The importance of meat preservation and various reports on different types of packaging, and to compare the effects of modified atmosphere packaging （MAP） and vacuum packaging （VP） on shelf life of flesh bull meat...The importance of meat preservation and various reports on different types of packaging, and to compare the effects of modified atmosphere packaging （MAP） and vacuum packaging （VP） on shelf life of flesh bull meat, and microbiological tests on meat together with some chemical and sensory tests was on tight observation. It was an experimental study, 96 samples were randomly packaged in two groups of MAP and VP equally. The package consists of five layers which are Polyvinylidin Chloride （PVDC）, Ethyl Vinyl Alcohol （EVOH）, Poly Ethylene （PE）, Linear Low Density Poly Ethylene （LLDPE）, and poly Amid （PA）, respectively. MAP meat with 700 mL of CO2 per kg of meat. The packaging were made in at-ameh-pars factory and transported in chilled condition to a well prepared refrigerator in National Research Institute of Food Science （NRIFS） of Shahidbeheshti University of Medical Sciences. These samples tested weekly, since first day after packaging, and week 2, 3, 4, 5, 6, 7, and 8. Microbial tests include Total Microbial, Coliform, Lactic Acid Bacteria, Pseudomonas Counts, and Clostridium. Chemical and sensory tests also carried out. Total volatile bases （TVN）, TBA, and pH as chemical analyses and color, odor, and weep as sensory analyses are also added. Results revealed that total microbial count was in standard range within the 6 weeks for VP, and 5 weeks for MAP technique. Other microbial factors including coliforms, lactic acid bacteria are less and somehow in chemical and sensory tests emphasized the microbial figures. recommended for meat packaging. similar pattern to total count, and no clostridia were found. By the way, The results showed that according to our existing facilities, VP is展开更多
MEMS vacuum packaging is now the impediment of the MEMS appliance in some specified fields. The major problem of current packaging approach is that the packaging process cannot meet the requirement of the ultra low le...MEMS vacuum packaging is now the impediment of the MEMS appliance in some specified fields. The major problem of current packaging approach is that the packaging process cannot meet the requirement of the ultra low leak. But the process cannot be improved with the existing technology. We propose a novel approach for MEMS vacuum packaging which can remarkably lower the leak rate. This paper analyzed the vacuum maintaining time of the vacuum packaging and compared the current design and new packaging method.展开更多
Salsola vermiculata is a highly palatable shrub and widely used in rangeland rehabilitation programs, but has short seed longevity. To identify the most cost effective storage method for S. vermiculata, experiments we...Salsola vermiculata is a highly palatable shrub and widely used in rangeland rehabilitation programs, but has short seed longevity. To identify the most cost effective storage method for S. vermiculata, experiments were carried out to test the effects of fruit bracts （wings）, temperature regimes, seed moisture and packaging methods on storage life. Seed samples were removed from storage at monthly intervals for testing and towards the end of the experiments samples were transferred from hermetic to ambient storage conditions and tested for germination. Experiment 1 continued for 1,140 days, Experiment 2 for 720 days. For de-winged seed, high moisture content increased seed longevity, suggesting that desiccation susceptibility is one of the causes of limited longevity in this species. Most longevity regression lines of winged seeds had negative intercepts suggesting increase in germination resulting from gradual dormancy-breaking. Drying and packaging alone increased longevity by 7.6 and 3.8 times in Experiments 1 and 2, respectively. Samples kept at lower temperature and lower moisture treatments survived longer under ambient conditions. Increased longevity by drying and vacuum packaging alone can provide simple, cost effective and environmentally friendly options for rangeland rehabilitation programs.展开更多
Intelligent food packaging with the multisensory analysis is promising as the next generation technology of food packaging.The oxygen content in food packaging is one of the crucial parameters affecting the food quali...Intelligent food packaging with the multisensory analysis is promising as the next generation technology of food packaging.The oxygen content in food packaging is one of the crucial parameters affecting the food quality and shelf life.Caviar is among the most nutritious and costly food sources.Here,a photonic oxygen-sensing system,based on the time-resolved phosphorescence spectroscopy of a platinum complex,is developed for non-contact,non-intrusive,and real-time vacuum packaging quality control,and implemented for caviar packaging.The sensor is embedded in protective polyethylene layers and excited with a short-pulsed light emitting diode(LED)source.Integration of a blue pulsed light source,a fast and amplified silicon photodiode controlled by the Spartan-6 field programmable gate array(FPGA),and a long lifetime platinum complex results in a photonics-based oxygen sensor with a fast response and high sensitivity to the vacum packaging damage,which is suitable for caviar.It is revealed that applying the polyethylene layers protects the caviar from the platinum complex,leaching while not interfering with the sensor functionality.Characterizing the photonic system based on its sensitivity,repeatability,stability,and long-term operation demonstrates its capability for this application.展开更多
