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Journal articles on the topic 'Frozen foods - Packing'

Author: Grafiati

Published: 4 June 2021

Last updated: 9 February 2022

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1

Kapusta-Duch, Joanna, Anna Szeląg-Sikora, Jakub Sikora, Marcin Niemiec, Zofia Gródek-Szostak, Maciej Kuboń, Teresa Leszczyńska, and Barbara Borczak. "Health-Promoting Properties of Fresh and Processed Purple Cauliflower." Sustainability 11, no. 15 (July 24, 2019): 4008. http://dx.doi.org/10.3390/su11154008.

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Plant-based foods should be fresh, safe, and natural, with nutritional value and processed in sustainable ways. Among all consumed vegetables, Brassica vegetables are considered to be the most important ones. As they are eaten in large quantities and frequently, they may constitute an important source of nutrients and bioactive compounds in a daily diet. This work is aimed at assessing the effect of technological processing (blanching and traditional cooking in water and in a convection steam oven) as well as the method of frozen storage (in PE-LD zipper bags and vacuum packing) on the content of selected components in purple cauliflower. The material was examined for the content of dry matter, vitamin C, total polyphenols, anthocyanins, thiocyanates, nitrates, and nitrites, as well as antioxidant activity. All technological processes caused significant changes in the contents of examined nutritive and non-nutritive compounds as well as in antioxidant activity or the level of selected chemical pollutions. A trend was also observed towards lower constituents’ losses as a result of convection steaming, compared to traditional cooking in water. Moreover, the reduction in the content of examined compounds was smaller in vacuum-packed and frozen-stored vegetables then in those stored in zipper PE-LD bags.

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Kölzer, Beate Silvia, Jasmin Geppert, Astrid Klingshirn, Harald Weber, Lilla Brugger, Antje Engstler, Jochen Härlen, Thomas Ertel, Thomas Gindele, and Rainer Stamminger. "Consumers impact on food quality under frozen conditions in Germany." British Food Journal 122, no. 1 (September 30, 2019): 36–47. http://dx.doi.org/10.1108/bfj-09-2018-0620.

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Purpose More than 50 per cent of all German households own a freezing appliance and so far the market of frozen foods is constantly increasing (1 per cent from 2017 to 2018). Despite frozen foods playing an important role in our everyday life, little is known about the consumer’s habits at home. The purpose of this paper is to uncover gaps in the knowledge about consumer behaviour when handling frozen food. Moreover, the impact of consumers on the quality of frozen products should be assessed. Design/methodology/approach A representative online survey was carried out to investigate different aspects of consumer behaviour concerning frozen foods. Respondents (n=2,053) were questioned about their general handling habits regarding eight different food groups: fruit, vegetables, meat, fish, bread, pastries, ready-to-eat meals and leftovers. The focus was on freezing, pre-handling, packaging and thawing – depending on the age of those questioned and combined with best practice advice regarding quality storage of frozen products. Findings Most Germans have the opportunity to freeze food and keep their freezers full or medium loaded. Older participants act more efficiently towards quality storage, but more education about freezing and frozen storage would be generally helpful to maintain quality of frozen foods and increase utilisation of freezers, using their full preservation potential. Research limitations/implications No open questions were asked due to the scope of more than 2,000 participants, which, in retrospect, would have been instructive. Originality/value Consumer handling of frozen food in Germany was investigated in a representative way for the first time, covering age groups from 18 to 69 and household sizes from 1 to >4 people, focussing on eight major food groups.

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3

Sendra, E., M. Capellas, B. Guamis, X. Felipe, M. Mor-Mur, and R. Pla. "Revisión: Irradiación de alimentos.—aspectos generales/Review: Food irradiation.—General aspects." Food Science and Technology International 2, no. 1 (February 1996): 1–11. http://dx.doi.org/10.1177/108201329600200101.

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Irradiation has been proposed for disinfestation, inhibition of sprouting, destruction of parasites in meat and fish, to delay maturation of fruit and pasteurization and sterilization. In some applications it could replace or supplement chemical preservatives; in other cases it may have unique advantages (dry or frozen foods). Generalizations about effects of irradiation may be misleading if the dose and commodities are not specified. Radioactivity cannot be induced in foods by treatment with approved sources. Toxicological and nutritional evaluation has confirmed the safety of irradiated foods at doses below 10 KGy. Food irradiation is limited by organoleptical changes; irradiation in the absence of oxygen and at the frozen state could reduce undesirable changes. Food irradiation is not a panacea for all food preservation; it cannot replace proper food sanitation, packaging, storage and preparation. The public and political debate of whether or not irradiation of foods should be permitted in the European Community has become a confused dialogue about the real consequences of food irradiation. Owing to the timeliness of the question, it is important to present and discuss the results of this research.

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4

Wu, Min, Ping Zheng, Luan Zhang, and Jian Feng Zhao. "Moistureproof and Waterproof Paperboard for Frozen Food Packaging." Applied Mechanics and Materials 312 (February 2013): 529–32. http://dx.doi.org/10.4028/www.scientific.net/amm.312.529.

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Frozen food is popular with more and more customers nowadays, it's consumption is growing rapidly.The packaging of the frozen food usually uses paperboard. Frozen food may suffer temperature fluctuations in the process of storage, transportation and sales, which cause the paperboard sop up , the strength come down and packaging carton dilapidation. Paperboard should have moisture-proof, waterproof and high strength properties in order to ensure that the packaging carton have sufficient strength. In this paper, the methods and researches of obtaining moisture-proof and waterproof paperboard based on paperboard surface treatment and pulp preparation were introduced.

