This study employed integrated multi-omics approaches to elucidate,from the perspective of amino acid metabolism,the adaptive mechanism of Penicillium digitatum under modified atmosphere packaging(MAP)conditions.Compa...This study employed integrated multi-omics approaches to elucidate,from the perspective of amino acid metabolism,the adaptive mechanism of Penicillium digitatum under modified atmosphere packaging(MAP)conditions.Comparative analysis of natural air(Air),controlled atmosphere(CA),and MAP treatments revealed that MAP upregulated the expression of the hercynylcysteine S-oxide synthase(HCSOS),aldehyde dehydrogenase(ALDH),and monoamine oxidase(MAO)genes,thereby enhancing histidine-derived ergothioneine and methionine levels,and subsequently boosting glutathione-mediated redox homeostasis.Meanwhile,MAP induced the expression of the dihydroxyacid dehydratase(DHAD),saccharopine dehydrogenase(SDH),and arginosuccinate lyase(ASL)genes,redirecting valine,lysine,and arginine into the tricarboxylic acid(TCA)cycle to fuel ATP production.MAP also enhanced ASL-mediated arginine degradation and urea cycle activity,reducing arginine accumulation when compared to CA treatment.In contrast,while MAP induced upregulated expression of the pyrroline-5-carboxylate dehydrogenase(P5CDH)and D-amino acid oxidase(DAAO)genes,CA treatment promoted proline accumulation,reflecting stress-specific metabolic flexibility.Collectively,these findings demonstrate that MAP triggers transcriptional reprogramming of amino acid metabolism to coordinate oxidative defense,energy generation,and osmotic balance.By modulating these metabolic pathways and regulatory genes under MAP conditions,fungal adaptability can be disrupted.Hence,this study provides a promising strategy for suppressing green mold development,extending the postharvest shelf life,and improving the quality of fruits and vegetables.展开更多
The present study monitored bacterial succession,physicochemical properties,and volatile organic compounds(VOCs)changes in smoked chicken legs with modified atmosphere packaging(MAP,60% CO_(2) and 40%N_(2))during a 25...The present study monitored bacterial succession,physicochemical properties,and volatile organic compounds(VOCs)changes in smoked chicken legs with modified atmosphere packaging(MAP,60% CO_(2) and 40%N_(2))during a 25-day storage period at 4℃.After 15 days of storage,S erratia proteamaculans and Pseudomonas fragi became the predominant bacteria.Furthermore,physicochemical properties changed significantly,as evidenced by an increase in thiobarbituric acid reactive substances and b*(yellowness)value,and a decrease in hardness.A total of 65 VOCs were identified during storage.Correlation between bacterial succession and quality indicators(including VOCs and physicochemical properties)allowed the identification of 26 core dominant bacteria,including S.proteamaculans,Psychrobacter alimentarius,Pseudomonas putida,and Pseudomonas poae,which were positively related to spoilage VOCs(e.g.,1-octen-3-ol,1-pentanol,and 3-methyl-1-butanol)and could be defined as specific spoilage organisms(SSOs).The results of this study provide a systematic approach to predict SSOs in smoked chicken legs during storage,which can also provide a basis for product safety.展开更多
The hurdle technology for food preservation effectively addresses the limitations of individual antimicrobial technologies by integrating their strengths.It can not only prolong the storage time of food but also maint...The hurdle technology for food preservation effectively addresses the limitations of individual antimicrobial technologies by integrating their strengths.It can not only prolong the storage time of food but also maintains its high quality.In this study,three antimicrobial and bactericidal technologies,namely soluble gas stabilization(SGS),modified atmosphere packaging(MAP),and cold plasma(CP),were applied to chilled chicken breasts.The packaging,total viable count(TVC),and physicochemical properties of chilled chicken breasts after treatments and storage at 4℃were monitored.The microbial diversity at the initial and end points of the storage time of each group was also analyzed.The results indicated that a 3−5 h SGS treatment can effectively