The Advantages of Modified Atmosphere Packaging in Food Preservation

There are many methods for food preservation, and modified atmosphere packaging is one of the advanced methods. The so-called modified atmosphere, ready-to-eat food in a certain proportion of the ideal mixture of gas, prolong the life of biochemical deterioration. At present, fresh fruits and vegetables, clean dishes, cutting vegetables, and food products in major supermarkets in Europe and the United States have spread over the shelves under cold-chain circulation conditions. Under the conditions of high economy, fast-paced, and strict requirements in Western countries, modified atmosphere packaging has become more and more popular. It is important to show that this is not only a new issue of food engineering, but also an inevitable law of historical development.

The composite modified atmosphere fresh-keeping packaging is collectively referred to as map packaging in the world, and the used modified atmosphere fresh-keeping gas is generally composed of carbon dioxide, nitrogen, oxygen and a small amount of special gas. Carbon dioxide can inhibit the growth and reproduction of most aerobic spoilage bacteria and molds; oxygen inhibits the growth and reproduction of most anaerobic spoilage bacteria; maintains the color of fresh meat, maintains oxygen-rich respiration and freshness of fresh fruits and vegetables, and uses nitrogen as a filling gas. The compound gas composition ratio is properly selected according to the type of food, preservation requirements and packaging materials to achieve high preservation quality of the packaged food, maintaining the nutrient composition, realizing the original characteristics, and delaying the shelf life of preservation.

The so-called food preservation is to maintain the original fresh state of food. For cooked foods, it is to maintain the freshness of cooked foods on the day they are produced. Traditional packaging and storage can only solve the problem of food quality, but can not keep food fresh. Because of the problem of freshness, many real featured foods cannot be sold at home. The sales cannot be overnight, and the market is very narrow, resulting in the loss of a large consumer base.

The emerging composite modified atmosphere fresh-keeping packaging has largely solved the problem of food preservation and can extend the cooked food preservation period from 1 day to more than 7 days, which greatly expands the market radius of the manufacturers and enables consumers to access the doorstep of their homes. Tasting local foods a thousand miles apart provides a better balance between freshness and safety.

Cream-free cakes are kept fresh for 20-30 days at room temperature. Moon cakes and pudding cakes have a high barrier composite film and their shelf life can reach 60-90 days at room temperature. Soybean products and livestock and poultry cooked meat products filled with carbon dioxide and nitrogen can effectively inhibit the reproduction of coliform bacteria. Fresh-keeping at room temperature 20 °C -25 °C 5-12 days, after conditioning by 85 °C -90 °C sterilization at room temperature preservation about 30 days at 0 °C -4 °C refrigeration temperature preservation 60-90 days.

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