Article
Agriculture, Multidisciplinary
Wen-Chien Lu, Yu-Tsung Cheng, Chien-Jung Lai, Been-Huang Chiang, Ping-Hsiu Huang, Po-Hsien Li
Summary: This study established and validated equations to analyze the relationship between MAP formulation, asparagus respiration, packaging film permeability, and gas transfer rates. The active MAP formulation combined with low-density polyethylene films effectively preserved the quality of green asparagus, outperforming passive MAP and control groups. These findings suggest that active MAP treatment can reduce economic loss and provide insights into extending the shelf life of fruits and vegetables.
CHEMICAL AND BIOLOGICAL TECHNOLOGIES IN AGRICULTURE
(2023)
Article
Agriculture, Dairy & Animal Science
Kandeepan Gurunathan, Aaliya Tahseen, Shashikumar Manyam
Summary: The study investigates the effects of aerobic packaging (AP) and modified atmosphere packaging (MAP) on the quality and shelflife of chicken meat. MAP significantly increases certain attributes such as carbon dioxide content, shear force, standard plate count, color, and odor, while decreasing TBARS value, oxygen and nitrogen content. AP and MAP have no significant impact on other attributes.
Article
Agriculture, Dairy & Animal Science
A. A. Atallah, Amany M. El-Deeb, Entsar N. Mohamed
Summary: The effects of modified atmosphere packaging on the shelf-life extension, chemical, microbiological, and sensory properties of Domiati cheese were investigated in this study. Certain MAP combinations were found to be more effective in inhibiting bacterial growth and extending shelf-life. Improved sensory properties were observed in certain MAP treatments, leading to higher sensory evaluation scores.
JOURNAL OF DAIRY SCIENCE
(2021)
Article
Chemistry, Multidisciplinary
Athina Ntzimani, Antonios Kalamaras, Theofania Tsironi, Petros Taoukis
Summary: Convenient cuts of poultry products are highly perishable, but their shelf life can be extended using modified atmosphere packaging (MAP) or edible and biodegradable coatings. This study aimed to model the effect of MAP and active coatings enriched with antimicrobial agents on the microbial growth and shelf life of chicken cuts. The results showed that both MAP and active coatings with citrus extract had a similar effect in extending the shelf life of chicken cuts. The study demonstrates the potential of using MAP or edible coatings to improve the shelf life and commercial value of broiler chicken cuts.
APPLIED SCIENCES-BASEL
(2023)
Article
Agronomy
Preethi Rokalla, Baskaran Stephen Inbaraj, Praveen Kumar Dikkala, Kandi Sridhar, Daniel Smith Dasi, Lalitha Koka, Ramalakshmi Munakala, Ranjith Galipothula, Kavitha Swarupa Rani Chelli, Naveen Kumar Kalletlapally
Summary: This study aimed to evaluate the shelf-life extension of ready-to-eat pomegranate arils using active modified atmosphere packaging (MAP) at ambient temperature. The findings demonstrated that active MAP can enhance the quality and chemical properties of pomegranate arils while controlling microbial load at ambient temperature.
Article
Food Science & Technology
Tingting Mao, Chenlan Xia, Tao Zeng, Qiang Xia, Changyu Zhou, Jinxuan Cao, Jun He, Daodong Pan, Deqian Wang
Summary: This study investigated the joint effects of ultrasound and modified atmosphere packaging (MAP) on the cold storage of sauced ducks. The results showed that ultrasound and MAP could inhibit the growth of bacteria and deterioration of sauced duck meat. The combination of ultrasound and MAP was more effective in maintaining physicochemical stability and extending the shelf life of sauced ducks.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Xingmei Liao, Yage Xing, Xiangfeng Fan, Ye Qiu, Qinglian Xu, Xiaocui Liu
Summary: This study investigated the effect of different treatments (edible coating, modified atmosphere packaging, and a combination of both) on the quality of fresh-cut pineapples during storage at 4 degrees C. The results showed that the combination treatment (edible coating + modified atmosphere packaging) was the most effective in maintaining quality and extending shelf life. This treatment inhibited water loss, respiratory rate and enzyme activity, and improved appearance, acid content, and antioxidant capacity of the pineapples.
Article
Engineering, Manufacturing
Preetinder Kaur, Kirandeep Devgan, Nitin Kumar, Amrit Kaur, Mahesh Kumar, Kanchan Sandhu
Summary: The study validated the effectiveness of low-cost on-farm storage structures for maintaining the shelf life of fresh cucumbers, showing significant impacts of packaging and storage conditions on product quality and shelf life. The evaporative cooling system proved to be a suitable option for storage of fruits and vegetables.
