Post Time: 22 March 2021
Packaging changes the intrinsic and extrinsic parameters affecting a product, applied properly should extend the life of the product.
Modified-atmosphere packaging (MAP) refers to packaging systems in which the natural gaseous environment around the product is intentionally replaced by other gases, usually carbon dioxide (CO2), nitrogen (N2) and oxygen (O2). The proportion of each component is fixed when the mixture is introduced, but no further control is exercised during storage.
Low oxygen levels have been shown to substantially prolong the freshness and quality life of refrigerated seafood products. Vacuum Packaging (VP) is one of the oldest forms of altering the interior gaseous environment of a pack.
MAP extends the shelf life of most fishery products by inhibiting bacterial growth and autoxidation.
MAP has been applied to fresh meat and fish with a resulting commercially viable extension in shelf life.