These are the pros and cons of vacuum packaging food

When they love each other preserve some food, one of the most popular options is to resort to vacuum packed. A process that is very useful if you buy too much food, there are not so many members in the family and you want to always have that food at hand. For example, some slices of cheese or ham that have been received as a gift. But what is there to keep in mind about this process?

How is this process done?

This technique is not very complicated, since what it does is extract the air that surrounds the product which is placed in a special plastic bag and which is to be packed. If done correctly, there will be hardly a 1% residual oxygen, which will prevent the action of fungi or bacteria on food from proliferating.

That is, in a certain way what is achieved is extend the shelf life of the food. And it is that all, to a greater or lesser extent, end up spoiling over time, to the point that they cannot be eaten without putting the individual’s health at risk.

In short, a system that is carried out frequently in industrial kitchens to better preserve food, marinate meat or fish and even avoid cross contamination when storing them. This habit is joined by the one that for years has been successful in the domestic environment, where vacuum packaging is also used with the same objectives. However, these small appliances have, like everything, their good part and its bad part. What aspects are we talking about?

These are the pros and cons of vacuum packaging food

Positive aspects

When it comes to highlighting the advantages of vacuum packaging, one of them is that the organoleptic properties of the food are maintained. And it is that its objective is to prevent those bacteria act that can damage the condition of the product or damage its characteristics, especially if it is fresh ingredients. In the same way, thanks to this system the oxidative process that is usually seen on the surface.

The freezing It is another way to protect fresh food for a long time, but if you do not want to use this method or the freezer has just broken down, you can always go for vacuum packaging. A system that even multiply the conservation period of a food, something that is very useful in the case of meat or fish. After this simple step, the package can be put in the fridge or freezer for later use and consumption.

In line with the latter, another of the notable benefits is that it facilitates, later, being able to store inside the refrigerator already cooked dishes that you want to take advantage of for the next day. Of course, if it is about stews it is necessary to have a packaging machine do the same with him liquid of the recipe.

These are the pros and cons of vacuum packaging food

Disadvantages when it comes to vacuum packaging

However, the negative points of resorting to this system should not be overlooked. The first of them is that if you want to acquire a quality device that is effective in this task, you must make an outlay of more than a few 200 euros on average. You can also opt for a somewhat cheaper device, but it may be that in the long run and with frequent use does not perform its function well to extract all the air from the bag. Or what is worse, that get to open.

Precisely, if one looks at the plastic bags that are used for vacuum packaging, it is where the next drawback of this type of conservation methods is found. And it is that if they are not used reusable bags, which are not recommended in the case of dishes with oil or fish due to the difficulty of cleaning, what you will be doing is accumulate more and more plastic. With the danger that this poses to the natural environment.

Before, mention has been made of the need to have a packaging machine that allows the same operation to be carried out with liquids. In the same way, not all foods can undergo this process. It is the case of the fresh vegetable or fruit, the pieces of shellfish or some sauces They serve as a garnish or accompaniment.

Meat is one of the foods that does not present problems if you want to opt for vacuum packaging, but you have to take into account a small setback in this case. When air is artificially removed from a piece of meat, change its color and this turns something purple. There is no danger whatsoever, but some people may be confused and think that it is in bad shape. The only thing that happens is that when there is no oxygen, its tone changes. So once taken out of the bag will regain its original bright color and you can eat without problems.