PACKAGING TECHNOLOGY AND SCIENCE
(2021)
Article
Food Science & Technology
Jaksuma Pongsetkul, Soottawat Benjakul
Summary: Using modified atmosphere packaging (MAP) and vacuum packaging (VP) can effectively extend the shelf-life of dried fermented catfish, slowing down the rate of quality changes. Among all samples, MAP 90-10 showed the highest potential in preserving the quality of the product for up to 90 days.
Review
Food Science & Technology
Ping Qu, Min Zhang, Kai Fan, Zhimei Guo
Summary: This paper reviews the research progress of microporous modified atmosphere packaging on the shelf life of fresh foods, particularly fruits and vegetables. It also discusses the application of environmentally friendly degradable film materials and explores the future development trends and directions.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Food Science & Technology
Niki Alexi, Kristian Thamsborg, Jeanette Hvam, Birgitte. W. Lund, Lawrence Nsubuga, Roana Melina de Oliveira Hansen, Derek V. Byrne, Jorgen J. Leisner
Summary: This study evaluated a newly developed cadaverine biosensor for assessing the freshness and microbial quality of packaged pork, and found significant correlations between the biosensor readings and sensory and microbial evaluations.
Article
Food Science & Technology
Yang Lei, Yali Zhang, Yiqun Cheng, Jichao Huang, Ming Huang
Summary: This study monitored the bacterial populations and spoilage-related microorganisms in braised chicken meat stored under different CO2-modified atmosphere packaging (MAP). The study found that increasing the CO2 content in the MAP can slow down the growth rate of bacteria and delay the spoilage of the meat. Additionally, MAP had beneficial effects on the quality of braised chicken, as it delayed the production of volatile nitrogen compounds and lipid oxidation.
FOOD SCIENCE AND HUMAN WELLNESS
(2023)
Article
Agronomy
Xiufang Bi, Yushan Dai, Zhongyu Zhou, Yage Xing, Zhenming Che
Summary: The study revealed that the combined treatment of NT, 1-MCP, and MAP significantly extended the storage period of plums, reduced weight loss, maintained higher firmness, and inhibited decay incidence, suggesting it as an effective strategy for improving postharvest quality and prolonging the shelf life of plums.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2022)
Article
Horticulture
Salvatore D'Aquino, Maria Concetta Strano, Alessandra Gentile, Amedeo Palma
Summary: This study found that packaging citrus fruit treated with 2% SBC using film packaging can effectively reduce the phytotoxicity of SBC and prolong the post-harvest life of the fruit while controlling post-harvest diseases.
Article
Food Science & Technology
Khemmapas Treesuwan, Wannee Jirapakkul, Vanee Chonhenchob, Sasitorn Tongchitpakdee, Warapa Mahakarnchanakul, Kullanart Tongkhao
Summary: This study developed a sulfite-free treatment combined with modified atmosphere packaging (MAP) to prolong the shelf life of trimmed young coconuts (TYC) during cold storage. The research showed that this treatment effectively controlled the qualities of TYC over an 8-week storage period compared to the conventional sulfite treatment.
Article
Food Science & Technology
Jie Xu, Ren Yang, Yuqiao Jin, Graham Barnett, Juming Tang
Article
Food Science & Technology
Sasha M. Barnett, Shyam S. Sablani, Juming Tang, Carolyn F. Ross
JOURNAL OF FOOD SCIENCE
(2020)
Article
Food Science & Technology
Ruyi Zhang, Feng Li, Juming Tang, Tony Koral, Yang Jiao
LWT-FOOD SCIENCE AND TECHNOLOGY
(2020)
Article
Chemistry, Applied
Marco E. Perez-Reyes, Xu Jie, Mei-Jun Zhu, Juming Tang, Gustavo Barbosa-Canovas
Summary: This study investigated the thermal resistance of Salmonella Enteritidis and Enterococcus faecium in egg powders under different water activity levels, finding a significant impact of water activity on the effectiveness of thermal treatments for low-moisture foods.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
(2021)
Article
Food Science & Technology
Juhi Patel, Ashutos Parhi, Saleh Al-Ghamdi, Chandrashekhar R. Sonar, D. Scott Mattinson, Juming Tang, Tom Yang, Shyam S. Sablani
JOURNAL OF FOOD SCIENCE
(2020)
Article
Food Science & Technology
Maria Laura Montero, Shyam Sablani, Juming Tang, Carolyn F. Ross
JOURNAL OF FOOD SCIENCE
(2020)
Article
Chemistry, Applied
Xiaohua Sun, Xiangjun Li, Juming Tang, Keqiang Lai, Barbara A. Rasco, Yiqun Huang
Summary: The addition of reducing sugars significantly increased the formation of CML and CEL in heat treated pork, especially glucose which could lead to a significant increase even at low concentrations. On the other hand, sucrose did not promote the formation of CML and CEL during the heating process.