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5

Fikiin, Kostadin. "Handbook of frozen food processing and packaging." International Journal of Refrigeration 30, no. 4 (June 2007): 745–46. http://dx.doi.org/10.1016/j.ijrefrig.2006.08.002.

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6

Wang, Shaoyun. "Handbook of Frozen Food Processing and Packaging." Trends in Food Science & Technology 29, no. 1 (January 2013): 80–81. http://dx.doi.org/10.1016/j.tifs.2012.07.001.

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7

Yoo, Seungwoo, Sangwoo Kwon, and Su-il Park. "Status of Packaging Materials for Frozen Foods and Analysis of Temperature Changes inside Packaging Materials during Frozen Process." KOREAN JOURNAL OF PACKAGING SCIENCE AND TECHNOLOGY 25, no. 1 (April 30, 2019): 11–16. http://dx.doi.org/10.20909/kopast.2019.25.1.11.

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8

Kliaugaite, Daina, Visvaldas Varzinskas, Agne Baikauskiene, Valdas Miliunas, and Zaneta Stasiskiene. "GREENHOUSE GAS EMISSION REDUCTION IN FROZEN FOOD PACKAGING." Environmental Engineering and Management Journal 17, no. 12 (2018): 2977–90. http://dx.doi.org/10.30638/eemj.2018.298.

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9

AHVENAINEN, R., and Y. MÄLKKI. "Influence of packaging on the shelf life of frozen foods." International Journal of Food Science & Technology 20, no. 3 (June 28, 2007): 331–38. http://dx.doi.org/10.1111/j.1365-2621.1985.tb00383.x.

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10

Siregar, Onan M., and Selwendri. "Development of frozen food Royal Food UMKM." ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat 4, no. 2 (December 12, 2019): 683–86. http://dx.doi.org/10.32734/abdimastalenta.v4i2.4209.

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Community service activities aim at increasing the competitiveness of fostered partners in dealing with market developments. The potential of developing frozen food UMKM products is still very open because it is very popular among many people in the City of Medan. Royal Food also experiences the same thing as most UKMKs in Medan, which generally have limited human resource quality of education. The workforce in UKMK is dominated by workers with low education and do not have good financial management and the low utilization of technology. This community service activity was carried out over a period of six months. Activities carried out in the form of socialization and counseling to partners, training in business development and marketing, safe and hygienic production practices and designing more attractive packaging, carrying out production and marketing to partner monitoring and evaluation. After getting a touch of good design, proper management, modernization of production equipment, attractive promotional media, UMKM Royal Food is able to experience business development with increasingly high sales and more competitive products.

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11

Kozłowicz, Katarzyna, Sybilla Nazarewicz, Dariusz Góral, Anna Krawczuk, and Marek Domin. "Lyophilized Protein Structures as an Alternative Biodegradable Material for Food Packaging." Sustainability 11, no. 24 (December 8, 2019): 7002. http://dx.doi.org/10.3390/su11247002.

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Considering the need for sustainable development in packaging production and environmental protection, a material based on lyophilized protein structures intended for frozen food packaging was produced and its selected thermophysical properties were characterized. Analyses of density, thermal conductivity and thermal diffusivity were performed and strength tests were carried out for lyophilized protein structures with the addition of xanthan gum and carboxymethyl cellulose. Packagings were made of new materials for their comparative assessment. Then, the surface temperature distribution during thawing of the deep-frozen product inside the packaging was tested. In terms of thermal insulation capacity, the best properties were obtained for sample B4 with a thermal conductivity of λ = 0.06 W∙(mK)−1), thermal capacity C = 0.29 (MJ∙(m3K)−1) and thermal diffusivity a = 0.21 (mm2∙s−1). The density and hardness of the obtained lyophilized protein structures were significantly lower compared to foamed polystyrene used as a reference material. Thermal imaging analysis of the packaging showed the occurrence of local freezing. Lyophilized protein structures obtained from natural ingredients meet the needs of consumers and are environmentally friendly. These were made in accordance with the principles of sustainable development and can be an alternative material used for the production of frozen food packaging.

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12

Zhu, Cong Rong, and Peng Yang. "The Design of Curler for Irregular Metal Lid Based on Pro/E." Applied Mechanics and Materials 741 (March 2015): 258–61. http://dx.doi.org/10.4028/www.scientific.net/amm.741.258.

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Canned foods with no preservatives are the safe alternatives to fresh and frozen foods which help to meet dietary needs. With the prevalence of canned foods, the sales grow rapidly which provides a bright prospect for metal packaging machinery. The appearance of the metal can is one of the important factors that will affect the sale. Therefore, canning companies pay special attention to the personalized metal packaging and attach great importance to the development and application of special-shaped cans, thus, square or oval cans are widely used. In view of the ubiquitous problems existing in present curler for irregular food metal lid, such as high costs, high rejection rate and low efficiency, etc., we have designed a new type of curler for irregular lids, the model of curler is designed based on Pro/E software. The curler can blank and feed automatically. Applications show that in contrast with the existing curler, the new curler has the characteristics of more compact structure, more stable performance, lower costs and higher efficiency etc.

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13

HARRISON, MARK A., YAO-WEN HUANG, CHIA-HSING CHAO, and TIFFANY SHINEMAN. "Fate of Listeria monocytogenes on Packaged, Refrigerated, and Frozen Seafood." Journal of Food Protection 54, no. 7 (July 1, 1991): 524–27. http://dx.doi.org/10.4315/0362-028x-54.7.524.

