This study mainly monitored the dominant bacterial populations and identified the spoilage-related microorganisms of braised chicken meat stored under different CO_(2)-modified atmosphere packaging(MAP)during refriger...This study mainly monitored the dominant bacterial populations and identified the spoilage-related microorganisms of braised chicken meat stored under different CO_(2)-modified atmosphere packaging(MAP)during refrigerated storage using a culture-dependent method and 16S rDNA identification.The quality changes and shelf life of the meat were also measured.The growth rate of total viable count(TVC)in braised chicken was slower with an increase of CO_(2) content in MAP,which also occurred in the remaining bacterial species monitored(lactic acid bacteria,Pseudomonas spp.,Brochothrix thermosphacta).The MAP exerted beneficial effects on the quality of braised chicken,as demonstrated by retarding the production of total volatile basic nitrogen(TVB-N)and delaying lipid oxidation(TBARS test).A total of 14 isolates were identified from braised chickens with different packaging at the end of storage,these included P.fragi(6 isolates),P.psychrophila(2 isolates),Enterococcus faecalis(3 isolates),B.thermosphacta(2 isolates),Staphylococcus equorum(1 isolate).展开更多
The purpose of the study is to investigate the effect of vacuum packaging on storage quality of peanut. The acid value,peroxide value,relative conductivity,mildew rate and germination rate of peanut were examined in b...The purpose of the study is to investigate the effect of vacuum packaging on storage quality of peanut. The acid value,peroxide value,relative conductivity,mildew rate and germination rate of peanut were examined in both vacuum-packed bags and control packaging bags.The results showed that the acid value,peroxide value,relative conductivity and mildew rate of peanut were maintained at a lower level and germination rate was maintained at a higher level in vacuum-packed bags than in control packaging bags. The storage quality of peanut in vacuum-packed bags was better than in control packaging bags. The order of different vacuum degree of vacuum-packed bags from good to bad according to storage quality of peanut was- 0. 06 MPa >- 0. 09 MPa >- 0. 03 MPa,and- 0. 06 MPa was the most beneficial vacuum degree for the peanut storage.展开更多
The interconnection of wires is an important issue in vacuum-packaged microelectromechanical systems devices because of the difficulties of hermetical sealing and electrical insulation.This paper presents an approach ...The interconnection of wires is an important issue in vacuum-packaged microelectromechanical systems devices because of the difficulties of hermetical sealing and electrical insulation.This paper presents an approach of Au film selective patterning on highly uneven surfaces for wire interconnections of devices in which silicon-oninsulator(SOI)wafers are anodically bonded to glass.The Au film on the handle layer,functioned as an anode,was selectively removed with electrochemical dissolution in a chloride solution.The choice of etchant solution and etching conditions were optimized to improve the process efficiency,resulting in a high yield of gold portions within the via holes for wire interconnection.The proposed wire interconnection technology was employed to fabricate a vacuum-packaged resonant pressure sensor as a proof-of-concept demonstration.Reliable wire bonding and vacuum package were achieved as well as a Q factor that does not decrease over a year.As a platform technology,this method provides a new approach of wire interconnection for vacuum-packaged devices based on SOI–glass anodic bonding.展开更多
In order to explore the fresh-keeping methods for zander fillet,we use vacuum packaging and partial freezing to process zander fillet,conduct a comparative analysis of sensory characteristics,percentage of water loss,...In order to explore the fresh-keeping methods for zander fillet,we use vacuum packaging and partial freezing to process zander fillet,conduct a comparative analysis of sensory characteristics,percentage of water loss,stiffness period,muscle stiffness,TVB-N and water activity during the storage,and assess the fresh-keeping effect of zander fillet under the conditions of vacuum packaging and partial freezing. The results show that zander can be dead after being placed into the 2℃ water for 30 min,and the stiffness period can be extended about 100 min compared with natural death; the percentage of water loss under the conditions of vacuum packaging before partial freezing is 2. 6% lower than under the conditions of partial freezing before vacuum packaging; after being stored at- 7℃ and- 4℃ for 15 d,TVB- N of fillet ≤15 mg /kg; TVB- N of fillet at- 7℃ is 25% lower than at- 4℃.展开更多
