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Article
Publication date: 25 May 2010

Preeti Singh and Gyanendra Kumar Goyal

Consumer's demand for fresh, naturally preserved, food products has grown dramatically in recent years. Modified atmosphere packaging (MAP) has proved to be most…

Abstract

Purpose

Consumer's demand for fresh, naturally preserved, food products has grown dramatically in recent years. Modified atmosphere packaging (MAP) has proved to be most innovative growth area in food packaging. Studies have been conducted to increase the shelf life of ready‐to‐bake pizza by using MAP technique. The purpose of this paper is to study the influence of different modified atmospheres and refrigerated storage on the sensory characteristics of the ready‐to‐bake (unbaked) pizza.

Design/methodology/approach

The most up‐to‐date and pertinent studies within the literature have been included and summated in this paper.

Findings

To determine the shelf life of MAP ready‐to‐bake pizza, the samples were subjected to four types of atmospheres (air, 100 per cent CO2, 100 per cent N2 and 50 per cent CO2/50 per cent N2) and stored for various time intervals at 7 ± 1 C. The shelf life of ready‐to‐bake pizza significantly increased up to 15 days (a 300 per cent increase) for the samples packaged under 100 per cent CO2 (atm 2), 50 per cent CO2/50 per cent N2 (atm 4) and 100 per cent N2 (atm 3), compared to conventional air pack (five days).

Originality/value

This paper gives a concise, up‐to‐date overview on how different gases affect the various sensory parameters of ready‐to‐bake‐pizza.

Details

Nutrition & Food Science, vol. 40 no. 3
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 1 February 2006

S.O. Aroyeun, J.O. Ogunbayo and A.O. Olaiya

Lack of good post‐harvest storage of cocoa pods has been responsible for the low commercial quality of cocoa beans. This study aims to evaluate the effect of modified

Abstract

Purpose

Lack of good post‐harvest storage of cocoa pods has been responsible for the low commercial quality of cocoa beans. This study aims to evaluate the effect of modified packaging and storage time of cocoa pods on the corresponding commercial qualities of cocoa beans.

Design/methodology/approach

Preweighed cocoa pods obtained from the experimental station of the Cocoa Research Institute of Nigeria, Ibadan, Nigeria were stored under three modified packaging conditions, namely: black non transparent polythene film (BNTPEF), transparent polythene film (TPEF) and NA (normal atmosphere environment).

Findings

The study found that there was a rise in the mean temperatures of samples in all the storage environments up to the 12th day of storage, after which the mean temperature declined until the end of the storage period. Cocoa butter fat, bean weights, severity of decay and mould growths depended on the type of packaging and storage time.

Originality/value

At p<0.05 the use of modified packaging of cocoa pods significantly affects the commercial values of the beans. The best of these qualities was conserved in the TPEF.

Details

British Food Journal, vol. 108 no. 2
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 11 July 2016

Gagandeep Kaur Sidhu, Preetinder Kaur and Manpreet Singh

Fenugreek (Trigonella foenum-graecum) leaves have received an enormous demand due to their uses in traditional Indian preparations. It is a green leafy vegetable that is…

Abstract

Purpose

Fenugreek (Trigonella foenum-graecum) leaves have received an enormous demand due to their uses in traditional Indian preparations. It is a green leafy vegetable that is highly perishable in nature, due to high respiration rate; consequently, sensory as well as nutrient loss occurs at a very high rate. The aim of this research was to enhance the shelf life of fresh fenugreek leaves under modified atmosphere and determine the effect of different physiochemical parameters on storability of fenugreek leaves.

Design/methodology/approach

Fresh fenugreek leaves were stored in polypropylene (PP) film package under four different treatments, viz., T1: perforated (one perforation), T2: perforated (two perforation, 0.3 mm each), T3: non-perforated and T4: control sample. The control samples were kept in packages under ambient conditions. All packed samples were stored at 15°C temperature and 75 per cent relative humidity (RH). The quality was determined on the basis of retention of pigments, flavonoids, antioxidants, ascorbic acid and total phenols. The sensory evaluation of the stored samples was also carried out at regular intervals.

