Email this article TEKNOLOGI DAN METODE PENYIMPANAN MAKANAN SEBAGAI UPAYA MEMPERPANJANG SHELF LIFE
Abstract
Keywords
Full Text:
PDFReferences
Ahn, D.U., Olson, D.G., Lee, J.I., Jo, C., Wu, C., Chen, X. 1998. Packaging and irradiation effects on lipid oxidation and volatiles in pork patties. J. Food Sci. 63 (1) : 15–19.
Ali, A., Muhammad, M.T.M., Sijam, K., Siddiqui, Y. 2011. Effect of chitosan coatings on the physicochemical characteristics of Eksotika II papaya (Carica papaya L.) fruit during cold storage. Food Chem. 124 : 620–626.
Arvanitoyannis, I.S., 1999. Totally and partially biodegradable polymer blends based on natural and synthetic macromolecules: preparation, physical properties, and potential as food packaging materials. J. Macromol. Sci. Rev. Macromol. Chem. Phys. 39 : 205–271.
Ayranci, E., Tunc, S., 2004. The effect of edible coatings on water and vitamin C loss of apricots (Armeniaca vulgaris L.) and green peppers (Capsicum annum L.). Food Chem. 87 : 339–342.
Bahuaud, D.; Mørkøre, T.; Langsrud, Ø.; Sinnes, K.; Veiseth, E.;, Ofstad, R.; Thomassen, M.S. 2008. Effects of -1.5 C superchilling on quality of Atlantic salmon (Salmon salar) pre-rigor fillets: cathepsin activity, muscle histology, texture and liquid leakage. Food Chemistry 111 : 329–339.
Bhattacharjee, P., Singhal, R.S., Gholap, A.S., Variyar, P.S., Bongirwar, D.R., 2003a. Hydrocarbons as marker compounds for irradiated cashew nuts. Food Chem. 80 (2) : 151–157.
Brackett, R. E. 1994. Microbiological spoilage and pathogen in minimally processed refrigerated fruit and vegetables. In . In R. C. Weily (Ed.), Minimally processed refrigerated fruits and vegetables : 260–312). New York: Chapman & Hall.
Bermúdez-Aguirre, D., Corradini, M. G., Mawson, R., &Barbosa-Cánovas, G. V. 2009. Modeling the inactivation of Listeria innocua in raw whole milk treated under thermo-sonication. Innovative Food Science and Emerging Technologies, 10 : 172–178.
Calin, F., Nguyen-the, C., Hilbert, G., & Chambroy, Y. 1990. Modified atmospheres packaging of fresh ‘‘ready-to-use’’ grated carrots in polymeric film. Journal of Food Science, 55 : 1033–1038.
Cameron, M., McMaster, L. D., & Britz, T. J. 2009. Impact of ultrasound on dairy spoilage microbes and milk components. Dairy Science & Technology, 89 : 83–98.
Castro, J. A., Barbosa-Canovas, G. V. dan Swanson, B. G. 1993 Microbial inactivation of foods by pulsed electric fields. Journal of Food Processing and Preservation 17: 47- 73.
Chervin, C., Triantaphylides, C., Libert, M. F., Siadous, R., &Boisseau, P. 1992. Reduction of wound-induced respiration and ethylene production in carrots roots tissues by gamma irradiation. Postharvest Biology and Technology, 2 : 7–17.
Chevalier, D.; Sequeira-Munoz, A., Le Bail, A., Simpson, B.K., Ghoul, M., 2001. Effect of freezing conditions and storage on ice crystal and drip volume in turbot (Scophthalmus maximus) Evaluation of pressure shift freezing vs. air-blast freezing. Innovation Food Science and Emerging Technologies 1 : 193–201.
Chiavaro, E., Vittadini, E., Musci, M., Bianchi, F., Curti, E., 2008. Shelf life stability of artisanally and industrially produced durum wheat sourdough bread (“Altamura bread”). Lebensmittel Wissenschaft und Technologie 41 : 58-70.
