MAP involves altering the gas atmosphere surrounding food products to inhibit microbial growth and deteriorative chemical/enzymatic reactions. It extends shelf life by slowing respiration and ethylene production rates. The document discusses MAP applications for various foods like dairy, meat, produce and bakery products. It also examines how different gas mixtures, storage temperatures and other factors influence MAP effectiveness for specific foods. Overall, MAP is shown to increase shelf life and reduce waste while maintaining quality attributes like color, texture and aroma compared to traditional packaging methods.

1. 1

2.  MAP introduction
 MAP in dairy
 MAP in meat products
 MAP in fruits & vegetables
 MAP in bakery products
 Results
2

3. 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
3

4.  Alteration the gas atmosphere surrounding a
particular food product to retard:
4
chemical and metabolic
processes that are
detrimental to product quality
(Oxidative Reactions &
enzyme activity)
or to inhibit the growth of
undesirable microbial
populations

5. • Removes most of the
vacuum air before packaging
packaging
(VP)
• replaced with another
gas mixture before
packaging sealing in
barrier materials
Mixture of
gases
5

6. 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.
6

7. 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
7

8.  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:
8
Oxygen Nitrogen
carbon
dioxide
microbiological
flora
the sensitivity
of the product
to gases
color stability
requirements

9.  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 activity
type of product
being
packaged
9

10. 10
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

11. 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
11

12. 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)
12

13. 13

14. 14

15. 15

16. 16

17. Dermiki et al., 2008 17
41
day
s
24
day
s
10
day
s
31
day
s

18. Dermiki et al., 2008 18
high CO2 concentrations
were very effective for the
inhibition of the growth of
molds & yeasts.

19. Dermiki et al., 2008 19

20. M1: 20
days
20
M2: 26
days
M3: 30
days

21. 21

22.  The variables that influence the shelf life properties of
packaged fresh meat are :
22
water binding
(holding)
capacity
color
Microbial
quality
lipid
stability
palatability
Product gas mixture
package
and
headspace
packaging
equipment
storage
temperature
additives

23. 23
MAP (70-80% O2
and 20-30% CO2 )
vacuum packaging

24.  5 days at 3º C
24
Arvanitoyannis et al., 2011
MAP A : (60%
CO2:40% N2)
MAP B : (92.9% N2:
5.1% CO2: 2% O2)

25. 25
Arvanitoyannis et al., 2011

26. 26
Arvanitoyannis et al., 2011

27. 27
Arvanitoyannis et al., 2011

28. 28
Arvanitoyannis et al., 2011

29. 29
Arvanitoyannis et al., 2011

30.  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
30
Arvanitoyannis et al., 2011

31.  stored at 4 ± 1º C upto 21days
31
Arvanitoyannis et al., 2011
aerobic vacuum
modified
atmosphere
(80% O2+
20% CO2

32. 32

33. 33

34. 34
 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.

35. 35

36.  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
36

37. 37
O2: 12%
CO2: 4%
Thuy Nguyena et al., 2004

38. Thuy Nguyena et al., 2004 38

39. Thuy Nguyena et al., 2004 39

40. Nielsen et al., 2008 40

41.  The reason for the considerable loss is dehydration and could
41
be somewhat alleviated by storage in a higher relative
humidity.
• 0.5 %
Packaged:
• Honeoye:14.7%
Unpackaged • Korona: 18.3%
Nielsen et al., 2008

42. Nielsen et al., 2008 42

43. Nielsen et al., 2008 43

44. Aroma
44

45. 45

46. Nielsen et al., 2008 46

47. 47
aerobic
mesophili
c
Yeast & mold
Anaerobic
mesophilic

48. Soliva-Fortuny et al., 200448

49. Kumar et al., 2013 49

50. Kumar et al., 2013 50

51. Kumar et al., 2013 51

52. Kumar et al., 2013 52

53. Mexis et al., 2010 53

54. Mexis et al., 2010 54

55. 11
month
55
8
month 8-9
mont
h
12
month
Mexis et al., 2010

56. 56

57. Gutierrez et al., 201157

58. Gutierrez et al., 201158

59. Gutierrez et al., 201159

60. 60
100
%
CO2
MAP1: air
MAP 2:100% CO2
MAP 3:100% N2
MAP 4: 50%CO2/50%N2
(diamonds) atm1
(squares) atm 2
(triangles) atm 3
(x marks) atm 4 Singh et al., 2012

61. Singh et al., 2012 61

62. Singh et al., 2012 62

63. Singh et al., 2012 63
100% CO2 atmosphere best
maintained the sensorial
characteristics of the product

64.  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.
64

65. 65

66. 66