Recent Issues and Development in Modified Atmosphere Packaging (MAP) Technology Dr. Purwiyatno Hariyadi Dr. Purwiyatno Hariyadi SEAFAST Center – LPPM-IPB Dept Food Science & Technology, IPB BOGOR www.seafast.ipb.ac.id Purwiyatno Hariyadi/MAP Seminar; Jakarta 4 Maret 2010 Factors affecting shelf Storage conditions, life of foods temperature, light, sanitation Type of packaging material, internal atmosphere ; [O 2 ], [CO 2 ], [H 2 O] Food Food Packaging Properties of Foods • Physiological condition Handling Food Food • Nutrition composition practices Product Product • Water activity (a w ) • pH • Product sanitation • Other components? (antixidants, preservatives, etc) External Atmospheree condition, [O 2 ], [CO 2 ], [H 2 O] Purwiyatno Hariyadi/MAP Seminar; Jakarta 4 Maret 2010 1
Factors affecting shelf life of foods • In the food industry the role of p packaging is significant in g g g Food Food Packaging increasing a product’s shelf life by • Ensuring food safety • Delaying food value degradation • Shelf life is closely related to packaging. Purwiyatno Hariyadi/MAP Seminar; Jakarta 4 Maret 2010 Factors affecting shelf life of foods • In the food industry the role of packaging is significant in p g g g Food Food IT IS A SERVICE!! Packaging increasing a product’s shelf life by “ regulating ” : – O 2 and CO 2 – light – water vapour – aroma – mechanical impact. Purwiyatno Hariyadi/MAP Seminar; Jakarta 4 Maret 2010 2
Factors affecting shelf life of foods Food Food Packaging Purwiyatno Hariyadi/MAP Seminar; Jakarta 4 Maret 2010 Factors affecting shelf life of foods Purwiyatno Hariyadi/MAP Seminar; Jakarta 4 Maret 2010 3
Factors affecting shelf life of foods Purwiyatno Hariyadi/MAP Seminar; Jakarta 4 Maret 2010 Factors affecting shelf life of foods • In the food industry the role of packaging is significant in p g g g Food Food IT IS A SERVICE!! Packaging increasing a product’s shelf life by “ regulating ” : – O 2 and CO 2 – light – water vapour – aroma – mechanical impact. Purwiyatno Hariyadi/MAP Seminar; Jakarta 4 Maret 2010 4
Fruits and Nuts are Living • Metabolically active • Consume – Tissue softening – O 2 O 2 – Starch to sugars – Substrates – Sorbitol to fructose • Evolve – Organic acids – CO 2 decreasing – Heat – Flavor volatiles Flavor volatiles – Ethylene increasing – Lose H 2 O through – Color changes epidermis Purwiyatno Hariyadi/MAP Seminar; Jakarta 4 Maret 2010 Factors Affecting Storage Life of Fruit and Vegetables Post Harvest Physiology Pre-Harvest Conditions •Top quality damage-free produce •Minerals Temperature •Pre-cooling •Correct storage temperature Controlled Atmosphere •Physiology •Relative humidity Oxygen •Carbon dioxide •Ethylene •Dealing Purwiyatno Hariyadi/MAP Seminar; Jakarta 4 Maret 2010 5
Factors Affecting Storage Life of Fruit and Vegetables Post Harvest Physiology Types of Fruit • Climacteric • Non-climacteric – Apples – Blueberries – Pears – Grapes – Apricot – Cherries – Peach – Strawberries – Plum – Sweet oranges – Fig – Lemons – Persimmon Purwiyatno Hariyadi/MAP Seminar; Jakarta 4 Maret 2010 Factors Affecting Storage Life of Fruit and Vegetables Post Harvest Physiology • Respiration increases during ripening Fruit Growth Respiration Climacteric Respiration Non- Non climacteric Bloom Cell Cell Maturation Ripening Senescence division enlargement Purwiyatno Hariyadi/MAP Seminar; Jakarta 4 Maret 2010 6
Factors Affecting Storage Life of Fruit and Vegetables Post Harvest Physiology • Ethylene content higher and increases more during ripening Fruit G Growth h Ethylene Climacteric Ethylene Non- climacteric Bloom Cell Cell Maturation Ripening Senescence division enlargement Purwiyatno Hariyadi/MAP Seminar; Jakarta 4 Maret 2010 Factors Affecting Storage Life of Fruit and Vegetables Purwiyatno Hariyadi/MAP Seminar; Jakarta 4 Maret 2010 7
Purwiyatno Hariyadi/MAP Seminar; Jakarta 4 Maret 2010 Factors Affecting Storage Life of Fruit and Vegetables Oxygen Concentration vs Respiration 1,2 e Respiration Rate 1 0.8 0.6 Aerobic 0.4 0 4 Relative 0.2 0 0 4 8 12 16 Oxygen (%) Purwiyatno Hariyadi/MAP Seminar; Jakarta 4 Maret 2010 8
