Phthalate esters (PAEs) are synthetic compounds, commonly used as plasticizers and softeners in plastic material production, and they are recognized as endocrine-disrupting chemicals. This study was focused on monitoring the extent of PAEs migration in vacuum-packaged Kashar cheeses and plastic materials used in their packaging. A total of fifteen cheese samples were tested for PAEs, including benzyl butyl phthalate (BBP), dibutyl phthalate (DBP), diisononyl phthalate (DiNP), di-2-ethylhexyl phthalate (DEHP), and diisodecyl phthalate (DiDP). The quantification (LOQ) and detection (LOD) limits varied between 0.197 to 0.619 µg/mL and 0.059 to 0.185 µg/mL for all analytes, respectively. All phthalate ester concentrations in both of the cheese samples and their packaging materials were below the detectable level LOQ of the analytical method. FTIR spectra also confirmed that the packaging materials which consisted of polypropylene and polyethylene.

Phthalate esters (PAEs) are synthetic compounds, commonly used as plasticizers and softeners in plastic material production, and they are recognized as endocrine-disrupting chemicals. This study was focused on monitoring the extent of PAEs migration in vacuum-packaged Kashar cheeses and plastic materials used in their packaging. A total of fifteen cheese samples were tested for PAEs, including benzyl butyl phthalate (BBP), dibutyl phthalate (DBP), diisononyl phthalate (DiNP), di-2-ethylhexyl phthalate (DEHP), and diisodecyl phthalate (DiDP). The quantification (LOQ) and detection (LOD) limits varied between 0.197 to 0.619 µg/mL and 0.059 to 0.185 µg/mL for all analytes, respectively. All phthalate ester concentrations in both of the cheese samples and their packaging materials were below the detectable level LOQ of the analytical method. FTIR spectra also confirmed that the packaging materials which consisted of polypropylene and polyethylene.

Catla (Catla catla) steaks treated with sodium benzoate (SB) 0.5-2 % packed under aerobic (AP) and vacuum packaging (VP) were evaluated for biochemical, microbiological and sensory quality changes during chilled storage conditions for 27 days. The results were plotted against time, determining best fit order with corresponding regression equation to predict and compare with experimental findings. The formation of volatile amines (TVB-N) was low in samples treated with SB under VP, while no significant difference was observed in pH values. Peroxide value and salt soluble nitrogen values were significantly influenced under VP and SB treatment. Total plate count values significantly increased in all samples, but were within the maximum permissible limits. E. coli, S. aureus and Salmonella were not detected in the samples during storage. Zero order kinetics exhibited best fit for changes in biochemical and microbiological quality. Sensory evaluation scores had high correlation with storage period and low relative error (P0) for control samples under AP and VP. Therefore, combination of SB at 2.0% and VP can be used effectively as an intervention for the preservation of chilled stored Catla steaks.

The aim of this study was to investigate preservation of the microbiological, chemical and sensory quality of chicken meatballs during storage time by using rosemary essential oil (REO) coated vacuum packaging materials at +4°C. The treatments of chicken meatballs examined in the present study were done by vacuum packaging and packaging materials were prepared by using REO coating 0.3% for group A, 0.5% group B and control group without any additive. The chicken meatballs were analyzed for microbiological (Psychrophilic total viable counts, Enterobacteriaceae, Lactic acid bacteria and Yeast/Mold), chemical (pH and thiobarbituric acid values) and sensory (appearance, taste and general acceptability) parameters. In the study, the microbiological quality of chicken meatballs in samples coated with vacuum packaging with REO had better shelf life compared to control group. The REO 0.3% treatment group samples resulted in a shelf life extension for 9 days compared to the control group samples with a shelf life of 5 days. Thiobarbituric acid values were found to be lower in REO coated groups compared to control. This study was shown that, vacuum packaging materials coated with REO are effective against microbial growth and lipid oxidation and improves sensory qualities of chicken meatballs.

The aim of this study was to investigate preservation of the microbiological, chemical and sensory quality of chicken meatballs during storage time by using rosemary essential oil (REO) coated vacuum packaging materials at +4°C. The treatments of chicken meatballs examined in the present study were done by vacuum packaging and packaging materials were prepared by using REO coating 0.3% for group A, 0.5% group B and control group without any additive. The chicken meatballs were analyzed for microbiological (Psychrophilic total viable counts, Enterobacteriaceae, Lactic acid bacteria and Yeast/Mold), chemical (pH and thiobarbituric acid values) and sensory (appearance, taste and general acceptability) parameters. In the study, the microbiological quality of chicken meatballs in samples coated with vacuum packaging with REO had better shelf life compared to control group. The REO 0.3% treatment group samples resulted in a shelf life extension for 9 days compared to the control group samples with a shelf life of 5 days. Thiobarbituric acid values were found to be lower in REO coated groups compared to control. This study was shown that, vacuum packaging materials coated with REO are effective against microbial growth and lipid oxidation and improves sensory qualities of chicken meatballs.