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The fate of Listeria monocytogenes on packaged, refrigerated, and frozen seafood was determined. Fish and shrimp were inoculated with L. monocytogenes, packaged by one of three treatments (film overwrap or 2 vacuum packaging treatments), and stored either on ice for 21 d or at −20°C for 3 months. No increase in the L. monocytogenes population on iced products was noted regardless of the type of packaging. Populations on frozen products decreased by less than 1 log after 3 months. Vacuum packaging of chilled fish and seafood in the material evaluated may be an alternative packaging treatment.

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14

Bai, Li, Yeru Wang, Yibaina Wang, Yongning Wu, Ning Li, and Zhaoping Liu. "Controlling COVID-19 Transmission due to Contaminated Imported Frozen Food and Food Packaging." China CDC Weekly 3, no. 2 (2021): 30–33. http://dx.doi.org/10.46234/ccdcw2021.008.

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Bai, Li, Yeru Wang, Yibaina Wang, Yongning Wu, Ning Li, and Zhaoping Liu. "Controlling COVID-19 Transmission due to Contaminated Imported Frozen Food and Food Packaging." China CDC Weekly 3, no. 2 (2021): 30–33. http://dx.doi.org/10.46234/ccdcw2021.008.

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16

Aleid, S. M., A. M. Elansari, Tang Zhen-Xing, and S. A. Almaiman. "Effect of Frozen Storage and Packing Type on Khalas and Sukkary Dates Quality." American Journal of Food Technology 9, no. 3 (April 15, 2014): 127–35. http://dx.doi.org/10.3923/ajft.2014.127.135.

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17

Wang, Fangfang, Rongrong Liang, Yimin Zhang, Shujuan Gao, Lixian Zhu, Lebao Niu, Xin Luo, Yanwei Mao, and David L. Hopkins. "Effects of packaging methods combined with frozen temperature on the color of frozen beef rolls." Meat Science 171 (January 2021): 108292. http://dx.doi.org/10.1016/j.meatsci.2020.108292.

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18

Miller, Steven R., and William A. Knudson. "Nutrition and Cost Comparisons of Select Canned, Frozen, and Fresh Fruits and Vegetables." American Journal of Lifestyle Medicine 8, no. 6 (February 27, 2014): 430–37. http://dx.doi.org/10.1177/1559827614522942.

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A common call to action for addressing public health concerns of both obesity and hunger is improving access to and consumption of fruits and vegetables. Previous research has examined the nutritional merits of fresh, frozen, and canned fruits and vegetables. However, there are limited data on the cost-effectiveness of fresh compared with processed—that is, canned and frozen—food. This study examined the nutrition delivered in 8 common vegetables and 10 common fruits across multiple packaging options (fresh, frozen, and canned) relative to average costs. A method of scoring based on nutrient intake recommendations was used to calculate the nutrients per calorie, and average costs were obtained from the US Department of Agriculture’s Economic Research Service. Nutrient scores for the vegetables were similar across the 3 packaging options, whereas canned vegetables had a lower cost per edible cup compared with frozen and fresh. Nutrient scores were variable for the fruits across the 3 packaging options, and canned fruits were either lower or comparably priced per edible cup. The evidence from this study suggests that fruits and vegetables packaged as frozen or canned are cost-effective and nutritious options for meeting daily vegetable and fruit recommendations in the context of a healthy diet.

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Meekum, Utai, and Apichart Khiansanoi. "PLA and two components silicon rubber blends aiming for frozen foods packaging applications." Results in Physics 8 (March 2018): 79–88. http://dx.doi.org/10.1016/j.rinp.2017.11.030.

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AHVENAINEN, R., and Y. MÄLKKI. "Influence of packaging on the shelf life of frozen foods I. Carrot cubes." International Journal of Food Science & Technology 20, no. 2 (June 28, 2007): 183–92. http://dx.doi.org/10.1111/j.1365-2621.1985.tb01916.x.

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21

Pietrosanto, Arianna, Paola Scarfato, Luciano Di Maio, Maria Rossella Nobile, and Loredana Incarnato. "Evaluation of the Suitability of Poly(Lactide)/Poly(Butylene-Adipate-co-Terephthalate) Blown Films for Chilled and Frozen Food Packaging Applications." Polymers 12, no. 4 (April 3, 2020): 804. http://dx.doi.org/10.3390/polym12040804.

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The use of biopolymers can reduce the environmental impact generated by plastic materials. Among biopolymers, blends made of poly(lactide) (PLA) and poly(butylene-adipate-co-terephthalate) (PBAT) prove to have adequate performances for food packaging applications. Therefore, the present work deals with the production and the characterization of blown films based on PLA and PBAT blends in a wide range of compositions, in order to evaluate their suitability as chilled and frozen food packaging materials, thus extending their range of applications. The blends were fully characterized: they showed the typical two-phase structure, with a morphology varying from fibrillar to globular in accordance with their viscosity ratio. The increase of PBAT content in the blends led to a decrease of the barrier properties to oxygen and water vapor, and to an increase of the toughness of the films. The mechanical properties of the most ductile blends were also evaluated at 4 °C and −25 °C. The decrease in temperature caused an increase of the stiffness and a decrease of the ductility of the films to a different extent, depending upon the blend composition. The blend with 40% of PLA revealed to be a good candidate for chilled food packaging applications, while the blend with a PLA content of 20% revealed to be the best composition as frozen food packaging material.