Chien, P. J., Sheu, F., Lin, H.R., 2007. Coating citrus (Murcott tangor) fruit with low molecular weight chitosan increases postharvest quality and shelf life. Food Chem. 100 : 1160–1164.
Del Nobile, M. A., Martoriello, T., Cavella, S., Giudici, P., Masi, P., 2003. Shelf life extension of durum wheat bread. Italian Journal of Food Science 15 : 383-393.
Delincee, H., 1983. Recent advances in radiation chemistry of lipids. In: Elias, P.S., Cohen, A.J. (Eds.), Food Irradiation. Elsevier Biomedical Press, Amsterdam : 89.
Diehl, J. F., 1981. Effects of combination processes on the nutritive value of food. In: Combination Processes in the Food Irradiation. International Atomic Agency, Vienna, Austria : 349–366.
Dong, H., Cheng, L., Tan, J., Zheng, K., Jiang, Y., 2004. Effect of chitosan coating on quality and shelf-life of peeled litchi fruit. J. Food Eng. 64 : 355–358.
El Ghaouth, A., Arul, J., Ponnamapalam, R., Boulet, M., 1991a. Chitosan coating effect on storability and quality of fresh strawberries. J. Food Sci. 56 : 1618–1620.
El Ghaouth, A., Arul, J., Ponnampalam, R., Boulet, M., 1991b. Use of chitosan coating to reduce water-loss and maintain quality of cucumber and bell pepper fruits. J. Food Process. Preserv. 15 : 359–368.
El Ghaouth, A., Ponnamapalam, R., Castaigene, F., Arul, J., 1992. Chitosan coating to extend the storage life of tomatoes. HortScience 27 : 1016–1018.
Fernandez, U., Vodovotz, Y., Courtney, P., Pascall, M., 2006. Extended shelf life of soy bread using modified atmosphere packaging. Journal of Food Protection 69 : 693-698.
George, R. M., 1993. Freezing processes used in the food industry. Trends in Food Science and Technology 4 (5) : 134–138.
Gupta, R. P. dan Murray, W. 1989. Pulsed high electric field sterilization. Proceedings of the 7th IEEE Pulsed Power Conference, Monterecy, CA : 58-64.
Hayes, M. G; Kelly, A. L. 2003. High pressure homogenization of milk (b) effects on indigenous enzymatic activity. Journal of Dairy Research, 70 (3) : 307-313.
He, H., Hoseney, R.C., 1990. Changes in bread firmness and moisture during longterm storage. Cereal Chemistry 67 : 603-605.
Heldman, D.R, Harttel, R.W., 1999. Principles of food processing. In : Freezing and Frozen-Food Storage. Aspen publishers Inc., United State of America, Chapter six.
Hernández-Mu˜noz, Almenar, E., Valle, V.D., Velez, D., Gavara, R., 2008. Effect of chitosan coating combined with postharvest calcium treatment on strawberry (Fragaria × ananassa) quality during refrigerated storage. Food Chem. 110 : 428–435.
Ho, S. Y., Mittal, G. S., Cross, J. D. dan Griffiths, M. W. 1995. Inactivation of Pseudomonas jlorescens by high voltage electric pulses. Journal of Food Science 60(6) : 1337- 1340, 1343.
Izumi, H., & Watada, A. E. 1994. Calcium treatments affect storage quality of shredded carrots. Journal of Food Science, 59 : 106–109.
Izumi, H., & Watada, A. E. 1995. Calcium treatments to maintain quality of zucchini squash slices. Journal of Food Science, 60 : 789–793.
Izumi, H. 1999. Electrolyzed water as a disinfectant for fresh-cut vegetables. Journal of Food Science, 64 : 536–539.
Jayaram, S. and Castle, J. S. P. 1992. Kinetics of sterilization of Lactobacillus brevis cells by the application of high voltage pulses. Biotechnical Bioengineering 40 : 1412-1420.
Jayakumar, R; Prabaharan, M., Reis, R.L;Mano, J.F.2005. Graft copolymerized chitosan–present status and applications. Carbohydr. Polym. 62 : 142–158.