The importance of meat preservation and various reports on different types of packaging, and to compare the effects of modified atmosphere packaging （MAP） and vacuum packaging （VP） on shelf life of flesh bull meat...The importance of meat preservation and various reports on different types of packaging, and to compare the effects of modified atmosphere packaging （MAP） and vacuum packaging （VP） on shelf life of flesh bull meat, and microbiological tests on meat together with some chemical and sensory tests was on tight observation. It was an experimental study, 96 samples were randomly packaged in two groups of MAP and VP equally. The package consists of five layers which are Polyvinylidin Chloride （PVDC）, Ethyl Vinyl Alcohol （EVOH）, Poly Ethylene （PE）, Linear Low Density Poly Ethylene （LLDPE）, and poly Amid （PA）, respectively. MAP meat with 700 mL of CO2 per kg of meat. The packaging were made in at-ameh-pars factory and transported in chilled condition to a well prepared refrigerator in National Research Institute of Food Science （NRIFS） of Shahidbeheshti University of Medical Sciences. These samples tested weekly, since first day after packaging, and week 2, 3, 4, 5, 6, 7, and 8. Microbial tests include Total Microbial, Coliform, Lactic Acid Bacteria, Pseudomonas Counts, and Clostridium. Chemical and sensory tests also carried out. Total volatile bases （TVN）, TBA, and pH as chemical analyses and color, odor, and weep as sensory analyses are also added. Results revealed that total microbial count was in standard range within the 6 weeks for VP, and 5 weeks for MAP technique. Other microbial factors including coliforms, lactic acid bacteria are less and somehow in chemical and sensory tests emphasized the microbial figures. recommended for meat packaging. similar pattern to total count, and no clostridia were found. By the way, The results showed that according to our existing facilities, VP is展开更多
MEMS vacuum packaging is now the impediment of the MEMS appliance in some specified fields. The major problem of current packaging approach is that the packaging process cannot meet the requirement of the ultra low le...MEMS vacuum packaging is now the impediment of the MEMS appliance in some specified fields. The major problem of current packaging approach is that the packaging process cannot meet the requirement of the ultra low leak. But the process cannot be improved with the existing technology. We propose a novel approach for MEMS vacuum packaging which can remarkably lower the leak rate. This paper analyzed the vacuum maintaining time of the vacuum packaging and compared the current design and new packaging method.展开更多
Edible film combined with nanotechnology is one of the strategies of food intelligent packaging to extend food shelf life.Herein,eugenol-loaded sodium caseinate and trimethyl chitosan composite nanoparticles(ESTNPs)we...Edible film combined with nanotechnology is one of the strategies of food intelligent packaging to extend food shelf life.Herein,eugenol-loaded sodium caseinate and trimethyl chitosan composite nanoparticles(ESTNPs)were firstly prepared to improve bioavailability and stability.Subsequently,gelatin films loaded with ESTNPs were fabricated,and microscopic results showed good biocompatibility between nanoparticles and gelatin.The incorporation of ESTNPs significantly improved the light/water/oxygen barrier properties and thermal stability of the film(p<0.05),while it weakened the mechanical performance.ESTNPs endowed the film with excellent antibacterial efficiency(exceeded 99.99%)and enhanced its antioxidant activity.The ESTNPs/gelatin composite film exhibited good storage stability.The release behavior of eugenol from the film indicated that the composite film was more suitable for acidic foods,which could be used for meat packaging.Results in the antibacterial and preservation tests on chicken breast meat confirmed that the composite film could indeed serve as an active food packaging film for extending the shelf life of the meat without side-effect on the chroma,texture and sense quality.Hence,the prepared edible film combined with ESTNPs has great potential in extending food shelf life and provide a strategy for the preparation of active packaging.展开更多
Fifty four, seven month old lambs, that had grazed perennial or annual pasture, were slaughtered and at 24 h post mortem m. longissimus lumborum samples were collected. Half of the fresh muscle section was sliced into...Fifty four, seven month old lambs, that had grazed perennial or annual pasture, were slaughtered and at 24 h post mortem m. longissimus lumborum samples were collected. Half of the fresh muscle section was sliced into three pieces and overwrapped with 15 micron polyvinyl chloride film and displayed under light (Lux = 1500) at 3℃ - 4℃. The remainder of the muscle section was vacuum packaged and aged for 4 weeks at 3℃, before slicing and display. Surface brownness and redness were measured over 3 days of simulated retail display. Aging in vacuum packs led to substantially less brownness and greater redness compared with fresh meat, over the entire three days of display. It was concluded that aging in vacuum packs could be a useful strategy for improving consumer acceptability of retail lamb in local markets, even where there is no logistical or transport need to extend the life of the meat.展开更多
基金financially supported by China Agriculture Research System (Beijing, China, CARS-41-Z06)Nanjing Professor Huang Food Technology Co., Ltd.