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22

Henriott, Morgan, Felipe Ribeiro, Kellen Hart, Nicolas Herrera, Nicolas Bland, and Chris Calkins. "71 Impact of myoglobin oxygenation state at freezing on color stability of frozen and thawed beef." Journal of Animal Science 97, Supplement_2 (July 2019): 44. http://dx.doi.org/10.1093/jas/skz122.079.

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Abstract Myoglobin, when oxygenated, is bright red. The deoxygenated form (purple color) is unstable and can be oxidized to metmyoglobin (brown color). This research was conducted to determine if meat frozen in the oxygenated state could retain bright red color during frozen storage, and after thawing, during retail display. Steaks from 18 USDA Choice strip loins were randomly assigned to a myoglobin state [deoxymyoglobin (DeOxy; immediately packaged), low oxygenation (LoOxy; oxygenated for 30 minutes), and high oxygenation (HiOxy; packaged for 24 h in 80% O2)], frozen storage packaging method (vacuum packaged in oxygen permeable or impermeable film), and retail display after two months of frozen storage [0 d (frozen) and 1–7 d (thawed)]. Following storage, frozen steaks were analyzed for objective color (L*, a*, b*), subjective discoloration, and percent oxymyoglobin (via spectrometer). After thawing, steaks were evaluated throughout 7 d of retail display in oxygen-permeable film. For frozen steaks, there were no differences in discoloration (P>.05). The HiOxy steaks retained the highest percentage oxymyoglobin and highest (reddest) a* values after storage, regardless of packaging film. The lowest percent oxymyoglobin (PPPPP < .05). These data suggest that steaks frozen for two months in the high oxygenation state retain superior color appearance while frozen and during the first part of retail display. It is unknown if this advantage would be retained during longer frozen storage.

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23

Terio, Valentina, Patrizio Lorusso, Marta Castrica, Annamaria Pandiscia, Dino Miraglia, Claudia Maria Balzaretti, Giuseppina Tantillo, and Nicola Decaro. "Survival of a SARS-CoV-2 Surrogate on Flow-Pack Polyethylene and Polystyrene Food Trays at Refrigeration and Room Temperature Conditions." Applied Sciences 11, no. 9 (April 27, 2021): 3977. http://dx.doi.org/10.3390/app11093977.

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Severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2), the etiological agent of the current pandemic referred to as coronavirus disease 2019, is spread by direct and indirect transmission between humans, including contact with contaminated surfaces, frozen food, packaging materials, and storage environments. Food contamination may occur in the “farm-to- table” lifecycle through contact with food handlers and environments. In the present study, the survival of a SARS-CoV-2 surrogate (feline coronavirus (FCoV)) at room temperature and refrigeration conditions for different time intervals on two types packaging widely used packaging, namely flow-pack polyethylene and polystyrene food trays, was investigated. FCoV was stable on the flow-pack polyethylene for 48 h and 120 h at room temperature and 4 °C, respectively, while it persisted on polystyrene food trays for 36 h at room temperature and for 120 h at +4 °C. The results of our study highlight the possible implications of food packaging in the spread of SARS-CoV-2 during the current pandemic.

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24

AHVENAINEN, R., and Y. MÄLKKI. "Influence of packaging on the shelf life of frozen foods II. Baltic herring fillets." International Journal of Food Science & Technology 20, no. 2 (June 28, 2007): 193–201. http://dx.doi.org/10.1111/j.1365-2621.1985.tb01917.x.

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25

Biswas, A. K., N. Kondaiah, K. N. Bheilegaonkar, A. S. R. Anjaneyulu, S. K. Mendiratta, C. Jana, H. Singh, and R. R. Kumar. "Microbial profiles of frozen trimmings and silver sides prepared at Indian buffalo meat packing plants." Meat Science 80, no. 2 (October 2008): 418–22. http://dx.doi.org/10.1016/j.meatsci.2008.01.004.

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26

STEINBUCH, E. "Technical note: Quality retention of unblanched frozen vegetables by vacuum packing. I. Mushrooms." International Journal of Food Science & Technology 14, no. 3 (June 28, 2007): 321–23. http://dx.doi.org/10.1111/j.1365-2621.1979.tb00875.x.

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27

PEZZOLATO, MARZIA, ELISA BAIONI, CRISTIANA MAURELLA, KATIA VARELLO, SERENA MEISTRO, ANDREA BALSANO, and ELENA BOZZETTA. "Distinguishing Between Fresh and Frozen-thawed Smoked Salmon: Histology to Detect Food Adulteration in High-Value Products." Journal of Food Protection 83, no. 1 (December 11, 2019): 52–53. http://dx.doi.org/10.4315/0362-028x.jfp-19-346.

