Abstract
There are more than 850,000 retail foodservice establishments, restaurants, schools, offices, vending machines, hospitals, sports arenas, quick-service outlets, in the United States, serving more than $1 billion worth of food daily. For foodservice a modified atmosphere packaging system could be a good alternative packaging. Modified atmosphere packaging can provide a longer shelf-life for nonrespiring food. The aim of this research was to show the potential application of a mathematical model in designing an optimal food/package system for Pacific Hake. The mathematical model was used to determine the optimal gas mixture and the ratio food/headspace in foodservice portions. According to the simulation study, optimal conditions for Pacific Hake in foodservice portions were a 40/20/40 gas mixture (CO2/O2/and N2) and a headspace/food ratio of 2:1. Optimal conditions consider maximum shelf-life and an adequate film collapse criterion. In addition, economical aspects were qualitatively considered. The utilization of a mathematical model significantly minimized the cost and time to find the optimal packaging design for foodservice portions.
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