Effectiveness of modified atmosphere packaging in preserving a prepared ready‐to‐eat food

The effectiveness of modified atmosphere packaging (MAP) was evaluated for a combination prepared food (Korean braised green peppers with dry anchovies). From a preliminary storage test of the ready‐to‐eat dish at 10°C, the aerobic bacterial count on the green peppers was selected as a primary quality index. The effect of MAP with different CO₂ concentrations on the product quality at 10°C was also studied. MAP with a CO₂ concentration of ≥30% extended the lag time and/or reduced the growth rate of bacteria. Finally, the effect of different storage temperatures (5, 10, 15 or 20°C) on the shelf life of the product was investigated. Mathematical modelling of bacterial growth curves under stretch‐wrap air packaging and MAP with 60% CO₂/40% N₂ showed that MAP increased the hypothetical minimum temperature in the square root model that describes the temperature dependence of the lag time and growth rate. MAP conditions of 60% CO₂/40% N₂ extended the shelf life at 10°C by 130% (to 18.4 days) relative to that achieved with stretch‐wrap air packaging (7.9 days) based on the time taken to reach the quality limit of an aerobic bacterial count of 10⁵ CFU/g. The relative extension of shelf life achieved with MAP was greater at lower temperatures. Copyright © 2008 John Wiley & Sons, Ltd.     

How to design perforated polymeric films for modified atmosphere packs (MAP)

Increasing proportions of fresh produce are being sold in modified atmosphere packs (MAP) with the aim of preserving product quality longer and reducing freight costs. A rigorous theoretical analysis was made of the transport phenomena across packaging film (composite, perforated, etc.) in order to find out whether polymeric film will permit a stationary modified atmosphere (MA) inside the pack, and if so when, and to investigate the effect of the size and shape of the holes in the perforated film. The continuity equations of the pack, for all diffusing species, were written and solved for stationary conditions, with the boundary conditions that species not involved in metabolic processes do not diffuse across polymeric film. After a detailed analysis of the transport phenomena across both continuous and perforated film, and of the metabolic rate processes, it transpires that no stationary conditions compatible with any MA can be found for continuous film, owing to the permeation characteristics of the film and the rate of the metabolic processes. With perforated film it is possible to find, at least for certain metabolic process rates, a stationary state where a constant MA is maintained inside the pack. A proposal is given, provided the rate of the metabolic process is known, for the design of a pack in terms of polymeric materials and of the pinhole size. Two case studies, strawberry and cabbage, are presented and discussed, along with the optimization of the polymeric film and the size and length of the pinholes of the packs. Another point raised deals with the advantages of using perforated film and/or of making holes or openings along the edges where the polymeric film is welded. Copyright © 2001 John Wiley & Sons, Ltd.     

Quality changes of treated fresh‐cut tropical fruits in rigid modified atmosphere packaging containers

There has been increasing demand for various fresh‐cut tropical fruits. However, their short shelf‐life has limited the market increase of this product. Quality changes (firmness, colour, total soluble solids (TSS), titratable acidity (TA), sensory quality and microbial safety) of fresh‐cut mangoes, pineapples, melons and mixes of these fruits were evaluated. Chemical treatments to reduce browning, firmness loss and decay of fresh‐cut tropical fruits were investigated. The most effective agents for fresh‐cut mangoes, pineapples and melons were 0.1m ascorbic acid, 0.2m ascorbic acid and 0.2m ascorbic acid + 0.2m calcium chloride, respectively. Fresh‐cut tropical fruits were packaged in various rigid containers (PET, OPS and OPLA). Gas composition in the package headspace and time to reach steady‐state condition varied among fresh‐cut packaging systems and affected their quality and shelf‐life. The effects of package permeability of O₂ and CO₂ on quality and shelf‐life of the fresh‐cut products are discussed. Extended shelf‐life was observed in fresh‐cut mangoes, pineapples and mixes packaged in PET due to reduced O₂ and elevated CO₂ atmosphere. A modified atmosphere of 6% O₂ and 14% CO₂ achieved in PET extended the shelf‐life of fresh‐cut pineapples from 6 to 13 days. Accumulation of CO₂ may impart an off‐odour of fresh‐cut fruits. The results suggested that the shelf‐life of fresh‐cut fruits could be extended by using proper rigid containers. Suitable mixes to create optimal equilibrium modified atmosphere had a potential to extend shelf‐life of short shelf‐life fresh‐cut tropical fruits. Copyright © 2006 John Wiley & Sons, Ltd.     

Effect of modified atmosphere packaging and superchilled storage on the shelf‐life of farmed ready‐to‐cook spotted wolf‐fish (Anarhichas minor)

Modified atmosphere packaging (MAP) combined with superchilling (?1°C) was evaluated as a mild preservation method for farmed spotted wolf‐fish (Anarhichas minor). Portions were packaged in air and in CO2:N2 (60%:40%) atmosphere with a gas:product ratio of approximately 1, at superchilled (?1.0°C ± 0.2°C) or chilled (+4.0°C ± 0.2°C) temperatures. A reduced bacterial growth (p < 0.001), measured as aerobic plate counts (APC) and psychrotrophic bacteria, was observed in modified atmosphere (MA) packaged wolf‐fish at both ?1°C and +4°C, compared to portions in air. MA‐packaged wolf‐fish had improved odour and flavour scores (p < 0.05), but also a higher drip loss than fish stored in air. A shelf‐life of 15 days was obtained at ?1°C for MA‐packaged fish compared to 8–10 days in air, and at 4°C the shelf‐life was 13 days in MA and 6–8 days in air. Copyright © 2006 John Wiley & Sons, Ltd.     

