Lessons from other commodities: Fish and meat

Intelligent and Active Packaging for Fruits and Vegetables

Volumn , Issue , 2007, Pages 151-164

  Sivertsvik, Morten ^a  

^a NORCONSERV   (Norway)

Author keywords

[No Author keywords available]

Indexed keywords

CARBON DIOXIDE; FISH; MEATS; SCAVENGING;

ACTIVE COMPONENTS; ACTIVE PACKAGING; ANTIOXIDATIVE PROPERTY; FOOD INDUSTRIES; MEAT PRODUCTS; OXYGEN SCAVENGERS; SHELF LIFE;

MODIFIED ATMOSPHERE PACKAGING;

EID: 84942193278     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter

References (59)

1. Ahvenainen R, Hurme E. 1996. Active and Smart Packaging for Meeting Consumer Demands for Qualtiy and Safety. Paper presented at ILSI Conference on Food Packaging, Brussels, Belgium.
2. Arakawa N, Chu Y-J, Otsuka M, Kotoku I, Takuno M. 1990. Comparative study on the color of animal and tuna muscle after using a contact-dehydrating sheet. Home Econ Jpn 41:947-950.
3. Arvanitoyannis IS, Choreftaki S, Tserkezou P. 2005. An update of EU legislation (directives and regulations) on food-related issues (safety, hygiene, packaging, technology, GMOs, additives, radiation, labelling): presentation and comments. Int J Food Sci Technol 40:1021-1112.
4. Ashie IN, Smith JP, Simpson BK. 1996. Spoilage and shelf-life extension of fresh fish and shellfish. Crit Rev Food Sci Nutr 36:87-121.
5. Bjerkeng B, Sivertsvik M, Rosnes JT, Bergslien H. 1995. Reducing package deformation and increasing filling degree in packages of cod fillets in CO2-enriched atmospheres by adding sodium carbonate and citric acid to an exudate absorber. In Foods and Packaging Materials: Chemical Interactions, Ackermann P, Jägerstad M, Ohlsson T, Eds. The Royal Society of Chemistry, Cambridge, U.K., pp. 222-227.
6. Boskou G, Debevere J. 2000. Shelf-life extension of cod fillets with an acetate buffer spray prior to packaging under modified atmospheres. Food Addit Contam 17:17-25.
7. Brody AL. 2001. Is something fishy about packaging? Food Technol 55:97-98.
8. Brody AL. 2005. Active packaging becomes more active. Food Technol 59:82-84.
9. Buys EM. 2004. Colour changes and consumer acceptability of bulk packaged pork retail cuts stored under O-2, CO2 and N-2. Meat Sci 68:641-647.
10. Cha DS, Chinnan MS. 2004. Biopolymer-based antimicrobial packaging: a review. Crit Rev Food Sci Nutr 44:223-237.
11. Chen JH, Hotchkiss JH. 1991. Effect of dissolved carbon dioxide on the growth of psychrotrophic organisms in cottage cheese. J Dairy Sci 74:2941-2945.
12. Daniels JA, Krishnamurthi R, Rizvi SSH. 1985. A review of effects of carbon dioxide on microbial growth and food quality. J Food Prot 48:532-537.
13. Day BPF. 1998. Active Packaging of Foods. Campden & Chorleywood Food Research Association, Chipping Campden, Glos., U.K.
14. De Kruijf N, van Beest M, Rijk R, Sipilainen-Malm T, Losada PP, De Meulenaer B. 2002. Active and intelligent packaging: applications and regulatory aspects. Food Addit Contam 19:144-162.
15. Devlieghere F, Vermeiren L, Debevere J. 2004. New preservation technologies: possibilities and limitations. Intl Dairy J 14:273-285.
16. 2 on the growth and metabolism of micro-organisms. J Appl Bacteriol 67:109-136.
17. Drosinos EH, Lambropoulou K, Mitre E, Nychas GJE. 1997. Attributes of fresh gilt-head seabream (Sparus aurata) fillets treated with potassium sorbate, sodium gluconate and stored under a modified atmosphere at 0 ±1 degrees C. J Appl Microbiol 83:569-575.
18. Farber JM. 1991. Microbiological aspects of modified-atmosphere packaging technology: a review. J Food Prot 54:58-70.
