Effectiveness of modified atmosphere packaging in preserving a prepared ready‐to‐eat food

  title={Effectiveness of modified atmosphere packaging in preserving a prepared ready‐to‐eat food},
  author={Ki-Eun Lee and Hae Jin Kim and Duck Soon An and Eun-Soon Lyu and Dong Sun Lee},
  journal={Packaging Technology and Science},
The effectiveness of modified atmosphere packaging (MAP) was evaluated for a combination prepared food (Korean braised green peppers with dry anchovies). From a preliminary storage test of the ready‐to‐eat dish at 10°C, the aerobic bacterial count on the green peppers was selected as a primary quality index. The effect of MAP with different CO2 concentrations on the product quality at 10°C was also studied. MAP with a CO2 concentration of ≥30% extended the lag time and/or reduced the growth… 

Applications of Plastic Films for Modified Atmosphere Packaging of Fruits and Vegetables: A Review

Modified atmosphere packaging (MAP) of fresh produce relies on the modification of atmosphere inside the package achieved by the natural interplay between two processes: the respiration rates of the

The Use of Modeling Tools to Better Evaluate the Packaging Benefice on Our Environment

Packaging play a key role on food quality preservation and shelf-life increase. Even if the link between shelf life and food loss has not yet clearly been formalized, it is generally observed that a

Protective Coatings for Shelf Life Extension of Fru its and Vegetables

Shelf life of fresh fruits and vegetable depends on two variables namely respiration rate of commodity and permeability of t he packaging films. The modified atmosphere packaging using specially

Processing, Storage and Quality of Cook-Chill or Cook-Freeze Foods

Over the history of mankind, food preservation has played a crucial role in alleviating hunger and famine when food was less abundant and was instrumental in supplying edible foods for armies,

Colorimetric oxygen indicator films based on β‐cyclodextrin grafted chitosan/montmorillonite with redox system for intelligent food packaging

Oxygen is an important factor in food deterioration; thus, packaging, with an in‐built oxygen indicator, has been widely developed. Here, a safer, natural product‐based, colorimetric oxygen indicator

A Natural Component-Based Oxygen Indicator with In-Pack Activation for Intelligent Food Packaging.

A natural component-based oxygen indicator characterized by in-pack activation that will contribute greatly to intelligent packaging for healthier and safer foods.

The effect of kappa-carrageenan fortification on the physicochemical and organoleptic properties of milkfish galantin

Galantin milkfish are a processed fish fillet-based milkfish that has a brownish color and a cylindrical shape with a savory taste. Galantin milkfish are rich in protein from eggs but the fat content



Estimating packaging atmosphere–temperature effects on the shelf life of cod fillets

The behaviour of the natural microflora (total bacterial count, psychrotrophic bacteria, total coliforms, and lactic acid bacteria) of fresh cod fillets packaged in air, under vacuum, in a modified


To many, the advent of modified-atmosphere (MA) or controlled-at Atmosphere (CA) storage provides foods that are “fresh”, meaning “never frozen,” viewed as advantageous to food producers because it reduces costs compared with frozen storage, it avoids problems of texture change and it extends the storage life or protects foods from spoilage.

Effect of modified atmosphere packaging and superchilled storage on the shelf‐life of farmed ready‐to‐cook spotted wolf‐fish (Anarhichas minor)

Modified atmosphere packaging (MAP) combined with superchilling (−1°C) was evaluated as a mild preservation method for farmed spotted wolf‐fish (Anarhichas minor). Portions were packaged in air and

Microbiological Aspects of Modified-Atmosphere Packaging Technology - A Review 1.

  • J. Farber
  • Business, Medicine
    Journal of food protection
  • 1991
The effects of MAP on the growth and survival of foodborne pathogens are considered, including the major psychrotrophic pathogens, the mesophiles such as the salmonellae and staphylococci, as well as the microaerophilic Campylobacter jejuni.

Combined effect of chill storage and modified atmosphere packaging on mussels (Mytilus galloprovincialis) preservation

The results showed better quality retention and greater shelf life of mussels packaged under MAP 1 as compared to MAP 2 and VP samples and MAP 1 showed a greater (p < 0.05) inhibition effect on total viable count of mussel samples than all other packaging conditions.

Note: Shelf Life Determination of Korean Seasoned Side Dishes

Three Korean side dishes of seasoned beef soup, soybean sprouts and fried tofu were stored at 0, 3 and 10 C. Changes in sensory, physical and chemical indexes were compared with microbial quality