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FISH
PACKAGING
TECHNOLOGYMODIFIED ATMOSPHERE PACKAGING
(MAP) TECHNOLOGY OF FISH
ABSTRACT
Modified atmosphere packaging, MAP,
means replacing the air in a pack of fish
with a different mixture of gases,
typically some combination of carbon
dioxide, nitrogen and oxygen.FIRST GROUP
SYAFRI NURKHALISH AR
HASTUTI. HSARDIANA
DARMAWATI
WA ODE NUR WAHIDA
WAHIDA. G
SRI MARIA ULFA
SRI HERLY JUSNIANTY
SILVIA SULISTIAWATI
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ACKNOWLEDGEMENT
Praice to Allah SWT who has given taufiq, guidance, and inayah, so
we all can move as usual as well as the authors so we can complete tha
paper entitled FISH PACKAGING and sub title Modified Atmosphere
Packaging, (MAP) Of Fish. Peace and salutation be upon to our prophet
Muhammad SAW, he is greatest man in this earth.
This paper contains about definiion, prinsiple, advantages and
disadvantages, and all about of Modifiend Atmosphere Packaging
Technology of fish products.
The authors also wish to express thanks to teammates and teacher
who have guided the authors of paper in accordance with the provisions in
force so that it become a paper is good and right.
The authors apologizes for any shortcomings and msitakes of this
paper, please qritique and suggestons for perfection of next paper. Thank
you.
Pangkep, 9th September 2013
Authors
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I. INTRODUCTION
A. Background
This note defines modified atmosphere packing, and summarizes the
advantages and disadvantages of the method for fish products. Advice is
given on the selection of fish for packing, the appropriate gas mixture, and
on packaging materials and equipment. The importance of chilled storage
is stressed, and some indication is given of storage life and safety of
packs.
Modified atmosphere (MA) packaged foods have become
increasingly more available, as food manufacturers have attempted to
meet consumer demands for fresh, refrigerated foods with extended shelf-
life. The use of an MA with an enhanced carbon dioxide level has been
shown to extend the shelf-life of foods by retarding microbial growth
(Stiles, 1991). Fish and shellfish are highly perishable and their
deterioration is primarily because of bacterial action (Colbyet al., 1993).
Typical shelf-life under current icing and refrigerated storage conditions
ranges from 2 to 14 days (Stammen et al., 1990).
Modified atmosphere packaging (MAP) of fishery products has been
shown to inhibit the normal spoilage flora and increase shelf-life
significantly. However, the possibility that Clostridium botulinum type E
and non-proteolytic type B strains will grow and produce toxin in low-oxygen atmospheres at refrigerated temperatures has caused great
concern in studies on MAP of seafood (Church, 1994). This review
examines the effect of the MAP technology used for fresh fishery products
on the spoilage microbiological flora and on the food-borne pathogens that
may be present in these products
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B. Purpose
The purpose of this paper is people can know:
1. Definision of Modified atmosphere packing (MAP);
2. Principle of MAP;
3. Advantages and disadvantages of MAP
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II. DISCUSSION
A. Definition of Modified atmosphere packaging (MAP)
Modified atmosphere packaging, MAP, means replacing the air in a
pack of fish with a different mixture of gases, typically some combination of
carbon dioxide, nitrogen and oxygen. The proportion of each component
gas is fixed when the mixture is introduced, but no further control is
exercised during storage, and the composition of the mixture may slowly
change. Modified atmosphere packing is often incorrectly called controlled
atmosphere packing, CAP. Controlled atmosphere packing means packing
in an atmosphere whose composition is continuously controlled throughout
storage; such control is possible in large storage units, but not in small
packs.
B. Principle of MAP
The principle of MAP is the replacement of air in the package with adifferent fixed gas mixture. Once the gas mixture is introduced, no further
control of the gas composition is performed, and the composition will
inevitably change. CO2 is the most important gas used in MAP of fish,
because of its bacteriostatic and fungistatic properties. It inhibits growth of
many spoilage bacteria and the inhibition is increased with increased CO2-
concentration in the atmosphere. The use of CO2 to inhibit bacterial
growth is not a new technology. In 1877 Pasteur and Joubert observed
that Bacillus anthracis could be killed by CO2 (Valley, 1928) and 5 years
later the first article on the preservative effect of carbon dioxide on food
was published (Kolbe, 1882), showing extended storage life for ox meat
placed inside a cylinder filled with a carbon dioxide atmosphere.
