Argon packaging and processing preserves and enhances flavor, freshness, and shelf life of foods

Extensive organoleptic and microbial assessment of food products packaged or processed using argon-based gas mixtures showed excellent preservation of flavor and other quality characteristics. Compared to classical nitrogen-based modified atmosphere packaging (MAP), argon displaces oxygen more efficiently, prevents oxidation, and yields superior results. Quantitative data obtained from in-house double-blind sensory panels, competing product quality challenges and testing at point of manufacture were integrated with microbial assays throughout shelf life to determine relative quality scores. Products tested include wine, cheese, potato chips, nuts, pizzas, processed meats, poultry, orange juice, fresh pasta, prepared meals, and produce. Comparative studies with these products. show that argon yields both a significant extension of shelf life and an average of 25% improvement in quantifiable quality parameters such as flavor, appearance, aroma, color, texture, and overall customer acceptability. Argon preserves chemical flavor components better than other techniques, resulting in significant improvements in shelf life and product quality.