Modified Atmosphere Food Packaging (MAP) - how it works, benefits, gases, requirements

Summary

Modified Atmosphere Packaging (M.A.P.) is an innovative food preservation method that extends shelf life by modifying the atmosphere inside packaging. It replaces oxygen with gases like carbon dioxide and nitrogen to prevent spoilage, oxidation, and microbial growth. The exact gas mixture varies depending on the food type, such as high oxygen for red meat or low oxygen and nitrogen for snacks. M.A.P. reduces the need for preservatives, enhances food quality, and cuts costs. The choice of packaging material is also crucial, ensuring puncture resistance, sealing reliability, and gas impermeability for optimal preservation.

Takeaways

• 😀 M.A.P. (Modified Atmosphere Packaging) helps extend food shelf life by altering the atmosphere inside the packaging.
• 😀 The primary goal of M.A.P. is to suppress oxidation, bacterial growth, and mold growth in food products.
• 😀 M.A.P. works by replacing the air inside the package with a controlled mixture of gases, such as Carbon Dioxide (CO2), Nitrogen (N2), and Oxygen (O2).
• 😀 Oxygen levels are typically reduced in most foods to inhibit spoilage, while higher oxygen levels are used for specific items like red meats and fresh produce.
• 😀 Carbon Dioxide (CO2) has bacteriostatic and fungistatic properties that delay microbial growth without directly killing bacteria or fungi.
• 😀 Nitrogen (N2) is used in M.A.P. to prevent package collapse due to the absorption of CO2 into the food product.
• 😀 The gas mixture used in M.A.P. varies depending on the type of food and its specific spoilage mechanisms.
• 😀 For example, red meats require higher concentrations of oxygen to preserve color, while dry foods like peanuts and chips need reduced oxygen levels to prevent oxidation.
• 😀 Cheese packaging uses a higher percentage of CO2 to preserve the product and prevent package collapse.
• 😀 The ideal packaging material for M.A.P. must have specific characteristics, such as puncture resistance, oxygen impermeability, and low water transmission rates.
• 😀 M.A.P. offers benefits such as increased shelf life, reduced reliance on chemical preservatives, better product presentation, and cost savings in production and storage.

Q & A

What is Modified Atmosphere Packaging (M.A.P.)?

Modified Atmosphere Packaging (M.A.P.) is a food packaging method where the atmosphere surrounding the food is altered by removing air and replacing it with gases like Carbon Dioxide and Nitrogen to extend shelf life and reduce spoilage.

Why is reducing oxygen important in M.A.P. for most foods?

Reducing oxygen in M.A.P. helps to prevent oxidation, bacterial growth, and mold formation, all of which are primary causes of spoilage in many food products.

What gases are typically used in M.A.P. and why?

The gases used in M.A.P. include Oxygen (O2), Carbon Dioxide (CO2), and Nitrogen (N2). Oxygen is reduced to slow microbial growth, Carbon Dioxide has bacteriostatic and fungistatic effects, and Nitrogen prevents package collapse and maintains the volume.

What is the role of Carbon Dioxide in M.A.P.?

Carbon Dioxide helps to inhibit microbial growth by extending the lag phase and slowing down the growth rate of bacteria and fungi, even though it is not bactericidal.

How does Nitrogen support M.A.P.?

Nitrogen is an inert gas that prevents pack collapse due to its low solubility in food, helping maintain the integrity of the packaging, especially when mixed with Carbon Dioxide.

How do M.A.P. gas mixtures vary for different types of food?

The gas mixtures used in M.A.P. vary depending on the food type and spoilage mechanisms. For example, red meats require higher Oxygen levels to maintain color, while dry foods like peanuts need low Oxygen levels to avoid rancidity.

Why is high Oxygen concentration used in packaging red meat?

High Oxygen concentration is used in red meat packaging to prevent the oxidation of myoglobin, which keeps the meat looking fresh and red, and to slow microbial growth, especially of Pseudomonas bacteria.

What gas mixture is ideal for packaging dry foods and snacks?

For dry foods and snacks, such as peanuts and potato chips, the Oxygen concentration is reduced to under 1.5%, with the remaining air replaced by Nitrogen to prevent oxidation and rancidity.

Why is Carbon Dioxide used in the packaging of cheese?

Carbon Dioxide is used in cheese packaging to inhibit microbial growth. Hard cheeses may have up to 100% Carbon Dioxide, while soft cheeses typically have 20-40% to avoid package collapse due to the gas dissolving in water.

What are the key characteristics of packaging materials for M.A.P. foods?

Key characteristics include resistance to puncture, sealing reliability, antifogging properties, impermeability to Carbon Dioxide and Oxygen, and a low water transmission rate to maintain the food's quality and safety.