nhóm6 report modified atmosphere packaging

modified atmosphere packaging, is defined as ‘the packaging of a perishable product in an atmosphere which has been modified so that its composition is other than that of and also is a packaging system that involves changing the gaseous atmosphere surrounding a food product inside a pack, and employing packaging materials and formats with an appropriate level of gas barrier to maintain the changed atmosphere at an acceptable level for the preservation of the food

HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY AND EDUCATION FACULTY FOR HIGH QUALITY TRAINING MAJOR: FOOD TECHNOLOGY SUBJECT: FOOD PACKAGING REPORT: MODIFIED ATMOSPHERE PACKAGING Lecturer: Dr Hoang Van Chuyen Group members: Phạm Thị Hồng -19116042 Ngô Thị Phượng -19116054 Nguyễn Thị Anh Thư -19116029 HO CHI MINH CITY, NOVEMBER 11, 2021 CONTENTS Introduction Definition History of MAP Gas used in MAP The main role of gas and its effects in modified atmosphere packaging 5.1 Carbon dioxide 5.2 Oxygen 5.3 Nitrogen 5.4 Carbon monoxide 5.5 Noble gases 10 Packaging materials 10 6.1 Main plastics used in MAP 10 6.1.1 Ethylene Vinyl Alcohol (EVOH) 10 6.1.2 Polyethylene (PE) 11 6.1.3 Polyamide (PA) 13 6.1.4 Polyethylene terephthalate (PET) 14 6.1.5 Polypropylene (PP) 15 6.1.6 Polystyrene (PS) 16 6.1.7 Polyvinyl chloride (PVC) 16 6.1.8 Polyvinylidene chloride (PVdC) 16 6.2 Selection of plastic packaging materials 17 6.2.1 Food contact approval 17 6.2.2 Gas and vapour barrier properties 18 6.2.3 Optical properties 19 6.2.4 Antifogging properties 19 6.2.5 Mechanical properties 19 6.2.6 Heat sealing properties 20 Application of MAP 20 7.1 Red meat and poultry 20 7.2 Fish and other seafood 23 7.3 Fruits and vegetables 24 7.4 Dairy products 26 7.5 Snacks 27 7.6 Dried foods 28 7.7 bakery products 29 Advantages and disadvantages of MAP 30 Modified atmosphere packaging machines 31 9.1 Chamber machines 31 9.2 Snorkel machines 32 9.3 Form-fill-seal tray machines 33 9.4 Pre-formed trays 34 9.5 Modification of the pack atmosphere 35 9.5.1 Gas flushing 35 9.5.2 Compensated vacuum gas flushing 36 9.5.3 Sealing 36 9.6 Cutting 37 9.7 Additional operations 37 CONCLUSIONS 39 REFERENCES 40 LIST OF FIGURES Figure 5.1: Lewis Dot structure of molecular nitrogen .8 Figure 5.2: Structure of Carbon monoxide 10 Figure 5.3: Structure of Noble gas covalent bond 10 Figure 6.1: Structure and product of PET 15 Figure 6.2: Structure and product of polypropylene .16 Figure 6.3: Permeability model for gases and vapours permeating through a plastic packaging film (source: from: G.A Giles, Modified atmosphere packaging, food packaging technology, 2003) 18 Figure 9.1: Double Chamber Vacuum Packing Machine 32 Figure 9.2: Snorkel machines .33 Figure 9.3: Fully Automatic Liquid Form Fill & Seal Machine 34 Figure 9.4: Plastic tray forming machine and plastic pre-formed trays for MAP foods 35 Figure 9.5: Gas Flushing Trays Map Machine 36 Figure 9.6: Gas flushing vacuum machine 36 Figure 9.7: Sealing machine 37 Figure 9.8: Multivac R230 thermoform fill seal machine (Source: from Modified atmosphere packaging in Food Packaging Technology, Published by Michael Mullan and Derek McDowell in January 2003) 38 LIST OF TABLES Table 4.1: Recommended gas mixtures of MAP (Parry, 1993) Table 5.1 :Sensitivity of microorganism relevant to modified atmosphere packaging to carbon dioxide (Source: from: Modified atmosphere packaging in Food Packaging Technology, Published by Michael Mullan and Derek McDowell in January 2003) .4 Table 5.2: Oxygen requirements of some microorganism of relevance in modified atmosphere packaging (Source: from: Modified atmosphere packaging in Food Packaging Technology, Published by Michael Mullan and Derek McDowell in January 2003) Table 6.1: Properties, environmental issues, and other characteristics of plastic films for MAP (Mangaraj et al,2009) 12 Table 6.2: Monomers used to make specific polyamides/Nylons (source: From Sina Ebnesajjad, Plastic Films in food packaging, 2013 Elsevier Inc) 13 Table 6.3: Typical plastic-based packaging structures of MAP applications (Source: from: Modified atmosphere packaging in Food Packaging Technology, Published by Michael Mullan and Derek McDowell in January 2003) 17 Table 7.1: Factors affecting MAP meat product shelf-life (Source: from B.A Blakistone Meats and poultry, Principles and Applications of Modified Atmosphere Packaging of Foods, published by Thomson Science in 1998) 22 Table 7.2: Recommended gas mixture for MAP (Source: Day (1993), Exama, Arul, Lencki, Lee and Toupin (1993), Moleyar and Narasimham (1994), Powrie and Skura (1991), and Smith and Ramaswamy (1996) 24 REPORT CONTRIBUTION Work Contributor Preface and conclusion Ngô Thị Phượng, Phạm Thị Hồng Nguyễn Thị Anh Thư Introduction Phạm Thị Hồng Definition Ngô Thị Phượng Historical development Ngô Thị Phượng Gas used in MAP The main role of gas and its effects in modified atmosphere packaging 5.1 Carbon dioxide 5.2 Oxygen 5.3 Nitrogen 5.4 Carbon monoxide 5.5 Noble gases Packaging materials Nguyễn Thị Anh Thư Phạm Thị Hồng 6.1.1 ethylene vinyl alcohol (EVOH) 6.1.2 polyethylenes (PE) 6.1.3 Polyamides (PA) Ngô Thị Phượng 6.1.4 polyethylene terephthalate (PET) 6.1.5 polypropylene (PP) Phạm Thị Hồng 6.1.6 Polystyrene (PS) 6.1.7 Polyvinyl choride (PVC) 6.1.8 Polyvinylidene chloride (pvdc) Nguyễn Thị Anh Thư 6.2.1 Food contact approval 6.2.2 Gas and vapour barrier properties Ngô Thị Phượng 6.2.3 Optical properties 6.2.4 Antifogging properties 7.7 Bakery products Phạm Thị Hồng 6.2.5 Mechanical properties 6.2.6 Heat sealing properties 8.Advantages and disadvantages of MAP Nguyễn Thị Anh Thư Application of MAP 7.1 Red meat and poutry 7.2 Fish and other seafood 7.3 Fruits and vegetables 7.4 Dairy products 7.5 Snacks 7.6 Dried food Ngô Thị Phượng Modified atmosphere packaging machines 9.1 Chamber machines Phạm Thị Hồng 9.2 Snorkel machines 9.3 Form-fill-seal tray machines 9.4 Pre-formed trays 9.5 Modification of the pack Nguyễn Thị Anh Thư atmosphere 9.6 Sealing 9.7 Cutting 9.8 Additional operations PREFACE Food packaging is important in the modern world because of its function in food storage and reducing food leftovers along with the distribution system However, the increased consumption of packaging has resulted in a huge amount of trash generation Biodegradable polymers derived from natural resources have the ability to be utilized as a raw material in the enhancement of new food packaging solutions In this report, a variety of biobased and biodegradable materials is introduced, also their production methods and characteristics The effects of these environmentally friendly packaging are determined Packaging plays an essential role in the food industry Nowadays, packaging has many functions than it used to, they not only work in protection but also in marketing, traceability, or transportation The needs of foods are getting more various Besides wanting products to be safe and delicious, consumers also require products to be good-looking packaging but still friendly-environmental As a part of the food industry, satisfying the consumers' requirements is one of priority Therefore, there are many inventions in food packaging, one of them is aseptic packaging Our topic will discuss “Modified atmosphere packaging” Introduction Many foods deteriorate quickly in the air owing to moisture loss or absorption, oxygen reaction, and aerobic microbe development, such as bacteria and molds The texture, color, flavor, and nutritional content of the food are all affected by microbial development Food may become unpleasant and even dangerous for human ingestion as a result of these alterations Modified atmosphere packaging (MAP) is described as "the packaging of a perishable product in an atmosphere that has been changed such that its composition is different than that of air." Foods packed in a modified atmosphere have a longer shelf life and a better presentation in a handy container, making them more appealing to retail customers However, MAP cannot improve the quality of a poor-quality food product To maximize the benefits of changing the pack environment, it is critical that the food be of the greatest quality prior to packing To sustain the quality benefits and increased shelf life of MAP foods, good cleanliness standards and temperature management along the chillchain for perishable items are essential Definition Modified atmosphere packaging (MAP) is defined as ‘the packaging of a perishable product in an atmosphere which has been modified so that its composition is other than that of and also is a packaging system