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Seafood Processing and Safety
Review

Modified Atmosphere Systems and Shelf Life Extension of Fish and Fishery Products

1
OSU Seafood Research & Education Center Experiment Station, Department of Food Science and Technology, Oregon State University, Astoria, OR 97103, USA
2
BluWrap, 766 Harrison Street #102, San Francisco, CA 94107, USA
3
Kodiak Seafood and Marine Science Center, School of Fisheries and Ocean Sciences, University of Alaska Fairbanks, 118 Trident Way, Kodiak, AK 99615, USA
*
Author to whom correspondence should be addressed.
Academic Editor: Michael Jahncke
Foods 2016, 5(3), 48; https://doi.org/10.3390/foods5030048
Received: 29 March 2016 / Revised: 30 May 2016 / Accepted: 18 June 2016 / Published: 28 June 2016
(This article belongs to the Special Issue Seafood Processing and Safety)
This review aims at summarizing the findings of studies published over the past 15 years on the application of modified atmosphere (MA) systems for shelf life extension of fish and fishery products. This review highlights the importance of CO2 in the preservation of seafood products, and underscores the benefits of combining MA technology with product storage in the superchilled temperature range. It is generally accepted that MA technology cannot improve product quality and should not be utilized as a substitute for good sanitation and strict temperature control. Benefits derived from application of MA, however, can significantly impact preservation of product quality and it subsequent shelf-life. For this reason, this review is the first of its kind to propose detailed handling and quality guidelines for fresh fish to realize the maximum benefit of MA technology. View Full-Text
Keywords: modified atmosphere packaging; controlled atmosphere systems; fish and fishery products; seafood shelf life; fish; fishery products; seafood modified atmosphere packaging; controlled atmosphere systems; fish and fishery products; seafood shelf life; fish; fishery products; seafood
MDPI and ACS Style

DeWitt, C.A.M.; Oliveira, A.C.M. Modified Atmosphere Systems and Shelf Life Extension of Fish and Fishery Products. Foods 2016, 5, 48. https://doi.org/10.3390/foods5030048

AMA Style

DeWitt CAM, Oliveira ACM. Modified Atmosphere Systems and Shelf Life Extension of Fish and Fishery Products. Foods. 2016; 5(3):48. https://doi.org/10.3390/foods5030048

Chicago/Turabian Style

DeWitt, Christina A.M., and Alexandra C.M. Oliveira 2016. "Modified Atmosphere Systems and Shelf Life Extension of Fish and Fishery Products" Foods 5, no. 3: 48. https://doi.org/10.3390/foods5030048

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Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

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