After making the purchase we try keep as long as possible what we have acquired. One of the most widely used methods is vacuum packing. But, although it is a widespread fashion, it has its advantages and disadvantages. We analyze the pros and cons of this technique.
What is this technique?
Vacuum packaging is a technique in which we take out the air that surrounds a product and we seal it inside a container that protects it from external attacks. Its purpose is to extend the useful life of food, thus preventing said products from being deteriorate at room temperature.
If the packaging is done correctly, the amount of oxygen inside will be less than 1%. In this way, an atmosphere free of that element will be achieved, which will delay the bacteria proliferation, and thus enable a longer shelf life of food. Later, we can put these products in the freezer or refrigerator.
What we can vacuum pack
Before analyzing the pros and cons of this technique, we are going to highlight that any food can be canned without any problem. Today, in supermarkets we can find products that come directly vacuum-packed, such as sausages, fish or sausages.
Vacuum packing is a good idea for preserve perishable food with a higher level of oxidation than others. In that list are, among others, macerated, some meats, seafood or vegetables. As a curiosity, it should be noted that red meat changes its color when it is vacuum packed, without this meaning that it is bad.
Many benefits
The list of benefits of this technique is very long. The main one is that it increases the shelf life of food. As we have already mentioned, when packaging the product, prevents the growth of bacteria like Salmonella. This type of microorganisms need high amounts of oxygen to survive, becoming disease-causing, such as salmonellosis.
Another advantage is that the product does not dry out, conserving moisture and flavor of intact food. With a correct vacuum packaging it will not be necessary to freeze the food, although you can do it if you want. In turn, and as we have already pointed out, except for meat, food does not change texture no appearance. And last but not least, food is preserved Fresh and do not acquire unpleasant odors from the environment.
The disadvantages of packaging
Although they are few vacuum packing also has its disadvantages. First, this system does not protect food from microorganisms they do not need oxygen to live and reproduce. That is, these bacteria can act inside the bag without any problem. It is the case of the Botulinum toxin, which only needs an increase in temperature to multiply and damage the organism.
The second disadvantage is that in foods with a very fragile texture, it is possible to reach distort the appearance of the product. The bags in which it is packed can also be affected by both humidity and heat, causing changes in the texture and color of the product and its packaging. For this, the use of hermetic closure and choosing appropriate bags and with some high quality standards.
How to use a canner
The process for vacuum packing food is very easy. First, the food is placed in the plastic bag. Subsequently, said container is placed as close as possible to the suction element. And finally, the packaging machine will begin to eliminate the air inside, to later conclude with the bag sealing.
As you can see, vacuum packing food is a process simple y fast. In addition, the packaging prevents us from wasting food and we manage to maintain its properties for a long time. And you. Do you like to use this technique?
