Benefits of modified atmosphere packaging map

Benefits of Modified atmosphere packaging MAP

Post Time: 17 September 2019

fruits and vegetable Modified atmosphere packaging (MAP)  meat Modified atmosphere packaging (MAP)

[L.G.M. Gorris and H.W. Peppelenbos]

Modified atmosphere packaging (MAP) has proven to be a quite flexible, small-scale means of extending the shelf life of fresh foods.

Modified atmosphere packaging (MAP) of non-respiring foods, like meat, cheese, or peanuts, applies the gases in an altered ratio. The shelf life is prolonged because the two most important types of deterioration—physico chemical deterioration (e.g., browning of meat due to the action of oxygen) and microbial deterioration (e.g., the growth of molds in cheese and bakery products)—are blocked or prevented.

Fresh and freshly processed vegetables and fruits stay metabolically active after harvest, and this activity is essential for retaining their quality. To extend the shelf life of respiring products through Modified atmosphere packaging (MAP), a suitable packaging system must be composed of a gas atmosphere that allows for a basic level of metabolism, which means that a certain amount of O2 should be available.

Recommended storage conditions for some non-respiring and respiring food products (Lioutas, 1988).

Food product

Temperature

Vol O2

Vol CO2

Vol N2

 

%

%

%

Non-respiring

Thin-sliced meat

0-2

0

80

20

Red meat

0-2

30

30

40

White fish

0-2

30

40

30

Chicken

0-2

0

30

70

Chilled cooked meals

0-2

0

20

80

Chees

0-2

0

0

100

Pasta

0-5

0

60

40

Bakery products

20-22

0

100

0

Respiring

 

Lettuce

0-5

2-5

0-2

Balance

Apple

0-5

2-3

1-2

Balance

Broccoli

0-5

1-2

5-7

Balance

Strawberry

0-5

10

15-20

Balance

Mushroom

0-5

21

10-15

Balance

Tomato

8-12

3-5

0

Balance

Banana

12-15

2-5

2-5

Balance

Avocado

5-13

2-5

3-10

Balance

 

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