Modified Atmosphere Packaging of Fish - A Review

Srinivasa Gopal T.K.; Ravishankar C.N.

doi:10.56093/ft.v42i2.16909

Authors

Srinivasa Gopal T.K. Central Institute of Fisheries Technology, Cochin
Ravishankar C.N. Central Institute of Fisheries Technology, Cochin

https://doi.org/10.56093/ft.v42i2.16909

Keywords:

Modified atmosphere packaging, vacuum packaging. Seafood, Microbiological safety, Sensory quality

Abstract

Shelf life and quality of fresh fish can be extended by the application of modified atmosphere packaging using high barrier packaging film and refrigerated storage. Modified atmosphere with high concentration of C02 inhibits or slows down the growth of various aerobic spoilage bacteria of fish products by extending the lag phase. It provides conditions for the growth of gram positive bacteria and food pathogens within the package. Major qualiy hazard is the risk of foodborne botulism. This paper reviews the literature relating to the scientific basis of these claims.