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MODIFIED ATMOSPHERE PACKAGING of FOOD ELLIS HO,RWOOD SERIES in FOOD SCIENCE and TECHNOLOGY Editor-In-Chief: I

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MODIFIED ATMOSPHERE PACKAGING of FOOD ELLIS HO,RWOOD SERIES in FOOD SCIENCE and TECHNOLOGY Editor-In-Chief: I MODIFIED ATMOSPHERE PACKAGING OF FOOD ELLIS HO,RWOOD SERIES IN FOOD SCIENCE AND TECHNOLOGY Editor-in-Chief: I. D. MORTON, Professor and formerly Head of Department of Food and Nutritional Science, King's College, London. Series Editors: D. H. WATSON, Ministry of Agriculture, Fisheries and Food; and M. J. LEWIS, Department of Food Science and Technology, University of Reading parat Dictionary of Food and Nutrition and Biochemistry J. Adrian, G. Legrand & R. Frange Food Biochemistry CAlais & G. Linden Fats for the Future R. C Cambie Traditional Fermented Foods M.Z. Ali & R.K. Robinson Food Microhiology, Volumes I & 2 CM. Bourgeois, J.F. Mescle & J. Zucca Food Handbook CM.E. Catsberg & G.J.M. Kempen-van Dommclen Determination of Veterinary Residues in Food N.T. Crosby & CM. Clark Food Container Corrosion D.R. Davis & A.Y. Johnston Microwave Processing and Engineering R.Y. Decareau & R.A. Peterson Modern Food Processing P. Fellows Principles and Applications orGas Chromatography in Food Analysis M.H. Gordon Technology of Meat and Meat Products J. P. Girard Dairy Technology A. Grandison, M.J. Lewis, R.A. Wilbey & R.K. Robinson Separation Processes: Principles and Applications A. Grandison & M.J. Lewis Microbiology of Chilled and Frozen Foods W.F. Harrigan Fnndamentals of Food Chemistry W. Heimann Nitrates and Nitrites in Food and Water M.J. Hill Nitrosamines M.J. Hill Sensory Evalnation of Food G. Jcllinck Hygienic Design and Operation of Food Plant R. Jowitt Modern Food Processing J. Lamb Food TeChnology Data M.J. Lewis Tecbnology of Biscuits, Crackers and Cookies, 2nd Edition D.J. R. Manley Ingredients for Bakers S. Matz Second European Conference on Food Science and Technology I. D. Morton Principles of Design and Operation of Catering Equipment A. Milson & D. Kirk Cereals in a European Context I.D. Morton Animal By-Product Processing H.W. Ockerman & P.E. Hansen Modified Atmosphere Packaging of Food B. Ooraikul & M. E. Stiles The Role of Fats in Human Nutrition F.B. Padley, J. Podmore, B.W. Nicols, R. Burt & J.P. Burn Food, Volumes I & 2 P. Patel Flavour of Distilled Beverages J. R. Piggott Distilled Beverage Flavour J.R. Piggott & A.Y. Tamine Fats and Related Cheeses R.K. Robinson Advanced Sugar Chemistry R.S. Shallenberger Handbook of Edible Gums K.R. Stauffer Egg and Ponltry-Meat Processing W.J. Stadelman, Y.M. Olson & G.A. Shemwell Vitamins and Minerals M. Tolonon Frying of Food G. Yarela Applied Human Nutrition: For Food Scientists and Home Economists A.F. Walker Natural Toxicants in Food D.H. Watson MODIFIED ATMOSPHERE PACKAGING OF FOOD Editors B. OORAIKUL Dip.Agr.. B.Food Tech .. M.Tcch .. Ph.D. M. E. STILES BSc. M.Sc .. Ph.D. both of Department of Food Science Faculty of Agriculture and Forestry University of Alabama, Edmonton, Canada ELLIS HORWOOD NEW YORK LONDON TORONTO SYDNEY TOKYO SINGAPORE First published in 1991 by ELLIS HORWOOD LIMITED Market Cross House, Cooper