List of Articles Vacuum packaging

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  1 - Effects of corn starch edible coating and black pepper essential oil on the shelf life of vacuum packaged silver carp fillet
  N. Kyani Haftlang L. Roomiani M. Tadayoni
  This research has been carried out in order to study the effect of the corn starch and the black pepper essential oil oral film on the shelf life of the silver carp fillet under the vacuum packaging in the refrigerator temperature. All the treatments (control: without c More

  This research has been carried out in order to study the effect of the corn starch and the black pepper essential oil oral film on the shelf life of the silver carp fillet under the vacuum packaging in the refrigerator temperature. All the treatments (control: without coating and essential oil, treatment 1: 0.1% essential oil, treatment 2: 0.5% essential oil and treatment 3: 1% essential oil) were prepared each in three replicates with a starch cover to achieve the best effective rate of the oral film and essence.The results showed that the changes in pH and free fatty acid were increasing in all the treatments during the storage. In all treatments, the level of peroxide did not exceed the permissible limit. In addition, the level of volatile nitrogenous bases in all control, 0.1 and 0.5% essential oil treatments did not exceed the permissible limit from day 9 until the end of the maintenance day. The rate of mesophilic bacteria showed a statistically significant difference during the shelf life (p< 0.05). The count of the psychrophilic bacteria in all treatments, control, 0.1, 0.5 and 1% essential respectively 7.11, 7.54, 7.78, 7.98 log cfu/ g were exceed the permissible limit of 7 log cfu/ g in day 12. The results showed that using an oral film of the corn starch with the black pepper essential oil in a concentration of 0.01% keeps the initial quality and increases the shelf life of the silver carp fillets for 9 days. Manuscript profile
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  2 - Combining effect of gamma irradiation, Thyme essential oil and vacuum packaging on shelf life of shrimp during refrigerator storage
  sh. ashoory shadi mehdikhani M.R. Khani
  10.30495/jfh.2019.669272
  Preservation of perishable foods is a major challenge in the food industry. In this research, the effect of gamma irradiation, thyme essential oil (EO) and vacuum packaging treatments on fresh shrimp for a period of 15 days at 4°C during storage was investigated. Fo More

  Preservation of perishable foods is a major challenge in the food industry. In this research, the effect of gamma irradiation, thyme essential oil (EO) and vacuum packaging treatments on fresh shrimp for a period of 15 days at 4°C during storage was investigated. For this purpose, two concentrations of EO (0.4 and 0.8% v/w) and two doses of radiation (2.5 and 3.5 KGy) were used. Treated shrimps and control sample were subjected to chemical (pH, total volatile basic nitrogen, free fatty acids, peroxide index, thiobarbituric acid reactive substances and color indexes), microbiological (bacteria total count, psychrophilic bacteria and  Escherichia coli) and sensory evaluation and analyses performed on certain days (0, 5, 10 and 15) of storage. The obtained results showed that pH, FFA, peroxide, TBARS and TVB-N values of all treatments increased in the duration of storage, significantly (p < 0.05). Microbial load in all treatments also increased over time. Bacterial growth delayed growing in samples by using the combination of thyme oil, gamma radiation and vacuum packaging. At first, adding thyme EO leads to decrease L* index, but at high concentration of EO (0.8%), color change was decreased significantly (p < 0.05). The results of sensory evaluation showed that different treatments had significant effect on sensory parameters of shrimp (p < 0.05). Finally, the shrimps treated with combination of vacuum packaging, 0.8% (v/w) EO and 2.5 KGy can be introduced as the best treatment. Manuscript profile
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  3 - Effect of vacuum packaging on the shelf-life and quality of Hypophthalmichthys molitrix fillets during storage in refrigerator temperature
  مهران Javaheri Baboli محمد Velayatzadeh مهدی Jagir اکبر Pashaei
     Vacuum packaging is one of the appropriate methods in packaging and storage of fish products. In this study, chemical changes including pH, thiobarbituric acid (TBA), total volatile basic nitrogen (TVN) and microbial counts such as coliform bacteria, fecal More

     Vacuum packaging is one of the appropriate methods in packaging and storage of fish products. In this study, chemical changes including pH, thiobarbituric acid (TBA), total volatile basic nitrogen (TVN) and microbial counts such as coliform bacteria, fecal coliform, salmonella and Escherichia coli in vacuum packed fillet of silver carp (Hypophthalmichthys molitrix) was performed during 30 days storage at 4 ± 1 °C. Fresh silver carp fish samples (ranged 900 to 1200 g) were obtained and transported to the laboratory. Data were analyzed using SPSS 18 software. Results showed that the highest levels of TVN and pH were determined as 63.33 ± 1.82 mg/100 g and 6.81 ± 0.04 in the day 30, respectively. According to the results, TBA, TVN and pH values were increased during 30 days storage. Moreover, total bacterial count increased during the 30 days of storage. Results revealed that coliform counts were less than 2 log cfu/g during the 30 days of storage. Increasing trend of faecal coliform at the end of storage period was estimated as 2.38±0.01 log cfu/g. Considering the microbial populations and the chemical spoilage indicators (TBA and TVN), the shelf life of 15 days was established for the vacuum packaged fillet stored at 4±1°C. Manuscript profile
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  4 - Effect of Freezing and Vacuum Packaging on Quality Properties of Pistachio Powder During Storage
  Najmeh Dabestani Rafsanjani Mohammad Daneshi Ahmad Shakerardekani
  10.22034/jon.2018.542998
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  5 - Effect of Salvia officinalis Extract with Vacuum Packaging on Physicochemical Properties of Hypophthalmichthys Molitrix Fish During Refrigeration Storage
  Fateme Kolaie moakhar Mehran Moslemi Rozbeh Abedi
  In this project, the effect of salvia officinalis extract coating in three treatments (at concentration of 1, 2, and 3%, respectively) was investigated on chemical and microbiological characteristics of fillets prepared from hypophthalmichthys molitrix during the 14-day More

  In this project, the effect of salvia officinalis extract coating in three treatments (at concentration of 1, 2, and 3%, respectively) was investigated on chemical and microbiological characteristics of fillets prepared from hypophthalmichthys molitrix during the 14-day refrigeration storage (4 °C) period. On days 1, 4, 7, 10 and 14 of storage, the treatments were chemically analyzed in terms of thiobarbituric acid (TBA) and total volatile base nitrogen (TVB-N), microbial load (total bacterial load) and moisture content, acidity (PH), and water holding capacity (WHC). Based on the obtained results, the amount of TVB-N in all treatments was significantly reduced compared to control treatment (p < 0.05). The increasing trend of bioaburic acid during storage period in all treatments was significantly lower than the control treatment. Considering total bacterial load, all of the coated specimens had significantly lower bacterial load compared to the control group except for the first day. Based on the evaluation results of treatments moisture during the storage period, there was a significant difference in all indices except on day 14. There was also no significant difference between samples with regard to samples WHC. Considering pH, a significant difference was observed in indices on different days between samples except on days 4 and 14. In relation to pressurized water, the obtained data from treatments showed no significant difference except on day 4. Considering that treatment 3 (treatment coated with 3% salvia extract) showed more advantages in most indices compared to other coated treatments, the above mentioned coating was therefore recognized as the best treatment in this study and its application is recommended for effective preservation of the chemical and microbial properties of food products during the storage period. Manuscript profile