The shelf life extension of fresh strawberries using an oxygen absorber in the biobased package

Aday, Mehmet Seçkin; Caner, Cengiz

doi:10.1016/j.lwt.2012.06.006

Cited by 68 publications

(43 citation statements)

References 39 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Colorimeter was calibrated by a white standard plate. The three coordinates of CIELAB (L * , a * , and b * values) representing lightness, redness, and yellowness, [21] respectively, were measured from the internal and external surfaces of the cheese samples by SpectraMagic NX software. Color measurements were taken from five different locations of each sample.…”

Section: Color Analysismentioning

confidence: 99%

“…Color measurements were taken from five different locations of each sample. [21] Instrumental Texture Analysis Before analysis, cheese samples taken from the refrigerator were equilibrated about 30 min at 20 • C. Cheese samples were sliced into cubes (15×15×15 mm) for texture profile analysis. TA-XTPlus (Stable Micro Systems, Surrey, England) with a 25 kg load cell was used to determine texture parameters.…”

Section: Color Analysismentioning

confidence: 99%

See 1 more Smart Citation

Physicochemical and Sensory Properties of Mihalic Cheese

Aday

Yüceer

2014

International Journal of Food Properties

View full text Add to dashboard Cite

Mihalic is a hard, brined and quite salty cheese. In this study, selected physical, chemical, and sensory properties of 15 Mihalic cheese samples (matured more than six months) in vacuum packaging were investigated using representative samples collected from its major production area in northwestern Turkey. Aroma-active compounds were analyzed by solid phase microextraction and determined by gas chromatography-olfactometry. Average dry matter and fat contents of the cheese were 60.4 and 27.4 g/100 g cheese, respectively. Significant differences were observed among the cheese samples for hardness, adhesiveness, chewiness, and gumminess. Sulfurous, free fatty acids, and barny/animal were major sensory descriptors for the cheese. Methional (boiled potato), (E,E)-2,4-nonadienal (fatty, stale), diacetyl (buttery), 1-octen-3-one (mushroom), ethyl butyrate (sweet, bubble gum), and butyric acid (rancid) were common aroma-active compounds found in Mihalic cheese.

show abstract

Section: Color Analysismentioning

confidence: 99%

Section: Color Analysismentioning

confidence: 99%

Physicochemical and Sensory Properties of Mihalic Cheese

Aday

Yüceer

2014

International Journal of Food Properties

View full text Add to dashboard Cite

show abstract

“…OA can reduce the O 2 in a package to very low levels and prevent the growth of mould and aerobic bacteria effectively . OA has been used successfully in the preservation of bread, cheese, fish, strawberries and chicken meat . Ethanol, a generally regarded as safe substance, has been used as a disinfectant for a long time due to its potent antimicrobial activity .…”

Section: Introductionmentioning

confidence: 99%

The Effect of Active Packaging on Microbial Stability and Quality of Chinese Steamed Bread

Guo

Zhu

2015

Packag Technol Sci

View full text Add to dashboard Cite

The present study was conducted to evaluate the effect of active packaging [oxygen absorber (OA) or oxygen absorber combined with ethanol emitter (OA + EE)] on microbial stability and quality of Chinese steamed bread (CSB) stored at 25 °C. Air‐packaged CSB was taken as control. Microbiological, sensory, physical, thermal and mechanical changes were monitored as a function of treatment and storage time. On day 2 of storage total plate count was reduced by 3.1, 3.7 and 4.4 cfu/g by OA, OA + EE (1% v/v) and OA + EE (3% v/v), respectively (p < 0.05). Yeasts and moulds were inhibited during the entire storage period. No detrimental effects of OA + EE (1% v/v) were observed on organoleptic parameters, whereas OA + EE (3% v/v) gave a strong objectionable flavour and taste. Active packaging significantly (p < 0.05) delayed the increase of potential of hydrogen as compared to the control. No significant effect of active packaging was found on moisture content, water activity, colour and specific volume. An increase in the melting enthalpy of amylopectin crystallite was observed in all samples during storage. The stored CSB samples packaged with OA showed higher values of hardness compared to samples packaged with OA + EE (1% v/v), indicating the potential of ethanol as plasticizer of the protein network. The results indicate the potential application of OA and OA + EE (1% v/v) as an antimicrobial packaging system for CSB preservation. Copyright © 2015 John Wiley & Sons, Ltd.

show abstract

“…For example, the shelf life of strawberries cv. Camarosa was improved by including an oxygen absorber in bio‐based packages (Aday and Caner ). A biodegradable laminate was found to be suitable as a MAP material in the inert temperature range for fresh products, such as shredded lettuce and cabbage, head lettuce, cut broccoli, whole broccoli, tomatoes, sweet corn and blueberries (Makino and Hirata ).…”

Section: Introductionmentioning

confidence: 99%

Biodegradable and Compostable Film and Modified Atmosphere Packaging in Postharvest Supply Chain of Raspberry Fruits (cv. Grandeur)

Briano

Giuggioli

Girgenti

et al. 2015

Journal of Food Processing and Preservation

View full text Add to dashboard Cite

In this study, noncommercial biodegradable and compostable nonperforated films (F2, F3, F4) were evaluated for modified atmosphere packaging storage for 5 days at 1 ± 1C and 7 days at 20 ± 1C of raspberries cv. Grandeur. After measuring the CO2 (PeCO2) and the O2 (PeO2) permeability of new films at different temperatures, the most important qualitative traits and nutraceutical components of fruits were analyzed and compared with those of unwrapped raspberries and macroperforated film (F1). As the temperature increased, the F2 and F3 were the only films to allow storage of the fruits up to 12 days, but the F3 film (5.7 kPa O2 and values of 31.6 kPa CO2) was the best for maintaining the color parameter (L 29.0, chroma 36.4) close to the value observed at harvest because of a similar ratio between the PeCO2 and the PeO2 (4.2 and 4.1, respectively) at both low and high temperatures. PRACTICAL APPLICATIONSThis study of the permeability of new films from renewable sources for packaging raspberries in a temperature range that can simulate the postharvest supply chain could indicate that storing these perishable fruits under modified atmospheric packaging could increase environmental sustainability.

show abstract

The shelf life extension of fresh strawberries using an oxygen absorber in the biobased package

Cited by 68 publications

References 39 publications

Physicochemical and Sensory Properties of Mihalic Cheese

Physicochemical and Sensory Properties of Mihalic Cheese

The Effect of Active Packaging on Microbial Stability and Quality of Chinese Steamed Bread

Biodegradable and Compostable Film and Modified Atmosphere Packaging in Postharvest Supply Chain of Raspberry Fruits (cv. Grandeur)

Contact Info

Product

Resources

About