Minimally Processed Meat and Fish Products - Minimally Processed Foods - page 217

Table 10.8 Potential applications of active packaging in meat and fi sh products
Types of packaging Food item

O 2 -scavenger Salami, smoked meats, fresh and frozen fi sh, sausages

CO 2 -scavenger Beef jerkey, poultry products

CO 2 -emitter Fresh meat and fi sh

Moisture scavenger Meat, frozen fi sh and seafood

Ethanol emitter Semi-dry fi sh and frozen fi sh

Modifi ed from Vermeiren et al. ( 1999 )

Table 10.9 Potential applications of antimicrobial packaging in meat and fi sh products
Antimicrobials Food item

Organic acids and their salts Fresh meat, sausage, ham, chicken

Bacteriocins, enzymes, chelating agents Fresh meat, sausage, ham, chicken, fi sh, shellfi sh

Sanitizers Fresh meat, chicken, fi sh, shellfi sh

Volatile essential oils Fresh and processed meats, ground beef, chicken

Nuggets, fi sh, shellfi sh, dried fi sh

Spices Fresh and processed meats, fresh and cooked

chicken, fi sh, shellfi sh, dried fi sh

Probiotics Fresh and processed meats, cured meats

Modifi ed from Han ( 2005 )

MAP with irradiation : The role of gas atmosphere for irradiation is more of quality
enhancement. During irradiation process, in under normal air surrounding, it reacts
with oxygen and creates ozone and other free radicals that could oxidize food and
introduce off-odour and discolouration. Introduction of inert gas in the package can
protect irradiated food from being oxidized.

Active and Intelligent Packaging

Active packaging is an intelligent or smart system that involves interactions
between package or package components and food or internal gas atmosphere and
complies with consumer demands for high quality, fresh-like, and safe products.
Active packaging extends the shelf life of foods, maintain their nutritional quality,
inhibit the growth of pathogenic and spoilage microorganisms, prevent and/or indi-
cate the migration of contaminants, and display any package leaks present, thus
ensure food safety (Ozdemir and Floros 2004 ). Oxygen scavengers, carbon dioxide
emitters/absorbers, moisture absorbers, ethylene absorbers, ethanol emitters, fl a-
vour releasing/absorbing systems, time-temperature indicators, and antimicrobial
containing fi lms are some of the important examples of active packaging
(Tables 10.8 , 10.9 , and 10.10 ).
Effect of two commercial oxygen scavengers (Ageless ® FX-100 and
FreshPax ® R-2000), in conjunction with controlled atmosphere packaging was