publication . Article . 2011

Deterioration and shelf-life extension of fish and fishery products by modified atmosphere packaging

Payap Masniyom;
Open Access English
  • Published: 01 Apr 2011 Journal: Songklanakarin Journal of Science and Technology (SJST) (issn: 0125-3395, Copyright policy)
  • Publisher: Prince of Songkla University
Fish and fishery products have been recognized as a nutrition source due to their high protein content. Moreover, theycontain considerable amount of unsaturated fatty acids, especially omega-3 fatty acids, which are regarded as preventivecompounds. However, shelf-life of seafood is limited by biochemical and microbiological changes. Modified atmospherepackaging (MAP) is widely used for minimally processed fishery products including fresh meat for retarding microbial growthand enzymatic spoilage. CO2, O2, and N2 are most often used in MAP. CO2 enriched atmosphere inhibits the autolyticdegradation of fish muscle during storage. However, high levels of CO2 negative...
free text keywords: deterioration, shelf-life, extension, modified atmosphere packaging, Technology, T, Technology (General), T1-995, Science, Q, Science (General), Q1-390
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