Table 1.
Selected studies published from 2000 to 2016 reporting on the application of modified atmospheres for shelf life extension of fish and fishery products.
| Product Type | Storage Temperature (oC) | Gas (CO2:N2:O2) | Ratio G:P | Storage Time (Days) | Source | Study Highlights |
|---|---|---|---|---|---|---|
| Bass (gutted) | 3 | 70:30:0 | 2:1 | 9 | [17] | 50:20:30 preserved best microbial and sensorial quality for 7–9 days of shelf life |
| 70:10:20 | ||||||
| 60:10:30 | ||||||
| 60:40 | ||||||
| 50:20:30 | ||||||
| 0:79:21 | ||||||
| Barramundi | 8 | 100:0:0 | 2:1 | 20 | [71] | 100 and 75% CO2 had significantly less biogenic amines than other treatments |
| 75:25:0 | ||||||
| 50:50:0 | ||||||
| 25:75:0 | ||||||
| Air | ||||||
| Bonito (salted) | 2 | 30:60:10 | 31 | [72] | All treatments < 7log CFU after 31 days, * significantly less bacteria at day 31 |
|
| 65:35:0 * | ||||||
| 80:20:0 | ||||||
| Vacuum | ||||||
| Air | ||||||
| Carp (portions) | 4 | 30:70:0 20:0:80 |
10 | [73] | 6 days shelf life | |
| 8 days shelf life | ||||||
| 3 days shelf life | ||||||
| Cod, Atlantic (de-salted fillets) | 1 | 75:20:5 | 21 | [30] | Up to 14 additional days shelf life with MAP alone. Combination of MAP and citric or sorbate adds up to 4 or 10 days, respectively | |
| Air | ||||||
| Cod | 2 | 60:40:0 | 2:1 | 17 | [22] | Effects of chilling prior to MAP. |
| Cod | 2 | 40:40:20 | 2:1 | 21 | [74] | Effects of chilling in MAP or Air prior to Frozen Storage and subsequent thawed shelf life |
| Cod | 2 | 40:40:20 | 2:1 | 21 | [75] | Effects of long term frozen storage. Shelf life 14 days after thawing |
| Cod, Atlantic | 0 | Optimization study | 2:1 | 14 | [21] | 37:0:63 optimal for bacterial growth limit coupled with exudate min |
| Cod, Atlantic | 1.3 | 60:40 | 21 | [66] | Use of CO2 emitter without emitter | |
| Cod, Atlantic | 0 | 50:50:0 | 2:1 | 11 | [76] | MAP w/O2 judged best, 16 days shelf life |
| 50:0:50 | ||||||
| Air | ||||||
| Cod, Atlantic | 1.5, −0.9 | 50:45:5 | 21 | [6] | Superchilled and MAP synergistic, 21 days or more shelf life | |
| Air | ||||||
| Cod, Atlantic (loins) | −2 | 50:45:5 | 2 to 1 | [7] | Brining of loins reduced shelf life, 21 days or more shelf life | |
| Cod, Atlantic (brined) | 0, −2, −3.6 | 50:45:5 | 28 | [77] | Superchilled storage, 28 days or longer by TPC | |
| Air | ||||||
| Cod, Atlantic | 1.7 | 40:0:60 | 2:1 | 15 | [78] | Transportation method effects |
| Air | ||||||
| Crayfish | 2 | 80:10:10 | 21 | [79] | 21 days shelf life by APC | |
| PVC film | ||||||
| Vacuum | ||||||
| Crayfish | 2 | 80:10:10 | 10 | [29] | MAP promoted activation of m-calpain and loss of calpastatin, but proteolysis did not correlate with texture | |
| PVC film | ||||||
| Vacuum | ||||||
| Dolphinfish | 1 | 45:50:5 | 2.5:1 | 18 | [42] | AO = antioxidants (halophyte plant extract includes polyphenols: flavonoids, caffeic acid esters, coumarins) |
| 45:50:5 + AO | ||||||
| Flounder (fillets) | 4, 10 | 100:0:0 | 6:1 | 25 | [80] | 3000 OTR (oxygen transmission rate) at 4 °C, no C. bot toxin production up to 25 days but spoilage on day 15, at 10 °C sensory rejection on day 5 and toxin formation on day 8. VP: spoilage on day 8–9 at 10 °C, and toxic on day 20 at 4 °C |
