The effect of MAP on the nutritional quality of nonrespiring food products

Because by using modified atmosphere packaging, the shelf-life of the packaged products can be extended by 50-200% questions could arise regarding the nutritional consequences of MAP on the packaged food products. This section will discuss the effect of MAP on the nutritional quality of non-respiring food products while the effect of MAP on the nutritional value of respiring products, such as fresh fruits and vegetables, will be discussed in detail in section 16.7.

Very little information is available about the influence of MAP on the nutritional quality of non-respiring food products. In most cases, for packaging non-respiring food products, oxygen is excluded from the atmosphere and therefore one should expect a retardation of oxidative degradation reactions. Moreover, modified atmosphere packaged food products should be stored under refrigera-

Table 16.4 Growth of Aeromonas hydrophila in different atmospheres

Product pH

Temp

Storage

Atmosphere

Increase

Reference

type

(°C)

time

(%O2/CO2/N2)

(log cfu/g)

(days)

Beef >6.0

-2

126

0/100/0

0

Gill and

63

vacuum

1.0

Reichel

0

98

0/100/0

0

(1989)

49

vacuum

3.1

2

42

0/100/0

0

35

vacuum

3.0

5

35

0/100/0

0

17

vacuum

3.0

10

10

0/100/0

3.8

5

vacuum

5.8

Sliced roast 6.1

-1.5

112

0/100/0

0

Hudson et al

beef

56

vacuum

4.3

(1994)

3

70

0/100/0

3.1

21

vacuum

4.6

Lamb 5.4-5.8

0

45

80/20/0

0

Doherty et al

45

0/50/50

0

(1996)

45

0/100/0

0

45

vacuum

0

5

45

80/20/0

0

45

0/50/50

0

45

0/100/0

0

45

vacuum

0

Lamb >6.0

0

42

80/20/0

0

Doherty et al

42

0/50/50

0

(1996)

42

0/100/0

0

42

vacuum

4.1

5

42

80/20/0

4.2

42

0/50/50

1.7

42

0/100/0

0

42

vacuum

4.0

tion to allow CO2 to dissolve and perform its antimicrobial action. At these chilled conditions, chemical degradation reactions have only a limited importance.

No information is available regarding the nutritional consequences of enriched oxygen concentrations in modified atmospheres which can be applied for packaging fresh meat and marine fish. Some oxidative reactions can occur with nutritionally important compounds such as vitamins and polyunsaturated fatty acids. However, no quantitative information is available about these degradation reactions in products packaged in O2 enriched atmospheres.

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