that involves changing the gaseous atmosphere surrounding a food product inside a pack, and employing packaging materials and formats with an appropriate level of gas barrier to maintain the changed atmosphere at an acceptable level for the preservation of the food History of MAP In 1927, MAP was discovered as a way to increase the shelf life of apples by keeping them in an environment with lower O2 content in the packaging The use of modified gas atmospheres for controlled atmosphere storage of fruits and vegetables was one of the earliest commercial uses In 1930, fresh meat was the subject of scientific research on the influence of gases on increasing the shelf life of meals When refrigerated pork and lamb were kept in a 100 percent CO2 environment, Killefer (1930) found that their shelf life was doubled In the 1930, the first published study on chicken products was done Fresh chicken was kept in a 100% CO2 environment, which was found to significantly prolong shelf life Since then, successful MAP systems for a variety of commodities have been created Nowadays, MAP methods are employed on a variety of fresh and chilled foods, including raw and cooked meat, fish, and poultry, fresh pasta, fresh and sliced fruits and vegetables, even, more recently, coffee, tea, and bakery goods Gas used in MAP O2, N2, CO2 are three main gases used in MAP, depending on different types of food, we used different combinations of two or three of these gases For examples; In nonrespiring items where microbial growth is the primary spoiling factors, CO2 accounts for 30-60% of the gas utilized, with the remaining a mixture of N2 and O2 In respiring products, to decrease the respiration rate, amounts of CO2 and O2 approximately %, with the remaining being N2 Besides that, some other gases such as CO, sufur dioxide (SO2), noble gas like helium, neon, argon… have been used in some food products to extend the shelf life In table 3.1 summarizes the recommended MAP gas mixes Table 4.1: Recommended gas mixtures of MAP (Parry, 1993) of recommended cold temperatures, and good hygiene and handling are essential to ensure the safety of dairy products 7.5 Snacks Nuts: Nuts have a high fat content in general, however the amount varies depending on the type of nut The key issue to overcome is oxidative rancidity, which is caused by the high fat content Nuts are frequently offered as roasted items Nuts are packed in both flexible and stiff materials, such as plastic pouches and glass containers and tin cans If you want to extend the shelf life of your product, you'll need good barrier characteristics Nuts can be packaged in a variety of flexible polymers, but the higher the barrier, the longer the product will last PVdC is frequently utilized in the production of flexible films to increase barrier qualities Commercially, PVdC-coated polyester bonded to LDPE is used to package nuts to extend the shelf life of tiny packs.When N2 flushing is required, metallized films are also common The packs are flushed with N2 to achieve a residual O2 level of less than 2% Peanuts are claimed to have a shelf life of four to five months due to a combination of enhanced barrier and gas cleansing Flushing with N2 is now widely used to remove residual O2 from cashews, pistachios, mixed nuts, and dried fruit & nuts packs When this procedure was combined with the use of a high barrier membrane (02 permeability 0.04 cc 100 in-2 24 h-1 (0.64 ml m-2 24 h-1) the shelf life of the product was quadrupled, giving it a shelf life of 10 12 months Raw, fried, and roasted nuts have all been successfully gas flushed Using N2 flushing, the shelf life of shelled nuts may be extended from to months Crips and other snacks : In general, lowering the level of O2 in the pack improves the product's resistance to oxidation The barrier features required for snacks vary, however potato chips are thought to have the tightest requirement When it comes to snack packaging, three factors are thought to be important: moisture, O2, and light-barrier capabilities When crisps are packed, their moisture level ranges from to 1.5 percent Snacks that are heavy in fat will be susceptible to O2 Crisps supplied in clear plastic bags without 27 N2 flushing have a low shelf-life Because light accelerates oxidative rancidity, lightbarrier