| VP | ||||||
| 3000 OTR | ||||||
| Hake (whole gutted) | 2 | 60:25:15 (C) | 30 | [38] | modified (M) or controlled (°C) atmosphere packaging. Controlled more effective. Suggest 40% CO2 for least flavor issues | |
| 60:25:15 (M) | ||||||
| 80:0:20 (C) | ||||||
| 80:0:20 (M) | ||||||
| 40:20:40 (C) | ||||||
| 40:20:40 (M) | ||||||
| Air | ||||||
| Halibut (fillets) | 4 | 50:50:0 | 2:1 | 23 | [81] | Shelf life 20 days, MAP w/O2 best |
| 50:0:50 | ||||||
| Air | ||||||
| Lingcod | 2 | 60:60:0 + CHI * | 21 | [82] | TPC shelf life 21 days for all but Air, * CHI:Chitosan, ** krill oil | |
| MAP + CHI + EO ** | ||||||
| Vacuum + CHI | ||||||
| Vacuum + CHI + EO | ||||||
| Air | ||||||
| Lobster, Norway | 2 6 |
* | 5 + 3 (8 total) | [83] | * 20 gas mixtures evaluated 80:10:10 = 13 days shelf life | |
| L. japonicus | −1.5 | 40:30:30 + SC * | 16 | [8] | * superchill | |
| MAP | ||||||
| Mackerel | 5 | 30:65:5 | 12 | [84] | min 60% CO2 for inhibitory effect on biogenic amines | |
| 60:35:5 | ||||||
| 80:15:5 | ||||||
| 100:0:0 | ||||||
| Vacuum | ||||||
| Air | ||||||
| Mackerel | 6 | 40:50:2 | 2:1 | 7 | [39] | 5 days shelf life |
| Mackerel, Atlantic horse | 2, 4, 6, 10 | 48:50:2 | 2:1 | 11 | [3] | 7 days shelf life at 2C |
| Mullet, red striped | 1 | 50:50:0 * | 2.5:1 | 24 | [85] | * Pre-treatment with ozone 10 days shelf life |
| 50:50:0 | ||||||
| Air | ||||||
| Mussels | 2 | 50:50:0 | 3:1 | 12 | [86] | 65 & 80% CO2 longest shelf life at 8 days |
| 80:20:0 | ||||||
| 65:35:0 | ||||||
| Air | ||||||
| Vacuum | ||||||
| Mussels | 4 | 50:50:0 | 15 | [87] | Shelf life Air 7 days, MAP 11 days by APC; Air 11 days, MAP 13 days by sensory | |
| 100:0:0 | ||||||
| Air | ||||||
| Prawns | 0 | 50:50:0 | 10 | [88] | MAP increased shelf life by 40 h | |
| Air | ||||||
| Prawns | 4 | 60:40:0 | 16 | [35] | MAP controls black spot | |
| Octopus, cooked | 3, 24 | CO2 * | 4:1 | 28 | [89] | * CO2 solubilized into product prior to packaging |
| Vacuum | ||||||
| Salad, marinated seafood | 2 | 70:30:0 | 2:1 | 7 months | [90] | Sensory shelf life 7 months MAP, 4 months Air, TPC acceptable entire study |
| 50:50:0 | ||||||
| Air | ||||||
| Salmon, Atlantic (fillets) | 2 | 60:40:0 * | 21 | [91] | Effect of freezing at −20 and −30 °C prior to MAP. | |
| Salmon, Atlantic | 2 | 90:10:0 | 1.2, 2.2, 2.5 | 28 | [40] | 90% CO2 22 days shelf life Evaluated various barriers and additives |
| 75:25:0 | ||||||
| 60:40:0 | ||||||
| 40:60:0 | ||||||
| 25:75:0 | ||||||
| Salmon, Atlantic | −2 | 60:40:0 | 24 | [65] |
Superchill vs. Chill 24 days SC + MAP, <1000 cfu/g |
|
| Air | ||||||
| Salmon, Atlantic (fillets pre-rigor) | 0.1 | 60:40:0 | 28 | [41] |
Superchill vs. Chill Shelf life 28 days superchill w/MAP |
|
| Air | ||||||
| Salmon, Atlantic | 2 | 90:10:0 to 60:40:0 | 2.5 to 1 and 1.2 to 1 | 23 | [40] | Modeling study with superchilling |
| Salmon, Atlantic | 0.3 | 60:40:0 | 3:1 | 22 | [24] | Effect of crowding stress/pre-rigor packaging/Longest shelf life with low stress, 15 days |
| Salmon, Atlantic | 2 (2 days) then 20 (2 h) then 8 | 50:50:0 | 10 | [92] | P. Phosphoreum and L. piscium dominate | |
| Vacuum | ||||||