19. Fey MS, Regenstein JM. 1982. Extending shelf-life of fresh wet red hake and salmon using CO2-O2 modified atmosphere and potassium sorbate ice at 1°C. J Food Sci 47:1048-1054.
20. Flick GJ, Hong GP, Knobl GM. 1992. Lipid Oxidation of Seafood During Storage, ACS Symposium Series 500, Washington. pp. 183-207.
21. Floros JD, Dock LL, Han JH. 1997. Active packaging technologies and applications. Food Cosmet Drug Packaging 20:10-17.
22. Food Production Daily. 2006. Most Companies Will Have to Wait Years for Nanotech's Benefits. Accessed August 24. Available online at www.foodproductiondaily.com/news/ng.asp?n=69974-nanotechnology-packaging-nano-applications.
23. Franzetti L, Martinoli S, Piergiovanni L, Galli A. 2001. Influence of active packaging on the shelf-life of minimally processed fish products in a modified atmosphere. Packaging Technol Sci 14:267-274.
24. Han JH. 2000. Antimicrobial food packaging. Food Technol 54:56-65.
25. 2-Emitter. Paper presented at Proceedings of the WEFTA Conference 2004, Lubeck, Germany, September 12-15.
26. 2-Emitter. Paper presented at the 22nd IAPRI Symposium, Campinas, Brazil, May 22-24.
27. Huang CH, Weng YM. 1998. Inhibition of lipid oxidation in fish muscle by antioxidant incorporated polyethylene film. J Food Process Preserv 22:199-209.
28. Isdell E, Allen P, Doherty AM, Butler F. 1999. Colour stability of six beef muscles stored in a modified atmosphere mother pack system with oxygen scavengers. Int J Food Sci Technol 34:71-80.
29. Jensen, J.S. 2004. Sliced Cold Cuts. DMRI Newsletter, June 14.
30. Jeyamkondan S, Jayas DS, Holley RA. 2000. Review of centralized packaging systems for distribution of retail-ready meat. J Food Prot 63:796-804.
31. Kerry JP, O'Grady MN, Hogan SA. 2006. Past, current and potential utilisation of active and intelligent packaging systems for meat and muscle-based products: a review. Meat Sci 74:113-130.
32. Labuza TP. 1993. Active packaging technologies for improved shelf life and quality. In Science for the Food Industry of the 21st Century, Biotechnology, Supercritical Fluids, Membranes and Other Advanced Technologies for Low Calorie, Healthy Food Alternatives, Yalpani M, Ed. ATL Press, Mount Prospect, IL, pp. 265-284.
33. Labuza TP. 1996. An introduction to active packaging for foods. Food Technol 50:68-71.
34. Labuza TP, Breene WM. 1989. Applications of –active packaging— for improvement of shelf-life and nutritional quality of fresh and extended shelf-life foods. J Food Proc Pres 13:1-69.
35. Loss CR, Hotchkiss JH. 2002. Effect of dissolved carbon dioxide on thermal inactivation of microorganisms in milk. J Food Prot 65:1924-1929.
36. Lyijynen T, Randell K, Skyttä E, Hurme E, Hattula T, Ahvenainen R. 1997. The Shelf-Life of Perch and Pike-Perch Fillets in Different Retail Packages. Paper presented at the 3rd Nordfood Conference, Sustainable Food Production and Competitive Industries, Copenhagen, Denmark.
37. Mejlholm O, Dalgaard P. 2002. Antimicrobial effect of essential oils on the seafood spoilage micro-organism Photobacterium phosphoreum in liquid media and fish products. Lett Appl Microbiol 34:27-31.
38. Otwell S. 1997. Time, temperature, travel: a quality balancing act. Seafood Int 57-61.
39. Ozdemir M, Floros JD. 2004. Active food packaging technologies. Crit Rev Food Sci Nutr 44:185-193.
40. Parkin KL, Brown WD. 1982. Preservation of seafood with modified atmospheres. In Chemistry and Biochemistry of Marine Food Products, Martin RE, Flick GJ, He-bard CE, Ward DR, Eds. AVI Publishing Company, Westport, CT, pp. 453-465.