qualities are useful in extending shelf life A potato snack product wrapped in transparent OPP film has a shelf-life of just to 10 weeks (as determined by flavor and moisture changes), but a metallized OPP film has a shelf-life of over 26 weeks.When gas-flushed with N2, other items have benefitted as well Popcorn is a product that has recently been packed in this manner This product is packed in a metallized PET/peelable PE laminate N2 can be introduced to the packs in a variety of ways Flexible packaging can be used to create a tube through which gas can be flushed Crisps that have been flushed with N2 without any preservatives have a shelf life of 120 days, compared to 55 to 65 days without N2 Another benefit of N2 flushing is the production of consistent pillow packs, which protect the fragile snack goods during handling and delivery The use of MAP has also improved meat treats like as beef jerky, which are popular in the United States Before reaching the consumer, beef jerky can be kept at room temperature for up to 12 months As a result of microbial deterioration, the product darkens in color and acquires rancid flavors and sours CO2/N2 mixes have been proven to prevent oxidation and microbiological deterioration while also extending product shelf life 7.6 Dried foods MAP modified atmosphere packaging for dry food products, including cocoa powder, coffee, dried and salted fish, dried and salted seafood, dried beans, dry cereals, dried colorants , dried flavorings, dried fruit, dried herbs, dried lentils, dried mushrooms, dried pasta, dried snacks, dried spices, dried vegetables, flour, nuts, crisps and tea The main spoilage mechanism affecting dry foods containing a high proportion of unsaturated fatty acids, such as cereals, crisps, nuts, cocoa powder and dried milk, is rancidity due to oxygen chemical This damaging reaction is very effectively inhibited by MAP in N2 A gas/product ratio of 2:1 is commonly used Because of the very long shelf life achievable in MAP for dry foods, the MAP material must have high moisture 28 and gas barrier properties Metallic films possess these essential properties Some dry foods, such as dry baby formula, are particularly susceptible to oxidative rancidity and residual O2 concentrations should be below 0.2% To achieve very low residual O2 levels, O2 filters can be incorporated into MA packages These O2 reducers can also be used for other low water activity foods such as bread products Low dry feed will inhibit the growth of bacteria, yeast and mold It should be noted, however, that many food poisoning bacteria can survive on dried foods, especially herbs and spices, and can create a hazard when reconstituted later or used as an ingredient in highly water-active foods Therefore, strict standards of hygiene and handling should be observed to minimize the risks of such food poisoning 7.7 bakery products When working with bakery products, we must pay attention to several facts The more water, the harder it is for the cake to keep The problem of preserving moldy bread The main spoilage mechanisms for non-dairy bread products are mold growth, attachment, and moisture migration Yeast can cause problems in some filled or frozen products Mold growth requires oxygen, which also dries out the bread since aw of non-dairy bread products is usually less than 0.96, bacterial growth is inhibited However, it is possible that Staphylococcus aureus and Bacillus species can grow in certain products and therefore pose a potential food poisoning risk Therefore, good hygiene and handling practices must be followed throughout So oxygen is the enemy of bread preservation We should be careful that there is no or very little oxygen in the bread pack This is easily achieved through carbon dioxide gas packaging MAP provides a significant extension to the shelf life of bakery products and provides acceptable quality during distribution to consumers Recommended ratios of gases for bakery products are between 20 and 50% CO2 (resistance to mold growth) and 80 to 50% N2 (prevents much stagnation), respectively The use of MAP can significantly extend the shelf life of dairy-free bakery products Since molds are aerobic microorganisms, they are very effectively inhibited by CO2/N2 gas mixtures Moisture migration from the packaging is