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ABSTRACT The issue of food safety has acquired increased importance, and fraud is a major concern for the food industry. Among different types of food adulteration, there is the sale of frozen-thawed smoked salmon product as fresh, which not only decreases the quality of products but also misleads consumers and may involve associated health risks. In response to this problem, we tested the performance of histology to identify smoked salmon as fresh or frozen-thawed as a valid analytical method, so food business operators and official controllers can reliably and correctly classify the storage state of the product. Three groups of samples were prepared: group A (n = 36), fresh samples; group B (n = 36), frozen at −18°C for 30 days; and group C (n = 36), stored at −3°C for 30 days after packaging. Two histopathologists examined all samples in blind evaluations and classified them as fresh or frozen-thawed. Sensitivity, specificity, and interrater agreement were calculated. Results show high performance with the test: 80.6% sensitivity (95% confidence intervals [CI]: 64 to 91.8%); 95.6% specificity (95% CI: 89.1 to 98.8%); and Cohen's kappa was 0.81 (95% CI: 0.64 to 0.98%). Histology is a reliable and highly accurate method to differentiate fresh from frozen-thawed smoked salmon and could be used by the industry and official controllers to verify the labeling of the commercial product. HIGHLIGHTS

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28

Laemlaksakul, Vanchai, Sittichai Kaewkuekool, and Theppitak Wangnoorak. "Apply of Industrial Engineering Techniques for Cost Reduction in Frozen Food Industry." Advanced Materials Research 658 (January 2013): 271–75. http://dx.doi.org/10.4028/www.scientific.net/amr.658.271.

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The objective of this research was to apply the industrial engineering techniques for cost reduction in frozen food industry. Process line survey, line balancing and cost analysis were conducted in each work station to analyze the problem. Data showed that three work stations namely, peeled trim station, arrangement before cooked station, and arrangement in tray station, needed to be improved. Investigation the problems and rate of production at each station the researchers proposed the way to increase the productivity of arrangement before cooked station by setting layout and conveyor installing project. The peeled trim station was proposed to improvement by the labor skilled development and layout design project for process continuous. Also the pre packing arrangement on tray and after freeze station was proposed to improvement by modifying its plant layout and conveyor installing project. It was found that line balancing capability increased from 78.32 % to 90.80 %. The labor skilled development project combined with a design plant layout and conveyor installing system were resulted in reducing 33 persons of labor. It was also showed that the production units cost for the production line can be reduced by 16.65 %. The flow process chart of the production line has showed that delay and transportation activities were reduced from 23.00 % down to 8.70 %.

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JOSEPHSON, DAVID B., ROBERT C. LINDSAY, and DAVID A. STUIBER. "Effect of Handling and Packaging on the Quality of Frozen Whitefish." Journal of Food Science 50, no. 1 (August 25, 2006): 1–4. http://dx.doi.org/10.1111/j.1365-2621.1985.tb13264.x.

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SIROIS, M. E., B. M. SLABYJ, R. H. TRUE, and R. E. MARTIN. "EFFECT OF VACUUM PACKAGING ON CHANGES ASSOCIATED WITH FROZEN COD FILLETS." Journal of Muscle Foods 2, no. 3 (July 1991): 197–208. http://dx.doi.org/10.1111/j.1745-4573.1991.tb00453.x.

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31

FAROUK, M. M., and C. FREKE. "PACKAGING AND STORAGE EFFECTS ON THE FUNCTIONAL PROPERTIES OF FROZEN VENISON." Journal of Muscle Foods 19, no. 3 (July 2008): 275–87. http://dx.doi.org/10.1111/j.1745-4573.2008.00110.x.

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32

ZURITZ, CARLOS A., and SUDHIR K. SASTRY. "Effect of Packaging Materials on Temperature Fluctuations in Frozen Foods: Mathematical Model and Experimental Studies." Journal of Food Science 51, no. 4 (July 1986): 1050–56. http://dx.doi.org/10.1111/j.1365-2621.1986.tb11229.x.

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33

LANARI, M. C., and N. E. ZARITZKY. "Effect of packaging and frozen storage temperature on beef pigments." International Journal of Food Science & Technology 26, no. 6 (June 29, 2007): 629–40. http://dx.doi.org/10.1111/j.1365-2621.1991.tb02008.x.

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34

Korotkiy, Igor, Elena Korotkaya, Aleksandr Rasshchepkin, and Gulnar Sahabutdinova. "Frozen Meat-Containing Semi-Finished Minced Products: Biopolymer Packaging Materials." Food Processing: Techniques and Technology 51, no. 1 (March 25, 2021): 6–16. http://dx.doi.org/10.21603/2074-9414-2021-1-6-16.

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Introduction. Meat-containing semi-finished minced products demonstrate a wide variety of properties, as they contain both plant and meat components. This heterogeneity makes it difficult to plan the freezing process. In view of the current environmental situation, packaging films used for cold storage should be biodegradable. The effect of low-temperature freezing and storage on biodegradable polymers remains understudied. The research objective was to find the optimal modes for minced-meat semi-finished products frozen in a biopolymer package. Study objects and methods. The study featured zrazy, or meat balls, with vegetable filling and a biopolymer film based on corn starch. It involved a laboratory combination freezing and storage cabinet and an XLW(M) tension tester to establish the physical properties of the film. Results and discussion. The meat-containing semi-finished minced products were vacuum-packaged in biopolymer material and subjected to convection, contact, and combined freezing. The experiments resulted in a new combined method of freezing for biopolymer-packaged semi-finished meat-containing products. The research also tested the strength properties of the CornBag biopolymer film during freezing and cold storage. The paper introduces a graphoanalytic method of calculation of freezing time. Conclusion. The new combined freezing method involved vacuum packaging, air-blast subfreezing, and further freezing on a refrigerated plate. The biopolymer film proved suitable for freezing and cold storage of food products. It keeps the product from drying, reduces vitamin losses, and preserves sensory properties. The optimal storage mode was –18°C, the maximum storage time – 6 months. The improved freezing technology combined freezing method with convective air-blasting and contact freezing on a refrigerated plate for products pre-packaging in a biopolymer vacuum bag. The optimal freezing parameters: temperature = –40°С, time = 85 min, rate = 1.33 cm/h.

