Original Article | 2011, Vol.33, No.2, pp. 181-192
Deterioration and shelf-life extension of fish and fishery products by modified atmosphere packaging
Payap Masniyom
pp. 181 - 192
Abstract
Fish and fishery products have been recognized as a nutrition source due to their high protein content. Moreover, they contain considerable amount of unsaturated fatty acids, especially omega-3 fatty acids, which are regarded as preventive compounds. However, shelf-life of seafood is limited by biochemical and microbiological changes. Modified atmosphere packaging (MAP) is widely used for minimally processed fishery products including fresh meat for retarding microbial growth and enzymatic spoilage. CO2 , O2 , and N2 are most often used in MAP. CO2 enriched atmosphere inhibits the autolytic degradation of fish muscle during storage. However, high levels of CO2 negatively affect product quality, especially by increasing drip loss and altering texture. Development of satisfactory methods for shelf-life extension that ensure quality maintenance of products with minimum loss has drawn the attention of food technologists. The application of MAP and combination process in seafood is a promising preservation method to extend the shelf-life of fish and fishery products.
