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MAP introduction

MAP in dairy

MAP in meat products

MAP in fruits & vegetables

MAP in bakery products

Results

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The shelf life of perishable foods is limited by various factors that generally bring to changes in

odor, flavor, color and texture until to their complete unacceptability

The package protects the food against physical, chemical and biological damage

It also acts as a physical barrier to oxygen, moisture, volatile chemical compounds and microorganisms that are detrimental to food

it provides a barrier between the food and the external environment

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Alteration the gas atmosphere surrounding a

particular food product to retard:

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chemical and metabolic processes that are

detrimental to product quality (Oxidative Reactions &

enzyme activity)

or to inhibit the growth of undesirable microbial

populations

• Removes most of the air before packagingvacuum

packaging (VP)

• replaced with another gas mixture before packaging sealing in barrier materials

Mixture of gases

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increased shelf life

reduction in retail waste

improved presentation-clear view of product and all round visibility

hygienic stackable pack, sealed and free from product drip and odor

little or no need of chemical preservatives

increased distribution area and reduced transport costs due to less frequent deliveries

reduction in production and storage costs due to better utilization of labor, space and equipment.

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capital cost of gas packaging machinery

cost of gases and packaging materials

cost of analytical equipment to ensure that correct

gas mixtures are used

cost of quality assurance systems to prevent

distribution of leakers

increase of pack volume which will adversely affect

transport costs and retail display space

benefits of MAP are lost once the pack is opened

or leaks

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These three gases are used in different combination according to

the product and the needs of manufacturer and consumer

The choice for a particular combination is influenced by the:

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Oxygen Nitrogencarbon dioxide

microbiological flora

the sensitivity of the product

to gases

color stability requirements

The effectiveness of this gas is influenced by its

original and final

concentrations

storage temperature

partial pressure of

carbon dioxide

initial bacterial population

microbial growth phase

growth medium used

acidity water activitytype of product

being packaged

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For maximum antimicrobial effect, the storage temperature of the

product should be kept as low as possible

because the solubility of carbon dioxide decreases dramatically

with increasing temperature

thus improper temperature could eliminate the beneficial effects of

carbon dioxide

Depending on the buffering capacity of the food, CO2

dissolution can reduce the pH of the aqueous phase, making

it more difficult for some microbial species to grow

CO2 can also penetrate into microbial cells, disrupting cell

membrane function

Bicarbonate ion produced from CO2 hydration and ionization

is also known to be inhibitory to some important cellular

metabolic enzymes

The effect on microorganisms consists in the extension of the

lag phase and a decrease of growth rate during logarithmic

phase

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when oxygen is needed for fruit and vegetable

respiration : Lettuce (elevated CO2 concentrations

cause metabolic problems that lead to the

formation of ‘brown stain)

color retention as in the case of red meat

(myoglobin)

to avoid anaerobic conditions in white fish (TMA)

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13

14

15

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17Dermiki et al., 2008

41

day

s

24

day

s10

day

s

31

day

s

18Dermiki et al., 2008

high CO2 concentrations

were very effective for the

inhibition of the growth of

molds & yeasts.

19Dermiki et al., 2008

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M1: 20

days

M2: 26

daysM3: 30

days

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The variables that influence the shelf life properties of

packaged fresh meat are :

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water binding (holding) capacity

colorMicrobial

qualitylipid

stabilitypalatability

Product gas mixturepackage

and headspace

packaging equipment

storage temperature

additives

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MAP (70-80% O2 and 20-30% CO2 )

vacuum packaging

5 days at 3º C

24Arvanitoyannis et al., 2011

MAP A : (60% CO2:40% N2)

MAP B : (92.9% N2: 5.1% CO2: 2% O2)

25Arvanitoyannis et al., 2011

26Arvanitoyannis et al., 2011

27Arvanitoyannis et al., 2011

28Arvanitoyannis et al., 2011

29Arvanitoyannis et al., 2011

both atmosphere modifications were beneficial in

retaining the firmness of shrimp

MAP B displayed significantly better results.

Sensory tests indicated that samples stored under

MAPA and B had a better appearance compared to

control samples.

A reduction of mesophile, psychrofile and B.

thermosphacta numbers was achieved for both

atmosphere modifications with MAP A having a

clear advantage over MAP B

30Arvanitoyannis et al., 2011

stored at 4 ± 1º C upto 21days

31Arvanitoyannis et al., 2011

aerobic vacuum

modified atmosphere (80% O2+ 20% CO2

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Buffalo meat packed in MAP had a desirable colour

and a low drip loss.

Buffalo meat packed under MAP and vacuum kept

safely up to 14 days of storage at 4 ± 1 C.

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Respiration rate can be reduced by decreasing O2

concentration around the fresh produce

• pectin esterase

• polygalacturonase

• polyphenoloxidase

• glycolic acid oxidase

• ascorbic acid oxidase

Effects on enzymes

• blockage of the synthesis of ethylene which controls the activities of these enzymes

Effects on ethylene

production

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O2: 12%

CO2: 4%

Thuy Nguyena et al., 2004

38Thuy Nguyena et al., 2004

39Thuy Nguyena et al., 2004

40Nielsen et al., 2008

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The reason for the considerable loss is dehydration and could

be somewhat alleviated by storage in a higher relative

humidity.

• 0.5 %

Packaged:

• Honeoye:14.7%

• Korona: 18.3%Unpackaged

Nielsen et al., 2008

42Nielsen et al., 2008

43Nielsen et al., 2008

Aroma

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45

46Nielsen et al., 2008

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aerobic

mesophili

c

Yeast & moldAnaerobic

mesophilic

48Soliva-Fortuny et al., 2004

49Kumar et al., 2013

50Kumar et al., 2013

51Kumar et al., 2013

52Kumar et al., 2013

53Mexis et al., 2010

54Mexis et al., 2010

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8

month 8-9

mont

h

11

month

12

month

Mexis et al., 2010

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57Gutierrez et al., 2011

58Gutierrez et al., 2011

59Gutierrez et al., 2011

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(diamonds) atm1

(squares) atm 2

(triangles) atm 3

(x marks) atm 4 Singh et al., 2012

100

%

CO2

MAP1: air

MAP 2:100% CO2

MAP 3:100% N2

MAP 4: 50%CO2/50%N2

61Singh et al., 2012

62Singh et al., 2012

63Singh et al., 2012

100% CO2 atmosphere best

maintained the sensorial

characteristics of the product

The effectiveness of MAP depend on: original and

final concentrations, storage temperature, partial

pressure of carbon dioxide, initial bacterial

population, microbial growth phase, growth

medium used, acidity, water activity, type of product

being packaged

Decrease the enzyme activities, microbial growth,

respiration, ethylene production, chemical reaction

such as oxidation delay or stop deteriorative

reaction in food.

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