Chapter 7 - Packaging Technologies for Maintaining Sensory Quality

Abstract

The primary requirement for packaging is to limit and delay both the growth of spoilage and pathogenic microorganisms and deteriorative chemical reactions through adequate containment. Only once these primary goals are achieved does the importance of the maintenance of the optimal sensory characteristics come in to play for a product within a specified shelf life through adequate protection and preservation (O'Sullivan and Kerry, 2011). This chapter describes packaging technologies that can be employed to protect, maintain and extend the shelf life of food products from a sensory perspective with particular emphasis on materials, modified atmosphere packaging, vacuum packaging and active and intelligent packaging.