SEALPAC traysealers and thermoformers make good use of modified atmosphere packaging technology to keep food fresh and at optimal flavour. But how does this work to preserve food and what’s the optimum gas mix?
Modified atmosphere packaging (MAP) helps to preserve food without the need of added preservatives. It works by replacing the natural atmosphere inside food packaging with a combination of carbon dioxide, nitrogen or oxygen.
Higher gas levels are generally expected to deliver extended shelf lives. For instance, CO2 is used to inhibit the growth of microbes. But just how low can you go before the lack of CO2 starts negatively impacting shelf life?
Recent research by Air Products looked into the correlation between CO2 levels in MAP and extended shelf life. They found that CO2 can be reduced as low as 20% while still being able to keep food fresher for longer.
This study used ready-to-eat meatballs which were infected with microbes, with each with a different gas mix. Each pack had a different CO2 concentration, including 10, 20, 30 and 40% balanced with nitrogen, and one control packaged with just air.
The findings of this study revealed that:
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