Jiang, T.J., Feng, L.F., Li, J.R., 2012. Changes in microbial and postharvest quality of shiitake mushroom (Lentinus edodes) treated with chitosan–glucose complex coating under cold storage. Food Chem. 131 : 780–786.
Jiang, Y.M., Li, Y.B., 2001. Effects of chitosan coating on postharvest life and quality of longan fruit. Food Chem. 73 : 139–143.
Jiang, Y.M., Li, J.R., Jiang, W.B., 2005. Effects of chitosan coating on shelf life of cold-stored litchi fruit at ambient temperature. LWT – Food Sci. Technol. 38 : 757–761.
Kaale, L. D.; Eikevik, T.M.; Bardal, Tora.; Kjorsvik, Elin. 2012. A study of the ice crystals in vacuum-packed salmon fillets (Salmon salar) during suerchilling process and following storage. Journal of Food Product Technology 115 : 20-25.
Keith, William D; Harris, Linda J; Hudson, Leeanne; Griffiths, Mansel W. 1997. Pulsed electric fields as a processing alternative for microbial reduction in spice. Canada : University of Guelph. Food Research International Volume 30 No. ¾ : 185-191.
Kerr, W.L., 2004. Texture in frozen foods. In: Murrell, K.D., Hui, Y.H., Nip, W-K., Lim, M.H, Legarreta, I.G, Cornillon, P. (Eds.), Handbook of Frozen Foods. CRC press, NewYork, doi: 10.1201/9780203022009.
Keqian Hong, Jianghui Xie, Lubin Zhang, Dequan Sun, Deqiang Gong. 2012. Effect of chitosan on postharvest life and quality of guava (Psidium guajava L.) fruit during cold storage. China : Chinese Academy of Tropical Agricultural Sciences. Scientia Holticulturae 144 : 172-178.
Kester, J.J., Fennema, O.R., 1986. Edible films and coatings: a review. Food Technol. 60 : 47–59.
Kittur, F.S., Saroja, N.S., Habibunnisa-Tharanathan, R.N., 2001. Polysaccharide based composite coating formulations for shelf-life extension of fresh banana and mango. Eur. Food Res. Technol. 213 : 306–311.
Knorr, D., Geulen, M., Grahl, T. dan Sitzmann, W. 1994. Food application of high electric field pulses. Trends Food Science Technology 5 : 71-75.
Lanciotti, R.; Patrignani, F.; Iucci, L.; Saracino, P.; Guerzoni, M.E. 2007. Potential of high pressure homogenization in the control and enhancement of proteolytic and fermentative activities of some Lactobacillus species.Food Chemistry, 102 : 542-550.
Latou, E.; Mexis, S. F.; Badeka, A. V.; Kotominas, M. G. 2010. Shelf life extension of sliced wheat bread using either an ethanol emitter or an ethanol emitter combined with an oxygen absorber as alternatives to chemical preservatives. Greece : University of Ionnina. Journal of Cereal Science 52 : 457-465.
Legan, J.D., Voysey, P.A., 1991. Yeast spoilage of bakery products and ingredients. Journal of Applied Bacteriology 70 : 361-371.
Lin, B.F., Du, Y.M., Liang, X.Q., Wang, X.Y., Wang, X.H., Yang, J.H., 2011. Effect of chitosan coating on respiratory behavior and quality of stored litchi under ambient temperature. J. Food Eng. 102 : 94–99.
Li-Chan, E.C.Y., Powrie, W.D., Nakai, S., 1995. The chemistry of eggs and egg products. In: Stadelman, W.J., Cotterill, O.J. (Eds.), Egg Science and Technology. AVI Publishing, Westport, Conn. USA : 105–175.
Li, H., Yu, T., 2001. Effect of chitosan on incidence of brown rot, quality and physiological attributes of postharvest peach fruit. J. Sci. Food Agric. 81 : 269–274.
Ma, C.Y., Sahasrabudhe, M.R., Poste, L.M., Harwalkar, V.R., Chambers, J.R., 1990. Gamma irradiation of shell eggs. Internal and sensory quality, physicochemical characteristics, and functional properties. Canadian Inst. Food Sci. Technol. J. 23 : 226–232.
