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Modified atmosphere flow pack packaging |
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Retailers can now
extend shelf-life and reduce produce wastage with Sammo
Group’s new flow pack machine designed exclusively for
StePac’s Xtend® modified atmosphere/modified humidity (MA/MH)
packing films. A major European supplier of advanced
post-harvest equipment, including sorting, packaging and
palletization machines, Sammo’s Xtend dedicated flow pack
machine has optional top or bottom reels, a capacity of 30
packages of 500 g/min and comes with a wide range of
accessories. Xtend MA/MH technology, prolongs shelf-life,
minimizes dehydration and prevents the decay of fresh produce
through the combined effect of modified atmosphere, modified
humidity and condensation control. Each Xtend film is
developed specifically for the vegetable or fruit required to
be packed on the flow pack line.
Source: www.freshplaza.com
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Fish preservation
may boost consumption
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Researchers at
Australia’s Department of Primary Industries and Fisheries
(DPI) are adapting ancient preservation technologies, which
use spices from native food plant products. According to Dr.
Roger Stanley, DPI is hoping to see the preservative used in
convenience fish-fillet packs on supermarket shelves within a
year. Dr. Stanley says adding spices to the product also
creates a unique flavour. “A lot of these products – an
example people would know would be lemon myrtle – do taste,
but in this case we are trying to select products which
actually have an agreeable [taste],” said Dr. Stanley said.
“Lemon flavour with a fish product is something that we would
try and do anyway.”.
Source: www.abc.net.au
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Hefestus Ltd., Israel has developed a packaging system based
on the patented, no-vacuum process to extend the shelf-life of
fresh-cut fruits and vegetables to 14 days. Even highly
sensitive products do not appear to suffer any negative
effects in terms of structure or appearance when packaged
utilizing this system, which creates a protective atmosphere
containing just 1 per cent oxygen. The innovation is
anticipated to enable producers to supply new, more distant
markets with fresh products.
Furthermore, Hefestus will be supplying the right packaging
machinery for the new technology. Its new Hera processes up to
1,200 units/h, which makes it one of the fastest packaging
machines in the world. Contact: Mr. Ron Golan, Hefestus Ltd.,
P.O. Box 3116, Caesarea 38900, Israel. Tel: +972 (4) 6271 835;
Fax: +972 (4) 6271 876; E-mail: Hefestus1@Hefestus-slb.com;
Website: www.hefestus-slb.com.
Source: www.freshplaza.com |
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Casein: natural antioxidant boosts shelf-life of meat |
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In Brazil, Ms. Karina Rossini and co-workers at the
Universidade Federal do Rio Grande do Sul have reported that
enzymatic hydrolysis of casein produced smaller peptides,
which could prevent the spoilage of meat products. This
development could offer formulators a natural antioxidant for
beef and poultry products. The research tapped into growing
interest in natural food additives as replacements to
synthetic antioxidants.
Typically, oxidative deterioration of meat and its products is
caused by the degradation reactions of fats and pigments.
Oxidation processes in food can lead to organoleptic
deterioration in taste, colour and texture The researchers
utilized the commercial enzymes Flavourzyme and Alcalase (Novozymes)
to hydrolyse casein. The resulting peptides from Flavourzyme
were found to contain more soluble protein and free amino
acids than Alcalase. Measures of the peptides’ antioxidant
activity revealed that those peptides produced from
Flavourzyme had higher values compared with those obtained
with Alcalase. When formulated into ground beef homogenates
and mechanically de-boned poultry meat, the researchers found
that the casein peptides “effectively inhibited lipid
peroxidation” in the beef (100 per cent inhibition) and
poultry (by 21 per cent) product, and thereby produced an
extension of the products’ shelf-lives.
Source: www.ap-foodtechnology.com |
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