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35

Moore, V. J. "Effect of packaging and display variables on retail display of frozen lamb chops." Meat Science 22, no. 4 (January 1988): 313–20. http://dx.doi.org/10.1016/0309-1740(88)90070-8.

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Murray, Regan, Shiona Glass-Kaastra, Christine Gardhouse, Barbara Marshall, Nadia Ciampa, Kristyn Franklin, Matt Hurst, M. Kate Thomas, and Andrea Nesbitt. "Canadian Consumer Food Safety Practices and Knowledge: Foodbook Study." Journal of Food Protection 80, no. 10 (September 14, 2017): 1711–18. http://dx.doi.org/10.4315/0362-028x.jfp-17-108.

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ABSTRACT Understanding consumers' food safety practices and knowledge supports food safety education for the prevention of foodborne illness. The objective of this study was to describe Canadian consumer food safety practices and knowledge. This study identifies demographic groups for targeted food safety education messaging and establishes a baseline measurement to assess the effectiveness of food safety interventions over time. Questions regarding consumer food safety practices and knowledge were included in a population-based telephone survey, Foodbook, conducted from November 2014 to March 2015. The results were analyzed nationally by age group and by gender. The results showed that approximately 90% of Canadians reported taking the recommended cleaning and separating precautions when handling raw meat to prevent foodborne illness. Only 29% of respondents reported using a food thermometer when cooking any meat, and even fewer (12%) reported using a food thermometer for small cuts of meat such as chicken pieces. The majority (>80%) of Canadians were aware of the foodborne illness risks related to chicken and hamburger, but fewer (<40%) were aware of the risks related to frozen chicken nuggets, alfalfa sprouts, soft unpasteurized cheese, and unpasteurized juices. Generally, men were less likely to follow cooking instructions on packaging and took fewer steps to prevent cross-contamination than women. The youngest (18 to 29 years) age group was less likely to take steps to avoid cross-contamination and was less aware of the risks associated with eating an undercooked hamburger. The oldest (60+ years) respondents were less likely to be aware of the risks associated with raw eggs, alfalfa sprouts, and unpasteurized juice than the middle (30 to 59 years) age group. As a priority, food safety education in Canada should focus on increasing people's awareness of high-risk foods, specifically foods for which the awareness of risk found in this study was low; targeting messaging to demographic groups as appropriate; and promoting the use of food thermometers when cooking meat and poultry.

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Gat, Punam, Shafiya Rafiq, Thelamparambath Vysakh, Yogesh Gat, and Roji Waghmare. "A Review on Approaches of Edible Coating as Potential Packaging for Meat, Poultry and Seafood." Current Nutrition & Food Science 16, no. 6 (July 15, 2020): 874–83. http://dx.doi.org/10.2174/1573401315666190619110933.

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The World population is increasing continuously and to fulfil the requirement of future generation food supply needs to be increased. Food availability and accessibility can be increased by increasing production, improving distribution, and reducing the losses. To achieve the goal of improving the quality of food products, the use of synthetic packaging films has increased and this has led to serious ecological problems due to their non-biodegradability. Amongst other alternatives to replace the use of synthetic packaging, the application of biodegradable films and coatings has shown promising results. The aim of this article is to update the information about the effects of polysaccharide, protein and lipid-based coatings, and antimicrobial and composite coatings on meat products. In the future, this data will be helpful for the processors to select the best coating material which can enhance the quality of different fresh, processed and frozen meat, poultry and seafood.

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EGLEZOS, SOFRONI, GARY A. DYKES, BIXING HUANG, NARELLE FEGAN, and ED STUTTARD. "Bacteriological Profile of Raw, Frozen Chicken Nuggets." Journal of Food Protection 71, no. 3 (March 1, 2008): 613–15. http://dx.doi.org/10.4315/0362-028x-71.3.613.

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The bacteriological profile of raw, frozen chicken nuggets manufactured at a chicken processing facility in Queensland, Australia, was determined. Chicken nuggets are manufactured by grinding poultry, adding premixes to incorporate spices, forming the meat to the desired size and shape, applying a batter and breading, freezing, and packaging. A total of 300 frozen batches were analyzed for aerobic plate count, Escherichia coli, and Salmonella over a period of 4 years. The mean of the aerobic plate count was 5.4 log CFU/g, and counts at the 90th, 95th, and 99th percentiles were 5.7, 5.9, and 6.5 log CFU/g, respectively. The maximum number of bacteria detected was 6.6 log CFU/g. E. coli prevalence was 47%, and of the positive samples, the mean was 1.9 log CFU/g; counts at the 90th, 95th, and 99th percentiles were 2.3, 2.4, and 2.8 log CFU/g, respectively. The maximum number of E. coli was 2.9 log CFU/g. The Salmonella prevalence was 8.7%, and 57.7% of these isolates were typed as Salmonella subspecies II 4,12,[27]:b:[e,n,x] (Sofia), a low-virulence serotype well adapted to Australian poultry flocks. There was a significant relationship (P < 0.05) between season and both aerobic plate counts and E. coli counts, and no correlation between E. coli counts and Salmonella prevalence. This study provides valuable data on the bacteriological quality of raw, frozen chicken nuggets.

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STEINBUCH, E. "Technical note: Quality retention of unblanched frozen vegetables by vacuum packing. II. Asparagus, parsley and celery." International Journal of Food Science & Technology 15, no. 3 (June 28, 2007): 351–52. http://dx.doi.org/10.1111/j.1365-2621.1980.tb00948.x.