| Salmon, Atlantic * | 4 | 55:45:0 | 15 | [51] | * Australian raised Shewanella and Carnobacterium predominate |
|
| 30:70:0 | 12 | |||||
| Salmon, Atlantic | 8 | 50:50:0 | 12 | [52] | ||
| Salmon, Atlantic | 0, 10 | 98:2:0 | 3:1 | [9] | Develop model to predict rate of spoilage | |
| 55:45:0 | ||||||
| 30:70:0 | ||||||
| Sardine | 4 | 60:40:0 | 2:1 | 15 | [32] | Shelf life 12 days MAP |
| Vacuum | ||||||
| Air | ||||||
| Scallops | 0, 6, 20 | 30:10:60 | 0.5:1, 1:1, 1.5:1, 2:1, 3:1 | modeled | [93] | Optimal at 0 °C, 60:10:30, at 2:1 g:p = shelf life 21 days |
| 45:10:45 | ||||||
| 60:10:30 | ||||||
| 75:10:15 | ||||||
| Sea bass | 4 | 80:10:10 | 3:1 | 18 | [94] | Protection of protein functionality |
| Sea bass | 2 | 40:60:0 | 1.5:1 | 8 | [26] | MAP extended shelf life by 1 day |
| Air | ||||||
| Sea bass | 4 | 40:60:0 | 3:1 | 21 | [33] | 11 days shelf life |
| 50:50:0 | 14 days shelf life | |||||
| 60:40:0 | 14 days shelf life | |||||
| Air | 4 days shelf life | |||||
| Seabream | 4 | 40:30:30 | 2:1 | 33 | [95] | MAP combined with 0.8%, 0.4% oregano or light salting extends shelf life >17, 17, and 12 days, respectively |
| Air | ||||||
| Seabream, Gilthead | 0, 5, 10, 15 | 20:0:80 * | [19] | * Used Air instead of O2
Models predict shelf life at 7, 8, 12, and 32 days for 5 °C with 0, 20, 50, 80% CO2, respectively |
||
| 50:0:50 * | ||||||
| 80:0:20 * | ||||||
| Seabream, Gilthead | 0 | 50:0:50 * | 48 | [96] | * Used Air instead of O2
Treatment with nisin osmotic solution (20,000 IU/100 g) |
|
| Seabream, Gilthead | 2, 4, 8 | 60:40:0 | 13 | [97] | MAP effect on QIM | |
| 60:10:30 | ||||||
| Seabream, Gilthead * | 4 | 40:30:30 | 28 | [98] | Not treated or treated w/alcohol + lactic acid, Chitosan, grapefruit seed extract, or thymol | |
| 95:0:5 | ||||||
| Seer fish | 0–2 | 70:0:30 | 32 | [99] | Treatments include Sodium Acetate | |
| Air | ||||||
| Shrimp | 8, 12, 16 | 59.5:39.5:1 | 100:1 | >20 | [100] | Thymol and MAP inhibition of Salmonella synergistic |
| Air | ||||||
| Shrimp, brown (cooked in package) | 2 | 35:50:15 | 50 | [101] | 39 days shelf life w/MAP by sensory | |
| Vacuum | ||||||
| Air | ||||||
| Shrimp, brown | 4 | 40:60:0 | 3:1 | 7 | [102] | H2S producers higher in summer |
| Shrimp, Chinese | 2 | 40:30:30 * | 21 | [103] | * 13 days shelf life | |
| 100:0:0 ** | ** 17 days shelf life | |||||
| Air | Treatment evaluation includes ozone and bactericides | |||||
| Shrimp, gray (brown) | 4 | 0:100:0 | 2:1 | 12 | [31] | Presence of O2 had inhibitory effect on TMA and ethanol production and some sulfides. Recommend MAP with high CO2 to inhibit bacteria and O2 to inhibit undesirable volatiles |
| 0:90:10 | ||||||
| 0:70:30 | ||||||
| 0:50:50 | ||||||
| 50:50:0 | ||||||
| 50:40:10 | ||||||
| 50:20:30 | ||||||
| 50:0:50 | ||||||
| Shrimp, pink | Ice 1.6 | --- | 1:2 | 9 | [104] | MAP 9 days shelf life |
| Air | ||||||
| 40:30:30 | ||||||
| 45:50:5 | ||||||
| Shrimp, pink | −17 | 0:100:0 | 365 | [105] | Light did not impact oxidation, less tough, better color | |
| Shrimp, pink | 2, 5, 8 | 50:30:20 | 4:1 | 65+ | [106] | Lm growth in MA packaged, 2 °C, 20–21 days max |
