Microorganisms are the major cause of spoilage in most seafood products; however, only few microbes, called the specific spoilage organisms (SSOs), contribute to the offensive off-flavors associated with seafood spoilage. In food, microbial degradation manifests itself as spoilage, or changes in the sensory properties of a food product, rendering it unsuitable for human consumption. The use of antimicrobial substances can control the general microflora as well as specific microorganisms related to spoilage to provide products with higher safety and better quality. Many antimicrobial compounds have been evaluated in film structures for use in seafood, especially organic acids and their salts, enzymes, bacteriocins; some studies have considered inorganic compounds such as AgSiO2, zinc oxide, silver zeolite, and titanium oxide. The characteristics of some organic antimicrobial packaging systems for seafood and their antimicrobial efficiency in film structures are reviewed in this article.

The polymeric films (A-F types) as the practical approach of functional packaging to improve the quality and safety of products were developed and characterized concerning their optical, thermal, and mechanical properties. They were manufactured using a co-extrusion blow process for a three-layer structure with the core layer containing oxygen scavenging materials (OS1 or OS2) mixed with the HDPE or LLDPE. The % light transmission of the F film (LLDPE containing OS2) was much lower than that of the E film (LLDPE containing OS1) or LLDPE film (the control). The transparency of the F film was reduced dramatically due to the good dispersion of oxygen scavenger without agglomeration and the larger particle sizes than those of the E film, which can interrupt light transmission. The value of E film (25.6%), which indicates the percentage crystallinity, was lower than the F film (30.8%). Thermogravimetric analysis (TGA) of the film samples showed that the residual materials in the E and F films were approximately 7-9% above the value of the residue in the LLDPE film. Both E and F films showed lower values for the mechanical properties, such as the tensile & break strength and break elongation when compared with the LLDPE film. Selected multi-layer films incorporated with 20%, 30%, and 50% oxygen scavenging materials were also evaluated for their oxygen scavenging efficiency. The oxygen absorbing amounts of all E and F films increased at almost the same ratio as the oxygen scavenging material contents. The oxygen scavenging effect of the F film was slightly better than that of the E film, consuming 6.10 mL/O 2 per g film after 30 days storage at 23 o C and 100% RH, because agglomeration in an E film resulted in a decrease in oxygen uptake. Therefore, a F film is preferred over other films for developing an efficient oxygen scavenging film.

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