In nitrogen packaging, the composition of the air inside the container is adjusted, usually by injecting nitrogen into the container to replace or reduce the concentration of oxygen. The purpose of this is to slow down oxidation reactions and microbial growth, thereby extending the shelf life of food.
The principle of nitrogen packaging is to reduce the oxygen concentration in food by removing or reducing the presence of oxygen, thereby slowing down the spoilage process of food. Nitrogen is an inert gas that does not chemically react with food and does not affect the flavor and texture of food.
With nitrogen packaging, food can be kept fresh and tastes good, and food quality degradation can be reduced. This packaging technology is widely used in a variety of food products such as meat, fruits, vegetables, delicatessen, dairy products and pastries.
It should be noted that nitrogen packaging does not destroy the bacteria or microorganisms that are already present in the food, it only delays its growth and spoilage by adjusting the ambient atmosphere. Therefore, when using nitrogen packaging, it is still necessary to pay attention to the hygienic handling of food and proper storage conditions to ensure the safety and quality of food.
What is the specific impact of nitrogen packaging on the shelf life of food?
1. Inhibit oxidation reaction: nitrogen packaging slows down the oxidation reaction by reducing the oxygen concentration in the package and reducing the oxygen contact in the food. Oxidation reaction is one of the main causes of food spoilage and quality degradation, such as fat oxidation and pigment changes in food. By inhibiting oxidation reactions, nitrogen packaging can extend the shelf life of food.
2. Control microbial growth: Nitrogen packaging can reduce the amount of oxygen inside the package, thereby limiting the growth of microorganisms such as bacteria, mold and yeast. These microorganisms are one of the main factors that lead to food spoilage and spoilage. By controlling microbial growth, nitrogen packaging helps extend the shelf life of food.
3. Maintain food structure and texture: Nitrogen packaging can maintain the structure and texture of food, preventing food from being compressed, deformed or softened during the packaging process. This plays an important role in maintaining the appearance, texture and quality of certain foods such as crispy foods, pastries, etc.
4. Prevent the degradation of oxygen-sensitive substances: Some foods contain oxygen-sensitive substances, such as vitamins, anthocyanins, etc. Nitrogen packaging can reduce the concentration of oxygen in food and reduce the oxidation rate of these substances, thereby maintaining the nutrients and color in food.
Nitrogen packaging does not eliminate pre-existing microorganisms or extend the shelf life of food to indefinite. Other factors, such as freshness of food, hygienic handling, storage temperature, etc., still have an important impact on shelf life. Therefore, when using nitrogen packaging, it is still necessary to combine the correct food handling and storage methods to ensure the safety and quality of food.
What types of food are nitrogen packaging suitable for?
1. Fresh meat and poultry: Nitrogen packaging extends the shelf life of fresh meat and poultry, such as beef, pork, lamb, chicken, fish, etc. It prevents oxidation and bacterial growth, maintaining the tenderness and taste of the meat.
2. Seafood and aquatic products: nitrogen packaging can extend the shelf life of seafood and aquatic products, such as fish, shrimp, shellfish, crab, etc. It slows down the spoilage process and maintains the freshness and taste of seafood.
3. Fruits and vegetables: Nitrogen packaging can extend the shelf life of fruits and vegetables, such as apples, pears, strawberries, grapes, tomatoes, lettuce, etc. It reduces oxidation and microbial growth, and maintains the color, taste and nutritional value of fruits and vegetables.
4. Cooked and processed foods: Nitrogen packaging is suitable for all kinds of cooked and processed foods, such as ham, sausages, deli meat products, dairy products, bread, pastries, etc. It can extend the shelf life of these foods and maintain their texture and taste.
5. Nuts and dried fruits: Nitrogen packaging extends the shelf life of nuts and dried fruits such as walnuts, almonds, cashews, raisins, etc. It slows down oxidation and rancidity, maintaining the freshness and flavor of nuts and dried fruits.
Does nitrogen packaging have any effect on the nutritional value of food?
Modified Atmosphere Packaging (MAP) has little impact on the nutritional value of food, mainly by extending the shelf life of food to maintain its relative stability of nutrients.
Here are some key takeaways about the impact of nitrogen packaging on the nutritional value of food:
1. Maintain nutrients: Nitrogen packaging can slow down the oxidation reaction in food and reduce the oxidation rate of vitamins and other nutrients. This helps keep the nutrients in the food relatively stable and extend its shelf life.
2. Maintain pigments and natural colors: Some foods contain natural colors, such as those found in fruits and vegetables. Nitrogen packaging can reduce the effects of oxidation reactions on these pigments, maintaining the color and appearance of food.
3. Maintain the taste and texture of food: Nitrogen packaging can maintain the texture and taste of food, preventing food from being compressed, deformed or softened during the packaging process. This plays an important role in maintaining the flavor and quality of certain foods.
What is the specific effect of nitrogen packaging on the taste and texture of food?
1. Maintain crispiness and crispiness: For some crispy foods such as potato chips, biscuits, fried crispy chicken, etc., nitrogen packaging can keep them crisp and crispy. By reducing the oxygen concentration inside the package, nitrogen packaging can slow down the oxidation reaction in the food, preventing the food from softening or losing its crunchy taste.
2. Maintain moistureness and tenderness: For certain moist and tender foods, such as cooked meat products, dairy products, pastries, etc., nitrogen packaging helps keep them moist and tender. By controlling the atmosphere inside the package, nitrogen packaging can reduce the evaporation and oxidation reaction of water and maintain the moist taste of food.
3. Prevent compression and shape changes: Nitrogen packaging can protect the shape and structure of food to a certain extent. It can reduce the oxygen content in the package and reduce the impact of oxygen on the food, thereby avoiding the food being compressed, deformed or softened during the packaging process.
4. Maintain the stability of the mouthfeel: Nitrogen packaging helps to maintain the stability of the taste of the food. By slowing down the oxidation reaction and microbial growth in food, nitrogen packaging can delay the spoilage and quality degradation of food, thereby maintaining the consistency and stability of food taste.
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Post time: Oct-08-2023