Innovative Muscle Foods Preservation and Packaging Technologies

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Packaging and Preservation".

Deadline for manuscript submissions: 31 August 2024 | Viewed by 17833

Special Issue Editor

Special Issue Information

Dear Colleagues,

Muscle foods (meat, poultry, fishery products) are among the food commodities of high commercial value, with high-quality protein, vitamin, and mineral content. These products, however, are highly perishable, requiring proper processing and packaging to maintain their quality and safety. On the other hand, consumers, nowadays, demand fresh or fresh-like minimally processed food products natural quality attributes have not been altered. The present Special Issue will focus on (i) the main spoilage mechanisms of meat, poultry, and seafood, including contamination with pathogens; (ii) innovative individual processing and packaging technologies applied for the preservation of muscle foods; and (iii) the most common combinations of the above technologies applied to address the multiple hurdles in achieving maximum shelf life of muscle food products. Innovative food preservation technologies include high hydrostatic pressure, natural preservatives, ozonation, irradiation, pulse light technology, and retort pouch processing, while innovative packaging technologies include modified atmosphere packaging, vacuum packaging, active packaging, intelligent packaging, and edible films and coatings/biodegradable packaging used individually or in combination for maximum preservation potential.

This Special Issue will attempt to bring together food scientists, packaging technologists, and food engineers as well as nanotechnologists from around the world working on innovative food preservation and packaging technologies, presenting the state-of-the art in a field of science/technology that is presently being shaped.

Prof. Dr. Michael Kontominas
Guest Editor

Manuscript Submission Information

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Keywords

  • innovative preservation and packaging technologies
  • minimally processed foods
  • food quality
  • food safety

Published Papers (2 papers)

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Research

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16 pages, 1243 KiB  
Article
Combined Effect of Chitosan Coating and Laurel Essential Oil (Laurus nobilis) on the Microbiological, Chemical, and Sensory Attributes of Water Buffalo Meat
by Lydia K. Karakosta, Kornilia A. Vatavali, Ioanna S. Kosma, Anastasia V. Badeka and Michael G. Kontominas
Foods 2022, 11(11), 1664; https://doi.org/10.3390/foods11111664 - 6 Jun 2022
Cited by 9 | Viewed by 2324
Abstract
The combined effect of chitosan coating (CHI) and laurel essential oil (LEO) on the shelf-life extension of water buffalo meat stored under aerobic packaging conditions at 4 °C was investigated. Microbiological, physicochemical, and sensory attributes were monitored over an 18-day storage period. Microbiological [...] Read more.
The combined effect of chitosan coating (CHI) and laurel essential oil (LEO) on the shelf-life extension of water buffalo meat stored under aerobic packaging conditions at 4 °C was investigated. Microbiological, physicochemical, and sensory attributes were monitored over an 18-day storage period. Microbiological data indicated that the (CHI) coating along with (LEO) was the most efficient among treatments in reducing populations of bacteria by 3.2 log cfu/g on day 6 of storage (p < 0.05). pH values of meat varied between 6.04 and 6.21, while thiobarbituric acid (TBA) values were equal to or less than 2.12 mg malondialdehyde/kg throughout storage. The colour parameter L* and a* values decreased, while b* values increased during storage (p < 0.05). Taste proved to be a more sensitive sensory attribute than odour. Based on sensory and microbiological data, product shelf life was approximately 5–6 days for control samples, 7–8 days for samples treated with (LEO), 12 days for samples treated with (CHI), and 13–14 days for samples treated with (CHI + LEO). Full article
(This article belongs to the Special Issue Innovative Muscle Foods Preservation and Packaging Technologies)
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45 pages, 1648 KiB  
Review
Recent Developments in Seafood Packaging Technologies
by Michael G. Kontominas, Anastasia V. Badeka, Ioanna S. Kosma and Cosmas I. Nathanailides
Foods 2021, 10(5), 940; https://doi.org/10.3390/foods10050940 - 25 Apr 2021
Cited by 39 | Viewed by 14392
Abstract
Seafood products are highly perishable, owing to their high water activity, close to neutral pH, and high content of unsaturated lipids and non-protein nitrogenous compounds. Thus, such products require immediate processing and/or packaging to retain their safety and quality. At the same time, [...] Read more.
Seafood products are highly perishable, owing to their high water activity, close to neutral pH, and high content of unsaturated lipids and non-protein nitrogenous compounds. Thus, such products require immediate processing and/or packaging to retain their safety and quality. At the same time, consumers prefer fresh, minimally processed seafood products that maintain their initial quality properties. The present article aims to review the literature over the past decade on: (i) innovative, individual packaging technologies applied to extend the shelf life of fish and fishery products, (ii) the most common combinations of the above technologies applied as multiple hurdles to maximize the shelf life of seafood products, and (iii) the respective food packaging legislation. Packaging technologies covered include: Modified atmosphere packaging; vacuum packaging; vacuum skin packaging; active food packaging, including oxygen scavengers; carbon dioxide emitters; moisture regulators; antioxidant and antimicrobial packaging; intelligent packaging, including freshness indicators; time–temperature indicators and leakage indicators; retort pouch processing and edible films; coatings/biodegradable packaging, used individually or in combination for maximum preservation potential. Full article
(This article belongs to the Special Issue Innovative Muscle Foods Preservation and Packaging Technologies)
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