prevented by the use of barrier 29 materials for MAP It should be noted that the rate of caking increases at cold temperatures and therefore most refrigerated bakery products are usually stored at ambient temperature Advantages and disadvantages of MAP The advantages of MAP packaging include: Provides a high-quality product The modified atmosphere packaging will give the packaged food item an improved quality overall The taste will stay fresh and delicious for longer durations MAP packages increase the shelf life The self-life will be increased by 50 to 400% For example: the shelf life of meat from to 21 days, cheese from to 180 days, and fresh pasta from to 60 days Reduced economic losses thanks to a longer shelf life For food producers, extending shelf-life often lowers the cost of a product by reducing spoilage and providing longdistance export options And it is also contributes to better control of the product and sellers can ensure the quality of the product For producers and consumers, it can extend the seasons of some fruits and vegetables Because MAP packaging allows processors to extend shelf life without the use of chemicals, it is also ideal for the packaging of organic produce Modified atmosphere packaging is modified with little or no use of chemical preservatives, sealed packaging is a barrier that helps to prevent or combat the reinfection of products and drip substances, external environmental air In addition, the use of modified air packaging is odorless, convenient, increases durability for perishable or damaged foods, helping to reduce the likelihood of arising and developing harmful pathogens Moreover, it helps to retain the form and texture of the product, keep the natural color for the product, increase the distribution area, Reduced shipping costs due to less frequent deliveries The disadvantages of MAP packaging include: 30 Although MAP limits the growth of spoilage microbes, it does not slow the growth of some harmful bacteria For this reason, MAP is usually used in conjunction with other preservation techniques such as refrigeration Bacteria continue to grow, especially in warmer temperatures So, refrigeration of products, even after they have been packed with MAP procedures, is recommended Once a package is opened, the contents will then have a normal shelf life This is something to consider when selling, buying or storing MAP packaged products Modified atmosphere packaging added costs for gases, packaging materials and machinery, temperature control necessary, different gas formulations for each product type, special equipment and training required, increased pack volume adversely affects transport costs and retail display, benefits of MAP are lost once the pack is opened or leaks Modified atmosphere packaging machines 9.1 Chamber machines Features: Semi-automatic working machine, using film packaging and vacuum technique to pack products with compact size The machine is widely used in smallscale production facilities Working principle: The product to be packaged is placed in a small film bag by the worker The suction chamber is opened and the film bag containing the product is placed inside the chamber, after which the suction chamber is closed People let the machine work to suck out all the air inside the package, even the air in the vacuum chamber is also vacuumed When the medium inside the suction chamber is a vacuum, a suitable gas mixture is fed through an air duct The packaging bag is then heat sealed and the lid is opened to remove the product 31 Figure 9.1: Double Chamber Vacuum Packing Machine 9.2 Snorkel machines Snorkel machines: This type of machine works semi-automatically, uses vacuum technology to package products and is applied in small-scale production facilities Working principle: The product to be packed is put by workers in sealed plastic packaging bags at one end, the unsealed end is placed in the sealing position of the Snorkel machines, where the air intake tube is in the form of a plate thin is put inside the packaging The machine works to suck all the air inside the package to create a vacuum environment, then a suitable gas mixture is loaded inside the package through this straw The air intake tube is taken out of the product packaging by the machine part, and the mouth of the bag is