Street, Chichester, West Sussex, P019 lEB, England A division of Simon & Schuster International Group A Paramount Communicalions Company © Ellis Horwood Limited, 1991 All rights reserved. No part of this puhlication may he reproduced, stored in a retrieval system, or transmitted, in any form, or hy any means, electronic, mechanical. photocopying, recording or otherwise, without the prior permission, in writing, of the publisher Every effort has heen made to trace all copyright holders, but if any have been inadvertently overlooked, the publishers will he pleased to make the necessary arrangements at the earliest opportunity Exclusive distrihution by Van Nostrand Reinhold (International), an imprint of Chapman & Hall, 2-6 Boundary Row, London SEI SHN Chapman & Hall, 2-6 Boundary Row, London SEI 8HN, England Van Nostrand Reinhold Inc., 115 5th Avenue, New York, NY 10003, USA Nelson Canada, 1120 Birchmont Road, Scarborough, Ontario MI K 5G4, Canada Chapman & Hall Japan, Thomson Publishing Japan, Hirakawacho Nemoto Building, 7F, 1-7-11 Hirakawa-cho, Chiyoda-ku, Tokyo 102, Japan Chapman & Hall Australia, Thomas Nelson Australia, 102 Dodds Street, South Melhourne, Victoria 3205, Australia Chapman & Hall India, R. Seshadri, 32 Second Main Road, CIT East, Madras 600 035, India Rest of the world: Thomson International Puhlishing, 10 Davis Drive, Belmont, California 94002, USA British Lihrary Cataloguing in Puhlication Data Modified atmosphere packaging of food I. Food. Packaging I. Ooraikul, B. II. Stiles, M. E. 664.092 ISBN 0-7476-0064-3 Lihrary of Congrcss Cataloging-in-Puhlication Data Modified atmosphere packaging of food / editors, B. Ooraikul, M. E. Stiles p. cm. - (Ellis Horwood series in food science and technology) Includes hihlographical references and index. ISBN 0-7476-0064-3 I. Food - Packaging. 2. Protective atmospheres. I. Ooraikul, B. II. Stiles, M, E. III. Series. TP374.M63 1990 664' .092-dc20 90-5063 CIP CONTRIBUTORS MURRA Y G. FlERHELLER, M.Sc., Food Scientist, Food Processing Development Centre, Alberta Agriculture, P.O. Box 3476, Leduc, AB, Canada T9E 6M2 BUNCHA OORAIKUL, Ph.D., Professor, Department of Food Science, University of Alberta, Edmonton, AB, Canada T6G 2P5 WILLIAM D. POWRIE, Ph.D., Professor, Department of Food Science, University of British Columbia, Vancouver, B.C., Canada V6T lW5 BRENT 1. SEKURA, Ph.D., Associate Professor, Department of Food Science, University of British Columbia, Vancouver, B.C., Canada V6T 1W5 MICHAEL E. STILES. Ph.D., Professor, Department of Food Science, University of Alberta, Edmonton, AB, Canada T6G 2P5 T ABLE OF CONTENTS Preface xiii Chapter 1 INTRODUCTION: REVIEW OF THE DEVELOPMENT OF MODlFlED ATMOSPHERE PACKAGING B. Ooraikul and M. E. Stiles 1 1.1 Historical perspective 1 1.2 Perishability of food 4 1.2.1 Microbial problems 4 1.2.2 Physicochemical problems 7 1.2.2.1 Fruits and vegetables 7 1.2.2.2 Meat 8 1.2.2.3 Fish and marine products 9 1.2.2.4 Other foods 10 1.3 Conclusions 11 References 13 Chapter 2 SClENTlFIC PRINCIPLES OF CONTROLLEDjMODlFlED ATMOSPHERE PACKAGING ME~il~ 18 2.1 Introduction 18 2.2 Effect of food type 20 2.2.1 Fruit and vegetable produce 20 2.2.2 Meats and fish 20 2.2.3 Baked goods 22 2.2.4 Dairy foods 22 2.3 Gas