E€ects of irradiation on lipid oxidation, color and volatiles production in pork sausages with di€erent fat content and packaging were determined. Sausages (with 4.7, 10.5 and 15.8% fat content) were sliced and vacuum-packaged either in oxygen-permeable or impermeable bags, irradiated (0 or 4.5 kGy) and stored at 4 C for 7 days. Lipid oxidation, color and volatiles productions were analyzed at ...

Dry-cured pork neck samples were stored at 10°C for 90 days under vacuum packaging (VP) or modified atmosphere packaging (MAP; 25% CO2+75% N2) conditions. The pH, moisture, water activity, total aerobic bacteria, and Enterobacteriaceae counts of dry-cured pork neck products with MAP were significantly lower than those with VP (p<0.05) after 90 days of storage. However, CIE b* and 2-thiobarbitur...

The addition of gallate, sesamol, trolox, and tocopherol was effective, but sesamol, sesamol + tocopherol, and gallate + tocopherol were among the most effective antioxidants in reducing thiobarbituric acid reactive substances, volatile production, and off-odor intensity in turkey breast homogenates. Also, these 3 antioxidant treatments were effective in controlling lipid oxidation and off-odor...

Modified atmosphere packaging (MAP), including vacuum packaging, is a well-known technique used to prolong the shelf life of perishable food products. By eliminating or replacing the air surrounding a packed food product, various deteriorative processes that occur in food can be restricted mostly by reducing O2-concentrations and increasing CO2-concentrations. As it is important to maintain the...

The objective of the present study was to investigate effect packaging methods (i.e., air-packaging and vacuum-packaging) storage temperatures chilled temperature 3 ± 1.0 °C superchilled -2.5 0.5 °C) on sensory quality lipid stability fresh snakehead fish fillets. results indicated that vacuum significantly improved fillets, resulting in lower free fatty acids (FFA), hydroperoxide (PV), thiobar...

The objective of this study was to determine the influence lighting type and display duration on flavor development in multiple beef muscles. Paired top sirloin butts, strip loins, tenderloins were collected from USDA Low Choice carcasses (Small00 Small100 marbling score, n = 16). Subprimals wet-aged absence light for 7 d post-mortem at 0 4⁰C before being fabricated into 2.54 cm steaks represen...

The reach and impact of the Internet of Things will depend on the availability of low-cost, smart sensors-"low cost" for ubiquitous presence, and "smart" for connectivity and autonomy. By using wafer-level processes not only for the smart sensor fabrication and integration, but also for packaging, we can further greatly reduce the cost of sensor components and systems as well as further decreas...

The migration of packaging material constituents into food is a product of the interaction between the food and packaging material. This phenomenon is of importance because some migrating substances may be toxicologically carcinogenic and endanger the consumer safety. Polystyrenes are used in many food-contact applications for the packaging of aqueous-based, fatty and dry foods. The correlation...