Microbial growth, particularly growth of Pseudomonas and Achromobacter species, is the major factor limiting the shelf life of raw poultry. These Gram-negative aerobic spoilage bacteria are effectively inhibited by CO2. Consequently, the inclusion of CO2 in MAP at a concentration…
The principal spoilage mechanisms that limit the shelf life of cooked, cured and processed meat products are microbial growth, colour change and oxidative rancidity. For cooked meat products, the heating process should kill vegetative bacterial cells, inactivate degradative enzymes and…
There has been a very significant increase in the sale of MAP fish products in Europe and particularly in the UK. Nevertheless, packaging technologists should be aware of a major concern limiting the development of MAP, namely C. botulinum. There…
Consumers now expect fresh fruit and vegetable produce throughout the year. MAP has the potential to extend the safe shelf life of many fruits and vegetables. Packaging fresh and unprocessed fruits and vegetables poses many challenges for packaging technologists. As…
MAP has the potential to increase the shelf life of a number of dairy products. These include fat-filled milk powders, cheeses and fat spreads. In general, these products spoil due to the development of oxidative rancidity in the case of…
Vacuum packaging or vacuum sealing is a form of packaging that involves the removal of air from a pouch or plastic container. Vacuum packaging with an extremely high gas barrier packaging materials has the purpose of food preservation. How Does…
Potato popularly known as ‘The king of vegetables’, It finds bulk usage in savory & snack food industry for the production of chips, fries, and extruded snacks. Frozen French fries and chips share the fresh potatoes consumption of around 30%…
Anonymous What is vacuum packaging? Vacuum packaging is removing air from the product pouch and hermetically sealing it. This increases storage or shelf life by inhibiting the growth of microorganisms and improves hygiene by reducing the danger of cross contamination.…
The various seed quality related findings of researchers have been suggested that vacuum packaging is better over conventional packaging and extending the storability & quality of same are listed in the following SL.No/ Researchers Crops Seed Quality Parameters 01 Pandiarajan…
Frying is one of the oldest and cooking methods in existence where an edible fat heated above the boiling of water serves as the heat transfer medium. Deep fat fried products, like potato chips, French fries, doughnuts, extruded snacks, fish…
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