the present work was carried out to study the effect of vacuum packaging and pomegranate peel extract (pe) treatments on the quality of pacific white shrimp (peneous vannamei) during refrigerated storage. changes in ph, thiobarbituric acid (tba), total volatile base nitrogen (tvb-n), trimethylamine (tma), aerobic plate counts, psychrophilic, lactic acid bacteria and enterobacteriaceae counts, m...

In recent years, consumers have become more health conscious in their food choices but they also have less time to prepare healthy meals. As a result, minimally processed (MP) products have become an important sector of the food industry because of their ‘fresh-like’ qualities, convenience and speed of meal preparation. In this study, the physical qualities of MP potatoes (‘Désirée’ variety) st...

The assessment effect of modified atmosphere packaging (60% CO2, 10% O2, 30% N2; MAP) and vacuum packaging on the quality of tilapia (Oreochromis niloticus) fillets stored at 4°C was investigated. Maximum inhibition of the bacteria mesophilic and psychrotrophic growth was achieved with stored under MAP. Moreover, tilapia kept under CO2-enriched atmosphere had lower total volatile base (TVB-N), ...

The aim of the study was to evaluate the effects of gamma irradiation and vacuum packaging as combined process for improvement of ostrich meat shelf life. Ostrich meat was vacuum-packaged and irradiated at 0, 1 and 3.0 kGy. Bacterial growth and sensory quality were determined at 1, 7, 14 and 21 days. Microbial analysis indicated that the combined use of vacuum packaging and irradiation had a si...

the purpose of this study was to investigate the effect of polyvinyl chloride vacuum packaging(170 micron thickness) on omega 3 and omega 6 contents of carp fillet at -18 ° c during 180 day storage. the tests were done with the use of gas chromatography. total content of w6 in fresh fish was 18.21%. after 180 day storage the amount of w6 in control sample changed to 14.85% but for vacuumed fill...

In this paper influence of packaging method (vacuum and modified atmosphere packaging) on lipid oxidative stability and sensory properties of odor and taste of the traditional sausage Petrovská klobása were examined. These parameters were examined during storage period (7 months). In the end of storage period, vacuum packed sausage showed better oxidative stability. Propanal content was signifi...

Incrimination of vacuum-packaged smoked fish in outbreaks of botulism has raised questions about the safety of this process in comparison with other methods of packaging foods. It has been suggested, for example, that Clostridium botulinum may grow better in a vacuum-packaged product than in one that is packaged without vacuum. To evaluate this possibility, sliced bologna was inoculated with sp...

This thesis treats the development of packaging and integration methods for the cost-efficient encapsulation and packaging of microelectromechanical (MEMS) devices. The packaging of MEMS devices is often more costly than the device itself, partly because the packaging can be crucial for the performance of the device. For devices which contain liquids or needs to be enclosed in a vacuum, the pac...

This study was carried out to investigate the effects of three different packing methods including modified atmosphere, vacuum and common packaging on chemical, microbial and sensorial quality and shelf life of hot smoked Rainbow trout (Oncorhynchus mykiss) during storage at refrigerated temperature. For hot smoking, rainbow trout were gutted and cut in butterfly form and washed. Fish gutted br...