saffron is a strategic exporting crop in our country and iran is known as the greatest producer and exporter of it in the world. deficient packaging systems can be the most common reasons of the decline in the iran's share in exporting saffron. appling the modern methods of packaging such as hurdle technology can greatly maintain the quality of saffron. despite developments in saffron packaging...

This study investigated the effects of modified atmosphere packaging (MAP), storage temperature, and use absorbent pads (PAD) on quality attributes Cape hake (Merluccius capensis) fish fillets. Fresh fillets were packaged under active-MA (40% CO2 + 30% O2 N2) or passive-MA (0.039% 20.95% 78% N2), with without PAD, stored at 0 °C, 4 8 °C (to mimic abuse temperature). The control fresh passive-MA...

The sensory, microbiological and physicochemical attributes of fresh meat stored at 5 and 15 degrees C were affected by the combined effect of volatile compounds of oregano essential oil and modified atmosphere packaging conditions (40% CO2/30% N2/30% O2, 100% CO2, 80% CO2/20% air, vacuum pack and air). It was found that the extension of shelf life of meat samples depended on the packaging cond...

Respiration rate and gas exchange through the package material are the processes involved in creating a modified atmosphere inside a package that will extend shelf life of fresh fruits and vegetables. Thus, modelling respiration rate of the selected produce is crucial to the design of a successful modified atmosphere packaging (MAP) system. In this paper, general aspects of the respiration proc...

Sushi, a very popular food worldwide became a popular ready-to-eat food selling in supermarkets, but it exhibit distinct features, which are associated with microbiological hazards. Therefore, MAP technology, known to reduce aerobic bacteria in fishery products, was used to improve quality of ready-to-eat salmon sushi in this study. Salmon sushi were packaged with air (control), 50%N2 /50%CO2 (...

Cantaloupe and honeydew melon cultivars were processed and stored under a high oxygen passive modified atmosphere packaging (MAP) or reduced oxygen controlled atmosphere (CA; 5 kPa O2 + 10 kPa CO2 and balance N2) for 14 days at 5 C. Atmosphere did not affect softening rate or soluble solids content and had a negligible effect on colour. Volatile compounds known as flavour-important in melons we...

The modified atmosphere packages (MAP) was used to preserve the fresh noodles and effect of ratio (N2: CO2 = 0:100, 20:80, 30:70, 40:60 or 50:50) on noodle quality investigated with normal as control. results showed that MAP could significantly extend shelf life up at least 7 d, compared On 7th day storage, elasticity hardness gradually decreased increase N2: (P > 0.05) even if group were poor ...