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DeWitt CA, Oliveira AC. Modified Atmosphere Systems and Shelf Life Extension of Fish and Fishery Products. Foods. 2016;5(3)doi: 10.3390/foods5030048.
DeWitt, C. A., & Oliveira, A. C. (2016). Modified Atmosphere Systems and Shelf Life Extension of Fish and Fishery Products. Foods (Basel, Switzerland), 5(3), . https://doi.org/10.3390/foods5030048
DeWitt, Christina A Mireles, and Oliveira, Alexandra C M. "Modified Atmosphere Systems and Shelf Life Extension of Fish and Fishery Products." Foods (Basel, Switzerland) vol. 5,3 (2016). doi: https://doi.org/10.3390/foods5030048
DeWitt CA, Oliveira AC. Modified Atmosphere Systems and Shelf Life Extension of Fish and Fishery Products. Foods. 2016 Jun 28;5(3). doi: 10.3390/foods5030048. PMID: 28231143; PMCID: PMC5302388.
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Foods. 2016 Jun 28;5(3). doi: 10.3390/foods5030048.

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

Foods (Basel, Switzerland)

Christina A Mireles DeWitt, Alexandra C M Oliveira

Affiliations

  1. OSU Seafood Research & Education Center Experiment Station, Department of Food Science and Technology, Oregon State University, Astoria, OR 97103, USA. [email protected].
  2. BluWrap, 766 Harrison Street #102, San Francisco, CA 94107, USA. [email protected].
  3. Kodiak Seafood and Marine Science Center, School of Fisheries and Ocean Sciences, University of Alaska Fairbanks, 118 Trident Way, Kodiak, AK 99615, USA. [email protected].

PMID: 28231143 PMCID: PMC5302388 DOI: 10.3390/foods5030048

Abstract

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.

Keywords: controlled atmosphere systems; fish; fish and fishery products; fishery products; modified atmosphere packaging; seafood; seafood shelf life

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