Effect of modified atmosphere packaging on microbial flora changes in fishery products

Citation

Velu, Selvi and Abu Bakar, Fatimah and Mahyudin, Nor Ainy and Saari, Nazamid and Zaman, Muhammad Zukhrufuz (2013) Effect of modified atmosphere packaging on microbial flora changes in fishery products. International Food Research Journal, 20 (1). pp. 17-26. ISSN 1985-4668; ESSN: 2231-7546

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.

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Official URL or Download Paper: http://www.ifrj.upm.edu.my/20%20%2801%29%202013/3%...

Additional Metadata

Item Type:	Article
Divisions:	Faculty of Food Science and Technology
Publisher:	Faculty of Food Science and Technology, Universiti Putra Malaysia
Keywords:	Carbon dioxide; Fishery products; Map; Shelf life; Spoilage bacteria
Depositing User:	Najah Mohd Ali
Date Deposited:	10 Dec 2015 01:33
Last Modified:	10 Dec 2015 01:33
URI:	http://psasir.upm.edu.my/id/eprint/41057
Statistic Details:	View Download Statistic

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