Modified Atmosphere Packaging (MAP)

Melissa Angeline Setiawan CP6013: Food Packaging 2012

Lesson Objective
Define controlled atmosphere, modified atmosphere, controlled environment, gas-flush packaging and vacuum packaging Recall the properties of plastic materials for food packaging Distinguish between the permeability and barrier properties of packaging materials List the advantages of MAP Carry out an experiment to modify the atmosphere in a food product and study the effect on its shelf life

Can you differentiate the following terms ???

modified atmosphere packaging gas-flush packaging vacuum packaging vacuum skin packaging controlled atmosphere packaging controlled environment

Modified Atmosphere Packaging

The enclosure of food in a package in which the atmosphere inside the package is modified or altered to provide an optimum atmosphere for increasing shelf life and maintaining quality of the food.

Modified Atmosphere Packaging

Active modification Involves displacing the air with a controlled, desired mixture of gases. Generally referred as gas flushing Passive modification
Occurs as consequence of the foods respiration or the metabolism of microorganism associated with the food.

Vacuum Packaging (VP)

This technique seeks the removal of all the air within the package, without deliberate with another gas.

Vacuum-skin Packaging (VSP)

The product is packaged so that there is effectively no headspace in the package; i.e. the package is in intimate contact with the product, regardless of its shape.

Controlled Atmosphere Packaging (CAP)

The enclosure of food in a gas-impermeable package inside which the gaseous environment with respect to CO2, O2, N2, water vapour and traces gases has been changed and is selectively controlled to increase shelf life.

Controlled Atmosphere Storage (CAS)

The gas composition inside a food storage room is continually monitored and adjusted to maintain the optimum concentration within quite close tolerances. Capital intensive and expensive to operate

Banana

Tomato

Aims of these techniques :

Prevent oxidation Prevent microbial spoilage Preserve desired colour Protect content physically

Important
The protection of foods from gas and vapour exchange with the environment depends on the
integrity of the packages permeability of the packaging materials

Permeation Theories
Gases and vapours may pass through polymeric materials by: Pore Effect in which gases and vapours flow through microscopic pores, pinholes and cracks in the materials. Activated Diffusion in which gases and vapours dissolve in the polymer at one surface, diffuse through the polymer by virtue of a concentration gradient or difference, and evaporate at the other surface of the polymer.

Permeation Theories

Activated Diffusion (taken from soarnol.com)

Requirement of the gases

non-innoxious tasteless odourless

Common gases
Carbon dioxide Inhibits the growth of many spoilage bacteria, the degree of inhibition increasing with increasing concentration Particularly effective againts gram negative, aerobic spoilage bacteria (i.e. pseudomonas) Oxygen For colour development of meat pigment Respiration for fruit & vegetables Nitrogen for preserving colour and aroma of foods. Retard the growth of aerobic bacteria Filler gas

Applications
Food Product Red meat Ham & Sausages White fish Green Tea Salmon Broccoli Pasta/lasagna/pizza Gas (es) Oxygen + carbon dioxide Nitrogen or Nitrogen + carbon dioxide Nitrogen + carbon dioxide + oxygen Nitrogen Nitrogen + carbon dioxide + oxygen Nitrogen + carbon dioxide + oxygen Nitrogen + carbon dioxide

Shelf-life Extension with MAP

Numbers represent days of refrigerated shelf-life Product Fresh red meat (high O2) Fresh red meat (low O2) Fresh sausage Fresh processed poultry Cooked poultry Cooked/cured meats Cheese Fresh Pasta Non-MAP 2-3 2-3 4-5 3-10 5-16 1 7 3 MAP 6-10 21 15-16 12-18 21-30 30-45 180+ 60+

Discussions

What are the advantages and disadvantages of MAP technique?

Advantages of MAP
increased shelf life reduction in retail waste improved presentation easy separation of sliced products little or no need for chemical preservatives better utilisation of labour, space and equipment

Disadvantages of MAP
capital cost of gas packaging machinery cost of gases and packaging materials cost of analytical equipment increased pack volume potential risk caused by temperature abuse benefits lost once package is opened

Recap
Modified Atmosphere Packaging (MAP) involves the modification of the head space gas in a package in order to prolong the shelf life of the product it contains. Products like meat, seafood, fruits, vegetables, pasta, cheese, bakery goods, poultry, cooked and cured meats, ready meals and dried foods are can be packaged. The three major commodity types are fruits and vegetables, meat and meat products and seafood.

Summary of Lecture
Clarification of terms Objectives of these packaging techniques Permeation theories Requirement of common gases Adv & Disadv of MAP

Take 10 minutes break

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