In this study,we aimed to investigate spoilage bacteria in monkfish stored under vacuum and aerobic(air)refrigeration at 4℃ for the first time.In vitro bacterial cultures,coupled with Sanger sequencing of genes,were ...In this study,we aimed to investigate spoilage bacteria in monkfish stored under vacuum and aerobic(air)refrigeration at 4℃ for the first time.In vitro bacterial cultures,coupled with Sanger sequencing of genes,were used to isolate and identify 21 and 31 bacterial strains from vacuum-packed and aerobically packed monkfish,respectively.The isolated strains were back-inoculated into sterile fish blocks and inactivated fish juice.Our findings revealed that Carnobacterium,Shewanella,Vagococcus,Myroides,and Psychrobacter increased the production of total volatile base nitrogen(TVB-N)and trimethylamine(TMA)from monkfish.Monkfish showed a decrease in bacterial flora diversity with storage time,the emergence of dominant species during the spoilage process,and differences in bacterial growth tolerance in different packaging forms,resulting in variability in bacterial community structure.Shewanella accelerated the spoilage of monkfish in both packaging forms.Vagococcus and Psychrobacter were numerically dominant in both storage forms.Unlike some spoilage bacteria in refrigerated fish,Carnobacterium(11.72%)and Myroides(9.01%)were the specific spoilage bacteria in vacuum and aerobic storage at 4℃,respectively.Furthermore,a combination of nisin(NS),ε-polylysine(ε-PL),and citric acid(CA)significantly reduced the survival rate of dominant spoilage bacteria and the total viable bacterial count in monkfish.展开更多
Listeria monocytogenes is a resilient foodborne pathogen that forms biofilms,allowing it to persist and thrive in food-processing environments.This study examined the structural characteristics of biofilms formed by t...Listeria monocytogenes is a resilient foodborne pathogen that forms biofilms,allowing it to persist and thrive in food-processing environments.This study examined the structural characteristics of biofilms formed by three L.monocytogenes strains,their transfer to cold-smoked rainbow trout fillets,and the bioprotective effects of two lactic acid bacteria(LAB)cocktails during storage.Confocal microscopy revealed that mixed-strain biofilms exhibited more homogeneous structures than single-strain biofilms,emphasizing their relevance in contamina-tion events.Transfer experiments demonstrated that 87.52%of L.monocytogenes biofilm cells were transferred from stainless steel to cold-smoked rainbow trout fillets after 90 s of contact,highlighting a significant contamination risk.The commercial LAB cocktail containing Lactococcus lactis subsp.lactis and Leuconostoc carnosum effectively inhibited L.monocytogenes growth under both static(5◦C)and dynamic(4-20◦C)conditions,reducing bacterial concentrations by>0.70 and>1.24 log CFU/g respectively,after 21 days.The inhibitory effect was likely driven by bacteriocin production,particularly leucocin,potentially enhanced by diacetyl production.LAB-based bioprotection effectively controlled L.monocytogenes without producing significant changes in pH or water activity.These findings highlight the need for multi-strain biofilm models to better understand contamination dynamics and support LAB-based bioprotection as a natural,effective strategy for improving food safety in smoked fish products.展开更多
This study aimed to investigate the effects of packaging and fat type on the quality of surimi gels during frozen storage.Surimi gels fortified with fish oil(FO),lard oil(LO),and soybean oil(SO)were subjected to eithe...This study aimed to investigate the effects of packaging and fat type on the quality of surimi gels during frozen storage.Surimi gels fortified with fish oil(FO),lard oil(LO),and soybean oil(SO)were subjected to either polyethylene packaging or vacuum packaging(VP)and stored at-20◦C for 180 days.The results demonstrated that incorporating SO enhanced the gel strength,whiteness,and water-holding capacity,and reduced the water migration of the gel compared with those with LO and FO.Laser confocal microscopy analysis revealed that solid fat LO possessed larger fat particles and exhibited less aggregation within the surimi gels during frozen storage,as opposed to liquid lipids SO and FO,which led to greater hardness.Moreover,VP combined with the incorporation of LO exhibited a relatively optimum preservation of surimi gel quality during freezing,which is related to protein and lipid oxidation and lipid features.These findings suggest the combined influence of packaging and oil type on frozen surimi gels,offering a theoretical reference for improving the quality of frozen surimi and its derived products.展开更多
