saffron is a strategic exporting crop in our country and iran is known as the greatest producer and exporter of it in the world. deficient packaging systems can be the most common reasons of the decline in the iran's share in exporting saffron. appling the modern methods of packaging such as hurdle technology can greatly maintain the quality of saffron. despite developments in saffron packaging...

The sensory, microbiological and physicochemical attributes of fresh meat stored at 5 and 15 degrees C were affected by the combined effect of volatile compounds of oregano essential oil and modified atmosphere packaging conditions (40% CO2/30% N2/30% O2, 100% CO2, 80% CO2/20% air, vacuum pack and air). It was found that the extension of shelf life of meat samples depended on the packaging cond...

Respiration rate and gas exchange through the package material are the processes involved in creating a modified atmosphere inside a package that will extend shelf life of fresh fruits and vegetables. Thus, modelling respiration rate of the selected produce is crucial to the design of a successful modified atmosphere packaging (MAP) system. In this paper, general aspects of the respiration proc...

Sushi, a very popular food worldwide became a popular ready-to-eat food selling in supermarkets, but it exhibit distinct features, which are associated with microbiological hazards. Therefore, MAP technology, known to reduce aerobic bacteria in fishery products, was used to improve quality of ready-to-eat salmon sushi in this study. Salmon sushi were packaged with air (control), 50%N2 /50%CO2 (...

The modified atmosphere packages (MAP) was used to preserve the fresh noodles and effect of ratio (N2: CO2 = 0:100, 20:80, 30:70, 40:60 or 50:50) on noodle quality investigated with normal as control. results showed that MAP could significantly extend shelf life up at least 7 d, compared On 7th day storage, elasticity hardness gradually decreased increase N2: (P > 0.05) even if group were poor ...

The role of plastics and paper as food packaging materials is reviewed with a brief outlook on the historical background of food packages in general. The inherent properties of these food packages that should be considered by food processors are also discussed. The current efforts in meeting the needs of consumers in ensuring food’s quality with prolonged shelf life during storage and distribut...

Modified atmosphere packaging (MAP) has become a popular method for packaging foods as it can extend the shelf life of food with minimal quality defect. Oxygen, nitrogen and carbon dioxide are the common gases used in MAP, Oxygen and carbon dioxide inclusive as only these two gaseous have the preservative effects on the packed food product. Their effect on microbial changes of any food product ...