Blends of PP/PE co‐octene for modified atmosphere packaging applications

The aim of this work was to obtain films of polypropylene (PP)/polyethylene co‐octene (POE) blends and study the influence of their composition and mixing conditions on final morphology and ultimate properties (thermal, mechanical, oxygen and water vapour transmission rates). Scanning electron microscopy showed segregation of POE domains in the PP matrix. Thermal analysis indicated that the addition of POE modified neither the melting temperature nor the crystallinity of PP in the pressed films. It was found that permeabilities of films were mainly related to POE content rather than morphological features. For the maximum POE concentration used (40%), the oxygen permeability increased up to ∼100% from that of neat PP. A similar trend was found for water vapour permeability. Rigidity of blends dropped significantly with the addition of POE although their ductility slightly increased when compared to pure PP. No significant effect of blend preparation conditions on these properties was found. Mechanical and permeability characteristics of films make them very attractive to be used for MAP of fresh produce such as apple, blueberry and mushroom. Copyright © 2011 John Wiley & Sons, Ltd.     

Use of Sodium Lactate and Modified Atmosphere Packaging for Extending the Shelf Life of Ready‐to‐Cook Fresh Meal

In this work, the combined effects of sodium lactate and modified atmosphere packaging (MAP) in extending the shelf life of a ready‐to‐cook fresh skewer, made up of raw pork chops and semi‐dried vegetable mix (i.e. zucchini, peppers and tomatoes), were investigated. In the first experimental step, a sodium lactate solution was used to dip pork chops at three different concentrations: 20, 40 and 60% w/w. The second part of the work was focused on the use of MAP. In particular, the following MAPs were tested: MA1 (50%O₂/30%CO₂/20%N₂), MA2 (70%O₂/30%CO₂), MA3 (30%O₂/70%CO₂) and MA4 (30%O₂/30%CO₂/40%N₂). Finally, the optimal concentration of sodium lactate and the best gas composition were combined. The samples were stored at 4 °C; their microbial and sensory qualities were monitored along the entire observation period. The results indicate that the shelf life of the investigated ready‐to‐cook meal can be extended by approximately 83%, if compared with the control skewer packaged in air. The best preservation strategy is the combination of dipping of meat pieces in 40% sodium lactate solution and packaging under MA1. Copyright © 2014 John Wiley & Sons, Ltd.     

Modified atmosphere packaging of fresh meats–sudden partial adaptation caused an increase in sustainability of dutch supply chains of fresh meats

In the past decade, a major transition evolved in the Dutch fresh meat industry with ramifications for the entire meat business. In 1995, more than 95% of all fresh meat products for consumers were either sold loose or packed in the traditional way, i.e. on a white styrofoam tray with stretch wrap. Almost a decade later, about half of the meat industry has adapted the modified atmosphere packaging (MAP) technology. Strikingly, the first trials with this technology had already been conducted in The Netherlands in 1964, but it took four decades for the technology to conquer the Dutch meat industry. This paper argued that the partial adaptation of MAP diminished the product losses in fresh meat sales and hence the environmental impact of meat production and consumption. Copyright © 2007 John Wiley & Sons, Ltd.     

Improving the quality of fresh‐cut pineapples with ascorbic acid/sucrose pretreatment and modified atmosphere packaging

The effects of pretreatment and modified atmosphere packaging (MAP) on the quality of fresh‐cut pineapples stored at 4°C were evaluated for 7 days. The pretreatment was conducted by immersing the pineapple slices in a solution containing 0.25% ascorbic acid and 10% sucrose for 2min. MAP contained 4% oxygen, 10% carbon dioxide and 86% nitrogen. Both the pretreatment and MAP could reduce the respiration rate, ethylene production, textural and colour deteriorations, as well as the overall sensory deterioration in fresh‐cut pineapples. MAP could restrain the growth of microbes, but the pretreatment showed little effect. Fresh‐cut pineapples exhibited wet surface and off‐flavour after storage at 4°C for 3 days, while the pretreatment and MAP maintained the quality for up to 7 days. Copyright © 2007 John Wiley & Sons, Ltd.     

Effect of packaging film on the quality of ‘Chaoyang’ honey peach fruit in modified atmosphere packages

The quality of honey peach fruit stored at 2°C in modified atmosphere packages was studied. Three different thickness low‐density polyethylene (LDPE) films were used as packaging films. Honey peach fruits of ‘chaoyang’ were packaged in LDPE bags 15, 25 and 40µm thick and control (air). The respiration rate, O₂ and CO₂ concentrations in the packages, flesh colour, total soluble solid (TSS), titratable acidity (TA), flesh firmness (FF) and membrane integrity of the fruits were monitored. Compared to the control, MAP treatments inhibited the climacteric peak, avoided the increase of flesh colour, decreased the development of softness and retarded the reduction of TTS, TA and membrane integrity. Significant differences in the quality of the fruits were found between the three packages and the control (p ≤ 0.05). After 20 days at 2°C within the LDPE25 bags, a steady‐state atmosphere of 5% CO₂ + 4% O₂ was reached. Honey peaches stored in these bags showed the best quality at the end of the storage. Copyright copy; 2006 John Wiley & Sons, Ltd.