Extending the shelf-life and proximate composition stability of ready to eat foods in vacuum or modified atmosphere packaging

Food Microbiology

Volumn 20, Issue 6, 2003, Pages 671-679

  Murcia, M Antonia ^a   Martínez Tomé, Magdalena ^a   Nicolás, M Carmen ^a   Vera, Ana M ^a  

^a UNIVERSITY OF MURCIA   (Spain)

Author keywords

Packaging; Proximate composition; Shelf life

Indexed keywords

FRAXINUS;

EID: 0242625256     PISSN: 07400020     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0740-0020(03)00013-3     Document Type: Article

References (53)

1. Angelotti, R., Hall, H.E., Foter, M.J., Lewis, K.M., 1962. Quantitation of Clostridium perfringens in food. Appl. Microbiol. 10, 193-199.
2. AOAC, 1990. Official Methods of Analysis, Association of Official Analytical Chemists, AOAC, Vol. I, 15th Edition, sec 942.05. Arlington, Virginia, USA.
3. Austin, J.W., Doods, K.L., Blanchfield, B., Farber, J.M., 1998. Growth and toxin production by Clostridium botulinum on inoculated fresh-cut packaged vegetables. J. Food Prot. 61, 324-328.
4. Bellomonte, G., Constantini, A., Gianmaroli, S., 1987. Comparison of modified automatic Dumas method and the traditional Kjeldhal method for nitrogen determination in infant food. J. Assoc. Off. Anal. Chem. 70, 227-229.
5. Bharti, A., Sahoo, J., 1999. Modified atmosphere packaging of meat and meat products-aspects of packaging materials, packaging environment and storage temperature. Indian Food Ind. 18, 299-310.
6. Bligh, E.G., Dyer, W.J., 1959. A rapid method of total lipid extraction and purification. Can. J. Biochem. Physiol. 37, 911.
7. Brody, A.L., 2000. The case for-or against-case-ready fresh red meat in the United States. Food Technol. 54, 153-156.
8. Church, I.J., Parsons, A.L., 1995. Modified atmosphere packaging technology: a review. J. Sci. Food Agric. 67, 143-152.
9. Coventry, M.J., Mickey, M.W., Mawson, R., Drew, P., Wan, J., Krause, D., Church, I.J., Parsons, A.L., 1995. Modified atmosphere packaging technology: a review. J. Sci. Food Agric. 6, 143-152.
10. Day, B.P.F., 1998. Novel MAP. A brand new approach. Food Manuf. 73, 22-24.
11. Devlieghere, F., Lefevere, I., Magnin, A., Debevere, J., 2000. Growth of Aeromonas hydrophila in modified-atmosphere-packed cooked meat products. Food Microb. 17, 185-196.
12. EC Directive 93/43/EEC on hygiene of food stuffs, 1993. Official Journal of the European Community. No. L175/1 19 July.
13. Farber, J.M., 1991. Microbiological aspects of modified-atmosphere packaging technology: a review. J. Food Prot. 54, 58-70.
14. FDA Division of Retail Food Protection. Food Code, 1993. US Department of Health and Human Services, Public Health Service. Food and Drug Administration, Washington, DC, p. 55.
15. Francis, G.A., O'Beirne, D., 1998. Effects of storage atmosphere on Listeria monocytogenes and competing microflora using a surface model system. Int. J. Food Sci. Technol. 33, 465-476.
16. Francis, G.A., Thomas, C., O'Beirne, O., 1999. The microbial safety of minimally processed vegetables. Int. J. Food Sci. Technol. 34, 1-22.
17. Fraser, J.A., Sperber, W.H., 1988. Rapid detection of Listeria spp., in food and environmental samples by esculin hydrolysis. J. Food Prot. 51, 762-765.
18. Goto, M., Hashimoto, K., Yamada, K., 1995. Difference of ascorbic acid content among some vegetables, texture in chicken, pork, and sensory evaluation score in some dishes between vacuum and ordinary cooking. Nippon Shokuhin Kagaku Kogaku Kaishi 42, 50-54.
19. Guldager, H.S., Boknaes, N., Osterberg, C., Nielsen, J., Dalgaard, P., 1998. Thawed cod fillets spoil less rapidly than unfrozen fillets when stored under modified atmosphere at 2°C. J. Food Prot. 61, 1129-1136
20. Halliwell, B., Murcia, M., Chirico, S., Aruoma, O.I., 1995. Free radicals and antioxidants in food and in vivo: what they do and how they work? Crit. Rev. Food Sci. Nutr. 35, 7-20.
21. Hao, Y.Y., Brackett, R.E., Doyle, M.P., 1998. Inhibition of Listeria monocytogenes and Aeromonas hydrophila by plants extracts in refrigerated cooked beef. J. Food Prot. 61, 307-312.
22. Harrison, M.A., Garren, D.M., Huang, Y.W., Gates, K.W., 1996. Risk of Costridium botulinum type E toxin production in blue crab meat packaged in four commercial-type containers. J. Food Prot. 59, 257-260.
23. Harrison, W.A., Peters, A.C., Fielding, L.M., 2000. Growth of Listeria monocytogenes and Yersinia enterocolitica colonies under modified atmospheres at 4 and 8°C using a model food system. J. Appl. Microbiol. 88, 38-43.
24. Howard, L.R., Hernandez-Brenes, C., 1998. Antioxidant content and market quality of jalapeno pepper rings as affected by minimal processing and modified atmosphere packaging. J. Food Quality. 21, 317-327.
