The use of the modified gas environment (EASC) is one of the most important trends in the packaging of most food products, the aim of which is to increase the shelf life of the product without changing its appearance and flavor, without the use of preservatives or freezing.
To create a MGE three gases are usuallu used (O2-oxygen, N2-nitrogen, co2-carbon dioxide) or their mixture in various ratios.
N2 – inert gas
– it is soluble in water and fat
– has small aseptic effect
CO2 has antibacterial, fungicidal and insecticidal action
– soluble in water and fat
O2 – needed for breathing
– prevents the growth of anaerobic microorganisms.
– preserves the red color of raw meat.
A two-component gas mixture is used for most products which includes nitrogen and carbon dioxide.
Ratio of gases may be different, but it should be remembered that a large amount of carbon dioxide in the packaging can cause a sour taste as a result of dissolution of CO2 in moisture contained in the product.
Although Oxygen leads to oxidation and hence deterioration of the product, it is needed for raw meat, lean fish and fresh vegetables.
The process of creating a modified atmosphere is a replacement of air inside the package with a gas mixture.
Foods can be divided into two main groups:
