Extending the shelf-life of Combination products
MAP modified atmosphere packaging for combination products, including Battered fish, battered meats, battered poultry, battered seafood, bouchée, breaded fish, breaded meats, breaded poultry, breaded seafood, burritos, enchiladas, falafels, filled crêpes, filled pancakes, filled rolls, pasta containing fish, pies containing fish, kebabs, pasta containing meat, pies containing meat, omelettes, pasties, pâtés en croûtes, pizzas, pasta containing poultry, pies containing poultry, quiche, rouleau Fromage, sandwiches, satays, sausage rolls, pasta containing seafood, pies containing seafood, soufflés, spring rolls, stuffed pitta bread, tacos, tostadas and vol au vents.
Combination products are made up of two or more different food components. Due to the vast differences in the intrinsic properties of these products and the interactions between separate components in the same food product, only generalizations regarding spoilage mechanisms, possible food poisoning hazards, achievable shelf-lives, and gas mixtures can be made. Food manufacturers considering using MAP for such products must carry out detailed shelf-life evaluations to determine the optimal gas mixture, spoilage mechanisms, etc.
The principal spoilage mechanisms likely to affect combination products are microbial growth and oxidative rancidity. CO2/N2 gas mixtures are recommended to effectively inhibit microbial spoilage and rancidity development and hence significantly extend shelf-life.
Staling is a problem for bakery combination products and MAP modified atmosphere packaging appears to have little effect on the rate of staling. Consequently, shelf-life extensions under MAP for cold-eating bakery combination products are only marginal.
Moisture migration between different components of certain combination products is also a spoilage mechanism that is unaffected by MAP. It should be noted that many combination products are cooked products or contain cooked ingredients. Consequently, the possible food poisoning hazards associated with these types of products are primarily due to post-cooking and/or post-packaging contamination. These food poisoning hazards can be minimized by adequate cooking and maintenance of recommended chilled temperatures and good hygiene and handling practices.
General Information for Modified Atmosphere Packaging of Combination Food Products
| Product | Combination food products |
|---|---|
| Include | Battered fish, battered meats, battered poultry, battered seafood, bouchée, breaded fish, breaded meats, breaded poultry, breaded seafood, burritos, enchiladas, falafels, filled crêpes, filled pancakes, filled rolls, pasta containing fish, pies containing fish, kebabs, pasta containing meat, pies containing meat, omelettes, pasties, pâtés en croûtes, pizzas, pasta containing poultry, pies containing poultry, quiche, rouleau Fromage, sandwiches, satays, sausage rolls, pasta containing seafood, pies containing seafood, soufflés, spring rolls, stuffed pitta bread, tacos, tostadas and vol au vents. |
| Recommended gas mixture | 30-50% CO2, 50-70% N2 **The gases and mixtures listed above are for general guidance. To identify the optimum gas for your product and process, we recommend you undertake a product trial at first. |
| Recommended storage temperature | 0°C to +3°C |
| Typical shelf life | 2-7 days in open air, 3-21 days with MAP |
| Typical packaging type | Rigid tray (Premade or thermoformed) and lidding film |
| Typical material | Tray: • UPVC/PE • HDPE • EPS/EVOH/PE Lidding and/or pillow pack film: • PET/PVdC/PE • PA/PVdC/PE • PC/EVOH/EVA • MPET • MOPP • OPP/PVDC |
| Typical MAP machines | Visit Modified Atmosphere Packaging Machine Page |
Send an Inquiry
Please use the form below, or send a direct email to [email protected], or Send WhatsApp Message.
Scan to Add WeChat
Scan to Send WhatsApp Message
