Use of modified atmosphere in seafood preservation

Abstract

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 (CO 2 ), on seafood preservation, as well as on the survival and growth of seafood pathogenic organisms.

Shelf-life extension on fillets of Atlantic Salmon (Salmo salar) using natural additives, superchilling and modified atmosphere packaging

“…The principle of MAP is the replacement of packaged air with a different, fixed gas mixture. Carbon dioxide (CO 2 ) is the most important gas used in MAP since it has bacteriostatic and fungistatic properties (Soccol and Oetterer, 2003). CO 2 inhibits growth of normal spoilage flora in air (such as Pseudomonas and Shewanella putrefaciens) and during storage; thus the CO 2 -tolerant microorganism will mainly dominate the microflora.…”

Effects of Modified Atmosphere Packaging on the Microbiological Properties of Fresh Common Carp (Cyprinus carpio L.)

“…It is used for displacing the oxygen from the packaging, decreasing oxidative rancidness and inhibiting the growth of aerobic microorganisms. Due to its low solubility it is used as a filling gas preventing possible packaging collapse caused by the accumulation of CO 2 (Soccol and Oetterer 2003). Oxygen causes oxidative rancidity in fatty fish, stimulates growth of aerobic bacteria and inhibits growth of strictly anaerobic bacteria (Arashisar et al 2004).…”

Production, storage, and destination of seafood industry waste in five states of Brazil

“…Regions with high temperatures influence the food loss in transportation and marketing in accordance with PEREIRA et al, (2010). The importance of monitoring and good use of cold chains and good practices are key elements to avoid losses in loads of fish (OETTERER, 2002;SOCCOL;OETTERER, 2003).…”

“…In the mechanical mode treadmills and worm screws are used to transport the waste to the tables for preparing them for the locations in which they will be wrapped and forwarded for disposal or processing (Table 3). According to Seibel and Souza-Soares (2003) in the industry the waste is of low quality. This waste is accumulated in tanks without receiving any type of treatment or proper management of material thrown, with separation of the edible parts and storage in acidic conditions would precede the preparation of silage in specialized industries and its use in animal feed.…”