increase the proportion of carbon dioxide in the MAP during the storage process of chilled chicken breasts,thereby alleviating the packaging collapse problem.Simultaneously,the effect of SGS,MAP,and CP combinational treatments significantly extended the storage time of chilled chicken breasts while maintaining the physicochemical qualities of samples.Compared to the control group,the TVC of chicken breast treated with SGS,MAP,and CP treatments decreased by 0.58(lg(CFU/g))at 0 day.The shelf life was extended by 5 days.After 8 days,the total volatile basic nitrogen(TVB-N)was 26.67 vs.19.50 mg/100 g,thiobarbituric acid reactive substances(TBARS)was 0.99 vs.0.72 mg MDA/kg,and TVC was 8.22 vs.6.52(lg(CFU/g)).High-throughput sequencing results showed that SGS and MAP treatments significantly reduce the proportion of Pseudomonas and Psychrobacter,which are sensitive to carbon dioxide,in the total bacterial genera.This study underscores the potential of integrating multiple antimicrobial technologies for effective food preservation.展开更多
The effects of active modified atmosphere packaging （MAP） on the postharvest quality of shiitake mushrooms stored at cold temperature （4°C） were investigated.The gas components were 2% O2 ＋7% CO2 （MAP1）,2%...The effects of active modified atmosphere packaging （MAP） on the postharvest quality of shiitake mushrooms stored at cold temperature （4°C） were investigated.The gas components were 2% O2 ＋7% CO2 （MAP1）,2% O2 ＋10% CO2 （MAP2） and 2% O2 ＋13% CO2 （MAP3）,respectively.The results showed that active MAP could extend the shelf-life of shiitake mushrooms to 17 d and the concentration of carbon dioxide could influence the postharvest quality of shiitake mushrooms.MAP2 treatment inhibited the increase in respiration rate and malondinaldehyde （MDA） contents,delayed the decrease in firmness,soluble sugar and vitamin C,and obviously reduced the activity of polyphenol oxidase （PPO） and the degree of browning,therefore maintaining better quality.展开更多
The Yali pear（Pyrus bretschneideri Rehd.） is susceptible to superficial scald during prolonged cold storage and at shelf life. This study investigated the effects of 1-methylcyclopropene（1-MCP） and modified atmosp...The Yali pear（Pyrus bretschneideri Rehd.） is susceptible to superficial scald during prolonged cold storage and at shelf life. This study investigated the effects of 1-methylcyclopropene（1-MCP） and modified atmosphere packaging（MAP） on changes of fruit quality and superficial scald during cold storage and at shelf life in Yali pear. Compared with MAP, the combination of MAP and 1-MCP（MAP＋1-MCP） treatment reduced the carbon dioxide and ethylene content inside the packaging bag. The 1-MCP, MAP, and MAP＋1-MCP treatments reduced the superficial scald index, malondialdehyde content, O2^-· production rate and relative conductivity and inhibited the accumulation of α-farnesene and conjugated trienes in the peel. 1-MCP and MAP＋1-MCP treatments maintained a higher phenolic content and enhanced the catalase and superoxide dismutase activities in the fruit, while reduced activities of lipoxygenase and polyphenol oxidase in the peel preceding the onset of superficial scald. Comprehensive analysis indicated that the MAP＋1-MCP treatment is the most effective method tested for improving the quality of Yali pears during cold storage and at shelf life.展开更多
This study mainly monitored the dominant bacterial populations and identified the spoilage-related microorganisms of braised chicken meat stored under different CO_(2)-modified atmosphere packaging(MAP)during refriger...This study mainly monitored the dominant bacterial populations and identified the spoilage-related microorganisms of braised chicken meat stored under different CO_(2)-modified atmosphere packaging(MAP)during refrigerated storage using a culture-dependent method and 16S rDNA identification.The quality changes and shelf life of the meat were also measured.The growth rate of total viable count(TVC)in braised chicken was slower with an increase of CO_(2) content in MAP,which also occurred in the remaining bacterial species monitored(lactic acid bacteria,Pseudomonas spp.,Brochothrix thermosphacta).The MAP exerted beneficial effects on the quality of braised chicken,as demonstrated by retarding the production of total volatile basic nitrogen(TVB-N)and delaying lipid oxidation(TBARS test).A total of 14 isolates were identified from braised chickens with different packaging at the end of storage,these included P.fragi(6 isolates),P.psychrophila(2 isolates),Enterococcus faecalis(3 isolates),B.thermosphacta(2 isolates),Staphylococcus equorum(1 isolate).展开更多
