Comparison of Vacuum Packaging and Modified Atmosphere Packaging
Shelf life, an important indicator in the food industry, refers to a period of time when food can be avouched for its quality from the day it leaves the factory to the day it finally reaches customers through various links. One of the factors that can influence the shelf life is storage conditions. And the conditions can be affected by aerobes and oxidation reactions, both of which require oxygen. Hence, we need to reduce the oxygen content in the environment to extend the shelf life. Let's take fresh meat as an example. The main reason why fresh meat would spoil is that under aerobic conditions, microorganisms on the surface of the meat will multiply and the color of myoglobin will change. In order to keep fresh, we usually store meat in the following two packagings: vacuum packaging and modified atmosphere packaging.
Vacuum packaging is to evacuate all the air in the packaging with the application of vacuum sealers, which has lots of advantages for fresh meat. First, prevent drying. The packing material can shield the meat from steam and keep the surface of the meat soft. Second, avoid oxidation. When the packaging is vacuumized, the oxygen will be removed with all the air and there is no oxygen entering again. Third, reduce the loss of flavor. This method is able to effectively prevent the release of volatile substances in the flavor and stop food from being tainted by other odors.
Modified atmosphere packaging is to pump the air into the packaging and use material with good barrier property to protect food, which aims to improve the environment in the packaging, inhibit the growth of microorganisms and prevent the spoilage caused by enzymes. Gases we apply are usually carbon dioxide, oxygen and nitrogen or their combinations. Modified atmosphere packaging is capable of destroying the growing environment of microorganisms and maintaining the activity of cells.
At present, vacuum packaging can prevent secondary pollution and slow down the speed of oxidation, keeping meat clean and prolonging its shelf life. If fresh meat is packed in a vacuum state, this method is somewhat effective in keeping fresh. However, the color of meat might turn purplish red, which means vacuum packaging is not perfect yet.
Modified atmosphere packaging is relatively an ideal way to extend the shelf life of meat. It can not only ensure the brilliant color of meat, but also obviously inhibit the growth and reproduction of microorganisms, guaranteeing the hygiene and organoleptic quality of food.
Vacuum packaging is to evacuate all the air in the packaging with the application of vacuum sealers, which has lots of advantages for fresh meat. First, prevent drying. The packing material can shield the meat from steam and keep the surface of the meat soft. Second, avoid oxidation. When the packaging is vacuumized, the oxygen will be removed with all the air and there is no oxygen entering again. Third, reduce the loss of flavor. This method is able to effectively prevent the release of volatile substances in the flavor and stop food from being tainted by other odors.
Modified atmosphere packaging is to pump the air into the packaging and use material with good barrier property to protect food, which aims to improve the environment in the packaging, inhibit the growth of microorganisms and prevent the spoilage caused by enzymes. Gases we apply are usually carbon dioxide, oxygen and nitrogen or their combinations. Modified atmosphere packaging is capable of destroying the growing environment of microorganisms and maintaining the activity of cells.
At present, vacuum packaging can prevent secondary pollution and slow down the speed of oxidation, keeping meat clean and prolonging its shelf life. If fresh meat is packed in a vacuum state, this method is somewhat effective in keeping fresh. However, the color of meat might turn purplish red, which means vacuum packaging is not perfect yet.
Modified atmosphere packaging is relatively an ideal way to extend the shelf life of meat. It can not only ensure the brilliant color of meat, but also obviously inhibit the growth and reproduction of microorganisms, guaranteeing the hygiene and organoleptic quality of food.