Modified Atmosphere Packaging “MAP” & Vacuum Packaging

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Modified Atmosphere Packaging “MAP” & Vacuum Packaging Evelyn Watts Assistant Professor – Seafood Extension Specialist School of Nutrition and Food Sciences Louisiana Sea Grant & LSU AgCenter Outline ⌂ Modified Atmosphere Packaging (MAP) ⌂ Gases used in MAP ⌂ Vacuum Packing ⌂ Studies comparing air packaging, vacuum packaging, and MAP ⌂ Conclusions Modified Atmosphere Packaging (MAP) ⌂ MAP principle is the replacement of air in the package with a fixed gas mixture. ⌂ The O2 is removed by vacuum and/or displaced by an inert gas. ⌂ Removal of O2 slows the rate of oxidation and microbial activity. ⌂ The main advantage of MAP is the increase of shelf life possibly 50-400% MAP Advantages ⌂ Shelf life increase ⌂ Reduced economic losses due to longer shelf life ⌂ Decrease of distribution costs, longer distribution distance, and fewer deliveries. ⌂ High quality product. ⌂ Easier separation of product. ⌂ Improved presentation. ⌂ Little to no chemical preservatives MAP disadvantages ⌂ Added cost ⌂ Temperature control necessary ⌂ Different gas formulation for each type of product. ⌂ Special equipment and training required. ⌂ Increased pack volume. ⌂ Loss of benefits once the pack is opened or leaks. Gases used in MAP ⌂ The three major gases used in MAP of foods are O2, N2, and CO2. ⌂ These are used in different combinations of two or three gases. ⌂ To avoid possible bleaching of the muscle tissue because of high concentration of CO2, high O2 MAP is often used with lean fish. Vacuum Packing ⌂ Removes most of the available O2. ⌂ High O2 barrier materials are required. ⌂ Barrier will depend on food packaged (15K cm3/m2/24h oxygen transmission rate or less). ⌂ Materials with a low water vapor transmission rate. Vacuum Packing ⌂ It’s considered a reduce oxygen packaging (ROP), C. botulinum must be address by maintaining cold chain distribution below 38°F. ⌂ It is highly recommended for frozen fish, that the package is removed or opened prior to thawing. Crab meat study Aerobic Plate Count Yeast Count 7.00 6.00 6.00 5.00 5.00 4.00 4.00 PB PB 3.00 VP VP Log CFU/g Log 3.00 CFU/g Log NC NC NCO 2.00 NCO 2.00 1.00 1.00 0.00 0.00 0 3 6 9 12 15 18 21 0 3 6 9 12 15 18 21 Days Days Tub vs VP vs MAP Black Drum study Aerobic Plate Count Yeast Count 8.00 5.00 4.50 7.00 4.00 6.00 3.50 5.00 3.00 PB PB 4.00 2.50 VP VP Log CFU/g Log CFU/g Log 2.00 3.00 NC NC NCO NCO 1.50 2.00 1.00 1.00 0.50 0.00 0.00 0 4 8 12 16 20 0 4 8 12 16 20 Days Days VP vs VP CO flush (frozen Black Drum) Conclusion ⌂ For Black Drum, MAP will expand shelf life by 50%. ⌂ For crab meat, there is no difference between VP and MAP based on microbiology. There is a benefit of MAP over tubs. ⌂ MAP does not disturb the texture of seafood products. ⌂ Strict temperature controls are required for VP and MAP chilled seafood (ROP). ⌂ CO flush in VP Black Drum keeps the vein bright red. Evelyn Watts Thanks!!! (225)578-6304 [email protected].

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