Here,we aimed to study the changes in proteome of golden pompano fillets during post-mortem storage.Tandem mass tags(TMT)-labeled quantitative proteomic strategy was applied to investigate the relationships between pr...Here,we aimed to study the changes in proteome of golden pompano fillets during post-mortem storage.Tandem mass tags(TMT)-labeled quantitative proteomic strategy was applied to investigate the relationships between protein changes and quality characteristics of modified atmosphere packaging(MAP)fillets during superchilling(-3°C)storage.Scanning electron microscopy was used to show that the muscle histology microstructure of fillets was damaged to varying degrees,and low-field nuclear magnetic resonance was used to find that the immobilized water and free water in the muscle of fillets changed significantly.Total sulfhydryl content,TCA-soluble peptides and Ca2+-ATPase activity also showed that the fillet protein had a deterioration by oxidation and denaturation.The Fresh(FS),MAP,and air packaging(AP)groups were set.Total of 150 proteins were identified as differential abundant proteins(DAPs)in MAP/FS,while 209 DAPs were in AP/FS group.The KEGG pathway analysis indicated that most DAPs were involved in binding proteins and protein turnover.Correlation analysis found that 52 DAPs were correlated with quality traits.Among them,8 highly correlated DAPs are expected to be used as potential quality markers for protein oxidation and water-holding capacity.These results provide a further understanding of the muscle deterioration mechanism of packaging golden pompano fillets during superchilling.展开更多
The effects of different modified atmospheres (air: atm1;100% CO2: atm2;100% N2: atm3;50% CO2/50% N2: atm4) on the textural and sensory characteristics of the ready-to-serve pizza at 7℃ ± 1℃ were investigated. ...The effects of different modified atmospheres (air: atm1;100% CO2: atm2;100% N2: atm3;50% CO2/50% N2: atm4) on the textural and sensory characteristics of the ready-to-serve pizza at 7℃ ± 1℃ were investigated. The values of hardness, gumminess and chewiness were found to be increased during the storage period while cohesiveness and springiness exhibited a decreasing trend. Overall, the 100% CO2 product yielded the best textural and sensorial characteristics followed by 50%CO2/50% N2 and 100% N2 when compared to conventional packed pizza at 7℃ ± 1℃. Carbon dioxide caused microbial inhibition as well. The shelf life of ready-to-serve pizza significantly increased upto 45 days (a 300% increase) for the samples packaged under 100% CO2 (atm2), 50% CO2/50% N2 (atm4) and 100% N2 (atm3), compared to conventional air pack (15 days).展开更多
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
An experiment on retail film packaging system was conducted to compare the atmospheric composition within sealed packs containing rambutan fruits. This research was done in order to study the effect of packaging films...An experiment on retail film packaging system was conducted to compare the atmospheric composition within sealed packs containing rambutan fruits. This research was done in order to study the effect of packaging films with different permeability on the some of physicochemical properties of rambutan during storage at 10℃. The films used were 0.090 mm low density polyethylene （LDPE）, 0.040 mm polyprophylene and 0.057 mm LDPE compared unwrapped fruits. Fruits were evaluated every 5 days for changes in moisture content, total sugars, vitamin C, hardness and color. Unwrapped rambutan had severe browning after 10 days. Sealed packages especially the LDPE had delayed the development of the browning for 20 days of storage and had the lowest weight loss.展开更多