Findings

The results of this study indicated that the quality of fresh fenugreek leaves in PP (34 μm) non-perforated package (T3) stored at 15°C and 75 per cent RH was superior to those packed under other treatments on the basis of color retention, β-carotene, ascorbic acid, 2,2-diphenyl-1-picrylhydrazyl, total phenols and overall acceptability. The produce could be safely stored for 9 days without any adverse effect on bioactive compounds.

Originality/value

Factors leading to deterioration of quality of fresh fenugreek leaves like pigments and phenolic content were largely influenced by in-pack gaseous atmosphere inside the polymeric film packages. Modified atmosphere packaging with different treatments for enhancing shelf life and retention of bioactive compound of fenugreek was carried out in the work.

Details

Nutrition & Food Science, vol. 46 no. 4
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 1 February 2021

Rekha Chawla, S. Sivakumar, Santosh Kumar Mishra, Harsimran Kaur and Rahul Kumar Anurag

Milk cake is a well-renowned khoa-based dairy product in India, produced either from the buffalo milk or using a specific danedar variety of khoa. Under ambient…

Abstract

Purpose

Milk cake is a well-renowned khoa-based dairy product in India, produced either from the buffalo milk or using a specific danedar variety of khoa. Under ambient conditions, shelf-life of milk cake is generally up to 3–4 days, whereas under refrigeration conditions, it can last up to 12–14 days. Therefore, the present study aims to evaluate the effect of modified atmosphere packaging (MAP) to enhance the shelf-life and keeping intact freshness of milk cake under refrigerated conditions (4 ± 2 °C).

Design/methodology/approach

Different gas concentrations of N2 and CO2 (70:30, 50:50 and 90:10) were used as a treatment, whereas control samples were kept under atmospheric air composition. The product was examined for sensory, physicochemical and microbiological parameters at weekly intervals.

Findings

The physicochemical and microbiological attributes displayed gradual elevation with progressive storage period in all the samples. However, the overall sensory profile of the product remained acceptable for a longer duration. Most of the quality parameters in control declined more rapidly with a shelf life of 14 days, in comparison to MAP packed samples, where gas flushing with the ratio 70:30 was found to be best suited for extending the shelf life of milk cake up to 28 days at refrigeration temperature.

Originality/value

To extend the shelf life of milk cake, modified atmosphere was provided with different gas ratios to reach a best-suited environment for sensory, storage life and proximate parameters.

Details

British Food Journal, vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 0007-070X

Keywords

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Article
Publication date: 17 June 2019

Wan Abd Al Qadr Imad Wan-Mohtar, Anita Klaus, Acga Cheng, Shardana Aiga Salis and Sarina Abdul Halim-Lim

The purpose of this paper is to identify the strain of oyster mushroom (OM) Pleurotus sapidus cultivated in a local (commercial) farm, and to generate a total quality…

Abstract

Purpose

The purpose of this paper is to identify the strain of oyster mushroom (OM) Pleurotus sapidus cultivated in a local (commercial) farm, and to generate a total quality index (TQI) on the strain using different modified atmosphere packaging (MAP) gas mixtures.

Design/methodology/approach

A phylogenetic tree was constructed using the MEGA software to identify the specific strain of P. sapidus grown in a local farm. The effects of MAP on fresh fruiting bodies of the identified strain were determined under three conditions: high carbon dioxide packaging (HCP: 20 per cent CO2, 15 per cent O2), low carbon dioxide packaging (LCP: 2 per cent CO2, 30 per cent O2) and high nitrogen packaging (HNP: 85 per cent N2, 15 per cent O2). All samples were stored at 4 oC for up to ten days, and subjected to total phenolic content (TPC), colour retention (CR) and sensory analysis. Quality parameters such as chewiness and odour were used to obtain the TQI.

