Makedoniki, a Greece-based producer of jams and fruit preserves, opted for a barrier container from RPC Bebo Nederland, The Netherlands, to gain a competitive advantage by becoming the first in the country to launch a preservative-free jam in plastics packaging. RPC Bebo Nederland is the subsidiary of leading European rigid plastics packaging group RPC. Preferring the safety, light weight and cost efficiency of plastics over glass, Makedoniki turned to RPC Bebo for its expertise in multi-layer PP/EVOH/PP barrier construction, which provides a long ambient shelf-life.

Additional benefits are provided by a convenient re-closable lid and the choice of a large 410 ml container size enables Makedoniki to differentiate its new range from competitors on-shelf. The container is also fully recyclable. Pasteurization of RPCs multi-layer packaging and the use of a protective atmosphere inside preserve the colour, taste and flavour of jams for a long time. The company offers a variety of branded, private label and food service solutions for the local market.
Source: www.plastemart.com

Researchers from Valencia Polytechnic University (UPV), Spain, are developing new systems that improve the conservation of vacuum-packed fresh and cooked sea bream fillets. The still-experimental method comprises adding bioprotection contents to the fillets. These consist of essential oils from oregano and substances produced by lactic acid bacteria. The bioprotection substances can be applied to sea bream fillets through pulverization, immersing the fish in a watery solution or even recurring to techniques like vacuum impregnation. An expansion of gas is produced in its interior when subjecting a food to a vacuum [process], although the cavities it contains remain intact. When the vacuum is broken, the cavities are forced to incorporate in their interior the medium that surrounds it, in this case, the bioprotection substances, explained Mr. Purificacion Garcia, one of the researchers. The Department of Food Technology has expressed that the use of these substances is in response to growing consumer concerns like the suppression of food additives, for example, in favour of natural products.

The research team is also working on improving the preparation of sea bream fillets via vacuum frying, which has the advantage of cooking at a lower temperature. This technology conserves the foods original texture and protects its organoleptic characteristics better, at the same time reducing the substances produced by the oxidation process and extending the products shelf-life. Though the food does not end up as golden as traditional frying, it is healthier because it contains less fat. Under this line of research, a team of scientists led by Mr. Xavier Martinez has developed the Gastrovac, an appliance for professionals which creates a low-pressure atmosphere in a vacuum, thus improving the results of traditional culinary techniques such as cooking, frying, pickling and marinating.
Source:www.fis.com

An extract from the edible mushroom Flammulina velutipes may prolong the shelf-life of tuna meat while also stabilizing the colour of the meat, report researchers from the Tokyo University of Marine Science and Technology, Japan. Extracts from the fungi would extend shelf-life by up to six days during cold storage, compared with untreated meat. Since oxidative spoilage of the fish is linked to colour, the extract was associated with improved colour stability of the meat.

Led by Mr. Huynh Bao, researchers formulated four preparations of minced tuna meat, containing 0, 1, 3 or 5 ml of mushroom extract per 100 g of meat. A dose-dependent response was observed, with the tuna meats shelf-life under ice storage being increased by 2, 4 and 6 days, respectively, compared with meat without the extract. Furthermore, 5 ml of the mushroom extract was found to be more effective than adding a vitamin C salt at a level of 500 ppm or vitamin E at the same levels. Beneficial effects on the colour of the meat were also identified, and linked to the level of lipid oxidation and the formation of metmyoglobin in the fish meat.
Source:www.ap-foodtechnology.com