Freshness is one of the main quality attributes for processing, marketing and consumption of fish. Fish is increasingly becoming the favored food of people in many countries as it is rich in proteins. However, the disadvantage associated with broader consumption of fish products is their comparatively short shelf-life. Therefore, effective methods for extending shelf-life and improving qual...

Modified atmosphere packaging (MAP) is used to extend the shelf life of ground meats by altering the gas atmosphere surrounding the meat. This study evaluated how deep MAP bactericidal effects penetrate into a ground meat patty. Patties made from freshly ground turkey breasts were subjected to 2 MAP treatments of high CO(2) (97%) or high O(2) (80% O(2), 20% CO(2)). Total plate and lactic acid b...

Food packaging is defined as a co-ordinated system of preparing food for transport, distribution, storage, retailing, and end-use to satisfy the ultimate consumer with optimal cost (Coles et al., 2003). Food packaging is an essential part of modern society; commercially processed food could not be handled and distributed safely and efficiently without packaging. The World Packaging Organization...

Slices of dry-cured hams (Biceps femoris muscle) were stored during 8 weeks under vacuum and modified atmospheres (100% N(2) and a mixture of 20% CO(2) and 80% N(2)) in order to study the modifications on colour, texture and microbial counts during that period. Lightness was found to be more stable when samples were stored with 20% CO(2) and 80% N(2) without statistical differences between vacu...

Packaging and storage are the final phases in the food industry. Quality preservation, improving safety and reduction of postharvest losses waste are some objectives of the packaging engineering. One of techniques that widely used in packaging of fruits and vegetables are modified atmosphere packaging (MAP). In MAP for fresh fruits and vegetable the air of packaging headspace replaces with a pr...

Recently, the demand for safe and high quality foods, as well as changes in consumer preferences have led to the development of innovative and novel approaches in food packaging technology. One such development is the smart or intelligent food packaging technology. Intelligent packaging has enabled tomonitor and communicate information about food quality. This technology also helps to trace a p...

Fruits and vegetables are important source of carbohydrates, proteins, organic acids, vitamins and minerals for human nutrition. When plants or plant parts are used by humans, whether for food, or for aesthetic purpose, there is always a postharvest component. Postharvest losses in fresh fruits and vegetables may occur anywhere from the point where the food has been harvested or gathered up to ...

Purpose of review: This article reviews studies conducted on maturity indices, climacteric behaviour, artificial ripening, and preand postharvest treatments, which affect the shelf-life, packaging, storage and postharvest pathology of ber fruits. Findings: Ber fruits show climacteric respiration behaviour. Various maturity indices including colour, total soluble solids, harvesting date, days fr...