heat sealed by the machine 32 Figure 9.2: Snorkel machines 9.3 Form-fill-seal tray machines FFS packaging machine is also known as seal film machine This is a packaging machine with the function of putting the product into the package and sealing the package on the same machine Sealing machines are divided into two main types: vertical seal presses and horizontal seal presses In both cases the packing material is pulled from a roll, forming an empty bag The bags are then filled, sealed and separated into individual bags This is a packaging machine that is chosen by many businesses FFS can make virtually any bag size or shape, from standard pillow packs (aka 2-sided sealed bags) to bags that seal on all four sides The FFS packaging system uses a wide range of materials and is used in many fields Including: food, beverages, cosmetics, electronics, stationery, tobacco, chemicals, medical and pharmaceutical products 33 Figure 9.3: Fully Automatic Liquid Form Fill & Seal Machine 9.4 Pre-formed trays Runs on a variety of modified atmosphere packaging equipment High barrier materials, laminated polypropylene with barrier sealants, and Multiple tray sizes and configurations available for your choice from transparent, white or black Ideal for caseready applications such as fresh poultry, beef, lamb, veal, smoked and processed meats, and protein substitutes These are loaded manually or automatically by the tray cooler into the feeder and go through the stages of charging, discharging, sealing as for heattreated plates 34 Figure 9.4: Plastic tray forming machine and plastic pre-formed trays for MAP foods 9.5 Modification of the pack atmosphere MAP machines utilize primarily one of the two techniques to modify the pack atmosphere 9.5.1 Gas flushing This method employments a continuous gas stream to expel air from the package before it is sealed Since this approach is less effective at draining air out of the pack, remaining oxygen levels of 2–5% are common As a result, gas flushing is not encouraged for oxygen-sensitive foods 35 Figure 9.5: Gas Flushing Trays Map Machine 9.5.2 Compensated vacuum gas flushing A two-stage technique is used in this method: The evacuation step - the pack is vacuumed to remove air: In most cases, achieving a complete vacuum is impossible because lower pressures cause water to boil, at which time the vacuum cannot be improved The lower the attainable vacuum is, in general, the colder and drier the food Gas flushing stage: The reduced residual oxygen levels achieved by air evacuation rather than gas flushing, this technique is more suited for packing oxygen-sensitive goods Figure 9.6: Gas flushing vacuum machine 9.5.3 Sealing Maintaining the quality and safety of the packed goods requires a strong thermal seal The machine settings for the sealing operation will be decided by film parameters (thickness and surface treatments) and plastic composition (resin type, atomic weight dispersion, and added additives) A seal completes requires the right mix of time, temperature, and pressure of the seal bars Insufficient stay time or temperature can 36 cause seals to fail and split at the bond contact Intemperate stay time or temperature might cause weakening within the locale around the seal Figure 9.7: Sealing machine 9.6 Cutting Packs are released as a ceaseless course of action of filled and sealed packs from a thermoform-fill-seal machine, and thus, the ultimate operation is to separate into individual packs This can be carried out by two methods – die cutting and longitudinal and transverse cutting Pass on cutting is accomplished in one operation A shaped blade is forced through the film which is clamped in place by a frame assembly Transverse cutting separates packs into rows and is carried out by guillotines or punches which are driven through the film that is supported by anvils This may be carried out in conjunction with longitudinal cutting where circular blades cut through the tray flanges parallel to the length of the film 9.7 Additional operations Machines are generally coordinates into production lines and combined with operations such as automatic filling, top web labelling, base web labelling, enrollment of printed top web, over printing and pack collation and case loading 37 Figure 9.8: Multivac R230 thermoform fill