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Andic, S., Y. Tuncturk, and I. Javidipour. "Effects of frozen storage and vacuum packaging on free fatty acid and volatile composition of Turkish Motal cheese." Food Science and Technology International 17, no. 4 (August 2011): 375–94. http://dx.doi.org/10.1177/1082013210382485.

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Effects of vacuum packaging and frozen storage were studied on the formation of free fatty acids (FFAs), volatile compounds and microbial counts of Motal cheese samples stored for a period of 180 days. The FFA concentration of Motal cheese samples increased throughout the storage period of 180 days. However, the FFA contents of samples stored at —18 °C showed considerably lower values than those of the samples stored at 4 °C. Palmitic (C16:0) and oleic (C18:1) acids were the most abundant FFAs in all the treatments. The volatile compounds detected by headspace solid-phase microextraction (HS-SPME) profile of Motal cheese consisted of 16 esters, 10 acids, 6 ketones, 4 alcohols, 3 aldehydes, styrene, p-cresol and m-cresol. Results showed that storage at —18 °C can limit the excessive volatile compound formation. Samples stored at 4°C with vacuum packaging showed comparatively high concentration of esters, ketones and alcohols. Samples stored without vacuum packaging at 4°C showed 2-nonanone as the most abundant volatile compound toward the end of storage period. Storage at 4°C under vacuum packaging decreased the mold—yeast counts of samples. Frozen storage could be a suitable method for storing the Motal cheese.

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Montero, P., M. C. Gómez-Guillén, and J. Borderías. "Influencia de la subespecie, estacionalidad y procedimientos de estabilización en la aptitud gelificante del músculo de sardina (Sardina pilchardus) congelado/Influence of subspecies, season and stabilization procedures in gel-forming ability of frozen minced muscle of sardine (Sardina pilchardus)." Food Science and Technology International 2, no. 2 (April 1996): 111–22. http://dx.doi.org/10.1177/108201329600200208.

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This paper examines the gel-forming ability of minced muscle of sardine - caught from the Bay of Biscay and the Mediterranean at different seasons - kept in frozen storage for 150 days. The influence of atmospheric and vacuum packaging on the gel-forming capacity of minced muscle, and the addition of tocopherol as antyoxidant were also studied. From the outset of frozen storage, Mediterranean sardine muscle exhibited greater gel strength than that from the Bay of Biscay. Sardines from the Bay of Biscay caught in November produced the best gels from any area. Generally, when frozen muscle was vacuum-packed, rancidity was less and gel strength improved. Activity of tocopherol does not seem sufficiently clear. In nearly all cases, gel strength was greater the longer the muscle was kept in frozen storage, although in Bay of Biscay sardine muscle there was progressive myofibrillar protein aggregation throughout the storage.

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VENUGOPAL, RAVEENDRAN J., and JAMES S. DICKSON. "Growth Rates of Mesophilic Bacteria, Aerobic Psychrotrophic Bacteria, and Lactic Acid Bacteria in Low-Dose–Irradiated Pork." Journal of Food Protection 62, no. 11 (November 1, 1999): 1297–302. http://dx.doi.org/10.4315/0362-028x-62.11.1297.

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Frozen pork patties, thawed overnight at 0°C or temperature abused through storage at 15°C for 24 h, were packaged using both vacuum and air packaging methods. Immediately after packaging, both sets of patties were irradiated at 0, 0.5, 1, and 2 kGy. All the samples were stored at 2°C and were analyzed for populations of mesophilic, psychrotrophic, and lactic acid bacteria every 3 days for 30 days. By using a mesophilic population of 107 cells/g as a criteria for spoilage, fresh pork patties receiving a dose of 0 kGy had shelf lives of 11 and 16 days with air and vacuum packaging methods, respectively, whereas temperature-abused patties had a shelf life of 7 days with both air and vacuum packaging methods. Both fresh and abused patties that received a dose of 2 kGy had shelf lives that were greater than 30 days at 2°C with both air and vacuum packaging methods. Descriptive models based on the Gompertz equation for mesophilic, psychrotrophic, and lactic acid bacteria were developed, and the generation time and lag-phase duration for each bacterial population were calculated.

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Hobbs, J. Leigh, Bryna Warshawsky, Anne Maki, Sandra Zittermann, Allana Murphy, Anna Majury, and Dean Middleton. "Nuggets of Wisdom: Salmonella Enteritidis Outbreaks and the Case for New Rules on Uncooked Frozen Processed Chicken." Journal of Food Protection 80, no. 4 (March 24, 2017): 703–9. http://dx.doi.org/10.4315/0362-028x.jfp-16-431.

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ABSTRACTIn 2014 and 2015, three Canadian Salmonella serotype Enteritidis outbreak investigations implicated uncooked, frozen, processed chicken products produced at the same establishment, namely establishment A. In November 2014, a sustained increase in the number of reported domestically acquired Salmonella Enteritidis cases in Ontario led to the first outbreak investigation, which implicated uncooked, frozen, processed chicken products produced at establishment A. In June 2015, the identification of pulsed-field gel electrophoresis patterns that had not been previously reported in Canada led to a national Salmonella Enteritidis investigation. Of 51 cases reported nationally, 35 were from Ontario. Uncooked, frozen, processed chicken products produced at establishment A were identified as the source of the outbreak, and public health action was taken as a result of this second investigation. In September 2015, a sustained increase in the number of domestically acquired Salmonella Enteritidis PT13a cases in Ontario led to a third outbreak investigation, which identified a total of 36 PT13a cases. Uncooked, frozen, processed chicken products produced at establishment A were again identified as the source of the outbreak. Outbreaks have been linked to uncooked, frozen, processed chicken products since the late 1990s. Information collected during the three outbreak investigations, and from other jurisdictions, suggests that the breaded and prebrowned appearance of the product, as well as factors related to product packaging and marketing, result in consumer misperception that this raw product is cooked. This misperception may result in mishandling and improper cooking. The three outbreaks described in this article highlight the potential ongoing risks to consumers from these products and support interventions to prevent contamination at the source level and infection at the consumer level.