CO2 is highly soluble in water and fat, and the solubility increases
greatly with decreased temperature. The solubility in water at 0C and 1
atmosphereis 3.38g CO2/kgH2O, however, at 20C the solubility is
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reduced to 1.73 g CO2/kg H2O (Knoche,1980). Therefore, the
effectiveness of the gas is always conditioned by the storage temperature
with increased inhibition of bacterial growthas temperature isdecreased
(Haines,1933; Gill&Tan, 1980; Ogrydziak & Brown,1982).The solubility of
CO2 leads to dissolved CO2 in the food product (Knoche,1980)
The concentration of CO2 in the food is dependent on the products
water and fat content, and of the partial pressure of CO2 in the
atmosphere, according to Henrys law (Ho et al., 1987). Devlieghere et al.
(1998a, 1998b) have demonstrated that the growth inhibition of
microorganisms in MA is determined by the concentration of dissolved
CO2 in the product. After the packaging has been opened, the CO2 is
slowly released by the product and continues to exert a useful preservative
effect for a certain period of time, referred to as CO2s residual effect
(Stammen et al., 1990).
The action of CO2 on the preservation of foods was originally thought
to be caused by displacement of some or all of the O2 available for
bacterial metabolism, thus slowing growth (Daniels et al., 1985). However,
experiments with storage of bacon and pork showed a considerable
increase in shelf-life under 100% CO2 compared with storage in normal air
atmospheres (Callow, 1932), but the preservative effect was not because
of the exclusion of O2, as storage in 100% nitrogen offered no advantage
over normal air storage. The same results were also seen on pure cultures
of micro-organisms isolated from spoiled pork.
A drop in surface pH is observed in MA products because of the
acidic effect of dissolved CO2, but this could not entirely explain all of
CO2s bacteriostatic effect (Coyne, 1933). It was shown that CO2 was
more effective at lower temperatures and that the change in pH caused by
the CO2 did not account for the retardation of growth. In a study on
several pure cultures of bacteria isolated from fish products, CO2
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atmospheres were found to inhibit the growth of bacteria markedly,
whereas normal growth patterns were observed under air or N2
atmospheres (Coyne, 1932). It was also observed that bacterial growth
was inhibited even after the cultures were removed from the CO2
atmosphere and transferred to an air environment, interpreted as a
residual effect of CO2 treatment. Bacterial growth was distinctly inhibited
fewer than 25% CO2 and almost no growth was observed under higher
CO2 concentrations for 4 days at 15 C. The results obtained could neither
be explained by thelackofO2 northepHeffect.Coynesuggested the
possibility that intracellular accumulation of CO2 would upset the normal
physiological equilibrium in other ways, i.e. by slowing down enzymatic
processes that normally result in production of CO2. Thus, the effect of
CO2 on bacterial growth is complex and four activity mechanisms of CO2
on micro-organisms have been identified (Parkin & Brown, 1982; Daniels
et al., 1985; Dixon & Kell, 1989; Farber, 1991).
1. Alteration of cell membrane function including effects on nutrientuptake and absorption;
2. Direct inhibition of enzymes or decreases in the rate of enzyme
reactions;
3. Penetration of bacterial membranes, leading to intracellular pH
changes;
4. Direct changes in the physico-chemical properties of proteins.
5. Probably a combination of all these activities account for the
bacteriostatic effect.
A certain amount (depending on the foodstuff) of CO2 has to dissolve
into the product to inhibit bacterial growth (Gill & Penney, 1988). The ratio
between the volume of gas and volume of food product (G/P ratio) should
usually be 2:1 or 3:1 (volume of gas two or three times the volume of
food). This high G/P ratio is also necessary to prevent package collapse
because of the CO2 solubility in wet foods. Dissolved CO2 takes up much
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less volume compared with CO2 gas, and after packaging a product in
CO2 atmosphere, under-pressure is developed with in the package and
package collapse may occur. The CO2 solubility could also alter the food
water holding capacity and thus increase drip (Davis, 1998). Exudate from
MAP fish can be reduced significantly by dipping fillets in NaCl solution
prior to packaging (Bjerkeng et al., 1995; Pastoriza et al., 1998). In fishery
products eaten without prior heating, such as crab and cooked fish, an
acidic, sherbet-like flavour can be observed when high partial pressures of
CO2 is used.
