Question

In fish and meat MAP storage, excessive CO_2 is readily absorbed by fats and water which leads to

• A. Pack collapse
• B. Reduced drip loss
• C. Microbial growth
• D. Reduced flavour tainting

Hint:

In MAP of meats, nitrogen ($\text{N}_2$) is included as an inert filler gas to maintain pack volume and prevent pack collapse caused by $\text{CO}_2$ dissolution.

Answer 1

The Correct Option is A

Step 1: Understanding the Concept:
Modified atmosphere packaging of fresh flesh foods utilizes carbon dioxide ($\text{CO}_2$) for its bacteriostatic and fungistatic properties.

Step 2: Detailed Explanation:
Carbon dioxide exhibits high solubility in aqueous and lipid phases of muscle tissue, dissolving as carbonic acid ($\text{H}_2\text{CO}_3$).
When excessive initial concentrations of $\text{CO}_2$ ($> 50\text{--}60\%$) are applied in flexible packaging without sufficient balance gas ($\text{N}_2$), rapid dissolution into the product creates an internal negative pressure differential.
This suction causes the package barrier film to draw tightly inward around the product, leading to package collapse (snug-down effect).

Step 3: Final Answer:
Therefore, excessive $\text{CO}_2$ absorption leads to pack collapse.