content resulted in the highest food quality of fish filets. The results of this study could provide a theoretical basis for improving the food quality of self-heated fish products.

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Section: Introductionmentioning

confidence: 99%

Effect of Frying Conditions on Self-Heating Fried Spanish Mackerel Quality Attributes and Flavor Characteristics

Chang

Lin

Zou

et al. 2021

Foods

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“…These materials are easy to apply to ready-to-eat foods, which are extremely modern today. They can also be successfully used for wrapping packages containing a single portion, made precisely to avoid wasting food [91]. Only the use of edible or biodegradable materials can reduce the amount of conventional disposable plastic packaging used for this purpose.…”

Section: Rainbow Trout Filletsmentioning

confidence: 99%

The Use of Edible Films Based on Sodium Alginate in Meat Product Packaging: An Eco-Friendly Alternative to Conventional Plastic Materials

2020

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The amount of plastics used globally today exceeds a million tonnes annually, with an alarming annual growth. The final result is that plastic packaging is thrown into the environment, and the problem of waste is increasing every year. A real alternative is the use bio-based polymer packaging materials. Research carried out in the laboratory context and products tested at the industrial level have confirmed the success of replacing plastic-based packaging with new, edible or completely biodegradable foils. Of the polysaccharides used to obtain edible materials, sodium alginate has the ability to form films with certain specific properties: resistance, gloss, flexibility, water solubility, low permeability to O2 and vapors, and tasteless or odorless. Initially used as coatings for perishable or cut fresh fruits and vegetables, these sodium alginate materials can be applied to a wide range of foods, especially in the meat industry. Used to cover meat products, sodium alginate films prevent mass loss and degradation of color and texture. The addition of essential oils prevents microbial contamination with Escherichia coli, Salmonella enterica, Listeria monocytogenes, or Botrytis cinerea. The obtained results promote the substitution of plastic packaging with natural materials based on biopolymers and, implicitly, of sodium alginate, with or without other natural additions. These natural materials have become the packaging of the future.

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“…Frozen and canned vegetables may be a better option and should be included more explicitly in health promotion messages. There are other food processing techniques such as chilling, modified atmospheres, edible coatings that enhance the shelf-life of whole vegetables (33) but they add cost and the addition of packaging presents other problems. Drying and freeze drying are also options but require controlled storage conditions.…”

Section: Introductionmentioning

confidence: 99%

Vegetables: New Zealand Children Are Not Eating Enough

et al. 2019

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We know that eating a variety of vegetables every day is associated with favorable health across the lifecourse. Internationally, food-based dietary guidelines encourage the consumption of a variety of vegetables and fruit but globally,people are not eating enough vegetables to meet the three-or-more-a-day guideline. Vegetables are good sources of vitamins and minerals, fiber, and many bioactive compounds that promote health and provide energy. They also help reduce hidden hunger (micronutrient deficiencies) and support the healthy growth and development of children. New Zealand is a world leader in the production of diverse nutrients and foods yet poverty and other environmental barriers mean only one in two children eats three-or-more servings of vegetables a day. Price and availability are limiting factors. The proliferation of community, school and home vegetable gardens and vegetable cooperatives may improve access. On a macro level, upstream policies such as a “living wage,” affordable housing, and land-use planning are required. International dietary solutions include an agricultural shift to intensified horticulture with a focus on vegetables. The consumption of more plant-based foods including vegetables would reduce green-house gases, reduce land clearing, and help prevent diet-related disease if consumed daily across the lifecourse.

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Packaging Concepts for Ready-to-Eat Food: Recent Progress

Cited by 25 publications

References 70 publications

Effect of Frying Conditions on Self-Heating Fried Spanish Mackerel Quality Attributes and Flavor Characteristics

Effect of Frying Conditions on Self-Heating Fried Spanish Mackerel Quality Attributes and Flavor Characteristics

The Use of Edible Films Based on Sodium Alginate in Meat Product Packaging: An Eco-Friendly Alternative to Conventional Plastic Materials

Vegetables: New Zealand Children Are Not Eating Enough

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