83B-4 |
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B. Y. CHUO1, Y.-C. Chang2, W.-C. Chen2, S. Chen1, and D. Y. Huang1. (1) Department of Food Science, Fu Jen Catholic University, Taipei, 24205, Taiwan, (2) Materials Research Laboratories, Industrial Technology Research Institute, Rm 635, Bldg 52, 195 Sec 4, Chung Hsing Rd., Chutung, Hsinchu, 310, Taiwan Sashimi, a minimally processed fish product, is highly perishable due to its biological composition. Under typical commercial refrigeration storage, the shelf life of these products is limited by oxidative and microbiological spoilage. Ethanol vapors have been showed to be effective in controlling Staphylococcus, Salmonella, and E. Coli, therefore, the with multiple inhibitory effects of ethanol, modified atmosphere and refrigeration may be effective to avoid the risk of outgrowth of Clostridia and E. Coli in sashimi products. This research was aimed to study the effect of ethanol and modified atmosphere on the control of microbial growth in sashimi products, and an ethanol vapor generator was constructed by consisting of food grade ethanol adsorbed on a charcoal film. A charcoal sheet was fabricated by depositing bamboo charcoal particles on a paperboard. The ethanol generator was accomplished by adding 200-proof ethanol on the charcoal sheet at 0oC, and then transferred to a PE pouch containing sashimi products. The sashimi product were packaged under high carbon dioxide or high oxygen atmosphere, and then stored at refrigeration. The extent of lipid oxidation, color change, and microbial growth (e.g. E. coli, clostridia, Staphylococcus) were determined during refrigeration. Generation of ethanol vapor was related to the inclusion of ethanol liquid and RH%. Headspace containing 0.1% ethanol vapor functioned to suppress the microbial growth, and the effect was associated with the ethanol amount in headspace. However, off-odor was detected as the ethanol vapor greater than 1% in packages. Modified atmosphere packaging coupled with ethanol vapor was found to inhibit microbial growth in the sashimi products storage at refrigeration, and a synergistic effect was obtained. Use of a charcoal film to construct the ethanol generator is easy and convenient. More efficient to control microbial growth using MAP with ethanol generator may be due the hurdle effect.
Session 83B, Food Packaging: Applications of edible coatings, antimicrobial films, and sensors in food packaging
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