Chicken breast fillets were equally divided into three groups. One group was vacuum packaged, cooked in a water bath (cooked-in-bag) at 82 C for 25 min, and then irradiated at 0 or 3 kGy with a linear accelerator (V-C-I). The other two groups were irradiated at 0 or 3.0 kGy in vacuum packaging (V-I-C) or aerobic packaging (A-I-C). After 3 d of storage at 4 C, the irradiated meats were cooked in...

this article is an overview of materials used for paper sizing to improve its packaging characteristics. sizing is an important way of cellulose fibers’ modification as a mean to increase its resistance to absorption or penetration of fluids, especially water. from the functional viewpoint, this definition is equal to reinforcement through application of chemicals on paper or cardboard’s surfac...

Food packaging has been demonstrated as a crucial issue for the migration of microplastics (MPs) into foodstuffs, concerning human health risk factors. Polymeric materials called plastics are continuously utilized in food packaging. Polyethylene (PE) is commonly used material, because it offers easy handling during transportation and optimal storage conditions preservation. In this work, three ...

Consumption of fish is increasing globally due to increasing evidence of positive benefits for medical conditions like constipation, cardiovascular diseases, obesity, hypertension and certain variety of cancer. World per capita apparent fish consumption increased from an average of 9.9 kg in the 1960s to 19.2 kg in 2012 [1]. Fish is the main source of protein in many parts of the world. Fish is...

Antioxidants had no effect on the production of sulfur compounds, color change, and off-odor intensity of irradiated turkey breast meat, but addition of sesamol tocopherol or gallate tocopherol was effective in reducing thiobarbituric acid-reactive substance values and aldehydes, especially under aerobic conditions. Consumers preferred the color of irradiated raw and cooked meat to nonirradiate...

Lactobacillus sakei subsp. carnosus was predominant in the spoilage flora of sliced, vacuum-packed, smoked, oven-cooked turkey breast fillets which developed mild, sour spoilage flavors after 4 weeks storage at 4 degrees C. In contrast, Leuconostoc mesenteroides subsp. mesenteroides predominated in the spoilage flora of sliced, vacuum-packed, unsmoked, boiled turkey breast fillets from the same...

nowadays, consumers demand safe and minimally processed foodstuffs without additives and with extended shelf life. as high-pressure processing is used increasingly for the treatment of packed products, different packagings has been investigated with respect to their structural behaviour and stability under high-pressure processing. various defects may ocuure due to high pressure processing such...