For MAP packaging (Modified Atmosphere Packaging) with nitrogen, various food products are suitable that benefit from an oxygen-free environment. Particularly meat, fish, cheese, bread, ready-to-eat meals, snacks, and certain vegetables and fruits are ideal for this packaging method. Nitrogen displaces oxygen from the packaging, slowing oxidation and significantly extending shelf life. This reduces food spoilage, preserves flavor, texture and nutritional value, and minimizes the need for preservatives. MAP packaging with nitrogen is therefore an important technology in the modern food industry for preservation and packaging.
What is MAP Packaging with Nitrogen?
MAP packaging with nitrogen is a preservation method where the normal atmosphere in a food package is replaced with nitrogen gas. In this technique, oxygen, which causes oxidation and microbial growth, is displaced by the inert nitrogen gas, resulting in a significantly longer shelf life.
The basic principle of MAP packaging with nitrogen relies on the fact that most spoilage organisms need oxygen to grow. By creating an atmosphere with a high concentration of nitrogen (often 97-99%) and a minimal amount of oxygen (less than 0.5%), microbial growth is strongly inhibited.
This packaging method offers various advantages for food producers and consumers:
- Extension of shelf life without chemical preservatives
- Preservation of natural flavor, texture and nutritional value
- Reduction of food waste in the supply chain
- Optimal protection during transport and storage
MAP packaging with nitrogen is applied to both fresh and processed foods, from meat products to bakery items, and from dairy to vegetables and fruits.
Which Types of Meat are Ideal for Nitrogen Packaging?
Virtually all types of meat are extremely suitable for MAP packaging with nitrogen, as meat is particularly sensitive to oxidation and microbial spoilage. The shelf life of meat can be extended by 50-400% through nitrogen packaging, depending on the type of meat and other storage conditions.
Red meat such as beef, pork, and lamb particularly benefits from nitrogen packaging. Oxygen causes discoloration (browning) and rancidity in these meats. By using nitrogen, the red color is preserved longer and fat oxidation is inhibited. For lean beef, shelf life can be extended from 2-4 days to 7-12 days at refrigerator temperature.
Poultry such as chicken and turkey is very susceptible to bacterial growth due to its high moisture content. With nitrogen packaging, poultry not only stays fresh longer but also maintains its natural texture and flavor. MAP packaging offers important advantages especially for sliced or processed poultry.
Processed meats such as ham, sausages, salami, and pâté are also suitable for nitrogen packaging. The absence of oxygen prevents discoloration, rancidity, and growth of aerobic microorganisms, allowing these products to stay fresh longer and maintain their quality.
How Does Nitrogen Improve the Shelf Life of Dairy Products?
Nitrogen packaging significantly extends the shelf life of dairy products by slowing down oxidation processes and inhibiting microbial growth. Dairy contains fats that are sensitive to oxidation, which leads to rancid flavors and odors.
Cheese is one of the dairy products that benefits most from MAP packaging with nitrogen. Especially sliced and grated cheese, which have a large surface area where oxidation can occur, stays fresh longer. Hard cheese such as Gouda or Edam can remain fresh 2-3 times longer with nitrogen packaging without loss of quality. The cheese maintains its flavor, texture and prevents mold growth on the surface.
Yogurt and quark also benefit from nitrogen packaging, especially varieties with added ingredients such as fruit or nuts. The nitrogen atmosphere prevents these products from souring and helps maintain the desired consistency. For natural yogurt, shelf life can be extended by 50-100%.
Cream products such as whipping cream and crème fraîche are very susceptible to spoilage due to their high fat content. Nitrogen packaging provides a solution by preventing oxidation of fats, preserving the fresh flavor and preventing souring.
Which Bakery Products Stay Fresh Longer with MAP?
Bakery products are ideal candidates for MAP packaging with nitrogen due to their sensitivity to dehydration and mold growth. By replacing oxygen with nitrogen, these processes are significantly slowed down, preserving freshness and quality for longer.
Bread and rolls can stay fresh 2-3 times longer with nitrogen packaging without preservatives. The bread maintains its soft texture and freshness, while mold formation is prevented. For par-baked bread products, nitrogen packaging offers a solution to maintain quality without freezing.
Pastries and cakes stay fresh and tasty longer in a nitrogen-rich atmosphere. The creams and fillings maintain their flavor and texture, while the pastry itself doesn’t dry out. This is particularly important for pastries with whipped cream or dairy creams, as these ingredients can spoil quickly.
Cookies, crackers, and other dry bakery products benefit from nitrogen packaging as they maintain their crispness. Oxygen and moisture can make these products tough, but in a nitrogen atmosphere, they stay crispy and fresh longer. This is especially important for products with nuts or seeds, which can quickly become rancid when exposed to oxygen.
What are the Benefits of MAP Packaging for Vegetables and Fruits?
MAP packaging with nitrogen offers significant benefits for vegetables and fruits by slowing down respiratory processes and minimizing oxidation. The right gas mix can delay ripening and significantly extend shelf life.
Cut vegetables such as lettuces, carrots, and bell peppers are particularly suitable for nitrogen packaging. The cut surface of these products is very sensitive to discoloration and dehydration. A protective nitrogen atmosphere keeps them crisp longer and preserves their color and nutritional value. Shelf life can be extended from a few days to 7-10 days.
Mushrooms are extremely suitable for MAP packaging with nitrogen. They are very sensitive to moisture and quickly discolor due to oxidation. In a nitrogen-rich environment, mushrooms stay white, firm, and fresh longer, with a shelf life extension of 200-300%.
Certain fruits such as sliced apples, pears, and avocados, which quickly brown due to oxidation, greatly benefit from nitrogen packaging. The browning process is significantly slowed, allowing these products to look appealing longer and maintain their flavor. This is an important application for ready-to-eat fruit salads.
For respiring products, a controlled mix of nitrogen and other gases is often optimal, as pure nitrogen can inhibit respiration too strongly, which can lead to off-flavors or abnormal texture.
How to Choose the Right MAP Technology for Your Food Products?
Choosing the right MAP technology with nitrogen requires careful analysis of your specific food products and business needs. Various factors determine which technology is most suitable for your situation.
Begin by analyzing the properties of your food product. Factors such as fat content, moisture content, respiration rate (for fresh products), and sensitivity to oxidation determine which gas composition is optimal. For some products, pure nitrogen is ideal, while others benefit from a mix of nitrogen with small amounts of carbon dioxide or oxygen.
Next, consider your desired shelf life and distribution channels. The longer the intended shelf life and the more complex the distribution chain, the more important an effective MAP solution becomes. For products distributed internationally, a higher nitrogen concentration may be necessary than for local distribution.
Evaluate different packaging materials and formats. The barrier properties of the packaging material must match your product and the chosen gas composition. For products that need to remain fresh for extended periods, materials with excellent barrier properties are essential to maintain the protective atmosphere.
Finally, it’s important to consider the scale and frequency of your production. For large-scale production, an in-house nitrogen generator can be cost-effective, while for smaller volumes, external gas supply may be more advantageous. At Presscon, we can advise you on the most suitable solution for your specific situation, based on our years of experience with industrial nitrogen applications. Contact our nitrogen packaging experts today for personalized advice.