Modified atmosphere packaging for milk cake: assessment of ideal gas composition for extending shelf life (2024)

FAQs

How does modified atmosphere packaging extend shelf life? ›

How Modified Atmosphere Packaging Extends Shelf Life. The modified atmosphere created by MAP packaging limits oxygen flow and moisture evaporation. The controlled gas exchange reduces respiration rates by limiting the oxygen available in the package. Too much oxygen also increases bacterial decay and rapid spoilage.

Modified atmosphere packaging (MAP) is known to prolong the shelf life of food and enhance product safety by limiting the oxygen exposure of fresh and processed food alike.

There are three gases which are mainly used in MAP, i.e. oxygen (O₂), carbon dioxide (CO₂) and Nitrogen (N₂). Oxygen is used for its ability to promote the reddish color of fresh meat and maintain it during storage (McMillin, 2008).

Modified atmosphere packaging, or MAP, involves the use of a gas atmosphere in a packaged food to extend shelf life, typically consisting of an inert gas such as nitrogen and an antimicrobially active gas such as carbon dioxide.

For the best and freshest taste, the milk cake should be consumed within a week and also stored in the refrigerator preferably (especially if you live in a hot country). For prolonged storage, you may keep it in the freezer, however the taste and texture will deteriorate over time.

Olfactory Cues: A cake that's going bad will often have an off-putting or sour smell. If your cake smells like anything other than cake, it's time to toss it.

Fruit cakes, due to their high sugar content and often alcohol presence, have an incredibly long shelf life, ranging from several weeks to even months if properly stored in a cool, dry place.

Modified atmosphere packaging (MAP) is one of the most important techniques used to achieve safety in fresh cut fruits and other products. This can also prolong their shelf life, as an alternative to ultraviolet (UV) light, infrared radiation, irradiation, and high-pressure.

By keeping food fresher for longer, the technology reduces the amount of produce that is thrown away due to spoilage. This, in turn, contributes to a more sustainable environment by lessening the volume of waste sent to landfills and reducing greenhouse gas emissions associated with the decomposition of organic waste.

How to do modified atmosphere packaging? ›

This is achieved by replacing the air inside the package with a gas mixture that contains lower levels of oxygen than the ambient air. The most commonly used gases for MAP are carbon dioxide (CO2) and nitrogen (N2) which are used in varying proportions depending on the specific food product and the desired shelf life.

MAP works by creating a controlled atmosphere around the food product, which is designed to slow down or prevent the oxidation process. This is achieved by replacing the air inside the package with a gas mixture that contains lower levels of oxygen than the ambient air.

By removing nearly all the oxygen from the package, vacuum packaging prevents oxidative spoilage and discolouration of food items, common issues in foods exposed to air. Inhibition of Microbial Growth: Without oxygen, spoilage bacteria and fungi cannot grow and multiply, significantly extending the food's shelf life.

How does modified atmosphere packaging protect food? Largely, modified atmosphere packaging technologies protect fresh food by decreasing its exposure to oxygen. Oxygen leads to oxidation, which can cause discoloration, spoilage, and off-flavors and textures.