An experiment retail film packaging system was used to compare the atmospheric composition within sealed packs containing barangan banana fruits. This research was done in order to study the effect of packaging films ...An experiment retail film packaging system was used to compare the atmospheric composition within sealed packs containing barangan banana fruits. This research was done in order to study the effect of packaging films with different permeability properties on the physicochemicalproperties of barangan banana during storage at room temperature （28 ± 2 °C） and at 15 °C. The films used were 0.09 mm low density polyethylene （LDPE）, 0.04 mm polypropylene and 0.057 mm LDPE compared with unwrapped fruits as control. Barangan bananas were evaluated each 5 days intervals for changes in moisture content, total sugars, vitamin C, hardness and color. Unwrapped barangan bananas were overripe and soft after 15 days at both temperature conditions. Sealed packages especially using LDPE at 15 °C delayed the development of the yellow color of banana until 20 days of storage and had the lowest weight loss.展开更多
Effects of modified atmosphere packaging(MAP)combined with epigallocatechin gallate(EGCG)on quality changes of ready-to-eat harpiosquillid mantis shrimp meat(RTE-MSM)during refrigerated storage at 4℃for 24 days were ...Effects of modified atmosphere packaging(MAP)combined with epigallocatechin gallate(EGCG)on quality changes of ready-to-eat harpiosquillid mantis shrimp meat(RTE-MSM)during refrigerated storage at 4℃for 24 days were investigated.Samples were treated with EGCG at 0,200,and 400 ppm before being packaged in air or under MAP1(60%CO_(2)/10%O_(2)/30%Ar),or MAP2(80%CO_(2)/10%O_(2)/10%Ar).The control(packaged in air without EGCG)showed rapid microbial growth,with total viable counts exceeding acceptable limits of 5 log CFU/g on day 9.MAP significantly inhibited microbial proliferation(P<0.05),in which MAP2 exhibited higher efficacy than MAP1.The inhibitory effect was enhanced by EGCG in a concentration-dependent manner.Chemical spoilage indicators,including pH,total volatile basic nitrogen,trimethylamine nitrogen contents,peroxide value,and TBARS,increased during storage but were markedly reduced by MAP in combination with EGCG,especially at 400 ppm.Protein degradation,exudate loss,and texture softening were significantly retarded in MAP+EGCG treated sample.Additionally,MAP combined with EGCG preserved polyunsaturated fatty acids(EPA and DHA),retarded texture softening,and impeded the formation of spoilage-related volatile compounds.Principal component analysis(PCA)biplots,correlation heatmap and hierarchical clustering ana-lyses also confirmed the relation between the microbial growth,chemical quality indices,volatile compounds and fatty acid changes.Overall,MAP2 combined with 400 ppm EGCG was the most effective treatment,main-taining quality and extending the refrigerated shelf life of RTE-MSM to 21 days,demonstrating the potential of this multi-hurdle strategy for preserving ready-to-eat crustacean products.展开更多
Modified atmosphere packaging(MAP)technology preserves food by regulating packaging gas composition,particularly for perishables such as fruits and vegetables,thereby significantly extending shelf life.Current gas ble...Modified atmosphere packaging(MAP)technology preserves food by regulating packaging gas composition,particularly for perishables such as fruits and vegetables,thereby significantly extending shelf life.Current gas blending systems,however,face critical limitations in concentration accuracy,operational stability,and costeffectiveness under dynamic production requirements.This study introduces an innovative closed-loop controlled ternary(CO_(2)/O_(2)/N_(2))gas mixing system,integrating the ideal gas law and Dalton’s law of partial pressures.The system employs real-time concentration monitoring via integrated sensors and adaptive valve adjustments to achieve high-precision gas formulation.Experimental validation under multiple target concentrations(5%-30%O_(2),0%-30%CO_(2),at 0.45-0.60 MPa and 15-45℃)demonstrates exceptional precision,with relative deviations of CO_(2) and O_(2) reduced to 0.75%and 0.72%,respectively,surpassing the industrial standard of±1.5%-2%for static gas mixers and meeting high industrial standards.A modular architecture incorporating localized MEMS sensors(replacing imported units)reduced unit manufacturing costs by 38%(from$12,500 to$7750).These advancements provide a robust technical framework for expanding MAP utilization in food preservation,pharmaceutical packaging,and industrial gas production,establishing critical benchmarks for precision-controlled gas regulation systems.展开更多
