Application Of Modified Atmosphere Packaging Machines In The Preservation Of Various Foods

1. Baked food and cooked food products: The main component of baked food is starch, which is easily spoiled by decay caused by bacteria and mold, rancidity caused by fat oxidation, and aging and hardening of starch molecular structure. Through modified atmosphere packaging technology, using a mixture of CO2 and N2, it can effectively inhibit bacterial growth and extend the shelf life of baked food and cooked food products.

2. Fresh meat: The preservation of fresh meat requires the inhibition of microbial growth and the prevention of meat discoloration. Through Map Tray Sealing Machine, the use of a mixture of O2 and CO2 can maintain the bright color of the meat, while inhibiting bacterial growth and extending the shelf life. In the modified atmosphere packaging of meat, the use of high concentrations of O2 can keep the fresh meat bright red and brighter, and the meat will be lavender in an oxygen-deficient environment. If CO2, N2 and other fresh-keeping gases are used, the meat will be lavender in color and the shelf life can reach about 30 days.

3. Fruits and vegetables: Fruits and vegetables still respire after harvest, expel carbon dioxide and consume nutrients. By reducing the oxygen content and storing at low temperatures through modified atmosphere packaging, the respiration of fruits and vegetables can be slowed down to maintain their freshness. At the same time, CO2 can effectively inhibit the growth and reproduction of aerobic bacteria and molds, further extending the shelf life of fruits and vegetables.

4. Aquatic products: The freshness of fish mainly depends on the trimethylamine and the number of bacteria it contains. Modified atmosphere packaging technology inhibits bacterial reproduction and reduces the release of trimethylamine by adjusting the gas environment in the package. At the same time, the mixed gas of N2 and CO2 can maintain the firmness and color of fish meat and provide consumers with fresh fish meat. The deterioration of shrimp is mainly caused by microorganisms. Its inherent enzyme action causes shrimp to turn black. Modified atmosphere packaging can preserve grass shrimp. After the shrimp is soaked in a preservative solution of lysozyme and sodium bisulfite, it is filled with a mixed gas of CO2 and N2 in the modified atmosphere packaging bag. Its shelf life is extended by 22 days compared with the control sample, which is 6.5 times the shelf life of the control sample.