atmosphere 22 2.4 Hypobaric storage 24 2.5 Conclusions 24 References 25 Chapter 3 TECHNOLOGICAL CONSIDERATIONS IN MODlFlED ATMOSPHERE PACKAGING B. Ooraikul 26 3.1 Packaging materials 26 3.1.1 The nature of the product 26 3.1.2 Disposition of metabolic products 27 3.1.3 Permeability of the packaging material 27 3.1.3.1 Metal containers 28 3.1.3.2 Glass containers 28 3.1.3.3 Rigid/semirigid plastic and paper containers 28 3.1.3.4 Flexible films 29 3.2 Packaging technology 34 3.2.1 Atmosphere modification 34 VJll Table of contents 3.2.1.1 Gas flushing 34 3.2.1.2 Atmosphere modifier 35 3.2.1.3 Headspace gas analysis 37 3.2.2 Packaging equipment 37 3.2.2.1 Chamber packaging system 38 3.2.2.2 Form-fill-seal packaging system 39 3.3 Storage temperature 40 3.4 Shelf-life dating of MAP food 42 3.4.1 Shelf-life determination 42 3.4.2 Regulations governing shelf life dating 44 References 46 Chapter 4 MODIFIED ATMOSPHERE PACKAGING OF BAKERY PRODUcrS B. Ooraikul 49 4.1 Introduction 49 4.2 Comparative economy of MAP vs freezing 56 4.2.1 Process energy requirements 56 4.2.2 Advantages and disadvantages 61 4.3 Application of MAP to other bakery products 62 4.3.1 Dough and batter products 63 4.3.1.1 Crumpets 63 4.3.1.2 Waffles 63 4.3.1.3 Cake doughnuts 67 4.3.1.4 Yeast doughnuts 68 4.3.1.5 Crusty rolls 70 4.3.2 Cake or pastry-type products 71 4.3.2.1 Chocolate Danish 71 4.3.2.2 Carrot muffins 72 4.3.3 Layer cakes 74 4.3.3.1 Strawberry layer cake 74 4.3.3.2 Cherry cream cheese cake 76 4.3.4 Pies or products with fillings 80 4.3.4.1 Butter tarts 80 4.3.4.2 Apple turnovers 81 4.3.4.3 Mini blueberry pie 82 4.3.4.4 Raw apple pie 84 4.3.4.5 Baked apple pie 87 4.3.5 Summary of problems requiring further study 89 4.3.5.1 Mould problem 92 4.3.5.2 Yeast problem 92 4.3.5.3 Health aspect 92 4.4 Studies of mould problems 93 4.4.1 Types of products susceptible to mould problems 93 4.4.2 Use of preservatives with or without MAP 94 4.4.3 Removal of headspace oxygen 95 4.4.3.1 Minimum headspace oxygen concentration for mould growth 96 4.4.3.2 Use of oxygen absorbant to remove headspace oxygen 96 4.4.3.3 Application of oxygen absorbant to crusty rolls 98 4.5 Studies of yeast problems 99 4.5.1 Types of products susceptible to yeast problems 99 Table of contents ix 4.5.2 Use of preservatives with or without MAP 99 4.5.2.1 Delvocid 100 4.5.2.2 Parabens 101 4.5.3 Control of yeast growth with ethanol vapour 102 4.5.3.1 Effect of ethanol concentration on yeast growth 103 4.5.3.2 Effect of aw on yeast growth and subsequent ethanol and C02 production 104 4.5.3.3 Effect of aw and headspace ethanol on yeast growth 105 4.5.3.4 Combined effects of Ethicap and MAP or ethyl paraben in controlling yeast growth 107 4.5.4 Application of Ethicap to bakery products 109 4.5.4.1 Yeast doughnut 109 4.5.4.2 Vanilla layer cake 109 4.5.4.3 Apple turnover 110 4.5.4.4 Cherry topping 111 4.5.4.5 Cherry cream cheese cake 112 4.6 Conclusions and recommendations 112 4.6.1 Minor problems and possible solutions 113 4.6.2 Major problems and possible solutions 113 4.6.3 Matching products with control measures 114 References 115 Chapter 5 MODIFIED ATMOSPHERE PACKAGING OF MEAT, POULTRY AND THEIR PRODUCTS M.E.
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