APPLICATION OF MODIFIED ATMOSPHERE PACKAGING (MAP) ON FRESH FISH
Abstract: Packaging has many
functions, e.g. as containment, to protect products from physical damage,and
from H2O, O2, and CO2 exposure, as well as to attract the consumers. Based on
the technology,packaging can be
divided into 3 types i.e.
passive packaging, active
packaging, and smartpackaging.
Modified Atmosphere Packaging (MAP) is the most
common active packaging
foundin the market. MAP has been
used to extend the shelf
life of several fish such as raw whiting
(codfamily), mackerel,
salmon fillet, cod fillet,
fresh bluefin tuna fillet,
etc. MAP which was combinedwith
freeze-chilling has been proved
to extend the shelf life of
raw whiting, mackerel, and
salmonfillet. MAP also
increased cod fillet’s
shelf life up to
20 days, whiting fillets packed in
100% CO2and stored at 4°C temperature up to 15 days. MAP combined with
antioxidant on fresh bluefin tunafillets stored at 3°C for 18
days was able to extend products shelf
life from 2 days (control)
to 18days, meanwhile 100% N2 in packaging has protective effect on haemoglobin and
lipid oxidation.Packaging innovations and ingenuity will continuously
develop MAP that is oriented for consumer,enhance the product, environmentally responsive, friendly, and cost effective.
Keywords: active packaging,
modified atmosphere packaging, fresh fish product
Author: Putri Wullandari,
Diini Fithriani
Journal Code: jpperikanangg120017