Findings

From the phylogenetic analysis, a new strain (P. sapidus strain QDR) with 99 per cent similarity to P. sapidus was identified. Among the three MAP treatments, HCP recorded the highest TPC (2.85 mg GAE/g) and CR (60.36) after ten days, although only its CR was significantly different (p<0.05) from the control. Feedback from 30 sensory panellists indicated that both HCP and LCP were generally more effective in retaining the colour–odour of OM. The optimum TQI for HCP was obtained based on the observed parameters, which is useful for the large-scale packaging of OM.

Originality/value

Scientific evidence has revealed that packaging trend for commercially grown OM affects consumer’s acceptance.

Details

British Food Journal, vol. 121 no. 8
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 10 February 2012

Bulent Akbudak, Nuray Akbudak, Vedat Seniz and Atilla Eris

The aim of this research is to determine the effects of pre‐harvest harpin (H) and modified atmosphere packaging (MAP) on the storage and fruit quality of cherry tomato…

Abstract

Purpose

The aim of this research is to determine the effects of pre‐harvest harpin (H) and modified atmosphere packaging (MAP) on the storage and fruit quality of cherry tomato (Lycopersicon esculentum Mill. cvs. “Alona” and “Cluster”).

Design/methodology/approach

H was used at 50 g 100 l‐1 concentration. First application was done on the seedlings in 3‐4 leaf stages and the other four applications were repeated at 20‐day intervals. Then, treated and untreated fruits were stored in plastic film materials with various O2 and CO2 permeabilities.

Findings

Weight loss was significantly higher in tomatoes stored under normal atmosphere (NA) compared to MAP. Initial total soluble solids of 3‐4 percent increased to 7‐9 percent in without H (WH)+NA. Firmness was measured as 0.44 (“Alona”) and 1.20 kg (“Cluster”) in H+NA and 0.17 (“Alona”) and 0.30 kg (“Cluster”) in WH+NA at the end of storage. The acidity and ascorbic acid contents of tomatoes decreased during storage. Between H and WH treatments the levels of lycopene and β‐carotene were different significantly. At the end of the study, H gave successful results in both cultivars. This success was even higher especially when the H was combined with MAP. This combination slowed down the changes in TSS, firmness values. Therefore, H+50μ PE (polyethylene) treatment was effective with regard to delaying the maturity along the storage and fruit quality in cherry tomatoes.

Originality/value

He is a plant activator. It is the first bacterial hypersensitive response (HR)‐elicitor characterized. Effectiveness of H is evaluated on quality changes in treated cherry tomato fruits.

Details

British Food Journal, vol. 114 no. 2
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 13 July 2015

Lalchamliani Lalchamliani, Pragati Hazarika, Tarun Pal Singh and Suman Talukder

The purpose of this study is to evaluate the effect of curing ingredients (salt, sugar, nitrate and nitrite) and nisin as preservative on the storage stability of a…

Abstract

Purpose

The purpose of this study is to evaluate the effect of curing ingredients (salt, sugar, nitrate and nitrite) and nisin as preservative on the storage stability of a traditional smoked pork product of Mizoram known as Vawksa rep, under different packaging conditions.

Design/methodology/approach

Meat cuts (preferably ham) were cut into small pieces of uniform size and allotted to four different treatment groups, namely, T1 (Traditional Vawksa rep + Aerobic packaging); T2 (Traditional Vawksa rep + Vacuum packaging); T3 (Modified Vawksa rep + Aerobic packaging) and T4 (Modified Vawksa rep + Vacuum packaging). Vawksa rep is traditionally produced by light smoking of pork chunks. Modification was carried out by applying curing prior to smoking and applying nisin to the pork chunks after smoking and before packaging. The products were compared on the basis of physicochemical, microbiological, proximate composition and sensory qualities at five days interval under refrigerated (4 ± 1°C) conditions.

Findings

Among the treatments, pH was recorded significantly lower for T4 as compared to other treatments with the advancement of the storage periods. The mean tyrosine value and thio-barbituric acid number of all the treatment show increasing trend with the advancement of the storage period. T4 had better microbiological quality than other treatments, with lower aerobic plate count, Coliform count and Yeast and Mould count. Aerobic plate count was found to differ significantly (p < 0.05) throughout the period of storage. Coliform and Yeast and Mould counts were not detected in T3 and T4 on entire storage period. The sensory evaluation revealed highest scores for appearance, flavour, texture, juiciness and overall acceptability for T4 than other treatments.