Article
Food Science & Technology
Dolores Garrido, R. Karina Gallardo, Carolyn F. Ross, Maria Laura Montero, Juming Tang
Summary: Sensory perceptions have a larger impact on consumers' willingness to pay for ready meals compared to the name of preservation technology and environmental impacts. The order in which information is presented to consumers does not affect the absolute values of willingness to pay. The words microwave and pasteurization do not have a negative effect on consumers' willingness to pay.
JOURNAL OF FOOD SCIENCE
(2021)
Article
Agriculture, Dairy & Animal Science
Zhi Qu, Juming Tang, Shyam S. Sablani, Carolyn F. Ross, Sindhuja Sankaran, Devendra H. Shah
Summary: It is important to thoroughly cook chicken livers to avoid bacterial contamination while maintaining the desired texture and color. Frozen storage affects the texture of chicken livers and may result in losses during cooking.
Article
Food Science & Technology
Maria Laura Montero, Dolores Garrido, R. Karina Gallardo, Juming Tang, Carolyn F. Ross
Summary: This study investigated consumer acceptance of microwave-thermally-pasteurized jambalaya through an online home-use test and explored the impact of including a partner in sensory evaluation. Results showed that the shelf-life of microwave-processed meals could be extended up to 12 weeks without changing overall liking. Including a partner in the evaluation process significantly increased liking of the appearance of the meals.
Article
Food Science & Technology
Ren Yang, Teng Cheng, Yoonki Hong, Lina Wei, Juming Tang
Summary: The objective of this study was to investigate the effect of a dry headspace on the thermal resistance of bacteria in lipid oil and peanut butter. The results indicated that bacteria in peanut oil and peanut butter became significantly more resistant to heat when treated in sample holders with large headspace. This study highlights the importance of selecting appropriate test cells in isothermal studies on thermal resistance of bacteria in high fat low moisture foods.
Article
Food Science & Technology
Sicheng Sun, Yucen Xie, Ren Yang, Mei-Jun Zhu, Shyam Sablani, Juming Tang
Summary: Salmonella contamination of chocolate-derived products has caused outbreaks and recalls. Previous research showed that reducing moisture content enhances Salmonella's resistance to thermal treatment. This study found that the thermal resistance of Salmonella in milk chocolate is correlated to temperature and water activity.
Article
Food Science & Technology
Yucen Xie, Shuang Zhang, Sicheng Sun, Mei-Jun Zhu, Shyam Sablani, Juming Tang
Summary: Outbreaks and recalls associated with foods containing spices indicate the need for risk assessment of Salmonella in spices. This study evaluated the survival and thermal resistance of Salmonella and Enterococcus faecium in chili, cinnamon, and black pepper at different water activity and temperature conditions, and found that chili powder exhibited the strongest antimicrobial effect.
Review
Food Science & Technology
Sumeyye Inanoglu, Gustavo Barbosa-Canovas, Shyam S. Sablani, Mei-Jun Zhu, Larry Keener, Juming Tang
Summary: The increasing demand for ready-to-eat foods due to population growth has led to the use of pasteurization as a common preservation method. Proper selection of a pasteurization method is important for microbial safety and food quality retention. High-pressure processing has been used for pasteurizing high-acid RTE products, but its use for low-acid RTE foods is limited due to additional heating requirements and longer processing times resulting in higher costs.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2022)
Article
Food Science & Technology
Semanur Yildiz, Ga Young Shin, Beatriz Goncalves Franco, Juming Tang, Shyam Sablani, Gustavo Barbosa-Canovas
Summary: This study investigated equivalent processing conditions for the reduction of Escherichia coli and Listeria innocua in pineapple juice-coconut milk blends. It was found that at a pH of 4, a 5-log reduction of E. coli was achieved through high-pressure processing at 400 MPa, pulsed electric fields at 21 kV/cm, or ultrasound at 45 degrees Celsius for 6 minutes. However, a synergistic effect with additional preservation factors was needed to achieve the same reduction in L. innocua.
JOURNAL OF FOOD SCIENCE
(2023)
