The Influence of Modified Atmosphere Packaging on the Quality of Selected Ready-to-eat Foods

Raija Ahvenainen, Eija Skyttä, Raija-Liisa Kivikataja

Research output: Contribution to journalArticleScientificpeer-review

Abstract

The microbiological and sensory shelf-life of miscellaneous ready-to-eat foods: ham pizza, mayonnaise-based potato salad and vegetable salad with herring, were studied in modified atmosphere packages and compared with those of air-packed products.
The main benefit from the gas packaging of pizzas was retarding the growth of mould and the discoloration of pizzas. However, nitrogen alone could not prevent the development of mould; at least 20% (v/v) carbon dioxide was needed. To some extent, gas packaging also delayed the microbiological and sensory changes in vegetable salad with herring.
From the microbiological point of view, the retarding of the growth of yeast was the most significant factor, particularly in an atmosphere containing CO2. With regard to sensory quality, modified atmosphere packaging improved the retention of taste, especially that of herring. However, modified atmosphere packaging increased the sensory shelf-life of salad by only a few days.
The shelf-life of mayonnaise-based potato salad could not be improved by gas packaging. On the contrary, carbon dioxide in high concn (≥20%) caused a strong, off-odour and off-taste in potato salad
Original languageEnglish
Pages (from-to)139-148
JournalLWT - Food Science and Technology
Volume23
Issue number2
Publication statusPublished - 1989
MoE publication typeNot Eligible

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ready-to-eat foods
salads
modified atmosphere packaging
Product Packaging
Atmosphere
pizza
Food
Solanum tuberosum
herring
packaging
Gases
mayonnaise
shelf life
Carbon Dioxide
Vegetables
carbon dioxide
gases
potatoes
Fungi
molds (fungi)

Cite this

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title = "The Influence of Modified Atmosphere Packaging on the Quality of Selected Ready-to-eat Foods",
abstract = "The microbiological and sensory shelf-life of miscellaneous ready-to-eat foods: ham pizza, mayonnaise-based potato salad and vegetable salad with herring, were studied in modified atmosphere packages and compared with those of air-packed products. The main benefit from the gas packaging of pizzas was retarding the growth of mould and the discoloration of pizzas. However, nitrogen alone could not prevent the development of mould; at least 20{\%} (v/v) carbon dioxide was needed. To some extent, gas packaging also delayed the microbiological and sensory changes in vegetable salad with herring. From the microbiological point of view, the retarding of the growth of yeast was the most significant factor, particularly in an atmosphere containing CO2. With regard to sensory quality, modified atmosphere packaging improved the retention of taste, especially that of herring. However, modified atmosphere packaging increased the sensory shelf-life of salad by only a few days. The shelf-life of mayonnaise-based potato salad could not be improved by gas packaging. On the contrary, carbon dioxide in high concn (≥20{\%}) caused a strong, off-odour and off-taste in potato salad",
author = "Raija Ahvenainen and Eija Skytt{\"a} and Raija-Liisa Kivikataja",
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journal = "LWT - Food Science and Technology",
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The Influence of Modified Atmosphere Packaging on the Quality of Selected Ready-to-eat Foods. / Ahvenainen, Raija; Skyttä, Eija; Kivikataja, Raija-Liisa.

In: LWT - Food Science and Technology, Vol. 23, No. 2, 1989, p. 139-148.

Research output: Contribution to journalArticleScientificpeer-review

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AU - Ahvenainen, Raija

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AU - Kivikataja, Raija-Liisa

PY - 1989

Y1 - 1989

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AB - The microbiological and sensory shelf-life of miscellaneous ready-to-eat foods: ham pizza, mayonnaise-based potato salad and vegetable salad with herring, were studied in modified atmosphere packages and compared with those of air-packed products. The main benefit from the gas packaging of pizzas was retarding the growth of mould and the discoloration of pizzas. However, nitrogen alone could not prevent the development of mould; at least 20% (v/v) carbon dioxide was needed. To some extent, gas packaging also delayed the microbiological and sensory changes in vegetable salad with herring. From the microbiological point of view, the retarding of the growth of yeast was the most significant factor, particularly in an atmosphere containing CO2. With regard to sensory quality, modified atmosphere packaging improved the retention of taste, especially that of herring. However, modified atmosphere packaging increased the sensory shelf-life of salad by only a few days. The shelf-life of mayonnaise-based potato salad could not be improved by gas packaging. On the contrary, carbon dioxide in high concn (≥20%) caused a strong, off-odour and off-taste in potato salad

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