Effectiveness of modified atmosphere packaging in preserving a prepared ready‐to‐eat food

  title={Effectiveness of modified atmosphere packaging in preserving a prepared ready‐to‐eat food},
  author={Ki-Eun Lee and Hae Jin Kim and Duck Soon An and Eun-Soon Lyu and Dong Sun Lee},
  journal={Packaging Technology and Science},
The effectiveness of modified atmosphere packaging (MAP) was evaluated for a combination prepared food (Korean braised green peppers with dry anchovies). From a preliminary storage test of the ready‐to‐eat dish at 10°C, the aerobic bacterial count on the green peppers was selected as a primary quality index. The effect of MAP with different CO2 concentrations on the product quality at 10°C was also studied. MAP with a CO2 concentration of ≥30% extended the lag time and/or reduced the growth… 

Applications of Plastic Films for Modified Atmosphere Packaging of Fruits and Vegetables: A Review

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Packaging play a key role on food quality preservation and shelf-life increase. Even if the link between shelf life and food loss has not yet clearly been formalized, it is generally observed that a

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Microbiological Aspects of Modified-Atmosphere Packaging Technology - A Review 1.

  • J. Farber
  • Business, Medicine
    Journal of food protection
  • 1991
The effects of MAP on the growth and survival of foodborne pathogens are considered, including the major psychrotrophic pathogens, the mesophiles such as the salmonellae and staphylococci, as well as the microaerophilic Campylobacter jejuni.

Note: Shelf Life Determination of Korean Seasoned Side Dishes

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Changes in the quality of abalone (Haliotis asinina Linnaeus) meat packaged under modified atmosphere (MA) of 40% CO2/30% O2/30% N2, vacuum and atmospheric air in polyvinylidene chloride

Principles and practices for the safe processing of foods

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Statistical evaluation of mathematical models for microbial growth.