Use of Optical Oxygen Sensors in Non-Destructively Determining the Levels of Oxygen Present in Combined Vacuum and Modified Atmosphere Packaged Pre-Cooked Convenience-Style Foods and the Use of Ethanol Emitters to Extend Product Shelf-Life.

摘要: O₂ sensors were used to non-destructively monitor levels in commercially packed pre-cooked, convenience modified atmosphere packaging (MAP) foods. A substantial level of (>15%) was present packs resulting a shorter than expected shelf-life, where the primary spoilage mechanism found be mould. Various combinations vacuum (0-0.6 MPa) and gas flush (0.02-0.03 (30% CO₂/70% N₂) settings assessed as treatments that result desired shelf-life (28 days). This achieved using combined treatment 0.35 MPa 0.02 which resulted reduction 6%-9% O2 all three samples (battered sausages (BS), bacon slices (BA), meat potato pies (PP)). Reduced reflect microbial quality products, has been successfully reduced. Duplicate product produced ethanol emitters (EE) see if could further extended. Results showed improvement 35 days. Sensory analysis flavour aroma not perceived by panellists two products assessed. study demonstrates how smart technologies, both intelligent active, can assist modification conventional systems order enhance safety through extension shelf-life.