seal machine (Source: from Modified atmosphere packaging in Food Packaging Technology, Published by Michael Mullan and Derek McDowell in January 2003) 38 CONCLUSIONS Processors and customers are looking at MAP because of its capacity to keep goods fresh for longer periods of time MAP assists the food packaging sector in packaging foods in low-cost, low-barrier commodity plastics such as polyolefins, allowing for safe shelf-life extension of packaged items Foods behave differently under MAP depending on the kind of commodity and the packaging materials used According to the shelf life and storage temperature characteristics of the individual items, packaging materials with suitable barrier capabilities should be utilized The majority of MA packaging materials include many layers to produce low water vapor transmissions, high gas barriers, and mechanical strength to survive handling throughout the packing and distribution process MAP can accommodate a wider range of polymer mixes, laminations, coextrusions, and other materials PS and PE laminations, nylon and PE laminations, PVDC, OPP, and other MA materials are common Biopolymers as alternatives for nondegradable conventional plastics, such as MAP, are an intriguing possibility for food packaging Active packaging technology has also gotten a lot of interest in MAP However, a variety of innovative methods for combining acceptable packaging materials in MAP must be applied, developed, and standardized 39 REFERENCES [1] Alexandru Mihai Grumezescu Alina Maria Holban (2018), Food packaging and preservation, Elsevier Inc [2] Aaron L Brody Hong Zhuang Jung H Han,2011 by Blackwell Publishing Ltd, Modified Atmosphere Packaging for Fresh-Cut Fruits and Vegetables [3] B.A Blakistone,Thomson Science in 1998, Principles and Applications of Modified Atmosphere Packaging of Foods [4] Bennik MHJ, et al The influence of oxygen and carbon dioxide on the growth of prevalent [5] Barmore, C.R (1995) Packaging materials for the fresh-cut produce industry, in Proceedings of the 1995 Annual Meeting of the Institute of Food Technologists, Chicago, IL [6] Barrasch, M.J (1987) Process of developing a new package [7] Day, B (1995) in Proceedings 01 the International Conlerence on Modilied Atmosphere Packaging and Related Technologies [8] Eklund, M.W (1982) Significance of Clostridium botulinum in fishery products preserved short of sterilisation Food Technol [9] Farber JN, et al 2003 Microbiological safety of controlled and modified atmosphere packaging of fresh and fresh-cut produce [10] Emrah Kirtil, Mete Kilercioglu, and Mecit Halil Oztop, Modified Atmosphere Packaging of Foods [11] Hernandez, R.H (1996) Plastics in Packaging, Chapter in Handbook of Plastics, Elastomers, and Composites, 3rd edn, New York, McGraw-Hill [12] Hintlian, C.B and Hotchkiss, J.H (1986) The safety of modified atmosphere packaging: a review.Food Technol 40 [13] Ioannis S Arvanitoyannis (2012), Modified atmosphere and active packaging technologies, Taylor&Francis group, LLC [14] Michael Mullan and Derek McDowell.Modified atmosphere packaging in Food Packaging Technology [15] Post-mordem changes in meats II The effect of atmospheres containing carbon dioxide in prolonging the storage of cut-up chicken Food Technol [16] Richard Coles, Derek Mcdowell, Mark J.Kirwan (2003) , Food Packaging Technology, Blackwell Publishing Ltd [17] Sina Ebnesajjad, 2013 Elsevier Inc, Plastic Films in Food Packaging (Materials, Technology, and Applications) [18] Valley, G and Rettger, L.F (1927) The influence of carbon dioxide on bacteria J Bacteriol [19] W Steven Otwell Hordur G Kristinsson Murat O Balaban (2006), Modified Atmospheric processing and packaging of Fish 41 ... shelf life of ready-to-eat foods in vacuum packaging or modified atmosphere packaging It has been found that vacuum packaging or modified atmosphere packaging is very effective to extend the shelf... Oxygen requirements of some microorganism of relevance in modified atmosphere packaging (Source: from: Modified atmosphere packaging in Food Packaging Technology, Published by Michael Mullan and... Modified atmosphere packaging (MAP) is defined as ‘the packaging of a perishable product in an atmosphere which has been modified so that its composition is other than that of and also is a packaging