Use of modified atmosphere in seafood preservation

Brazilian Archives of Biology and Technology

Marcilene C. Heidmann Soccol¹  Marília Oetterer² 

[1] ,ESALQ/USP Departamento de Agroindústria, Alimentos e Nutrição Piracicaba SP ,Brazil

关键词: Seafood;    freshwater fish;    aquaculture;    modified atmosphere;    vacuum packaging;    shelf-life;   

DOI  :  10.1590/S1516-89132003000400011

来源: SciELO

【 摘 要 】

Fish production has increased in Brazil, mainly the fresh-water aquaculture. However, refrigerated fish presents a relatively short shelf-life (approximately 12 days). In view of the increasing demand for fresh products, there is the need of shelf-life lengthening through a combination of methods in order to minimally expose the product to adverse conditions. The use of the modified atmosphere packaging presents the following advantages: lengthening of the products' shelf-life by 50 to 400%, reduction of economic losses, cost reductions by distributing the product over great distances with the need of fewer shipments and the supply of a better quality product. The purpose of this work was to review and discuss the major effects of the modified-atmosphere packaging, especially carbon dioxide (CO2), on seafood preservation, as well as on the survival and growth of seafood pathogenic organisms.

【 授权许可】

CC BY-NC   
 All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License