A review of modified atmosphere packaging of fish and fishery products – significance of microbial growth, activities and safety

Abstract

Modified atmosphere packaging (MAP) extends shelf‐life of most fishery products by inhibiting bacterial growth and oxidative reactions. The achievable extension of shelf‐life depends on species, fat content, initial microbial population, gas mixture, the ratio of gas volume to product volume, and most importantly, storage temperature. The shelf‐life of fishery products is usually limited by microbial activity, although for some fatty fishes or at superchilled storage, it can be limited by nonmicrobial activity. Packaging of fishery products under modified atmospheres (MA) increases shelf‐life compared with those packaged under air, but confers little or no additional shelf‐life increase compared with vacuum packaging. The specific spoilage organism (SSO) of MA packaged cod at 0 °C has been found to be Photobacterium phosphoreum. Whether or not this bacterium is the general SSO for all marine temperate fishes at different storage temperatures and under various CO2/N2/O2 mixtures needs to be resolved. Without proper control of storage temperature, the benefits of MAP may be lost. Higher temperatures inevitably lead to less dissolved CO2 in the product and consequently loss of inhibitory effect, which may result in higher microbial and enzymatic activity, and uncertainties concerning the microbial safety, as food‐borne pathogens might be present in the product.

Revisão: alimentos frescos minimamente processados embalados em atmosfera modificada

“…A utilização de MAP pode significar um aumento da vida útil do pescado de 50 a 100% nos peixes crus e de 100 a 200% no marisco cozido (SIVERTSVIK, et al, 2002b;HOVDA et al, 2007). Existem inúmeros estudos que investigaram a composição das misturas de gases e a temperatura de armazenamento mais adequada a diferentes espécies de pescado.…”

“…Esses quatro eventos ocorrem com diferentes intensidades em todas as espécies de bactérias. No entanto, a taxa de crescimento e a fase de latência apresentam uma boa correlação com a utilização do CO 2 , sendo as bactérias Gram-negativas mais sensíveis do que as Gram-positivas (BRANDENBURG e ZAGORY, 2009;YUAN, 2003;SIVERTSVIK et al, 2002b).…”

Modified Atmosphere Packaging (MAP) for Control of Black Spot Formation in Chilled Prawns

“…No added chemical was applied to any of the chilled prawns to prevent black spot. Based on the consistent outcomes from the authors' previous work and others (Slattery et al, 1992(Slattery et al, , 1994(Slattery et al, , 1995(Slattery et al, , 1998Slattery, 2010;reviewed in Statham, 1984;Sivertsvik et al, 2002) on untreated chilled prawns using both sensory and microbiological assessment and similar holding conditions to what would have been used here, no control samples were used in this study.…”

“…Considerable research has been conducted on the use of MAP to improve the shelf life of seafood (reviewed by Statham, 1984;Phillips, 1996;Sivertsvik et al, 2002;Slattery, 2010). MAP extends the shelf life of fish as compared to air controls at the same temperature (Sen, 2005).…”

The Effects of 1-Methylcyclopropane (1-MCP) and MAP treatments on Quality Parameters of “Hicaz’’ Pomegranate Cultivar

“…It is a technology in which the package is filled with a certain gas mixture instead of air (Sivertsvik et al, 2002).…”