25. Huss, H.H., 1988. Fresh fish - quality and quality changes. FAO Fisheries Series, No. 29, Rome, Italy.
26. Hwang, S., Bowers, J.A., Kropf, D.H., 1990. Flavor, texture color and hexanal and TBA values of frozen cooked beef packaged in modified atmosphere. J. Food Sci. 55, 26-29.
27. Juneja, V.K., Marmer, B.S., Call, J.E., 1996. Influence of modified atmosphere packaging on growth of Clostridium perfringens in cooked turkey. J. Food Saf. 16, 141-150.
28. Katz, F., 1999. Top products development trends in Europe. Food Technol. 53, 38-42.
29. López-Caballero, M.E., Pérez-Mateos, M., Borderías, J.A., Montero, P., 2000. Extension of the shelf life of prawns (Penaeus japonicus) by vacuum packaging and High-pressure treatment. J. Food Prot. 63, 1381-1388.
30. Marketpower, 1988. European Market Development in Modified Atmosphere Packaging. Marketpower Ltd., London, UK.
31. Marshall, R.S., Steenbergen, J.F., McClung, L.S., 1965. Rapid technique for the enumeration of Clostridium perfringes. Appl. Microbiol. 13, 559-563.
32. Martínez-Tomé, M., Vera, A.M., Murcia, M.A., 2000. Improving the control of food production in catering establishments with particular reference to safety of salads. Food Control. 11, 437-445.
33. Martínez-Tomé, M., Jiménez, A.M., Ruggieri, S., Frega, N., Strabbioli, R., Murcia, M.A., 2001. Antioxidant properties of Mediterranean spices compared with common food additives. J. Food Prot. 64, 20-27.
34. Ministerio de Agricultura, Pesca y Alimentación (M.A.P.A.), 1999. La Alimentación de España. Madrid, Spain.
35. Mossel, D.A., Kleynen-Semmeling, A.M., Vincente, H.M., 1970. Oxytetracycline-Glucose-Yeast Extract Agar for selective enumeration of moulds and yeasts in foods and clinical material. J. Appl. Bacteriol. 33, 454-457.
36. MSI, 1998. MSI Data Report: Modified Atmosphere Packaging: UK. Marketing Research for Industry Limited, Saltney, Chester, Cheshire, UK.
37. Murcia, M.A., López-Ayerra, B., García Carmona, F., 1999. Effect of processing methods and different blanching times on broccoli: proximate composition and fatty acids. Lebensm.-Wiss. u.-Technol. 32, 238-243.
38. Muriana, P.M., Quimby, W., Davidson, C.A., Grooms, J., 2002. Postpackage pasteurization of ready-to-eat deli meats by submersion heating for reduction of Listeria monocytogenes. J. Food Prot. 65, 963-969.
39. Nolan, N.L., Bowers, J.A., Kropf, D.H., 1989. Lipid oxidation and sensory analysis of cooked pork and turkey stored under modified atmospheres. J. Food Sci. 54, 846-849.
40. Özogul, F., Taylor, K.D.A., Quantick, Özogul, Y., 2000. Chemical, microbiological and sensory evaluation of atlantic herring (Clupea harengus) stored in ice, modified atmosphere and vacuum pack. Food Chem. 71, 267-273.
41. Pintado, M.E., Malcata, F.X., 2000. Characterization of whey cheese packaged under vacuum. J. Food Prot. 63, 216-221.
42. Prokopowich, D., Blank, G., 1991. Microbiological evaluation of vegetable sprouts and seeds. J. Food Prot. 54, 560-562.
43. Reddy, N.R., Amstrong, D.J., Rhodehamel, E.J., Kauter, D.A., 1992. Shelf-life extension and safety conderns about fresh fishery products packaged under modified atmospheres: a review. J. Food Saf. 12, 87-118.
44. Remón, S., Ferrer, A., Marquina, P., Burgos, J., Oria, R., 2000. Use of modified atmospheres to prolong the postharvest life Burlat cherries at two different degrees of ripeness. J. Sci. Food Agric. 80, 1545-1552.
45. Sallarés, E., 1995. Principios y aplicaciones de la técnica del vacío en hostelería. Ed. Enrique Sallarés. España.
46. Severini, C., Bressa, F., Romani, S., Dalla Rosa, M., 1998. Physical and chemical changes in vacuum parmigiano reggiano cheese during storage at 25, 2 and -25C. J. Food Qual. 21, 355-367.
47. Sheridan, J.J., 1995. The role of indicator systems in HACCP operations. J. Food Saf. 15, 157-180.
48. Silva, J.L., White, T.D., 1994. Bacteriological and color changes in modified atmosphere packaged refrigerated channel catfish. J. Food Prot. 57, 715-719.
49. Sloan, A.E., 2000. Adding value in 2000+. Food Technol. 54, 22.
50. Smith, J.P., 1996. Improving shelf life of packaged baked goods by oxygen absorbents. Technical Bulletin, American Institute of Baking, XVIII (4).
51. Swiderski, F., Russel, S., Waszkiewicz-Robak, B., Cholewinska, E., 1997. Evaluation of vacuum-packaged poultry meat and its products. Rocz. Panstw. Zakl. Hig. 48, 193-200.
52. Tietjen, M., Fung, D.Y.C., 1995. Salmonellae and food safety. Crit. Rev. Microbiol. 21, 53-83.
53. Young, H., MacFie, H.J.H., Light, N., 1989. Effect of packaging and storage on the sensory quality of cooked chicken menu items served from chilled vending machines. J. Sci. Food Agric. 48, 323-338.