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  • Produktbild: Principles and Applications of Modified Atmosphere Packaging of Foods
  • Produktbild: Principles and Applications of Modified Atmosphere Packaging of Foods

Principles and Applications of Modified Atmosphere Packaging of Foods

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Beschreibung

Produktdetails

Einband

Taschenbuch

Erscheinungsdatum

20.10.2012

Herausgeber

R. T. Parry

Verlag

Springer Us

Seitenzahl

305

Maße (L/B/H)

23,5/15,5/1,8 cm

Gewicht

487 g

Auflage

1993

Sprache

Englisch

ISBN

978-1-4613-5892-3

Beschreibung

Produktdetails

Einband

Taschenbuch

Erscheinungsdatum

20.10.2012

Herausgeber

R. T. Parry

Verlag

Springer Us

Seitenzahl

305

Maße (L/B/H)

23,5/15,5/1,8 cm

Gewicht

487 g

Auflage

1993

Sprache

Englisch

ISBN

978-1-4613-5892-3

Herstelleradresse

Springer-Verlag GmbH
Tiergartenstr. 17
69121 Heidelberg
DE

Email: ProductSafety@springernature.com

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  • Produktbild: Principles and Applications of Modified Atmosphere Packaging of Foods
  • Produktbild: Principles and Applications of Modified Atmosphere Packaging of Foods
  • 1 Introduction.- 1.1 Historical background.- 1.2 Definitions, terminology and abbreviations.- 1.2.1 Modified atmosphere packaging (MAP).- 1.2.2 Controlled atmosphere packaging (CAP).- 1.2.3 Gas packaging.- 1.2.4 Vacuum packaging (VP).- 1.2.5 Gas cocktail.- 1.2.6 Controlled atmosphere storage (CAS).- 1.2.7 Hypobaric storage.- 1.3 Methods of atmosphere modification in packaged foods.- 1.3.1 Vacuum packaging.- 1.3.2 Gas packaging.- 1.4 Gases used in MAP.- 1.4.1 Oxygen (O2).- 1.4.2 Carbon dioxide (CO2).- 1.4.3 Nitrogen (N2).- 1.4.4 Carbon monoxide (CO).- 1.4.5 Other gases.- 1.4.6 Gas mixtures.- 1.4.7 Sources of gases.- 1.5 Microbiology of MAP.- 1.5.1 Effects on spoilage microorganisms.- 1.5.2 Effects on pathogenic microorganisms.- 1.5.3 Storage temperatures.- 1.6 Advantages and disadvantages of MAP.- 1.6.1 Advantages of MAP.- 1.6.2 Disadvantages of MAP.- References.- 2 The market.- 2.1 Introduction.- 2.2 History of controlled atmosphere/modified atmosphere/vacuum packaging.- 2.3 Europe.- 2.3.1 Fresh meats.- 2.3.2 Fresh vegetables.- 2.3.3 Prepared foods.- 2.4 United States/Canada.- 2.4.1 Red meat.- 2.4.2 Poultry.- 2.4.3 Fruit and vegetables.- 2.4.4 Soft bakery goods.- 2.4.5 Pasta.- 2.4.6 Pizza.- 2.4.7 Salads.- 2.4.8 Other products.- 2.5 Conclusion.- Further reading.- 3 Packaging machinery.- 3.1 Historical development.- 3.2 Gases.- 3.3 Packaging material.- 3.4 Packaging machines.- 3.5 Chamber machines.- 3.5.1 Thermoforming system.- 3.5.2 Preformed container machines.- 3.6 Flexible pillow wrapping machines.- 3.6.1 Horizontal form-fill-seal machine systems.- 3.6.2 Inverted horizontal form-fill-seal machine systems.- 3.6.3 Vertical form-fill-seal systems.- 3.7 Fail-safe assurance.- 3.8 Automatic product feeding systems.- 3.9 Conclusion.- Appendix—Packaging systems for MAP.- 4 Films for MAP of foods.- 4.1 Introduction.- 4.2 Plastic films commonly used in MAP.