Refrigerated Transport on Shipboard

Hales, K C

doi:10.1016/s0065-2628(08)60008-7

Cited by 7 publications

(4 citation statements)

References 26 publications

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“…The Mexican pork industry carries out trade with Asian regions via maritime transportation under refrigerated conditions, with delivery times exceeding 20 days [ 2 ]. During this relatively long storage period, lipid oxidation (LOX) and microbial growth may occur on board the ship [ 3 ].…”

Section: Introductionmentioning

confidence: 99%

Effects of Chitosan Coating with Green Tea Aqueous Extract on Lipid Oxidation and Microbial Growth in Pork Chops during Chilled Storage

Montaño-Sánchez

Torres-Martínez

Vargas-Sánchez

et al. 2020

Foods

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Lipid oxidation and microbial growth are the major causes of meat quality deterioration. Natural ingredients in meat products have been proposed as a strategy to prevent quality deterioration during cold storage. This study aimed to assess the effects of added chitosan coating, alone and in combination with green tea water extract (GTWE), on the quality of pork chops during prolonged cold storage. For evaluating oxidative and antimicrobial stabilities, 72 fresh pork samples were subjected to four treatments (n = 18 per treatment): T0 (non-coated chops without GTWE); T1 (chitosan-coated chops without GTWE); T2 (chitosan-coated chops plus 0.1% of GTWE); and T3 (chitosan-coated chops plus 0.5% of GTWE). Pork samples were stored at 0 °C and subjected to physicochemical evaluation (pH, colour, and lipid oxidation) and microbiological analyses (mesophilic and pyschrotrophic counts) at 0, 5, 10, 15, 20 and 25 days of storage. GTWE presented high total phenolic content (> 500 mg gallic acid equivalents/g); the incorporation of chitosan coatings increased (p < 0.05) free radical scavenging activity (FRSA, >90% of inhibition) and microbial growth inhibition (>50% for all tested pathogens), depending on the concentration. Further, GTWE inclusion in pork samples (T2 and T3) reduced (p < 0.05) pH, lipid oxidation and microbial counts, as well as colour loss in meat and bone throughout storage. Chitosan coating with GTWE could be used as an additive for the preservation of pork meat products.

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Section: Introductionmentioning

confidence: 99%

Effects of Chitosan Coating with Green Tea Aqueous Extract on Lipid Oxidation and Microbial Growth in Pork Chops during Chilled Storage

Montaño-Sánchez

Torres-Martínez

Vargas-Sánchez

et al. 2020

Foods

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“…This was attributed to the modified atmosphere produced by the fruits inside the polyethylene. However, when postclimacteric fruits were mixed with green preclimacteric ones and stored in polyethylene, their storage life could not be lengthened because of the ripening ' hormone' ethylene, produced by the postclimacteric fruits (Hales, 1963;Smith, 1963).…”

Section: Introductionmentioning

confidence: 99%

Delaying ripening in harvested Nigerian green plantains

Ndubizu¹

1976

J. Agric. Sci.

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SummaryMature green plantains (Bini variety) dipped in fungicide and stored with Purafil in polyethylene bags, remained green and hard for 3–4 weeks before ripening started. Fruits stored with Purafil or potassium permanganate kept longer (by 2 weeks) than those stored with potassium iodate or potassium dichromate. Severe chemical and fungal damage occurred in fruits stored with calcium hypochlorite, indicating that plantain fruits may be sensitive to chlorine. No significant difference in storage life was observed between fruits stored in polyethylene bags alone and those stored in potassium iodate or potassium dichromate. There was much lower incidence of fungal infection in fruits dipped in thiabendazole (1 g/l) than those dipped in Diathane M45 (3 g/1). Fruits dipped in thiabendazole before storage remained virtually free of fungal attack even after they had completely ripened.

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“…In reviewing the storage of bananas in modified atmospheres Hales (1963) and Smith (1963) noted that while early laboratory experiments were successful, sea-transport trials failed under commercial conditions, probably because it was not possible to exclude fruit that had already started to ripen. Such fruit produce a considerable amount of ethylene which ripening in less mature fruit.…”

mentioning

confidence: 99%

Potassium permanganate as an ethylene absorbent in polyethylene bags to delay ripening of bananas during storage

Scott¹,

McGlasson²,

Roberts³

1970

Aust. J. Exp. Agric.

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Potassium permanganate reduced the concentration of ethylene and calcium hydroxide reduced the concentration of carbon dioxide in sealed polyethylene bags containing bananas. When the fruit that were not packed in sealed bags were ripe (16 days after the beginning of storage) all the fruit in sealed polyethylene bags were in a firm green condition and there was little difference between treatments in sealed polyethylene bags. After 29 days some of the fruit in sealed bags had softened, but fruit in bags containing potassium permanganate was firmer than fruit receiving other treatments, and this effect was more marked after 38 days. It was estimated that about two weeks additional storage life was obtained by packing potassium permanganate with the fruit.

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Refrigerated Transport on Shipboard

Cited by 7 publications

References 26 publications

Effects of Chitosan Coating with Green Tea Aqueous Extract on Lipid Oxidation and Microbial Growth in Pork Chops during Chilled Storage

Effects of Chitosan Coating with Green Tea Aqueous Extract on Lipid Oxidation and Microbial Growth in Pork Chops during Chilled Storage

Delaying ripening in harvested Nigerian green plantains

Potassium permanganate as an ethylene absorbent in polyethylene bags to delay ripening of bananas during storage

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