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Envasado en atmósfera modificada - Fundamentos del envasado en atmósfera modificada
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Envasado en atmósfera modificada - Fundamentos del envasado en atmósfera modificada

Modified Atmosphere Packaging: An Overview

Introduction to Modified Atmosphere Packaging (MAP)

  • MAP is a modern food packaging method that modifies the atmosphere around food products to extend shelf life by reducing spoilage mechanisms such as oxidation, bacterial growth, and mold growth.
  • The process involves removing air from the package and replacing it with safe gases to control biochemical, enzymatic, and microbial actions without relying on temperature or chemical treatments.

Key Gases Used in MAP

  • Oxygen (O2): Highly reactive; most spoilage bacteria and fungi require oxygen for growth. Therefore, low concentrations of oxygen are maintained in most food packages to enhance shelf life.
  • Carbon Dioxide (CO2): While not a bactericide or fungicide, CO2 has properties that inhibit bacterial and fungal growth by extending the lag phase of microorganisms' development. It helps reduce spoilage rates during storage.
  • Nitrogen (N2): An inert gas used to balance volume loss due to CO2 solubility in foods; it prevents pack collapse while maintaining product integrity. Nitrogen does not react with food components.

Specific Applications of MAP

  • For raw red meats, high oxygen concentrations are necessary to maintain color and prevent oxidation of myoglobin pigment; this can extend shelf life significantly at controlled temperatures.
  • Dry foods like peanuts and potato chips require reduced oxygen levels below 1.5% to prevent rancidity caused by unsaturated fats reacting with oxygen; nitrogen replaces the remaining air in these packages.
  • Cheese packaging varies based on type; hard cheeses may contain up to 100% CO2 while soft cheeses typically have 20-40% CO2 content to avoid package collapse under atmospheric pressure.

Importance of Packaging Material Selection

  • Selecting appropriate packaging materials is crucial for maintaining quality and safety in MAP foods; key characteristics include puncture resistance, sealing reliability, anti-fogging properties, carbon dioxide impermeability, oxygen impermeability, and low water transmission rate.

Benefits of Modified Atmosphere Packaging

  • MAP offers numerous advantages including increased shelf life for various food products with little or no need for chemical preservatives, thus enhancing consumer health perceptions regarding packaged foods.
Video description

Envasado en atmósfera modificada - Fundamentos del envasado en atmósfera modificada En este vídeo, conocemos un método moderno de envasado de alimentos llamado "envasado en atmósfera modificada" o simplemente MAP. Los alimentos envasados en el aire son susceptibles de susceptibles de sufrir tres tipos de deterioro: oxidación, crecimiento bacteriano y moho. Sin embargo, esto se puede suprimir o se reduce al envasar los alimentos en un envasado en atmósfera modificada. En pocas palabras, con este método cambiamos el atmósfera que rodea a un producto alimentario sustituyendo el aire del interior del envase por gases inocuos para la seguridad alimentaria y la salud del cliente, con el fin de controlar los procesos bioquímicos, enzimáticos y microbianos sin necesidad de temperaturas ni tratamientos químicos. En la mayoría de los casos, el MAP implica evitar o reducir el oxígeno en el envase y sustituirlo por una mezcla de dióxido de carbono y el nitrógeno. Más información https://www.wittgas.com/es/aplicaciones/industria-alimentaria/