Ma, C.Y., 1996. Effects of gamma irradiation on physicochemical and functional properties of egg and egg products. Radiat. Phys. Chem. 48 : 375.
Marchesini, Giorgio; Balzan, Stefania; Montemurro, Filomena; Fasolato, Luca; Andrightetto, Igino; Segato, Severino; Noveli, Enrico. 2012. Effect of ultrasound alone or ultrasound coupled with CO2 on the chemical composition, cheese-making properties and sensory traits of raw milk. Universita degli Studi di Padova, Italy. Innovative Food Science and Emerging Technologies 16 : 391-397
Marks, B. P. 1993 Measuring the storability of shelled corn. Ph.D. thesis. Purdue University. West Lafayette, IN.
Marks, B. P.; Stroshine, R. L. 1995. Effects of previous storage history, hybrid, and drying method on the storability of maize grain (corn). USA: Purdue University. West Lafayette, IN. J. stored Prod. Vol 31 No. 3 : 343-354.
Mathooko, F.M., 2003. A comparative study of the response of tomato fruit to low temperature storage and modified atmosphere packaging. Afr. J. Food Agric. Nutr. Dev. 2 : 34–41.
Meng, X., Li, B., Liu, J., Tian, S., 2008. Physiological responses and quality attributes of table grape fruit to chitosan preharvest spray and postharvest coating during storage. Food Chem. 106 : 501–508.
Nielsen, P.V., Rios, R., 2000. Inhibition of fungal growth on bread by volatile components from spices and herbs, and the possible application in active packaging, with special emphasis on mustard essential oil. International Journal of Food Microbiology 60 : 219-229.
P.Kurstadt dan F.Fraser.1994.Food Irradiation Technology Overview.Canada :Nordion International.
Paquin, P. 1999. Technological properties of high pressure homogenisers: the effect of fat globules, milk proteins, and polysaccharides. International Dairy Journal, 9 : 329-335.
Payne, S.R., Sandford, D., Harris, A., Young, O.A., 1994. The effects of antifreeze proteins on chilled and frozen meats. Meat Science 37 : 429–438.
Pinho, Claudia R. G., Franchi, Mark A., Tribst, Alline A. L., Cristianini, Marcelo. 2011. Effect of high pressure homogenization process on Bacillus stearothermophilus and Clostridium sporogenes spores in skim milk. University of Campinas (UNICAMP). Procedia Food Science 1 : 869-873.
Piyasena, P., Mohareb, E., & McKellar, R. C. 2003. Inactivation of microbes using ultrasound: A review. International Journal of Food Microbiology, 87 : 207–216.
Prakash, A., Inthajak, P., Huibregtse, H., Caporaso, F., & Foley, D. M. 2000. Effects of low-dose gamma irradiation and conventional treatments on shelf life and quality characteristics of diced celery. Journal of Food Science, 65 : 1070–1075.
Rodríguez, M.V., Medina, L.M., Jorando, R., 2000. Effect of modified atmosphere packaging on the shelf life of sliced wheat flour bread. Nahrung 44 : 247-252.
Sajilata, M. G; Singhal, R. S. 2005. Effect of irradiation and storage on the antioxidative activity of cashew nuts. India : Universitity of Mumbai. Radiation Physics and Chemistry 75 : 297-300.
Salminen, A., Latva-Kala, K., Randell, K., Hurme, E., Linko, P., Ahvenainen, R., 1996. The effect of ethanol and oxygen absorption on the shelf life of packed sliced rye bread. Packaging Technology and Science 9 : 29-42.
Seiler, D.A.L., Russel, N.J., 1991. Ethanol as a food preservative. In: Russel, N.J., Gould, G.W. (Eds.), Food Preservatives. AVI, New York : 153-171.
Shenouda, Y.K.S., 1980. Theories of protein denaturation during frozen storage of fish flesh. Advances in Food research 26 : 275–311.
Smith, P.G. 2011. Introduction to food process engineering, Food Science Text Series (Chapter 11), second ed., Springer Science + Business Media, LLC, New York, USA : 275-296.
