{"id":3453,"date":"2024-05-10T10:25:27","date_gmt":"2024-05-10T10:25:27","guid":{"rendered":"https:\/\/zermat.es\/gas-injection\/"},"modified":"2024-07-01T10:38:30","modified_gmt":"2024-07-01T10:38:30","slug":"gas-injection","status":"publish","type":"page","link":"https:\/\/zermat.es\/en\/gas-injection\/","title":{"rendered":"Gas injection"},"content":{"rendered":"\t\t
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Gas injection<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Technique to extend the useful life and to offer a greater protection of your product.<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tAsk for information<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t
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\"zermat-envasao-gas-inyeccion\"<\/figure><\/div>
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Why and for what to use the gas injection?<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Once the vacuum process is complete, the bag is ready for sealing. Gas can be injected before this.<\/p>\n

This technique is called MAP<\/strong> or EAP<\/strong> (Modified Atmosphere Packaging<\/strong>). This process is mainly carried out to increase the useful life of the product, provide greater protection and \/ or prevent the product from losing color.<\/p>\n

Normally is used a mixture of nitrogen (N2) and carbon dioxide (CO2). Oxygen (O2) can also be added to this combination.<\/p>\n

Lately, the use of argon (Ar) gas has increased, since it contains the same properties as nitrogen (N2).<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\"zermat-envasado-y-loncheado-jamon-dulce-scaled\"<\/figure><\/div>
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Application<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Some examples of products where gas injection is useful are: cut lettuce, salad leaves, minced meat, steaks, cooked fish, pre-cooked products, potatoes and ready-to-use products.<\/p>\n

The proper gas mixture depends on the product. Your gas distributor can offer you better information regarding the optimal composition.<\/p>\n

At the end of the article you have information about different gas distribution sources. A special pump for oxygen (O2) is available for gas mixtures of more than 20% oxygen (O2).<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Specification by type of product<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\nMeat products and sausages\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Raw meat due to its high moisture content and high nutrient content is very sensitive to decomposition due to the development of bacteria. This can be solved by adding a high oxygen content in containers with a protective atmosphere. Another option would be to add a small dose of carbon monoxide.<\/p>\n

This can reduce considerably the growth of these micro organisms. Red meat is in danger of losing its color due to oxidation and turning gray with a slightly unpleasant appearance.<\/p>\n

The most important gas as a protective gas is CO2. The use of O2 will also be necessary to prevent the loss of the red color so characteristic of fresh meat.<\/p>\n

The storage time with this option can extend the storage up to 5-8 days or more.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Fish and Seafood<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Fish and seafood are especially delicate products. Since they are captured, the danger of decomposition begins, affecting their quality. The most important thing for conservation is to refrigerate it near 0\u00ba. CO2 atmospheres can slow down this bacterial growth. Check depends on the type of fish you work with which would be the best combination to ensure optimal conservation.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Cheese and Dairy<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Cheese decomposes rapidly due to microbiological growth. It is an abnormal protein breakdown, which damages the cheese’s crust and generates an unpleasant odor. The main gas that is used in packaging in modified atmosphere to prolong the freshness of hard cheese is carbon dioxide, while for soft cheeses, the proportion is usually 20 to 40 percent. Modified atmosphere packaging is particularly good for gratin or sliced \u200b\u200bcheeses, since it allows to preserve a space around the cheese when it is packaged. Always consult about your type of product which is the appropriate proportion to achieve the desired results.<\/p>\n<\/div>\n<\/div>\n<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Fruits and Vegetables<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Thanks to the modified atmospheres in fresh products, the products can be offered without losing their properties. The effect will be like that of newly caught. The film that surrounds them can not be completely hermetic.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Ready meals<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tFor businesses that work offering prepared dishes as their main product, such as Gourmet stores, catering services, kitchen workshops, online menu preparation stores, among other examples, they are not exempt from the appearance of microorganisms in food even if it is cooked. These microorganisms can cause the dish to deteriorate quickly, causing a bad impression on the consumer at the time.ento de su consumo.\n\nThe main problem that causes spoilage in pre-cooked dishes is\n
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  2. Food oxidation<\/li>\n<\/ol>\nAlso take into account the deterioration of vegetable products that have been dressed with oils, vinegars or sauces since the microbial proliferation of lactic acid bacteria is very common, such as mold.\n\nTo prevent bacteria or different species of pseudomonas<\/em>, which cause spoilage, or other species of bacteria from endangering the contamination of the food, causing poisoning, the gas mixture is recommended for this sector.\n\nWhat we will achieve with this option:\n
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    1. Delay the deterioration of the food, the customer consumes it in perfect conditions<\/li>\n \t
    2. Delay the reheated flavor, the customer tastes it with the original freshly cooked flavor<\/li>\n<\/ol>\nThe conservation time with this option can be between 14 and 22 days.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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      Fresh pasta<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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      \n\t\t\t\t\t\t\t\t\tFresh pasta is experiencing a boom in terms of consumption. The fact of being able to taste the flavor of fresh pasta makes consumers increasingly choose this option. However, as its name indicates, it is a \u201cfresh\u201d product and therefore conservation must be very careful.\n\nIn this food the risk is in the proliferation of microorganisms that cause deterioration such as:\n
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      2. Mold<\/li>\n<\/ol>\nThis situation is given by the high concentration of water, so pastas with a lower water value and vacuum packed with gas injection will increase their conservation time compared to those with a higher level.\n\nTo increase the conservation time of fresh pasta, gas injection is highly recommended, in this case it helps us stop microbial growth.\n\nThe conservation time with this option can be between 3 and 4 weeks.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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        Advantages of Gas Injection<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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