Modified Atmosphere Packaging (MAP) is a technique used for prolonging the shelf-life of fresh or minimally processed foods. In this preservation technique the air surrounding the food in the package is changed to another composition. This way the initial fresh state of the product may be prolonged. It is the shelf-life of perishable products like meat, fish, fruits and vegetables that will be prolonged with MAP since it slows the natural deterioration of the product. MAP is used with various types of products. The mixture of gases in the package depends on the type of product, packaging materials and storage temperature. Meat, fish and cheese are non-respiring products needing very low gas permeability films and so-called high barrier films are used. The initial flushed gas-mixture will be maintained inside the MA package. Conversely, fruits and vegetables are respiring products where the interaction of the packaging material with the product is important and so low barrier or so-called high permeability films are used for these. So long as the permeability (for O2 and CO2) of the packaging film is adapted to the product's level of respiration, an equilibrium modified atmosphere will be established in the package and the shelf-life of the product will increase.
SealTick provides package leak testing systems for testing modified atmosphere packaging. These testers are designed here in Australia and are sold to businesses around the world. For more than 15 years, we have provided our systems that work on the principle of vacuum decay. To test a package, it is placed under a vacuum, and then isolated. Any leaks will cause a return towards atmospheric pressure.
Advantages of MAP: a) Increased shelf-life allowing less frequent loading of retail display shelves; b) Reduction in retail waste visibility; c) Hygienic stackable pack, sealed and free from product drip and odour;
d) Easy separation of sliced products; e) Little or no need for chemical preservatives; f) Increased distribution area and reduced transport costs due to less frequent deliveries; g) Centralized packaging and portion control; h) Reduction in production and storage costs due to better utilization of labour, space and equipment.
Disadvantages of MAP: a) Capital cost of gas packaging machinery; b) Cost of gases and packaging materials; c) Cost of analytical equipment to ensure that correct gas mixtures are being used; d) Cost of quality assurance systems to prevent the distribution of leakers, etc. e) Increased pack volume which will adversely affect transport costs and retail display space; f) Potential growth of food-borne pathogens due to temperature abuse by retailers and consumers; g) Benefits of MAP are lost once the pack is opened or leaks.
Packaging Materials: There are six main characteristics to consider when selecting packaging material for MAP foods: 1) Resistance to puncture 2) Sealing reliability 3) Anti-fogging properties 4) Carbon dioxide permeability 5) Oxygen permeability 6) Water transmission rate
Although an increasing choice of packaging materials is available to the MAP industry, most packs are still constructed from four basic polymers: polyvinyl chloride (PVC), polyethylene terephthalate (PET), polyproylene (PP) and polyethylene (PE).
Visit Us At Sealtick to know more.