GCSE+FT+Unit+2+Lesson+4+Preservation+MAP

toc =Unit 2 Lesson 4 - Preservation Techniques: Industry=



Modified Atmosphere Packaging (MAP)
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 * Also known as Controlled Atmosphere Packaging (CAP)
 * This method of packaging extends the shelf life by delaying bacterial growth. It involves changing or modifying the usual surrounding atmosphere of the food.

MAP preserves food by flushing the air out and replacing it with one or a mixture of the following gases : It is then sealed in a plastic bag or with a plastic lid to a food tray through a process known as a hermetic seal.
 * 1) Oxygen - helps retain the colour of some food, e.g. meat stays red, can cause oxidation in some foods
 * 2) Carbon dioxide - slows the growth of bacteria but is absorbed by foods so can cause the package to collapse and damage to the food
 * 3) Nitrogen - used to replace some of the oxygen so that oxidation (fruits & vegetables turning brown) is slowed down.

Modified Atmosphere Packaging (MAP):

 * allows the consumer to see the food product through the clear packaging
 * allows a large variety of foods to be stored, e.g. fruit, fresh pasta, salads, meat, fish, bacon, smoked fish, bread
 * increases shelf life as it retards microbial activity, e.g. meat up to 7 days at chill temperature, bread up to 3 months at ambient (room) temperature
 * maintains the colour of the food while sealed
 * once opened the food then has a normal shelf life and must be stored appropriately



Vacuum Packaging

 * has been used for many years
 * the air is removed and the plastic package is sealed
 * the food is kept in anaerobic (no oxygen) conditions, e.g. bacon, fish, coffee, rice

TASK
Complete the following questions based on the information above.