Nitrogen (N2) is an inert and tasteless gas, and is mostly used as
filler gas in MAP, because of its low solubility in water and fat (Church &
Parsons, 1995). N2 is used to replace O2 in packages to delay oxidative
rancidity and inhibit growth of aerobic micro-organisms, as an alternative
to vacuum packaging. The use of oxygen in MAP is normally set as low as
possible to inhibit the growth of aerobic spoilage bacteria. Its presence is
reported to increase oxidative rancidity (Chen et al., 1984), althoughothers claim that rancidity caused by presence of O2 in the atmosphere is
no problem (Haard, 1992). However, for some products oxygen could or
should be used. High levels of oxygen are used in red meat and red fish
meat (tunas, yellowtails, etc.) to maintain the red colour of them eat, to
reduce and retard browning caused by formation of metmyoglobin
(Oka,1989).O2 in MA-packages of fresh fish will also inhibit reduction of
TMAO to TMA (Boskou & Debevere,1997).
C. Advantages of MAP
The storage life of sonic chilled products, notably white fish can be
extended by packing in a modified atmosphere. The appearance of the
pack is attractive and, since the transparent packaging is not in close
contact with the contents, the buyer can clearly see the product. Modified
atmosphere packs have the advantages common to most forms of
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prepacked fish; they are odourless, easy to label and convenient to
handle. In addition they are leakproof and robust.
D. Disadvantages of MAP
Modified atmosphere packing is relatively expensive, currently about
twice the cost of vacuum packing. Continuous production of rigid packs
entails the purchase of expensive packaging machinery and the use of
expensive thermoformable film. Modified atmosphere packs are commonly
two or three times bulkier than other forms of pack, and therefore are
costlier to carry and store.
The walls of a pack may collapse when the enclosed atmosphere
contains a high proportion of carbon dioxide, which is highly soluble in fish
tissue. As the carbon dioxide dissolves, a partial vacuum is created, the
pack may collapse onto the product, and in some instances the contents
may be squashed. The problem can be avoided by correct choice of gas
mixture.
Unsightly drip may form inside the pack when too high a proportion of
carbon dioxide is used. The problem can be minimized by choosing the
right gas mixture and by introducing an absorbent paper pad beneath the
fish.
Any extension of storage life attributable to modified atmosphere
packing may be lost if the additional safeguard of chilled storage is
ignored; the packs must be kept at or close to 0C throughout distribution
if the full benefits of a modified atmosphere are to be maintained.
E. Gas Mixture
Carbon dioxide retards bacterial spoilage of fish, but too high a
proportion in the mixture can induce pack collapse, excessive drip and, in
products that are eaten without further cooking, for example brown crab
meat, an acidic, sherbet-like flavour. Oxygen can prevent colour changes
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and bleaching that would otherwise occur in some products. Nitrogen is an
inert gas that is used to dilute the mixture. The following mixtures are
recommended, based on an assumed ratio of 3 parts gas mixture to 1 part
fish by volume in the pack.
For white fish, scampi shrimp and scallops a mixture of 40 per cent
carbon dioxide, 30 per cent nitrogen and 30 per cent oxygen gives the
best results. For salmon, trout, fatty fish such as herring and mackerel,
and for smoked fish products, a mixture of 60 per cent carbon dioxide and
40 per cent nitrogen is recommended. Smoked salmon packed in this
mixture may sometimes show a green discoloration during storage, the
extent of the greening being dependent on the strength of the smoke cure;
where greening is likely to occur, the mixture recommended for white fish
should be used.
F. Machinery And Materials
The simpler and cheaper machines pack the product in a flexible bagor on a tray inside a bag to form what is termed a pillow pack. At the more
expensive end of the available range are sophisticated machines that
continuously form packs with rigid bases from rolls of thermoformable
plastics film. Some of these machines have a dual purpose and can be
converted to vacuum packing when required, although the changeover
can take up to 3 hours. Modified atmosphere packs can be produced at a
rate of more than thirty a minute on the fastest machines. Packaging films
must have low gas permeability, and be to the machine maker's
specification.
