Combining Modified Atmosphere Packaging and Nisin to Preserve Atlantic Salmon

Effects of modified atmosphere packaging on some quality attributes of a ready-to-eat salmon sushi

Sushi, a very popular food worldwide became a popular ready-to-eat food selling in supermarkets, but it exhibit distinct features, which are associated with microbiological hazards. Therefore, MAP technology, known to reduce aerobic bacteria in fishery products, was used to improve quality of ready-to-eat salmon sushi in this study. Salmon sushi were packaged with air (control), 50%N2 /50%CO2 (...

Effects of modified atmosphere packaging on some quality attributes of a ready-to-eat salmon sushi

Sushi, a very popular food worldwide became a popular ready-to-eat food selling in supermarkets, but it exhibit distinct features, which are associated with microbiological hazards. Therefore, MAP technology, known to reduce aerobic bacteria in fishery products, was used to improve quality of ready-to-eat salmon sushi in this study. Salmon sushi were packaged with air (control), 50%N2 /50%CO2 (...

Effect of combining nisin with modified atmosphere packaging on inhibition of Listeria monocytogenes in ready-to-eat turkey bologna.

ABSTRACT The objective of this study was to evaluate the effect of nisin in combination with different types of packaging on the survival of Listeria monocytogenes in ready-to-eat low-fat turkey bologna. Bologna was inoculated with L. monocytogenes exposed to 1 of 6 treatments: 3 packaging treatments (100% CO2, air, vacuum), each with and without nisin. Bologna was refrigerated and sampled 9 ti...

Vacuum or Modified Atmosphere Packaging and Edta-nisin Treatment to Increase Poultry Product Shelf Life

Antibacterial activities of nisin encapsulated in zein and modified atmosphere packaging on rainbow trout (Oncorhynchus mykiss) fillet during chilled storage 4°C

Nisin is a widely used naturally occurring antimicrobial effective against many pathogenic and spoilage microorganisms. It has been proposed that reduced efficacy of nisin in foods can be improved by technologies such as encapsulation to protect it from interferences by food matrix components. This study was carried out to evaluate the microbiological quality of fresh trout slices treated with ...