Modified atmosphere packaging (MAP) as a preservation method to increase the shelf life of seafood products

Seafood or fishery products contain a wide range of nutrients and bioactive compounds that are essential for human health and feeding. However, due to the unsaturated fatty acids, high water content, autolytic enzymes, pH close to neutral, and delicate structure, seafood can spoil quickly and create an unpleasant taste and smell. Today, new methods have been developed to retain and increase the shelf life of these products. The purpose of this article is to review the importance of modified atmosphere packaging (MAP) to increment the shelf life of fishery products. The results showed MAP is one of the proper storage methods that can inhibit microbial growth, enzymatic spoilage and the oxidation of fats. MAP has many benefits, including prolonged shelf life by maintaining desirable quality properties, keeping the product fresh without using preservatives or irradiation, harvesting fresh produce at the desired maturity levels for the consumer, providing ready-to-use products, reducing transportation costs, reducing waste and environmental pollution and reducing energy consumption.

کلیدواژه ها:

Food safety ، MAP ، Preservation methods ، Seafood products ، Shelf life