Quality changes of cuttlefish stored under various atmosphere modifications and vacuum packaging.
Néa Ionía, Greece. In J Sci Food Agric, Oct 2015
RESULTS: It was found that cuttlefish shelf life reached 2, 2, 4, 8 and 8 days for control, VP, MAP 1, MAP 2 and MAP 3 (20% CO2 -80% N2 , 50% CO2 -50% N2 and 70% CO2 -30% N2 for MAP 1, 2 and 3, respectively) samples, respectively, judging by their sensorial attributes.
Redox regulation of methionine aminopeptidase 2 activity.
Sydney, Australia. In J Biol Chem, 2014
Protein translation is initiated with methionine in eukaryotes, and the majority of proteins have their N-terminal methionine removed by methionine aminopeptidases (MetAP1 and MetAP2) prior to action.
Nondestructive and continuous monitoring of oxygen levels in modified atmosphere packaged ready-to-eat mixed salad products using optical oxygen sensors, and its effects on sensory and microbiological counts during storage.
Cork, Ireland. In J Food Sci, 2013
These were held under different modified atmosphere packaging (MAP) conditions (5% O2 , 5% CO2 , 90% N2 (MAPC-commercial control), 21% O2 , 5% CO2 , 74% N2 (MAP 1), 45% O2 , 5% CO2 , 50% N2 (MAP 2), and 60% O2 , 5% CO2 , 35% N2 (MAP 3)) and 4 °C for up to 10 d.