It is a preservation technique that may further minimize the physiological and microbial decay of perishable produce.
No further control is exerted over the initial composition and the gas composition is likely to change with time owing to the diffusion of gases into or out of the product, the permeation of gases into or out of the package and the effects of product and microbial metabolism.
The role of oxygen in food is that of a spoiler, one that causes degradation and spoilage of foods. Thus eliminating or reducing the amount of oxygen in a package prolongs the shelf life of the product.
Modified atmosphere packaging may be defined as an active packaging method in which an altered atmosphere is created in the headspace that retards chemical deterioration while simultaneously regarding growth of spoilage organisms.
In Modified atmosphere packaging, the substitution of air with packaging gas mixture is most often performed by adding nitrogen or carbon dioxide.
The gases used should be of a specified purity and should be selected after consideration of the potential microflora in the specific foodstuff.
In the 1920s, work at the Low Temperature Research Station, in Cambridge, UK, showed that the shelf-life of apples could be increased by storing them in atmosphere containing lowered levels of oxygen and increased levels of carbon dioxide.
In 1930s, beef carcasses were transport in atmospheres containing carbon dioxide, which approximately doubled the storage life previously obtained.
Modified atmosphere packaging