文摘The importance of meat preservation and various reports on different types of packaging, and to compare the effects of modified atmosphere packaging （MAP） and vacuum packaging （VP） on shelf life of flesh bull meat, and microbiological tests on meat together with some chemical and sensory tests was on tight observation. It was an experimental study, 96 samples were randomly packaged in two groups of MAP and VP equally. The package consists of five layers which are Polyvinylidin Chloride （PVDC）, Ethyl Vinyl Alcohol （EVOH）, Poly Ethylene （PE）, Linear Low Density Poly Ethylene （LLDPE）, and poly Amid （PA）, respectively. MAP meat with 700 mL of CO2 per kg of meat. The packaging were made in at-ameh-pars factory and transported in chilled condition to a well prepared refrigerator in National Research Institute of Food Science （NRIFS） of Shahidbeheshti University of Medical Sciences. These samples tested weekly, since first day after packaging, and week 2, 3, 4, 5, 6, 7, and 8. Microbial tests include Total Microbial, Coliform, Lactic Acid Bacteria, Pseudomonas Counts, and Clostridium. Chemical and sensory tests also carried out. Total volatile bases （TVN）, TBA, and pH as chemical analyses and color, odor, and weep as sensory analyses are also added. Results revealed that total microbial count was in standard range within the 6 weeks for VP, and 5 weeks for MAP technique. Other microbial factors including coliforms, lactic acid bacteria are less and somehow in chemical and sensory tests emphasized the microbial figures. recommended for meat packaging. similar pattern to total count, and no clostridia were found. By the way, The results showed that according to our existing facilities, VP is
基金the High-tech Research and Development Program of China under Grant No.2005AA404260
文摘MEMS vacuum packaging is now the impediment of the MEMS appliance in some specified fields. The major problem of current packaging approach is that the packaging process cannot meet the requirement of the ultra low leak. But the process cannot be improved with the existing technology. We propose a novel approach for MEMS vacuum packaging which can remarkably lower the leak rate. This paper analyzed the vacuum maintaining time of the vacuum packaging and compared the current design and new packaging method.
文摘Salsola vermiculata is a highly palatable shrub and widely used in rangeland rehabilitation programs, but has short seed longevity. To identify the most cost effective storage method for S. vermiculata, experiments were carried out to test the effects of fruit bracts （wings）, temperature regimes, seed moisture and packaging methods on storage life. Seed samples were removed from storage at monthly intervals for testing and towards the end of the experiments samples were transferred from hermetic to ambient storage conditions and tested for germination. Experiment 1 continued for 1,140 days, Experiment 2 for 720 days. For de-winged seed, high moisture content increased seed longevity, suggesting that desiccation susceptibility is one of the causes of limited longevity in this species. Most longevity regression lines of winged seeds had negative intercepts suggesting increase in germination resulting from gradual dormancy-breaking. Drying and packaging alone increased longevity by 7.6 and 3.8 times in Experiments 1 and 2, respectively. Samples kept at lower temperature and lower moisture treatments survived longer under ambient conditions. Increased longevity by drying and vacuum packaging alone can provide simple, cost effective and environmentally friendly options for rangeland rehabilitation programs.
文摘Intelligent food packaging with the multisensory analysis is promising as the next generation technology of food packaging.The oxygen content in food packaging is one of the crucial parameters affecting the food quality and shelf life.Caviar is among the most nutritious and costly food sources.Here,a photonic oxygen-sensing system,based on the time-resolved phosphorescence spectroscopy of a platinum complex,is developed for non-contact,non-intrusive,and real-time vacuum packaging quality control,and implemented for caviar packaging.The sensor is embedded in protective polyethylene layers and excited with a short-pulsed light emitting diode(LED)source.Integration of a blue pulsed light source,a fast and amplified silicon photodiode controlled by the Spartan-6 field programmable gate array(FPGA),and a long lifetime platinum complex results in a photonics-based oxygen sensor with a fast response and high sensitivity to the vacum packaging damage,which is suitable for caviar.It is revealed that applying the polyethylene layers protects the caviar from the platinum complex,leaching while not interfering with the sensor functionality.Characterizing the photonic system based on its sensitivity,repeatability,stability,and long-term operation demonstrates its capability for this application.