Thayer,D.W., & Rajkowski, K. T. 1999. Developments in irradiation of fresh fruits and vegetables. Journal of Food Technology, 53(11) : 62–65.
Thommohaway, C., Kanlayanarat, S., Uthairatanakij, A., Jitareerat, P., 2007. Quality of fresh-cut guava (Psidium guajava L.) as affected by chitosan treatment. Acta Hortic. 746 : 449–454.
Tribst, A. A. L.; Franchi, M.A.; Cristianini, M.; de Massaguer, P.R. 2009. Inactivation of Aspergillus niger in mango nectar by high-pressure homogenization combined with heat shock. Journal of Food Science, 79 (9) : M509 - M514.
Tuite J. dan Foster G. H. 1963. Effect of artificial drying on the hygroscopic properties of corn. Cereal Chemistry 40. pp : 630-637.
Urbain, W.M., 1986. Radiation chemistry of food components and of foods. In: Food Irradiation. Academic Press Inc., Harcourt Brace Jovanonich Publishers, New York : 37–82.
Vajdi, M. dan Pereira, R. R. 1973. Comparative effects of ethylene oxide, gamma irradiation and microwave treatments on selected spices. Journal of Food Science 38 : 893-895.
Walkling-Ribeiro ,M.; Noci, F.; Cronin, D.A.; Lyng, J.G.; Morgan, D.J. 2009. Antimicrobial effect and shelf-life extension by combined thermal and pulsed electric field treatment of milk. Journal of Applied Microbiology, 106 (1) : 241-248.
WHO. 1988. Food Irradiation: A Technique for Preserving and Improving the Safety of Food. Geneva : WHO.
Xian De Liu; Aera Jang; Dong Hun Kim; Bong Duk Lee; Mooha Lee; Cheorun Jo., 2009. Effect of combination of chitosan coating and irradiation on physicochemical and functional properties of chicken egg during room-temperature storage. Seoul National University. Radiation Physics and Chemistry 78 : 589-591.
Yao B. dan Tuite J. 1989. The effects of heat treatment and inoculum concentration on growth and sporulation of Penicillium sp. on corn genotypes in storage. Phytopathology 79 : 1101 - 1104.
Zhang, D.L., Quantick, P.C., 1997. Effects of chitosan coating on enzymatic browning and decay during postharvest storage of litchi (Litchi chinensis Sonn.) fruit. Postharvest Biol. Technol. 12 : 195–202.
Zhang, Q., Chang, F. J., Barbosa-Canovas, G. V. dan Swanson, B. G. 1994. Inactivation of microorganisms in a semisolid model food using high voltage pulsed electric fields. Food Science Technology (Lebensmittel Wissenschaft Technologie) 27 : 538-543.
Zhang, Q., Monsalve-Gonzalez, A., Quin, B., Barbosa-Canovas, G. V. dan Swanson, B. G. 1994. Inactivation of Saccharomyces cerevisiae in apple juice by square-wave and exponential-decay pulsed electric fields. Journal of Food Processing Engineering 17 : 469-478.
Zhang, S., & Farber, J. M. 1996. The effect of various disinfectant against Listerial monocytogenes on fresh-cut vegetables. Food Microbiology, 13 : 311–321.
Zhaoxin Lu; Zhifang Yu; xiang Gao; Fengxia Lu; Likui Zhang. 2004. Preservation effects of gamma irradiation on fresh-cut celery. China : Nanjing Agricultural University. Journal of Food Engineering 67 : 347-351.
Zhu, S., Le Bail, A., Ramaswamy, H.S., 2003. Ice crystal formation in pressure shift freezing of Atlantic salmon (Salmon salar) as compared to classical freezing methods. Journal of Food Process and Preservation 27 : 427–444.
Zhu, X., Wang, Q.M., Cao, J.K., Jiang, W.B., 2008. Effects of chitosan coating on postharvest quality of mango (Mangifera indica L.CV. Tainong) fruits. J. Food Process. Preserv. 32 : 770–784.
Refbacks
- There are currently no refbacks.
