Effects of Combined Treatments with Modified‐Atmosphere Packaging on Shelf‐Life Improvement of Food Products

作者：Shengmin Lu, Qile Xia · 年份：2012 · DOI：10.1002/9781119962045.ch4 · 被引用次数：5 · 研究领域：Nanocomposite Films for Food Packaging、Advanced Chemical Sensor Technologies、Postharvest Quality and Shelf Life Management

Raw, minimally processed and processed foodstuffs deteriorate in sensory quality and reduce in shelf life due to inner physiological metabolism, microbial spoilage, oxidation of lipids, and poor handling in temperature, moisture, sanitation and packaging management. Many treatments including physical, chemical and biological means have been employed to control postharvest diseases, microbial contamination, oxidative decomposition, and quality deterioration of food products. Modified-atmosphere packaging (MAP) is one of the most efficient preservation techniques. This chapter introduces the latest research progress on shelf-life improvement of food products rendered by MAP in combination with other treatments. They are classified into three categories: (i) physical treatments, including low temperature, high pressure, g-irradiation, UV-C radiation, heat treatment, and films; (ii) chemical treatments, including sanitizers such as sulphite, chlorine, ozone, chlorine dioxide, lactic acid, hydrogen peroxide, peroxyacetic acid, and phosphate, etc., antibrowning agents such as EDTA, 4-hexylresorcinol, ascorbate/citrate, etc., antioxidants such as rosemary extract and ascorbic acid, natural products such as essential oils, and others such as oxygen scavengers; and (iii) biocontrol, including Lactobacillus fermentum inoculation, yeast antagonists, and nisin. Several treatments are presently considered to be promising. The benefits and restrictions as well as practical outlook for the ...