As Chinese New Year approaches,supermarkets nationwide fill with festive decorations and products.Red lanterns hang high,all sorts of snacks come in red packaging,and red envelopes,paper cuttings and Spring Festival c...As Chinese New Year approaches,supermarkets nationwide fill with festive decorations and products.Red lanterns hang high,all sorts of snacks come in red packaging,and red envelopes,paper cuttings and Spring Festival couplets are stacked on the shelves.Add the cheerful background music,and shoppers will say“The Spring Festival atmosphere has been laman in the supermarkets,”meaning that the supermarkets are brimming with atmosphere.展开更多
文摘This study employed integrated multi-omics approaches to elucidate,from the perspective of amino acid metabolism,the adaptive mechanism of Penicillium digitatum under modified atmosphere packaging(MAP)conditions.Comparative analysis of natural air(Air),controlled atmosphere(CA),and MAP treatments revealed that MAP upregulated the expression of the hercynylcysteine S-oxide synthase(HCSOS),aldehyde dehydrogenase(ALDH),and monoamine oxidase(MAO)genes,thereby enhancing histidine-derived ergothioneine and methionine levels,and subsequently boosting glutathione-mediated redox homeostasis.Meanwhile,MAP induced the expression of the dihydroxyacid dehydratase(DHAD),saccharopine dehydrogenase(SDH),and arginosuccinate lyase(ASL)genes,redirecting valine,lysine,and arginine into the tricarboxylic acid(TCA)cycle to fuel ATP production.MAP also enhanced ASL-mediated arginine degradation and urea cycle activity,reducing arginine accumulation when compared to CA treatment.In contrast,while MAP induced upregulated expression of the pyrroline-5-carboxylate dehydrogenase(P5CDH)and D-amino acid oxidase(DAAO)genes,CA treatment promoted proline accumulation,reflecting stress-specific metabolic flexibility.Collectively,these findings demonstrate that MAP triggers transcriptional reprogramming of amino acid metabolism to coordinate oxidative defense,energy generation,and osmotic balance.By modulating these metabolic pathways and regulatory genes under MAP conditions,fungal adaptability can be disrupted.Hence,this study provides a promising strategy for suppressing green mold development,extending the postharvest shelf life,and improving the quality of fruits and vegetables.
基金funded by the National Natural Science Foundation of China(U22A20547)the Major Science and Technology Projects of Heilongjiang Province(2021ZX12B05 and 2020ZX07B02)。
文摘The present study monitored bacterial succession,physicochemical properties,and volatile organic compounds(VOCs)changes in smoked chicken legs with modified atmosphere packaging(MAP,60% CO_(2) and 40%N_(2))during a 25-day storage period at 4℃.After 15 days of storage,S erratia proteamaculans and Pseudomonas fragi became the predominant bacteria.Furthermore,physicochemical properties changed significantly,as evidenced by an increase in thiobarbituric acid reactive substances and b*(yellowness)value,and a decrease in hardness.A total of 65 VOCs were identified during storage.Correlation between bacterial succession and quality indicators(including VOCs and physicochemical properties)allowed the identification of 26 core dominant bacteria,including S.proteamaculans,Psychrobacter alimentarius,Pseudomonas putida,and Pseudomonas poae,which were positively related to spoilage VOCs(e.g.,1-octen-3-ol,1-pentanol,and 3-methyl-1-butanol)and could be defined as specific spoilage organisms(SSOs).The results of this study provide a systematic approach to predict SSOs in smoked chicken legs during storage,which can also provide a basis for product safety.
基金supported by the National Natural Science Foundation of China(32272252)the China Agriculture Research System(CARS-41)funded by the Chinese Ministry of Agriculture and Rural Affairs and Wens Fifth Five R&D Major Project(WENS-2020-1-ZDZX-007).