- 4.2.1 Low density polyethylene (LDPE).- 4.2.2 Linear low density polyethylene (LLDPE).- 4.2.3 High density polyethylene (HDPE).- 4.2.4 Polypropylene (PP).- 4.2.5 Ionomers.- 4.2.6 Ethylene vinyl acetate copolymer (EVA).- 4.2.7 Polyvinyl chloride (PVC).- 4.2.8 Polyvinylidene chloride (PVdC) copolymer.- 4.2.9 Polystyrene (PS).- 4.2.10 High impact polystyrene (HIPS).- 4.2.11 Barex.- 4.2.12 Polyamides.- 4.2.13 Polyethylene terephthalate (polyester or PET).- 4.2.14 Ethylene vinyl alcohol (EVOH) - trade name EVAL.- 4.2.15 Coextruded orientated polypropylene (COPP).- 4.2.16 Other films.- 4.3 Combinations of films.- 4.3.1 Laminates, coextrusion and extrusion coating.- 4.3.2 Specifications.- 4.4 Typical specifications for MAP use.- 4.4.1 Horizontal and vertical form-fill-seal systems.- 4.4.2 Bulk gas packaging (BGP).- 4.4.3 Microwavable packs.- 4.4.4 Technical problems.- 4.5 Seal system and quality.- 4.5.1 Peelable seals.- 4.5.2 Antifog (AF) properties.- 4.5.3 Printing and labelling.- 4.5.4 Specifications.- 4.6 Legislation and the environment.- 4.7 Oil use and energy.- Appendices.- Appendix I Antifogging properties.- Appendix II Draft specification for CAP reels.- Appendix III Recommended storage conditions for CAP materials.- Appendix IV Calculations.- Reference.- 5 Quality control of MAP products.- 5.1 Introduction.- 5.2 Safety and quality of MAP foods.- 5.3 Applications of hazard analysis critical control point (HACCP) to MAP foods.- 5.4 Total quality control and quality of MAP foods.- 5.5 Combining hazard analysis critical control point and total quality control.- 5.6 Quality control testing.- 5.6.1 Film faults.- 5.6.2 Headspace gas analysis.- 5.6.3 Seal strength.- 5.6.4 Temperature checks.- 5.7 Regulatory aspects of MAP foods.- 5.8 Summary.- References.- 6 Fruit and vegetables.- 6.1 Introduction.- 6.1.1 Controlled atmosphere storage vs. MAP.- 6.1.2 Advantages and disadvantages of MAP.- 6.1.3 Methods of creating modified atmosphere conditions.- 6.1.4 Optimal equilibrium gas levels.- 6.2 Background information.- 6.2.1 Factors affecting shelf-life.- 6.2.2 Intrinsic properties of fresh produce.- 6.3 Extrinsic factors to optimise.- 6.3.1 Harvesting.- 6.3.2 Handling.- 6.3.3 Hygiene.- 6.3.4 Temperature.- 6.3.5 Water loss and relative humidity (RH).- 6.3.6 Packaging materials.- 6.3.7 Packaging machinery.- 6.3.8 Gas/product ratio.- 6.3.9 Light.- 6.4 Mathematical modelling of MAP.- 6.5 Future research needs.- 6.6 Conclusions.- References.- 7 Bakery products.- 7.1 Introduction.- 7.2 Food spoilage.- 7.3 Storage problems.- 7.3.1 Physical (i.e. staling).- 7.3.2 Chemical rancidity.- 7.3.3 Microbial spoilage.- 7.4 Mould spoilage.- 7.4.1 Economic losses.- 7.4.2 Types of mould.- 7.4.3 Factors influencing mould growth.- 7.5 Methods of preventing/controlling mould spoilage.- 7.5.1 Ultraviolet light.- 7.5.2 Infrared radiation.- 7.5.3 Microwave.- 7.5.4 Aseptic packaging.- 7.5.5 Antimicrobials.- 7.6 Packaging.- 7.6.1 Gas composition.- 7.6.2 Films.- 7.6.3 Packaging equipment.- 7.7 Effect of MAP on bakery products.- 7.8 Secondary spoilage of bakery products.