基金supported by the National Key R&D Program of China(2019YFD0901705).
文摘In this study,we aimed to investigate spoilage bacteria in monkfish stored under vacuum and aerobic(air)refrigeration at 4℃ for the first time.In vitro bacterial cultures,coupled with Sanger sequencing of genes,were used to isolate and identify 21 and 31 bacterial strains from vacuum-packed and aerobically packed monkfish,respectively.The isolated strains were back-inoculated into sterile fish blocks and inactivated fish juice.Our findings revealed that Carnobacterium,Shewanella,Vagococcus,Myroides,and Psychrobacter increased the production of total volatile base nitrogen(TVB-N)and trimethylamine(TMA)from monkfish.Monkfish showed a decrease in bacterial flora diversity with storage time,the emergence of dominant species during the spoilage process,and differences in bacterial growth tolerance in different packaging forms,resulting in variability in bacterial community structure.Shewanella accelerated the spoilage of monkfish in both packaging forms.Vagococcus and Psychrobacter were numerically dominant in both storage forms.Unlike some spoilage bacteria in refrigerated fish,Carnobacterium(11.72%)and Myroides(9.01%)were the specific spoilage bacteria in vacuum and aerobic storage at 4℃,respectively.Furthermore,a combination of nisin(NS),ε-polylysine(ε-PL),and citric acid(CA)significantly reduced the survival rate of dominant spoilage bacteria and the total viable bacterial count in monkfish.
基金funded by the Ministry of Science and Innovation of the Spanish Government through the Research Projects ASEQURA(PID-2019-108420RB-C31)and ASEQURA2(PID2023-152192OB-C22)the Predoctoral Research Training Contract(PRE2020-092741)Funding for the open access charge was provided by Universidad de Cordoba/CBUA.
文摘Listeria monocytogenes is a resilient foodborne pathogen that forms biofilms,allowing it to persist and thrive in food-processing environments.This study examined the structural characteristics of biofilms formed by three L.monocytogenes strains,their transfer to cold-smoked rainbow trout fillets,and the bioprotective effects of two lactic acid bacteria(LAB)cocktails during storage.Confocal microscopy revealed that mixed-strain biofilms exhibited more homogeneous structures than single-strain biofilms,emphasizing their relevance in contamina-tion events.Transfer experiments demonstrated that 87.52%of L.monocytogenes biofilm cells were transferred from stainless steel to cold-smoked rainbow trout fillets after 90 s of contact,highlighting a significant contamination risk.The commercial LAB cocktail containing Lactococcus lactis subsp.lactis and Leuconostoc carnosum effectively inhibited L.monocytogenes growth under both static(5◦C)and dynamic(4-20◦C)conditions,reducing bacterial concentrations by>0.70 and>1.24 log CFU/g respectively,after 21 days.The inhibitory effect was likely driven by bacteriocin production,particularly leucocin,potentially enhanced by diacetyl production.LAB-based bioprotection effectively controlled L.monocytogenes without producing significant changes in pH or water activity.These findings highlight the need for multi-strain biofilm models to better understand contamination dynamics and support LAB-based bioprotection as a natural,effective strategy for improving food safety in smoked fish products.
基金supported by the National“Fourteenth Five-Year”Key Research and Development Plan Project(2022YFD2100903)the National Natural Science Foundation of China(32202225)+2 种基金Jiangsu Agricultural Science and Technology Innovation Fund(CX(21)2040)the National First-class Discipline Program of Food Science and Technology(JUFSTR20180102)Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province,and the Fundamental Research Funds for the Central Universities.
文摘This study aimed to investigate the effects of packaging and fat type on the quality of surimi gels during frozen storage.Surimi gels fortified with fish oil(FO),lard oil(LO),and soybean oil(SO)were subjected to either polyethylene packaging or vacuum packaging(VP)and stored at-20◦C for 180 days.The results demonstrated that incorporating SO enhanced the gel strength,whiteness,and water-holding capacity,and reduced the water migration of the gel compared with those with LO and FO.Laser confocal microscopy analysis revealed that solid fat LO possessed larger fat particles and exhibited less aggregation within the surimi gels during frozen storage,as opposed to liquid lipids SO and FO,which led to greater hardness.Moreover,VP combined with the incorporation of LO exhibited a relatively optimum preservation of surimi gel quality during freezing,which is related to protein and lipid oxidation and lipid features.These findings suggest the combined influence of packaging and oil type on frozen surimi gels,offering a theoretical reference for improving the quality of frozen surimi and its derived products.
