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

O(2) sensors were used to non-destructively monitor O(2) levels in commercially packed pre-cooked, convenience modified atmosphere packaging (MAP) foods. A substantial level of O(2) (>15%) was present in packs resulting in a shorter than expected shelf-life, where the primary spoilage mechanism w...

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Detalles Bibliográficos
Autores principales: Hempel, Andreas W., Papkovsky, Dmitri B., Kerry, Joseph P.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2013
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5302283/
https://www.ncbi.nlm.nih.gov/pubmed/28239134
http://dx.doi.org/10.3390/foods2040507

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5302283/
https://www.ncbi.nlm.nih.gov/pubmed/28239134
http://dx.doi.org/10.3390/foods2040507

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