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Food Reviews International Volume 31, 2015 - Issue 2
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Reviews

Recent Application of Modified Atmosphere Packaging (MAP) in Fresh and Fresh-Cut Foods

Min ZhangState Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China;School of Agriculture and Food Sciences, University of Queensland, Brisbane, AustraliaCorrespondence[email protected]
,
Xiangyong MengState Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
,
Bhesh BhandariSchool of Agriculture and Food Sciences, University of Queensland, Brisbane, Australia
,
Zhongxiang FangSchool of Public Health, Curtin Health Innovation Research Institute, International Institute of Agri-Food Security, Curtin University, Bentley, Australia
&
Huizhi ChenState Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
Pages 172-193 | Published online: 23 Apr 2015
 
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Abstract

Modified atmosphere packaging (MAP) has been applied in the food industry for about 90 years to extend shelf life and maintain quality of fresh and fresh-cut foods. Recently, MAP has experienced a rapid development in both scientific and industrial communities, which was one of the most appropriate and practical technologies for packaging fresh and fresh-cut produce. This paper reviews some recent developments of newly emerged MAP systems such as high-oxygen MAP, controlled MAP, and intelligent MAP and provides an overview of MAP applications for fresh and fresh-cut fruits, vegetables, mushrooms, meat, and aquatic products.

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