Originality/value

The manuscript has stated that combination of curing ingredients and nisin improved all the attributes (physicochemical, microbiological and sensory) and also ensured a longer shelf-life of the product.

Details

Nutrition & Food Science, vol. 45 no. 4
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 1 February 1990

After harvest or removal from controlled atmosphere storage, ripening changes, particularly yellowing of the skin and softening of the flesh, may adversely affect the…

Abstract

After harvest or removal from controlled atmosphere storage, ripening changes, particularly yellowing of the skin and softening of the flesh, may adversely affect the quality of apples before they reach the consumer. A joint programme of work by the Institute of Food Research at Norwich and the Institute of Horticultural Research at East Mailing in collaboration with industry was begun in the 1983–84 season to investigate the feasibility of MA packaging for the major UK apple varieties.

Details

Nutrition & Food Science, vol. 90 no. 2
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 7 June 2018

Jovana Vunduk, Ilija Djekic, Predrag Petrović, Igor Tomašević, Maja Kozarski, Saša Despotović, Miomir Nikšić and Anita Klaus

The purpose of this paper is to examine compositional differences between brown and white varieties of Agaricus bisporus during shelf life and to determine if the growing…

Abstract

Purpose

The purpose of this paper is to examine compositional differences between brown and white varieties of Agaricus bisporus during shelf life and to determine if the growing demand for the brown variety is scientifically justified.

Design/methodology/approach

Field research enabled analyzing consumers’ perceptions on intrinsic, extrinsic and quality characteristics of mushrooms. A total of 275 consumers participated in the survey. Obtained results were used for comparing white and brown varieties of A. bisporus over a period of 22 days. Mushrooms were packed in air and in modified atmosphere packaging (MAP) at 4°C. Samples were analyzed for their nutritional, antioxidative and microbiological characteristics.

Findings

Two weeks from harvest, white variety showed higher amount of essential nutrients, while during the third week, brown mushrooms were more nutritionally valuable. Brown variety had better antioxidative ability for all 22 days of storage. Aerobic plate count (APC) was as expected for the mushrooms. MAPs significantly lowered APC in both varieties. The number of Enterobacteriaceae was equal for both varieties at the beginning, but later on they developed much faster in the case of brown variety. Field research combined with specific analyses clarified that there are no nutritive or microbiological reasons for the precedence of brown variety over white.

Research limitations/implications

Sensory aspect of the quality of mushrooms was not analyzed.

Originality/value

Market trend toward brown variety was scientifically challenged.

Details

British Food Journal, vol. 120 no. 6
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 2 November 2012

Preeti Singh, Sven Saengerlaub, Ali Abas Wani and Horst‐Christian Langowski

The purpose of this paper is to review the new trends in plastic additives, with special focus on developments in food packaging materials.

Abstract

Purpose

The purpose of this paper is to review the new trends in plastic additives, with special focus on developments in food packaging materials.

Design/methodology/approach

Phenomenological research has brought awareness and increased insight into the role of various plastic additives on the packaging of foods. The approach is based on the current trends and the industrial protocols for the additives used in plastic polymer processing for the development of food packaging materials.

Findings

Packaging of foodstuffs is a dynamic process which continually responds to the changes in supply and demand which are the result of adaptations to the varying demands of the consumer, changes in retail practices, technological innovations, new materials and developments in legislation, especially, with respect to environmental concerns. A wide range of additives is available for enhancing the performance and appearance of food packaging, as well as improving the processing of the compound. Polymer additives are important areas of innovation for packaging materials.

Originality/value

The paper reviews and summarizes the recent developments in the functionality of different additives, along with their advantages and disadvantages, currently being used to enhance the properties of food packaging materials that can positively influence the environment within the packaging for the increased demand for raw or processed foods.

Details

Pigment & Resin Technology, vol. 41 no. 6
Type: Research Article
ISSN: 0369-9420

Keywords

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