Modified atmosphere

Modified Atmosphere Packaging

Modified atmosphere packaging in use.

Modified Atmosphere Packaging (MAP) is a technology used to extend the shelf life of perishable food products. It involves altering the composition of the internal atmosphere of a package to improve the longevity and quality of the product contained within.

Principles of Modified Atmosphere Packaging

The primary principle behind MAP is to slow down the natural deterioration processes of food, such as oxidation, microbial growth, and enzymatic activity. This is achieved by modifying the levels of oxygen, carbon dioxide, and nitrogen within the packaging.

Oxygen Reduction

Reducing the level of oxygen in the package is crucial as it slows down the growth of aerobic microorganisms and the oxidation of fats. Typically, oxygen levels are reduced to below 1%.

Carbon Dioxide Increase

Increasing the concentration of carbon dioxide helps inhibit the growth of bacteria and molds. Carbon dioxide levels are often increased to 20-30% depending on the product.

Nitrogen as a Filler

Nitrogen is an inert gas used to displace oxygen and prevent package collapse. It acts as a filler gas to maintain package integrity.

Applications of Modified Atmosphere Packaging

MAP is widely used in the packaging of fresh produce, meats, dairy products, and baked goods. Each type of product requires a specific gas mixture to optimize shelf life.

Fresh Produce

For fresh fruits and vegetables, MAP helps in reducing respiration rates and delaying ripening. This is particularly useful for products like lettuce, berries, and apples.

Meat and Poultry

In meat packaging, MAP is used to maintain the red color of fresh meat and to inhibit spoilage. The typical gas mixture for red meat includes high levels of oxygen to maintain color and carbon dioxide to inhibit microbial growth.

Dairy Products

For dairy products like cheese, MAP helps in preventing mold growth and maintaining flavor.

Advantages and Disadvantages

Advantages

• Extends shelf life of perishable products.
• Maintains product quality and appearance.
• Reduces food waste.

Disadvantages

• Requires specialized equipment and materials.
• May not be suitable for all types of food products.
• Initial setup costs can be high.

Related Pages

• Food preservation
• Packaging
• Shelf life
• Food safety