Considerations With Modified Atmosphere Packaging

by | Aug 25, 2016 | Packaging

Top Stories

Categories

Archives

It may seem that everywhere you look modified atmosphere packaging or MAP is used for all types of food items. While MAP is certainly a good choice for many different types of food items, it is not the perfect match for all types of foods.

One of the reasons why many companies have challenges and difficulties with modified atmosphere packaging is because of the lack of research completed about the best bagging and packaging systems to use. They may choose the lowest cost system or perhaps the one with the most features, but this still may not be the right combination for the specific types of produce, meat, dairy or processed food items that are being bagged.

When to Use MAP

Ideally, using MAP has both an aesthetic as well as a practical component. It is designed to substitute air for a controlled environment that is low in oxygen to help reduce waste and slow the microbial growth. This, in turn, will provide a longer shelf life and visual appeal for the product.

There are two different aspects to increasing visual appeal for a longer period of time. The first is to stop the color change that occurs in fresh meats and fruits and vegetables, particularly cut fruits and vegetables.

In addition, with a decreased respiration rate there is less change in the surface and internal texture of the produce. This prevents the fruit or vegetables from looking soft, mushy or dried out in the packaging.

What MAP Doesn’t Provide

Even with modified atmosphere packaging, there is a limit to how long the atmosphere will prevent browning, texture change and microbial growth. This will depend on the specific item in the packaging as well as the specifics of the type of packaging selected.

It is also important to realize that the packaging will not prevent a degradation in the quality of the product that will start immediately upon cutting or packaging. This is simple chemistry and packaging cannot stop naturally occurring chemical reactions from happening. The better the packaging equipment and the more controlled the MAP process is the slower the chemical reactions will occur.

Manufacturers and processors also have to keep in mind that MAP cannot address issues in temperature variations. Foods that need to be refrigerated, regardless of the type of packaging, have to be maintained at those optimal temperatures to prevent early and advanced microbial grow and faster spoilage.