文摘The hurdle technology for food preservation effectively addresses the limitations of individual antimicrobial technologies by integrating their strengths.It can not only prolong the storage time of food but also maintains its high quality.In this study,three antimicrobial and bactericidal technologies,namely soluble gas stabilization(SGS),modified atmosphere packaging(MAP),and cold plasma(CP),were applied to chilled chicken breasts.The packaging,total viable count(TVC),and physicochemical properties of chilled chicken breasts after treatments and storage at 4℃were monitored.The microbial diversity at the initial and end points of the storage time of each group was also analyzed.The results indicated that a 3−5 h SGS treatment can effectively increase the proportion of carbon dioxide in the MAP during the storage process of chilled chicken breasts,thereby alleviating the packaging collapse problem.Simultaneously,the effect of SGS,MAP,and CP combinational treatments significantly extended the storage time of chilled chicken breasts while maintaining the physicochemical qualities of samples.Compared to the control group,the TVC of chicken breast treated with SGS,MAP,and CP treatments decreased by 0.58(lg(CFU/g))at 0 day.The shelf life was extended by 5 days.After 8 days,the total volatile basic nitrogen(TVB-N)was 26.67 vs.19.50 mg/100 g,thiobarbituric acid reactive substances(TBARS)was 0.99 vs.0.72 mg MDA/kg,and TVC was 8.22 vs.6.52(lg(CFU/g)).High-throughput sequencing results showed that SGS and MAP treatments significantly reduce the proportion of Pseudomonas and Psychrobacter,which are sensitive to carbon dioxide,in the total bacterial genera.This study underscores the potential of integrating multiple antimicrobial technologies for effective food preservation.
基金supported by the Key Project of Science and Technology Research,Ministry of Education of China(208054)the Outstanding Youth Group Project of Natural Science Foundation of Zhejiang Province,China(R3090330)
文摘The effects of active modified atmosphere packaging （MAP） on the postharvest quality of shiitake mushrooms stored at cold temperature （4°C） were investigated.The gas components were 2% O2 ＋7% CO2 （MAP1）,2% O2 ＋10% CO2 （MAP2） and 2% O2 ＋13% CO2 （MAP3）,respectively.The results showed that active MAP could extend the shelf-life of shiitake mushrooms to 17 d and the concentration of carbon dioxide could influence the postharvest quality of shiitake mushrooms.MAP2 treatment inhibited the increase in respiration rate and malondinaldehyde （MDA） contents,delayed the decrease in firmness,soluble sugar and vitamin C,and obviously reduced the activity of polyphenol oxidase （PPO） and the degree of browning,therefore maintaining better quality.
基金supported by the emarked fund for the China Agriculture Research System for National Technology System for Pear Industry(CARS-28-22)the Innovation Project of Modern Agricultural Sciences and Technology of Hebei Province,China(494-0402-YSN-C8RA)+1 种基金the Youth Fund of Hebei Academy of Agriculture and Forestry Sciences,China(A2015110106)the Finance Special Foundation of Hebei Province,China(494-0402-YBN-0G4L)
文摘The Yali pear（Pyrus bretschneideri Rehd.） is susceptible to superficial scald during prolonged cold storage and at shelf life. This study investigated the effects of 1-methylcyclopropene（1-MCP） and modified atmosphere packaging（MAP） on changes of fruit quality and superficial scald during cold storage and at shelf life in Yali pear. Compared with MAP, the combination of MAP and 1-MCP（MAP＋1-MCP） treatment reduced the carbon dioxide and ethylene content inside the packaging bag. The 1-MCP, MAP, and MAP＋1-MCP treatments reduced the superficial scald index, malondialdehyde content, O2^-· production rate and relative conductivity and inhibited the accumulation of α-farnesene and conjugated trienes in the peel. 1-MCP and MAP＋1-MCP treatments maintained a higher phenolic content and enhanced the catalase and superoxide dismutase activities in the fruit, while reduced activities of lipoxygenase and polyphenol oxidase in the peel preceding the onset of superficial scald. Comprehensive analysis indicated that the MAP＋1-MCP treatment is the most effective method tested for improving the quality of Yali pears during cold storage and at shelf life.
基金financially supported by China Agriculture Research System (Beijing, China, CARS-41-Z06)Nanjing Professor Huang Food Technology Co., Ltd.
文摘This study mainly monitored the dominant bacterial populations and identified the spoilage-related microorganisms of braised chicken meat stored under different CO_(2)-modified atmosphere packaging(MAP)during refrigerated storage using a culture-dependent method and 16S rDNA identification.The quality changes and shelf life of the meat were also measured.The growth rate of total viable count(TVC)in braised chicken was slower with an increase of CO_(2) content in MAP,which also occurred in the remaining bacterial species monitored(lactic acid bacteria,Pseudomonas spp.,Brochothrix thermosphacta).The MAP exerted beneficial effects on the quality of braised chicken,as demonstrated by retarding the production of total volatile basic nitrogen(TVB-N)and delaying lipid oxidation(TBARS test).A total of 14 isolates were identified from braised chickens with different packaging at the end of storage,these included P.fragi(6 isolates),P.psychrophila(2 isolates),Enterococcus faecalis(3 isolates),B.thermosphacta(2 isolates),Staphylococcus equorum(1 isolate).
