INDICATION OF IMPROVEMENT OF SHELF LIFE OF VACUUM PACKAGED PRODUCTS
Perishable food products: Indication Shelf life extension
Shelf life of perishable food can be extended by packing under vacuum in a special vacuum bag.
- Elimination of oxygen and preventing oxygen to get in touch with the product
- Hygiene: No contamination during transport and storage, hygienic transport and storage
- Hygiene: No contamination during handling the packaged product
- Flavors are better preserved in the food
- Preventing freeze burn, drying out and shriveling of the “skin” of the product
- No loss of product by having to cut off discolored or dried out parts
- Products can be bought at larger quantities, kept longer, will keep better appearance for a longer time, less products will have to be thrown away
- Natural moisture content is preserved
- No weight loss of the products
- No moisture is absorbed out of the air, no discoloration
Shelf life extension is only an indication. Shelf life depends very much on the freshness and cleanliness of the product and processing conditions!
- Food products are natural products and are never exactly the same.
- The rate of spoilage depends greatly on the number of aerobic, anaerobic bacteria and fungus initially on the product under the hygienic conditions and temperature when the products are packaged.
- The quicker, cleaner and the more hygienic the conditions under which the products are packaged the better
- Working with clean knifes, cutting boards and machinesis essential
- The rate of spoilage also depends on the conditions, temperature, light, during storagee
- A good quality vacuum bag is required to maintain the vacuum over a longer period of time
|Kept in a refrigerator||Normal||vacuum packaged|
|Cooked food||2 days||10 days|
|Fresh meat||2 days||6 days|
|Chicken||2 days||6 days|
|Cooked meat||4-5 days||8-10 days|
|Fresh fish||2 days||4-5 days|
|Cut meat, sandwich||3 days||6-8 days|
|Smoked meat-sausage||90 days||365 days|
|Dutch cheese||12-15 days||50-55 days|
|French cheese||5-7 daysn||13-15 days|
|Fresh vegetables||5 days||18-20 days|
|Fresh herbs||2-3 days||7-14 days|
|Lettuce||3 days||6-8 days|
|Fresh fruit||3-7 days||8-20 days|
|Deserts||5 days||10-15 days|
|Kept at room temperature||Normal||vacuum packaged|
|Bread, rolls||2-3 days||7-8 days|
|Cookies||120 days||300 days|
|Dried food||10-30 days||30-90 days|
|Not cooked noodles||180 days||365 days|
|Coffee, tea||30-60 days||365 days|
|Wine||2-3 days||20-25 days|
|Non alcoholic after opening||2-3 days||7-10 days|
|Baked products||2-3 days||7-10 days|
|Nuts||30-60 days||120-180 days|
|Chips, snacks||5-10 days||20-30 days|
|Kept in a freezer (-18C)||Normaal||Onder vucuum|
|Fresh meat||6 months||18 months|
|Minced meat||4 months||12 months|
|Chicken||6 months||18 months|
|Fresh fish||6 months||18 months|
|Fresh vegetables||8 months||24 months|
|Champignons||8 months||24 months|
|Herbs||6-10 months||18-30 months|
|Fruit||6-10 months||18-30 months|
|Cut meat, sandwich||2 months||4-6 months|
|Baked products||6-12 months||18 months|
|Coffee beans||6-9 months||18-27 months|
|Ground coffee||6 months||12-34 months|
|Bread, rolls||6-12 months||18-36 months|
All values are only an indication of possible shelf life extension. Because of the many variables of the food substances and processing conditions no rights or claims may de derived from this information.
- Vegetables, clean very well under water.
- Cucumbers and courgettes contain a lot of moisture and cannot be vacuum packed.
- Herbs with a high oil content like thyme, mint or rosemary can best be vacuum packed in dried condition.
- Herbs like basil, tarragon, dill, parsley and chives can be best frozen first and dried to prevent loss of aromatic flavors.
- Soft mushrooms will turn mushy. Mushrooms can better be washed, cut, dried and frozen before vacuum packaging. During preparations don´t defrost the mushrooms but use directly in the cooking process