Gases can be obtained either ready mixed, or separately for use in
machines that mix the gases before packing. Where gases are mixed in
the machine, the gas composition in the packs should be measured at the
start of a run, and monitored throughout the day, particularly when faults
are suspected or adjustments to the gas mix are made.
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G. Quality of Fish
Only the highest quality fish should be used for modified atmosphere
packs, in order to gain the most benefit from any extension of storage life;
packing fish in a modified atmosphere is not a means of marketing
medium quality or poor quality fish.
White fish should be of a quality equivalent to 1-4 days in ice, and
should be free from blemishes and visible parasites. Herring and mackerelshould be of a quality equivalent to 1-3 days in ice, and should contain at
least 8 per cent fat. Smoked fish products should be made from fish of the
same initially high quality. Salmon and trout should be of a quality
equivalent to 1-3 days in ice.
H. Packing the Fish
Fish should be handled hygienically and kept chilled from the time ofcapture or harvesting until they are packed; whole fish and fillets should be
kept in ice while awaiting processing, and smoked products should be held
in a chillroom at 0C. Ideally an air blast chiller should be provided in the
processing line, either before or after the packing machine, since the fish
may warm significantly during the packing operation.
Layering of products within a pack should be avoided; a single fillet
or portion is more fully exposed to the action of the gases. Layering is
unavoidable when packing sliced smoked salmon, but the product does
not gain the full benefit of the modified atmosphere. Wet fish products that
are likely to exude drip can be laid on a pad of absorbent paper inside the
pack. Packs with faulty seals can be detected by pressing them with the
hands; faulty packs will collapse. Packs should be clearly labelled
according to existing regulations, and should be marked with a sell-by or
consume-by date.
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I. Storage life of packs
Storage life will depend on the species of fish used, its initial quality
and fat content, the nature of the finished product, temperature of storage
and, in a modified atmosphere, the gas mixture. Temperature of storage is
of paramount importance in deriving the most benefit from a modified
atmosphere; packs should be stored at a temperature as near to 0C as
possible, and never above 5C. Any benefit from a modified atmosphere
will be much reduced when storage temperature rises above 5C.
White fish fillets benefit most from packing in a modified atmosphere;
for example cod fillets of high initial quality, packed in the recommended
gas mixture, and with a ratio of gas to product in the pack of 3:1 by
volume, will keep up to 50 per cent longer at 0C than when stored under
vacuum or unwrapped. Raw shell-on scampi and shrimp keep up to 30 per
cent longer at 0C in a modified atmosphere pack than in other types ofpack, and the onset of black spot is inhibited. The storage life of herring,
mackerel, salmon, trout, and smoked fish products is not extended in a
modified atmosphere at 0C.
J. Safety
Fishery products in the UK have a good record of safety with regard
to food poisoning, and products in modified atmosphere packs are no
exception. Some concern has been expressed about smoked products
that are eaten without further cooking, for example smoked salmon and
smoked mackerel, but the risk of an outbreak of botulism or of
scombrotoxin poisoning from these products is no greater when packed in
the recommended modified atmosphere than when packed in any other
form.
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III. CONCLUSION
Only the highest quality fish and seafood products should be used to
benefit from the extended shel-flife advantages of MAP. The extended
shelf-life will depend on the species, fat content, initial microbialload, gas
mixture, the ratio of G/P, and most importantly temperature of storage.
The SSO of MAP cod at 0C has been found to be P. phosphoreum.
Whether this bacteria is the general SSO for all marine fishes at different
storage temperatures and under various CO2/N2/O2 mixtures needs to be
resolved.
Without proper control of storage temperatures, the benefits of MAP
may be lost. Higher storage temperature will inevitably lead to loss of
dissolved CO2 in the product and consequently loss of inhibitory effect;
higher microbial and enzymatic activity; and uncertainties around the
microbial safety of the product.
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REFERENCES
1. http://www.fao.org/wairdocs/tan/x5956e/x5956e01.htm
2. http://www.aseanfood.info/Articles/11025084.pdf
http://www.fao.org/wairdocs/tan/x5956e/x5956e01.htmhttp://www.aseanfood.info/Articles/11025084.pdfhttp://www.aseanfood.info/Articles/11025084.pdfhttp://www.fao.org/wairdocs/tan/x5956e/x5956e01.htm