基金supported by Central Public-Interest Scientific Institution Basal Research Fund,CAFS(2023TD74,2023TD78)the Earmarked Fund for CARS-47(CARS-47)+2 种基金Guangdong Provincial Science and Technology Plan Project(2023B0202010015)Central Public-Interest Scientific Institution Basal Research Fund,CAFS(Sanya Yazhou Bay Science and Technology City(SKJC-2020-02-013))Special Funds for Promoting Economic Development in Guangdong Province(For Modern Fishery)(YueNong 2019B14).
文摘Here,we aimed to study the changes in proteome of golden pompano fillets during post-mortem storage.Tandem mass tags(TMT)-labeled quantitative proteomic strategy was applied to investigate the relationships between protein changes and quality characteristics of modified atmosphere packaging(MAP)fillets during superchilling(-3°C)storage.Scanning electron microscopy was used to show that the muscle histology microstructure of fillets was damaged to varying degrees,and low-field nuclear magnetic resonance was used to find that the immobilized water and free water in the muscle of fillets changed significantly.Total sulfhydryl content,TCA-soluble peptides and Ca2+-ATPase activity also showed that the fillet protein had a deterioration by oxidation and denaturation.The Fresh(FS),MAP,and air packaging(AP)groups were set.Total of 150 proteins were identified as differential abundant proteins(DAPs)in MAP/FS,while 209 DAPs were in AP/FS group.The KEGG pathway analysis indicated that most DAPs were involved in binding proteins and protein turnover.Correlation analysis found that 52 DAPs were correlated with quality traits.Among them,8 highly correlated DAPs are expected to be used as potential quality markers for protein oxidation and water-holding capacity.These results provide a further understanding of the muscle deterioration mechanism of packaging golden pompano fillets during superchilling.
文摘The effects of different modified atmospheres (air: atm1;100% CO2: atm2;100% N2: atm3;50% CO2/50% N2: atm4) on the textural and sensory characteristics of the ready-to-serve pizza at 7℃ ± 1℃ were investigated. The values of hardness, gumminess and chewiness were found to be increased during the storage period while cohesiveness and springiness exhibited a decreasing trend. Overall, the 100% CO2 product yielded the best textural and sensorial characteristics followed by 50%CO2/50% N2 and 100% N2 when compared to conventional packed pizza at 7℃ ± 1℃. Carbon dioxide caused microbial inhibition as well. The shelf life of ready-to-serve pizza significantly increased upto 45 days (a 300% increase) for the samples packaged under 100% CO2 (atm2), 50% CO2/50% N2 (atm4) and 100% N2 (atm3), compared to conventional air pack (15 days).
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
文摘An experiment on retail film packaging system was conducted to compare the atmospheric composition within sealed packs containing rambutan fruits. This research was done in order to study the effect of packaging films with different permeability on the some of physicochemical properties of rambutan during storage at 10℃. The films used were 0.090 mm low density polyethylene （LDPE）, 0.040 mm polyprophylene and 0.057 mm LDPE compared unwrapped fruits. Fruits were evaluated every 5 days for changes in moisture content, total sugars, vitamin C, hardness and color. Unwrapped rambutan had severe browning after 10 days. Sealed packages especially the LDPE had delayed the development of the browning for 20 days of storage and had the lowest weight loss.
文摘An experiment retail film packaging system was used to compare the atmospheric composition within sealed packs containing barangan banana fruits. This research was done in order to study the effect of packaging films with different permeability properties on the physicochemicalproperties of barangan banana during storage at room temperature （28 ± 2 °C） and at 15 °C. The films used were 0.09 mm low density polyethylene （LDPE）, 0.04 mm polypropylene and 0.057 mm LDPE compared with unwrapped fruits as control. Barangan bananas were evaluated each 5 days intervals for changes in moisture content, total sugars, vitamin C, hardness and color. Unwrapped barangan bananas were overripe and soft after 15 days at both temperature conditions. Sealed packages especially using LDPE at 15 °C delayed the development of the yellow color of banana until 20 days of storage and had the lowest weight loss.