- 7.9 Other methods of atmosphere modifications.- 7.9.1 Oxygen scavengers.- 7.9.2 Ethanol vapours.- 7.10 Economic analysis of MAP for bakery products.- 7.10.1 MAP benefits and costs.- References.- 8 Miscellaneous applications.- 8.1 Dairy products.- 8.1.1 Cheeses.- 8.1.2 Yoghurt.- 8.1.3 Milk.- 8.1.4 Milk powders.- 8.2 Ready meals.- 8.2.1 Gas mixtures.- 8.2.2 Temperature.- 8.2.3 Packaging operation and packaging materials.- 8.2.4 The market-place.- 8.2.5 Safety concerns.- 8.3 Coffee.- 8.3.1 Whole beans.- 8.3.2 Ground coffee.- 8.3.3 Instant coffee.- 8.4 Snacks.- 8.4.1 Nuts.- 8.4.2 Crisps and other snacks.- 8.5 Delicatessen/multi-component products.- 8.5.1 Sandwiches.- 8.5.2 Dressed salads.- 8.5.3 Breaded and batter-coated products.- 8.5.4 Pastry-based products.- 8.6 Beverages.- 8.7 Use of MAP in combination with other processes.- References.- 9 Fish.- 9.1 Introduction.- 9.2 Spoilage of fish.- 9.2.1 Effects of temperature on fish spoilage.- 9.2.2 Measurement of spoilage.- 9.2.3 Hazards associated with stored fish.- 9.3 Gaseous preservatives used in modified atmosphere storage of fish.- 9.3.1 Properties of the principal components.- 9.3.2 Proportions of gases recommended for use in MAP.- 9.3.3 Vacuum packaging (VP).- 9.4 Changes occurring during storage of fish products in MAP.- 9.4.1 Composition of the headspace gas mixtures.- 9.4.2 Effect of MAP on the pH of fish products.- 9.4.3 Bacteriological changes.- 9.4.4 Effects of MAP on microbiological hazards.- 9.4.5 Sensory properties.- 9.4.6 Effects of temperature rises on MAP products.- 9.4.7 MAP and chemical indices of fish spoilage.- 9.4.8 Residual effects.- 9.4.9 Fish products in bulk modified atmosphere packages.- 9.5 Adjuvant treatments.- 9.5.1 Chemical additives.- 9.5.2 Physical treatments.- 9.6 Conclusion.- References.- 10 Meat products.- 10.1 Introduction.- 10.2 Gases used in MAP of meat products.- 10.2.1 Oxygen.- 10.2.2 Nitrogen.- 10.2.3 Carbon dioxide.- 10.2.4 Experimental use of other gases.- 10.2.5 Gas mixtures.- 10.3 Important considerations.- 10.3.1 Safety.- 10.3.2 Temperature control.- 10.3.3 Oxygen permeability.- 10.3.4 Cured colour stability.- 10.3.5 Water activity (aw,), pH and microbial spoilage.- 10.4 Effects of MAP on selected meat products.- 10.4.1 Bacon.- 10.4.2 Beef jerky.- 10.4.3 Cooked beef roasts.- 10.4.4 Ground beef patties.- 10.4.5 British fresh sausages.- 10.4.6 Cooked meat loaves.- 10.4.7 Frankfurters.- 10.4.8 Ham.- 10.4.9 Meat pies.- 10.4.10 Pastrami.- 10.4.11 Wieners in natural casings.- 10.4.12 Poultry products.- 10.4.13 Cook-chill systems.- 10.4.14 Sous-vide cook-chill systems.- 10.5 The future.- References.- 11 Modified atmosphere storage of fresh meat and poultry.- 11.1 Introduction.- 11.2 Modified atmosphere packaging of red meats.- 11.2.1 Properties of red meat.- 11.3 Principles of packaging.- 11.4 Packaging films.- 11.5 Wholesale marketing.- 11.5.1 Vacuum packaging.- 11.5.2 Carbon dioxide.- 11.6 Retail marketing.- 11.6.1 Consumer cuts.- 11.6.2 Conventionally overwrapped trays.- 11.6.3 MAP.- 11.7 Modified atmosphere storage of poultry.- 11.8 Safety aspects of MAP.- References.