Vacuum packaging is a method of packaging that removes air from the package and hermetically sealing it that means storing and preserving the food in airless environment. This increases storage or shelf life by inhibiting the growth of microorganisms and improves hygiene by reducing the danger of cross contamination.
Vacuum packaging can eliminate process of oxidation. For example, banana and apple quickly show signs of oxidation by browning. Vacuum packing eliminates contact with the air and therefore eliminates oxidation.
Vacuum packaging represents a static form of hypobaric storage which is widely applied in the food industry due to its effectiveness in reducing oxidative reaction in the product at relatively low cost compared the quality of the lowest oxygen content, the lowest bacterial count and the highest quality score and a six days extension of shelf life was obtained.
This technique is used for improving the shelf life of primal and subprimal meat cuts, boneless meat, and also for processed meat products like sausages, patties, nuggets, etc. Significant improvement in shelf life of moist-cooked nuggets, dry-cooked patties, and deep-fat fried croquettes up to 40, 60, and 80 days, respectively, has been reported at refrigerated storage under vacuum packaging condition.
Fresh meat packaged under vacuum may have a shelf life of a few weeks under refrigeration. Vacuum packaging offers additional advantages such as reducing the volume and improving the rigidity of flexible packages.
All vacuum packaged foods must be top quality, fresh and prepared in a sanitary method in order to reach optimum shelf life. In addition, shelf life can be affected by acidity, pH level, temperature and ingredients.
Vacuum packaging food