基金supported by the Prince of Songkla University(PSU)the National Research Council of Thailand(NRCT)Research Chair Grant(N42A670596).
文摘Effects of modified atmosphere packaging(MAP)combined with epigallocatechin gallate(EGCG)on quality changes of ready-to-eat harpiosquillid mantis shrimp meat(RTE-MSM)during refrigerated storage at 4℃for 24 days were investigated.Samples were treated with EGCG at 0,200,and 400 ppm before being packaged in air or under MAP1(60%CO_(2)/10%O_(2)/30%Ar),or MAP2(80%CO_(2)/10%O_(2)/10%Ar).The control(packaged in air without EGCG)showed rapid microbial growth,with total viable counts exceeding acceptable limits of 5 log CFU/g on day 9.MAP significantly inhibited microbial proliferation(P<0.05),in which MAP2 exhibited higher efficacy than MAP1.The inhibitory effect was enhanced by EGCG in a concentration-dependent manner.Chemical spoilage indicators,including pH,total volatile basic nitrogen,trimethylamine nitrogen contents,peroxide value,and TBARS,increased during storage but were markedly reduced by MAP in combination with EGCG,especially at 400 ppm.Protein degradation,exudate loss,and texture softening were significantly retarded in MAP+EGCG treated sample.Additionally,MAP combined with EGCG preserved polyunsaturated fatty acids(EPA and DHA),retarded texture softening,and impeded the formation of spoilage-related volatile compounds.Principal component analysis(PCA)biplots,correlation heatmap and hierarchical clustering ana-lyses also confirmed the relation between the microbial growth,chemical quality indices,volatile compounds and fatty acid changes.Overall,MAP2 combined with 400 ppm EGCG was the most effective treatment,main-taining quality and extending the refrigerated shelf life of RTE-MSM to 21 days,demonstrating the potential of this multi-hurdle strategy for preserving ready-to-eat crustacean products.
基金supported by the National Natural Science Founda-tion of China(Grant No.32260617)the Joint Fund of Natural Sci-ence Foundation of Ningxia Hui Autonomous Region(Grant No.2024AAC03110).
文摘Modified atmosphere packaging(MAP)technology preserves food by regulating packaging gas composition,particularly for perishables such as fruits and vegetables,thereby significantly extending shelf life.Current gas blending systems,however,face critical limitations in concentration accuracy,operational stability,and costeffectiveness under dynamic production requirements.This study introduces an innovative closed-loop controlled ternary(CO_(2)/O_(2)/N_(2))gas mixing system,integrating the ideal gas law and Dalton’s law of partial pressures.The system employs real-time concentration monitoring via integrated sensors and adaptive valve adjustments to achieve high-precision gas formulation.Experimental validation under multiple target concentrations(5%-30%O_(2),0%-30%CO_(2),at 0.45-0.60 MPa and 15-45℃)demonstrates exceptional precision,with relative deviations of CO_(2) and O_(2) reduced to 0.75%and 0.72%,respectively,surpassing the industrial standard of±1.5%-2%for static gas mixers and meeting high industrial standards.A modular architecture incorporating localized MEMS sensors(replacing imported units)reduced unit manufacturing costs by 38%(from$12,500 to$7750).These advancements provide a robust technical framework for expanding MAP utilization in food preservation,pharmaceutical packaging,and industrial gas production,establishing critical benchmarks for precision-controlled gas regulation systems.
文摘As Chinese New Year approaches,supermarkets nationwide fill with festive decorations and products.Red lanterns hang high,all sorts of snacks come in red packaging,and red envelopes,paper cuttings and Spring Festival couplets are stacked on the shelves.Add the cheerful background music,and shoppers will say“The Spring Festival atmosphere has been laman in the supermarkets,”meaning that the supermarkets are brimming with atmosphere.
