Effect of novel MAP on inhibiting microbial growth in Chinese ready-to-eat food products at ambient temperature

• Main Authors: Lin, Chi-An, 林祈安
• Other Authors: 陳政雄
• Format: Others
• Language: zh-TW
• Published: 2001
• Online Access: http://ndltd.ncl.edu.tw/handle/80552050692442036355

碩士 === 輔仁大學 === 食品營養學系 === 89 === Ready-to-eat products stored at ambient temperature (25oC or up) were studied in this study, and the inhibitory effect on microbial growth and the retention of quality by modified atmosphere packaging (MAP) were investigated. MAP model system was constructed to assess the inhibitory effect on microbial growth at ambient temperature, and the effectiveness associated with ethanol or limonene was also achieved. Subsequently, the modified atmosphere environment was applied to ready-to-eat food. More than 200 colonies were observed from the control stored at 37℃, 48hr in the model study; however, less microbial growth was noticed under 30-40% CO2 environment. MAP (CO2:O2:N2=30:5:65) incorporated with ethanol vapor functioned inhibiting E. coli growth, and the effectiveness related to the amount of ethanol vapor. Sushi packed under modified atmosphere containing 0.05% ethanol vapor was found no increase in cell number after 2 days, either at 18 or 25oC. Use of limonene associated with MA also performed inhibiting microbial growth; however the efficiency was not as good as ethanol vapor. In the study of noodle salad, cells were found increasing sharply in all packaged products at 25oC after 24hr. Apparently, MA incorporated with ethanol vapor is effective on inhibiting microbial growth in certain ready-to-eat food stored at ambient temperature, thus the extension of shelf life is achieved.