Modified atmosphere packaging as a means to alleviate package expansion of Korean fermented red pepper paste

Summary Korean fermented red pepper paste was packaged under a modified atmosphere (MA) of 30% CO 2 /70% N 2 and 100% CO 2 . A plain air package was also prepared as a control for comparison. The MA conditions were applied with a high gas barrier film and subsequently with a gas permeable film. Throughout the storage period at 13 °C, package volume, headspace gas composition, microbial flora, surface colour, pH and acidity were measured. An MA of 100% CO 2 suppressed the growth of aerobic bacteria and yeasts, and reduced the CO 2 production from the paste without any adverse effect on product quality, and thus alleviated the volume expansion of flexible packages stored at 13 °C. However, the reduced volume expansion for the package of high‐barrier film was not sufficient in prolonged storage. An MA package of 100% CO 2 using plastic film of appropriate gas permeability could be stored at 13 °C for 150 days without volume expansion or any adverse quality changes, and was also tolerant to temperature abuse conditions at 25 °C.