Principles and Applications of Modified Atmosphere Packaging of Foods

Principles and Applications of Modified Atmosphere Packaging of Foods by Barbara A. Blakistone.

Modified atmospheres are used to preserve foods without the need for unwanted preservatives. This book covers the subject from an industrial perspective and explains both how the technology works, and how it can be used. The editor and authors all have extensive practical knowledge of the subject an...

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Bibliographic Details
Main Author: Blakistone, Barbara A. (Author)
Corporate Author: SpringerLink (Online service)
Format: eBook
Language:English
Published: New York, NY : Springer US : Imprint: Springer, 1999.
Edition:2nd ed. 1999.
Series:Springer eBook Collection.
Subjects:
Food—Biotechnology.
Electronic resources (E-books)
Online Access:Click to view e-book
Holy Cross Note:Loaded electronically.
Electronic access restricted to members of the Holy Cross Community.
Table of Contents:
  • 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.

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