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Moore, V. J. "Factors influencing frozen display life of lamb chops and steaks: Effect of packaging and temperature." Meat Science 27, no. 2 (January 1990): 91–98. http://dx.doi.org/10.1016/0309-1740(90)90057-d.

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45

POTHURI, PRASAD, DOUGLAS L. MARSHALL, and KENNETH W. McMILLIN. "Combined Effects of Packaging Atmosphere and Lactic Acid on Growth and Survival of Listeria monocytogenes in Crayfish Tail Meat at 4°C." Journal of Food Protection 59, no. 3 (March 1, 1996): 253–56. http://dx.doi.org/10.4315/0362-028x-59.3.253.

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The effect of lactic acid on growth and survival of Listeria monocytogenes in crayfish tail meat stored under refrigeration and various gas environments was investigated. Frozen crayfish tail meat was thawed overnight, autoclaved, cooled, and inoculated with approximately 4 log colony-forming units (CFU) of a mixed-strain (Scott A and F5027) L. monocytogenes culture per gram of meat. Inoculated samples were blended with 0, 0.5, 1.0, 1.5, or 2.0% lactic acid and packaged under air, vacuum, or modified atmosphere (74.8% CO2, 10.4% O2, and 14.8% N2) and stored at 4°C for 20 days. Results demonstrated that modified atmosphere packaging inhibited the growth of L. monocytogenes more than air and vacuum packaging at 0 and 1% lactic acid. Microbial counts declined steadily in crayfish tail meat treated with 2% lactic acid, with no differences among the packaging atmospheres. The lag phase was extended by 8 days in samples treated with 1% lactic acid and modified atmosphere compared to that in air or vacuum packaging. Overall, the combination of lactic acid and modified atmosphere had the greatest potential to prevent growth of L. monocytogenes.

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Love, C. C., W. L. Loch, F. Bristol, M. C. Garcia, and R. M. Kenney. "Comparison of pregnancy rates achieved with frozen semen using two packaging methods." Theriogenology 31, no. 3 (March 1989): 613–22. http://dx.doi.org/10.1016/0093-691x(89)90245-8.

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47

McDonough, Patrick L., Christine A. Rossiter, Robert B. Rebhun, Susan M. Stehman, Donald H. Lein, and Sang J. Shin. "Prevalence of Escherichia coli O157:H7 from Cull Dairy Cows in New York State and Comparison of Culture Methods Used during Preharvest Food Safety Investigations." Journal of Clinical Microbiology 38, no. 1 (January 2000): 318–22. http://dx.doi.org/10.1128/jcm.38.1.318-322.2000.

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ABSTRACT A number of protocols for the cultural detection of Escherichia coli O157:H7 in clinical fecal specimens have been proposed. In the present study direct plating of cattle feces was compared to three different broth enrichment protocols, i.e., a protocol with modified E. coli broth with novobiocin, a protocol with Trypticase soy broth with cefixime and vancomycin, and a protocol with Gram-Negative Broth with novobiocin, for their relative abilities to detect E. coli O157:H7 in feces. In all enrichment protocols, dilutions of the enrichment broths onto 150-mm sorbitol-MacConkey agar plates to which cefixime and tellurite were added were used along with reading of agar plates at both 24 and 48 h. Fecal samples came from a preharvest food safety project in which feces from New York cull dairy cattle from a northeastern packing plant along with experimentally inoculated adult dairy cow feces were tested. The performances of the broth enrichments were comparable to each other, but the broth enrichments were superior to direct plating in their ability to detect E. coli O157:H7. Regardless of the culture protocol used, recovery of E. coli O157:H7 is more likely from fresh fecal specimens than from frozen samples. An overall prevalence of E. coli O157:H7 fecal shedding by New York cull dairy cattle of 1.3% was found in specimens just before processing at the packing plant.

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BREWER, M. S., and C. A. Z. HARBERS. "Effect of Packaging on Color and Physical Characteristics of Ground Pork in Long-term Frozen Storage." Journal of Food Science 56, no. 2 (March 1991): 363–66. http://dx.doi.org/10.1111/j.1365-2621.1991.tb05281.x.

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BREWER, M. S., and C. A. Z. HARBERS. "Effect of Packaging on Physical and Sensory Characteristics of Ground Pork in Long-term Frozen Storage." Journal of Food Science 56, no. 3 (May 1991): 627–31. http://dx.doi.org/10.1111/j.1365-2621.1991.tb05344.x.

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GOMEZ-BASAURI, J. V., and J. M. REGENSTEIN. "Vacuum Packaging, Ascorbic Acid and Frozen Storage Effects on Heme and Nonheme Iron Content of Mackerel." Journal of Food Science 57, no. 6 (November 1992): 1337–39. http://dx.doi.org/10.1111/j.1365-2621.1992.tb06851.x.

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