文摘This study mainly monitored the dominant bacterial populations and identified the spoilage-related microorganisms of braised chicken meat stored under different CO_(2)-modified atmosphere packaging(MAP)during refrigerated storage using a culture-dependent method and 16S rDNA identification.The quality changes and shelf life of the meat were also measured.The growth rate of total viable count(TVC)in braised chicken was slower with an increase of CO_(2) content in MAP,which also occurred in the remaining bacterial species monitored(lactic acid bacteria,Pseudomonas spp.,Brochothrix thermosphacta).The MAP exerted beneficial effects on the quality of braised chicken,as demonstrated by retarding the production of total volatile basic nitrogen(TVB-N)and delaying lipid oxidation(TBARS test).A total of 14 isolates were identified from braised chickens with different packaging at the end of storage,these included P.fragi(6 isolates),P.psychrophila(2 isolates),Enterococcus faecalis(3 isolates),B.thermosphacta(2 isolates),Staphylococcus equorum(1 isolate).
基金Supported by Henan Science and Technology Opening and Cooperation Project(132106000051)
文摘The purpose of the study is to investigate the effect of vacuum packaging on storage quality of peanut. The acid value,peroxide value,relative conductivity,mildew rate and germination rate of peanut were examined in both vacuum-packed bags and control packaging bags.The results showed that the acid value,peroxide value,relative conductivity and mildew rate of peanut were maintained at a lower level and germination rate was maintained at a higher level in vacuum-packed bags than in control packaging bags. The storage quality of peanut in vacuum-packed bags was better than in control packaging bags. The order of different vacuum degree of vacuum-packed bags from good to bad according to storage quality of peanut was- 0. 06 MPa >- 0. 09 MPa >- 0. 03 MPa,and- 0. 06 MPa was the most beneficial vacuum degree for the peanut storage.
基金financial supports from National Natural Science Foundation of China (Grant No.61431019,61372054)
文摘The interconnection of wires is an important issue in vacuum-packaged microelectromechanical systems devices because of the difficulties of hermetical sealing and electrical insulation.This paper presents an approach of Au film selective patterning on highly uneven surfaces for wire interconnections of devices in which silicon-oninsulator(SOI)wafers are anodically bonded to glass.The Au film on the handle layer,functioned as an anode,was selectively removed with electrochemical dissolution in a chloride solution.The choice of etchant solution and etching conditions were optimized to improve the process efficiency,resulting in a high yield of gold portions within the via holes for wire interconnection.The proposed wire interconnection technology was employed to fabricate a vacuum-packaged resonant pressure sensor as a proof-of-concept demonstration.Reliable wire bonding and vacuum package were achieved as well as a Q factor that does not decrease over a year.As a platform technology,this method provides a new approach of wire interconnection for vacuum-packaged devices based on SOI–glass anodic bonding.
基金Supported by Key Science and Technology Project in Hainan Province(090110)
文摘In order to explore the fresh-keeping methods for zander fillet,we use vacuum packaging and partial freezing to process zander fillet,conduct a comparative analysis of sensory characteristics,percentage of water loss,stiffness period,muscle stiffness,TVB-N and water activity during the storage,and assess the fresh-keeping effect of zander fillet under the conditions of vacuum packaging and partial freezing. The results show that zander can be dead after being placed into the 2℃ water for 30 min,and the stiffness period can be extended about 100 min compared with natural death; the percentage of water loss under the conditions of vacuum packaging before partial freezing is 2. 6% lower than under the conditions of partial freezing before vacuum packaging; after being stored at- 7℃ and- 4℃ for 15 d,TVB- N of fillet ≤15 mg /kg; TVB- N of fillet at- 7℃ is 25% lower than at- 4℃.
