Principles and Applications of Modified Atmosphere Packaging of Foods

1 Introduction.- 1.1 Definitions, terminology and abbreviations.- 1.2 Methods of atmosphere modification in packaged foods.- 1.3 Gases used in MAP.- References.- 2 Markets for MAP foods.- 2.1 Introduction.- 2.2 History of CAP, MAP and vacuum packaging.- 2.3 Europe.- 2.4 USA and Canada.- 2.5 Contemporary issues in MAP technologies.- 2.6 Conclusion.- 3 MAP machinery.- 3.1 Historical development.- 3.2 Gases.- 3.3 Packaging material.- 3.4 Packaging machines.- 3.5 Chamber machines.- 3.6 Flexible form-fill-seal machine systems.- 3.7 Fail-safe assurance.- 3.8 Automatic product feeding systems.- 3.9 Conclusion.- 4 Packaging materials for MAP of foods.- 4.1 Introduction.- 4.2 Plastic films commonly used in MAP.- 4.3 Combination of films.- 4.4 Typical specifications for MAP use.- 4.5 Seal system and quality.- 4.6 Legislation and the environment.- 5 Quality assurance of MAP products.- 5.1 Introduction.- 5.2 Safety and quality of MAP foods.- 5.3 Application of HACCP to MAP foods.- 5.4 Total quality management and quality of MAP foods.- 5.5 Combining hazard analysis with both critical control point and total quality control.- 5.6 International Organization for Standardization and ISO 9000 series as a quality management tool.- 5.7 Inspection and testing methods.- 5.8 Regulatory aspects of MAP foods.- 5.9 Summary.- Ref.- 6 Fresh-cut produce.- 6.1 Introduction.- 6.2 Product respiration and MAP.- 6.3 Quality maintenance.- 6.4 Safety of MAP produce.- 6.5 Packaging materials.- 6.6 Future industry needs.- References.- 7 Bakery products.- 7.1 Introduction.- 7.2 Factors governing shelf life.- 7.3 Methods of extending mould-free shelf-life.- 7.4 MAP.- 7.5 Conclusions.- References.- 8 Dairy foods, multi-component products, dried foods and beverages.- 8.1 Dairy products.- 8.2 Coffee.- 8.3 Tea.-8.4 Snacks.- 8.4.1 Nuts.- 8.6 Fruit juices and other beverages.- 8.7 Use of MAP in combination with other processes.- References.- 9 Fish and shellfish.- 9.1 Introduction.- 9.2 Spoilage of fish.- 9.3 Gaseous preservatives used in modified atmosphere storage of fish.- 9.4 Changes occurring during storage of fish products in MAP.- 9.5 Adjuvant treatments.- 9.6 Conclusion.- References.- 10 Meats and poultry.- 10.1 Introduction.- 10.2 Microbiology of red meats.- 10.3 Packaging of meats and poultry.- 10.4 Vacuum packaging.- 10.5 Gas atmospheres.- 10.6 MAP storage of poultry.- 10.7 Meat products.- 10.8 Effects of MAP on selected meat products.- 10.9 Safety aspects of MAP.- 10.10 The Future 281.- References.