41. Quintavalla S, Vicini L. 2002. Antimicrobial food packaging in meat industry. Meat Sci 62:373-380.
42. Rotabakk BI, Birkeland S, Jeksrud WK, Sivertsvik M. 2006. Effect of modified atmosphere packaging and soluble gas stabilization on the shelf life of skinless chicken breast fillets. J Food Sci 71:S124-S131.
43. Sivertsvik M. Active Packaging of Seafood: An Evaluation of the Use of Oxygen Absorbers in Packages of Different Seafood Products. Paper presented at the 27th WEFTA Meeting, Madrid, October 19-22, 1997.
44. Sivertsvik M. 2000. Use of soluble gas stabilisation to extend shelf-life of fish. In Proceedings of 29th WEFTA Meeting, Leptocarya, Pieria, Greece, October 10-14, 1999, pp. 79-91.
45. Sivertsvik M. 2003. Active packaging in practice: fish. In Novel Food Packaging Techniques, Ahvenainen R, Ed. Woodhead Publishing Ltd., Cambridge, U.K., pp. 384-400.
46. Sivertsvik M, Birkeland S. 2006. Effects of soluble gas stabilisation, modified atmosphere, gas to product volume ratio and storage on the microbiological and sensory characteristics of ready-to-eat shrimp (Panadalus borealis). Food Sci Technol Int 12:445-454.
47. Sivertsvik M, Jeksrud WK, Rosnes JT. 2002a. A review of modified atmosphere packaging of fish and fishery products: significance of microbial growth, activities and safety. Int J Food Sci Technol 37:107-127.
48. Sivertsvik M, Jeksrud WK, Vâgane Aa, Rosnes JT. 2004a. Solubility and absorption rate of carbon dioxide into non-respiring foods. 1. Development and validation of experimental apparatus using a manometric method. J Food Eng 61:449-458.
49. Sivertsvik M, Jensen JS. 2005. Solubility and absorption rate of carbon dioxide into non-respiring foods. 3. Cooked meat products. J Food Eng 70:499-505.
50. Sivertsvik M, Rosnes JT, Bergslien H. 2002b. Modified atmospere packaging. In Minimal Processing Technologies in the Food Industry, Ohlsson T, Bengtsson N, Eds. Woodhead Publishing Ltd., Cambridge, U.K., pp. 61-86.
51. Sivertsvik M, Rosnes JT, Jeksrud WK. 2004b. Solubility and absorption rate of carbon dioxide into non-respiring foods. 2. Raw fish fillets. J Food Eng 63:451-458.
52. Sivertsvik M, Rosnes JT, Vorre Aa, Randell K, Ahvenainen R, Bergslien H. 1999. Quality of whole gutted salmon in various bulk packages. J Food Qual 22:387-401.
53. Sørheim O, Grini JA, Nissen H, Andersen HJ, Lea P. 1995. Pork loins stored in carbon dioxide: colour and microbiological shelf life. Fleischwirtsch 75:679-681.
54. Suppakul P, Miltz J, Sonneveld K, Bigger SW. 2003. Active packaging technologies with an emphasis on antimicrobial packaging and its applications. J Food Sci 68:408-420.
55. Taoukis PS, Koutsoumanis K, Nychas GJE. 1999. Use of time-temperature integrators and predictive modelling for shelf life control of chilled fish under dynamic storage conditions. Int J Food Microbiol 53:21-31.
56. Tewari G, Jayas DS, Jeremiah LE, Holley RA. 2001. Prevention of transient discoloration of beef. J Food Sci 66:506-510.
57. Tewari G, Jeremiah LE, Jayas DS, Holley RA. 2002. Improved use of oxygen scavengers to stabilize the colour of retail-ready meat cuts stored in modified atmospheres. Int J Food Sci Technol 37:199-207.
58. Vermeiren L, Devlieghere F, Beest Mv, Kruijf ND, Debevere J. 1999. Developments in the active packaging of foods. Trends Food Sci Technol 10:77-86.
59. Vermeiren L, Devlieghere F, Debevere J. 2002. Effectiveness of some recent antimicrobial packaging concepts. Food Addit Contam 19:163-171.