| Shrimp, pink | 7, 15 | 40:60:0 | 3:1 | 25+ | [107] | Brine treatments evaluated include lactic, acetic, citric, benzoic, sorbic acids. Evaluates growth of specific spoilage and pathogenic bacteria |
| Shrimp, red | −18 | 0:100:0 | 2.25:1 | [108] | Melanosis inhibited w/MAP | |
| 50:50:0 | ||||||
| Vacuum | ||||||
| Sulfite | ||||||
| Shrimp, tropical | 8 | 50:50:0 | 32 | [109] | C. maltaromaticum and S. baltica major spoilage organisms | |
| Shrimp, white | 4 | 80:10:10 | 3:1 | [110] | MAP in combination with hexylresorcinol shelf life 12 days | |
| Air | ||||||
| Shrimp, white | 4 | 50:45:5 | 3:1 | 10 | [111] | * Green Tea Extract, ** AS: Ascorbic acid MAP not able to inhibit lactic acid bacteria or melanosis |
| MAP + GTE * | ||||||
| MAP + GTE + AS ** | ||||||
| Air | ||||||
| Shrimp, white | ? | 60:22:18 * | 3:1 | 10 | [112] | * bi-sulfite wash Shelf life 10 days MAP |
| 36:64:0 * | ||||||
| Air * | ||||||
| Air | ||||||
| Shrimp, white | 4 | 40:55:5 | 10 | [113] | MAP treatment could retard break-down of the structure protein. | |
| 60:35:5 | ||||||
| 80:15:5 | ||||||
| Air | ||||||
| Shrimp, white | 4 | 80:15:5 | 3:1 | 10 | [114] | Lower O2 helps with melanosis |
| 80:10:10 | ||||||
| 80:0:20 | ||||||
| Air | ||||||
| Shrimp, white | 80:10:10 | 3:1 | 10 | [115] | S. putrefaciens has role in melanosis | |
| Shrimp, white | 4 | 80:10:10 * | 3:1 | 12 | [116] | * Quercetin, cinnamic acid, 4-hexylresorcinol treatment, AO’s help with melanosis, not bacteria |
| Air * | ||||||
| Shrimp, white | −18 | 40:50:10 | 100 | [117] | w/electrolyzed water treatment decreased bacteria but neg effect on volatile flavor | |
| 30:50:20 | ||||||
| Air | ||||||
| Squid | 2 | 20:80:0 | 2.5:1 | 10 | [118] | 10 days shelf life with 70% CO2 |
| 50:50:0 | ||||||
| 70:30:0 | ||||||
| Vacuum | ||||||
| Tilapia (fillets) | 0–2 | Vacuum | 20 | [28] | Products pre-treated with acetic acid (1%) | |
| 60:40 | 7 | |||||
| Trout, Rainbow (fillets) | 0–2 | 50:40:10 | 16–20 | [119] | Substitution of nitrogen for argon did not improve quality or shelf life | |
| 50:30:20 | ||||||
| 50:20:30 | ||||||
| Trout, Rainbow | 2 | 40:60:0 | 26 | [120] | Ar instead of N, less reduction in pH, color | |
| 40:60 (Ar):0 | ||||||
| Air | ||||||
| Trout, Rainbow (fillets) | 50:50:0 | 2:1 | 18 | [121] | MAP delayed Lm growth | |
| 20:0:80 | ||||||
| 90:7.5:2.5 | ||||||
| Air | ||||||
| Vacuum | ||||||
| Trout, Rainbow (brined) | 4 | 45:50:5 | 21 | [122] | 13–14 days shelf life w/o EO + 7–8 days w/EO * Essential Oil, oregano |
|
| MAP + 0.2% EO * | ||||||
| MAP + 0.4% EO | ||||||
| Trout, Rainbow (cooked) | 4 | 60:40:0 | 27 | [123] | 27 days shelf life MAP | |
| 40:60:0 | ||||||
| Air | ||||||
| Trout, Rainbow | 4 | 80:20:0 | 22 | [34] | Treatments w/UV-C radiation did not extend shelf life, higher oxidation as well | |
| Air | ||||||
| Vacuum | ||||||
| Tuna | 0, 2, 5, 10, 20 | Varying * | 3:1 | 25 | [124] | * CO2:N2 varied. |
| Tuna, Bluefin | 3 | 40:60:0 | 2.5:1 | 18 | [18] | Treatment with α-tocopherol (0.5% w/w) for color retention |
| 0:100:0 | ||||||
| Air | ||||||
| Tuna, Yellowtail | ice | 100:0:0 * | 7 | 3:1 | [125] | * w/oxygen absorber, 1 CO2 generator; MAP protected natural antioxidant enzymes in the muscle |
| 100:0:0 *,1 | ||||||
| Air * |