Factors Affecting Storage Life of Fruit and Vegetables Oxygen Concentration vs Respiration At low [O 2 ] At low [O 2 ] Fermenting carbohydrates in fruits or grains anaerobically, produce ethyl alcohol C 6 H 12 O 6 � 2C 2 H 5 OH + 2CO 2 Purwiyatno Hariyadi/MAP Seminar; Jakarta 4 Maret 2010 Factors Affecting Storage Life of Fruit and Vegetables Oxygen Concentration vs Respiration 1,2 e Respiration Rate 1 0.8 Anaerobic 0.6 Aerobic 0.4 0 4 Relative 0.2 0 0 4 8 12 16 Oxygen (%) Purwiyatno Hariyadi/MAP Seminar; Jakarta 4 Maret 2010 9
Factors Affecting Storage Life of Fruit and Vegetables Oxygen Concentration vs Respiration 1,2 e Respiration Rate 1 0.8 Anaerobic 0.6 Aerobic Total 0.4 0 4 Relative 0.2 0 0 4 8 12 16 Oxygen (%) Purwiyatno Hariyadi/MAP Seminar; Jakarta 4 Maret 2010 Factors Affecting Storage Life of Fruit and Vegetables CO 2 Concentration? Raising the level of carbon dioxide to levels of 2 % or more can also be beneficial • reduce the products sensitivity to ethylene • slow the loss of chlorophyll which is the green colour of fruit and vegetables • High CO 2 can also slow the growth of many of the Hi h CO l l th th f f th postharvest fungi that cause rots. Purwiyatno Hariyadi/MAP Seminar; Jakarta 4 Maret 2010 10
Methods of Storage Storage of Apples • Oxygen Level O L l • Carbon dioxide Level C b di id L l • Lower to 3% from 21% • Increase to 5% from 0.03% – Reduce respiration – Reduce respiration – Reduce ethylene – Reduce ethylene production production • If too low • If too low – Inhibit the breakdown of Inhibit the breakdown of pectic substances – Anaerobic metabolism • If too high – Anaerobic metabolism – Off flavors – Off flavors Purwiyatno Hariyadi/MAP Seminar; Jakarta 4 Maret 2010 Some examples of products that benefit from Controlled Atmosphere or Modified Atmosphere storage*. *From (i) Transicold (1995). Controlled Atmosphere Handbook and (ii) Optimal Fresh (2000). CSIRO Publishing. Purwiyatno Hariyadi/MAP Seminar; Jakarta 4 Maret 2010 11
• Fresh Cut/Minimally Processed? Purwiyatno Hariyadi/MAP Seminar; Jakarta 4 Maret 2010 • Fresh MAP for Fresh Cut Cut/Minimally Low O 2 and/or elevated CO 2 environment Processed? within a fresh-cut MAP extend fresh-cut within a fresh cut MAP extend fresh cut product shelf-life by: • slowing browning reactions • reducing the rate of product respiration and • reducing C 2 H 4 biosynthesis and action • Elevated CO2 environments within MAP bring an additional benefit of being fungistatic � are commercially used in both the whole and fresh-cut strawberry industry to reduce the growth of Botrytis cinerea. Purwiyatno Hariyadi/MAP Seminar; Jakarta 4 Maret 2010 12
FISH product and MAP Lower O 2 : � R d � Reduced oxidation d id ti � Reduced microbial activity Higher CO 2 � Antimicrobial effect – Gram- negative organisms with negative organisms with aerobic metabolisms Purwiyatno Hariyadi/MAP Seminar; Jakarta 4 Maret 2010 FISH product and MAP Comparison of MAP, air and vacuum packaging: Shelf life (sensory evaluation ) Sivertsvik, M., Jeksrud, W.K., Rosnes, T., International Journal of Food Science and Technology 2002, 37, 107 ± 127 Storage CO 2 /N 2 / MAP Air Vacuum temp O 2 Cod (G. morhua) fillets 17 6 16 8 0/100/0 Catfish (filets) 13 6 6 8 75/25/0 Salmon (S.salar 17 11 17 2 60/40/0 Shrimp, spotted (Pandalus p, p ( platyceros) 14 7 0 100/0/0 Swordfish (Xiphias gladius) steaks 22 6 2 100/0/0 Purwiyatno Hariyadi/MAP Seminar; Jakarta 4 Maret 2010 13
MEAT & Poultry product and MAP Modified Atmospheres Used in Fresh Meat in USA • 80% oxygen + 20% carbon dioxide • 0.4% carbon monoxide + 60% carbon dioxide + 39.6% nitrogen (approved for bulk packages during transport, February, 2002, and for retail packages in January, 2004. Purwiyatno Hariyadi/MAP Seminar; Jakarta 4 Maret 2010 MEAT & Poultry product and MAP Pros/Cons of 80% oxygen MAP • Advantages • Advantages – 10-14 day redness, vs 3-5 days in PVC • Disadvantages – Premature Browning during cooking – Oxidized (rancid) flavor ( ) – Bone darkening Purwiyatno Hariyadi/MAP Seminar; Jakarta 4 Maret 2010 14
MEAT & Poultry product and MAP Pros/Cons of 0.4% CO-MAP • Advantages • Advantages – 28 days redness of ground beef, 35 days for steaks or roasts. – No oxidized flavor, no bone darkening • Disadvantages – CO safety concerns CO safety concerns – Can spoiled meat appear fresh? – Persistent pinking after cooking? Purwiyatno Hariyadi/MAP Seminar; Jakarta 4 Maret 2010 MEAT & Poultry product and MAP Purwiyatno Hariyadi/MAP Seminar; Jakarta 4 Maret 2010 15
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