Flesh and fatty acid compositions, total volatile basic nitrogen (TVB-N), lipid oxidation aerobic plate count, Enterobacteriaceae , psychrotrophic bacteria were determined in raw smoked mackerel during cold storage (three groups differing way of packaging; unpacked (UP), vacuum packaging (VP) modified atmosphere (MAP) at 7, 14, 21, 28, 35, 42 days. The protein, fat content n-3 polyunsaturated a...

Many studies have been carried out with respect to packaging methods and temperature conditions of beef. However, the effects of packaging methods and temperature conditions on the quality characteristics have not been extensively studied in low-grade beef. Low-grade beef samples were divided into 3 groups (C: ziplock bag packaging, T1: vacuum packaging, and T2: modified atmosphere packaging (M...

Beef burgers were stored at 4°C in a vacuum in nisin-activated antimicrobial packaging. Microbial ecology analyses were performed on samples collected between days 0 and 21 of storage to discover the population diversity. Two batches were analyzed using RNA-based denaturing gradient gel electrophoresis (DGGE) and pyrosequencing. The active packaging retarded the growth of the total viable bacte...

The validness of the expiration dates (validity period) that manufacturers provide on food product labels is a crucial food safety problem. Governments must study how to use their authority by implementing fair awards and punishments to prompt manufacturers into adopting rigorous considerations, such as the effect of adopting new storage methods for extending product validity periods on expecte...

The present research was conducted to measure the impact of poppy seed extract (PSE) and gamma irradiation on storage stability antioxidant profile beef patties during at different packaging. Different doses (2.5 kGy 5 kGy) were applied alone with combination 2% PSE. PSE enriched packed (aerobically vacuum) kept refrigeration temperature. results show that higher value TBARS POV found in aerobi...

Micro/nanosystems have attracted considerable interests and seen significant advances over the years. The huge gap between technology development and commercialization can be largely attributed to the challenges faced in the integration and packaging of the devices. The packaging has to work around the diverse functional requirements while ensuring that the device is able to perform effectively...

Poultry meat is a susceptible product for growth of spoilage and pathogenic microorganisms. The shelf life extension of raw poultry meat is a challenge in food industry. In this research, the combined effect of dipping in a carboxymethyl cellulose (CMC) solution containing black pepper seed (Piper Nigrum) extract (BPE) and turmeric (Curcuma Longa L.) extract (TE) (2% ...

Ž . Ž . Normal, pale soft exudative PSE , and dark firm dry DFD pork Longissimus dorsi muscles were vacuum-packaged, irradiated at 0, 2.5 or 4.5 kGy, and stored at 4 C for 10 days. The pH, color and lipid oxidation of pork were determined at 0, 5 and 10 days of storage. Volatile production from pork loins was determined at Day 0 and Day 10, and sensory characteristics at Day 7 of storage. Irrad...