We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Effect of modified atmosphere packaging on microbial flora changes in fishery products.
- Authors
Velu, S.; Abu Bakar, F.; Mahyudin, N. A.; Saari, N.; Zaman, M. Z.
- Abstract
Modified atmosphere packaging (MAP) has become a popular method for packaging foods as it can extend the shelf life of food with minimal quality defect. Oxygen, nitrogen and carbon dioxide are the common gases used in MAP, Oxygen and carbon dioxide inclusive as only these two gaseous have the preservative effects on the packed food product. Their effect on microbial changes of any food product throughout storage period is highly depend on type of the product and packaging materials, appropriate gas composition, storage temperature, the ratio between gas and product volume, and hygienic manner during processing and packaging. MAP with highest percentage of carbon dioxide is proven to be more effective than vacuum packaging in inhibiting the growth of spoilage and pathogenic bacteria in many fishery products. This article reviews the consequences of MAP towards microbial changes in fishery products.
- Subjects
CONTROLLED atmosphere packaging; FOOD packaging; SHELF-life dating of food; FISHERY products; FOOD preservatives
- Publication
International Food Research Journal, 2013, Vol 20, Issue 1, p17
- ISSN
1985-4668
- Publication type
Article