文摘The importance of meat preservation and various reports on different types of packaging, and to compare the effects of modified atmosphere packaging （MAP） and vacuum packaging （VP） on shelf life of flesh bull meat, and microbiological tests on meat together with some chemical and sensory tests was on tight observation. It was an experimental study, 96 samples were randomly packaged in two groups of MAP and VP equally. The package consists of five layers which are Polyvinylidin Chloride （PVDC）, Ethyl Vinyl Alcohol （EVOH）, Poly Ethylene （PE）, Linear Low Density Poly Ethylene （LLDPE）, and poly Amid （PA）, respectively. MAP meat with 700 mL of CO2 per kg of meat. The packaging were made in at-ameh-pars factory and transported in chilled condition to a well prepared refrigerator in National Research Institute of Food Science （NRIFS） of Shahidbeheshti University of Medical Sciences. These samples tested weekly, since first day after packaging, and week 2, 3, 4, 5, 6, 7, and 8. Microbial tests include Total Microbial, Coliform, Lactic Acid Bacteria, Pseudomonas Counts, and Clostridium. Chemical and sensory tests also carried out. Total volatile bases （TVN）, TBA, and pH as chemical analyses and color, odor, and weep as sensory analyses are also added. Results revealed that total microbial count was in standard range within the 6 weeks for VP, and 5 weeks for MAP technique. Other microbial factors including coliforms, lactic acid bacteria are less and somehow in chemical and sensory tests emphasized the microbial figures. recommended for meat packaging. similar pattern to total count, and no clostridia were found. By the way, The results showed that according to our existing facilities, VP is
基金the High-tech Research and Development Program of China under Grant No.2005AA404260
文摘MEMS vacuum packaging is now the impediment of the MEMS appliance in some specified fields. The major problem of current packaging approach is that the packaging process cannot meet the requirement of the ultra low leak. But the process cannot be improved with the existing technology. We propose a novel approach for MEMS vacuum packaging which can remarkably lower the leak rate. This paper analyzed the vacuum maintaining time of the vacuum packaging and compared the current design and new packaging method.
基金The State Key Laboratory of Utilization of Woody Oil Resource(Grant no.2019XK 2002)National Natural Science Foundation of China(Grant no.31972172)+1 种基金Natural Science Foundation of Jiangsu Province(Grant no.BK20201417 and BK20220522)Jiangsu Province Research Fund(Grant no.JNHB-131)funded this research.
文摘Edible film combined with nanotechnology is one of the strategies of food intelligent packaging to extend food shelf life.Herein,eugenol-loaded sodium caseinate and trimethyl chitosan composite nanoparticles(ESTNPs)were firstly prepared to improve bioavailability and stability.Subsequently,gelatin films loaded with ESTNPs were fabricated,and microscopic results showed good biocompatibility between nanoparticles and gelatin.The incorporation of ESTNPs significantly improved the light/water/oxygen barrier properties and thermal stability of the film(p<0.05),while it weakened the mechanical performance.ESTNPs endowed the film with excellent antibacterial efficiency(exceeded 99.99%)and enhanced its antioxidant activity.The ESTNPs/gelatin composite film exhibited good storage stability.The release behavior of eugenol from the film indicated that the composite film was more suitable for acidic foods,which could be used for meat packaging.Results in the antibacterial and preservation tests on chicken breast meat confirmed that the composite film could indeed serve as an active food packaging film for extending the shelf life of the meat without side-effect on the chroma,texture and sense quality.Hence,the prepared edible film combined with ESTNPs has great potential in extending food shelf life and provide a strategy for the preparation of active packaging.
文摘Fifty four, seven month old lambs, that had grazed perennial or annual pasture, were slaughtered and at 24 h post mortem m. longissimus lumborum samples were collected. Half of the fresh muscle section was sliced into three pieces and overwrapped with 15 micron polyvinyl chloride film and displayed under light (Lux = 1500) at 3℃ - 4℃. The remainder of the muscle section was vacuum packaged and aged for 4 weeks at 3℃, before slicing and display. Surface brownness and redness were measured over 3 days of simulated retail display. Aging in vacuum packs led to substantially less brownness and greater redness compared with fresh meat, over the entire three days of display. It was concluded that aging in vacuum packs could be a useful strategy for improving consumer acceptability of retail lamb in local markets, even where there is no logistical or transport need to extend the life of the meat.
