Using Modified Atmosphere Packaging Technology in Preservation of Seafoods (Turkish with English Abstract)

Abstract

 Different preservation methods have been developed to prevent spoilage that is a result of physical, biochemical and microbiological changes in foods. For many years, canning and freezing Technologies have made it possible to preserve products for a long time. However, today, fresh preservation of foods has gained importance as a result of energy resources decreased, ecologic sensitivity increasedand positive effect of fresh food consumption on human health. Also, the fact that the people have gone towards safety foods not including chemical additives has accelerated the developing in packaging technology. For this purpose, modified atmosphere packaging technology has been utilized for preservation of foods storage at cold for a long time in recent years. In this review, using modified atmosphere packaging technology in storage of seafoods including the high amount of water, the low amount of connective tissue are given. 

Keywords

• Modified atmosphere packaging technology, gas mixture, vacuum, sea foods

Su Ürünlerinin Muhafazasında Modifiye Atmosfer Paketleme Teknolojisinin Kullanımı

Abstract

Gıdalarda fiziksel, biyokimyasal ve mikrobiyel aktiviteler sonucunda gerçekleşen bozulmayı engellemek amacıyla farklı muhafaza metotları geliştirilmiştir. Uzun yıllar konserve ve dondurma teknolojisi, ürünlerin en uzun şekilde muhafazasını mümkün kılmıştır. Fakat günümüzde azalan enerji kaynakları, artan ekolojik duyarlılık ve taze gıda tüketiminin insan sağlığına olumlu etkilerinin ortaya çıkması sonucunda gıdaların taze olarak muhafazası önem kazanmıştır. İnsanların kimyasal katkı maddeleri içermeyen güvenli gıdalara yönelmesi de paketleme teknolojisindeki gelişmeleri hızlandırmıştır. Bu amaçla son yıllarda soğukta muhafaza edilecek gıdaların uzun süre muhafazasında modifiye atmosfer paketleme teknolojisinden yararlanılmaktadır. Bu derlemede yüksek oranda su, düşük miktarda da bağ doku içeren su ürünlerinin muhafazasında, modifiye atmosfer paketlenme teknolojisinin kullanımına yer verilmiştir.

Keywords

• Modifiye atmosfer paketleme, gaz karışımları, vakum, su ürünleri

References

1. Han JH. 2005. New technologies in food packaging: Overview. In. Han, J.H. (Editor) Innovations in food packaging. 3-11.
2. Anonim,2010.www.unido.org/fileadmin/import /32124_23Modifiedatmospherepackaging.5.pdf (Erişim tarihi, 02.04.2010).
3. Gökoğlu N. 2002. Su Ürünleri İşleme Teknolojisi. Su Vakfı Yayınları, İstanbul. ISBN: 975-9703-48-3. 157 s.
4. Sivertsvik M, Rosnes JT, Bergslien H. 2002. Modified atmosphere packaging. Minimal Processing Technologies in The Food Industry. CRC Press, Boston, New York Washington, DC; 61-86.
5. Phillips CA. 1996. Review: Modified atmosphere packaging and its effects on the microbiological quality and safety of produce. IJFST, 31: 463-479.
6. TGKY 2008. Türk Gıda Kodeksi, Renklendiriciler ve Tatlandırıcılar Dışındaki Gıda Katkı Maddeleri Tebliği, T.C. Resmi Gazete, Sayı: 26883. Ankara.
7. Swiderski F, Russel S, Waszkiewiez-Robak B, Cholewinska E. 1997. Evaluation of vacuum- packaged poultry meat and its products. J Sci of Food Agric, 48: 193-200.
8. Genigeorgis CA. 1985. Microbial and safety implications of the use of modified atmospheres to extend the storage life of frehs meat and fish. Int J Food Microbiol, 1: 237-251.

9. Heidmann Soccol MC, Oetterer M. 2003. Use of modified atmosphere in seafood preservation, Braz Arch Biol and Technol, 46(4): 569-580.
10. Erkmen O. 2010. Gıda Mikrobiyolojisi. Elif Yayınevi, Ankara.
11. Stamatis N, Arkoudelos SJ. 2007. Effect of modified atmosphere and vacuum packaking on microbial, chemical and sensory quality indicators of fresh, filleted Sardina pilchardus at 3 °C. J Sci Food Agric, 87: 1164-1171.
12. Jayasinghe PS, Rajakaruna RMAGG. 2005. Bacterial contamination of fish soldin fish markets in the central province of Sri Lanka, J. Natn. Sci. Foundation Sri Lanka, 33(3): 219-221.
13. Nollet LML, Toldrá F. 2010. Handbook of seafood and seafood product analysis. CRC Press. Taylor& Francies Group. Boca Raton. New York.
14. Mastrometteo M, Conte A, Del Nobile A. 2010. Combined use of modified atmosphere packaging and natural compounds for food preservation. Food Eng. Rev, 2: 28-38.
15. Adams MR, Moss MO. 2008. Food Microbiology, Third edition, RSC Publishing. ISBN 978-0-85404-284-5 16. Gram L, Ravn L, Rasch M, Bruhn JB, Christensen AB, Givskov M. 2002. Food spoilage-interactions between food spoilage bacteria. Int J Food Microbiol, 78: 79-97. 17. Gram L, Dalgaard P. 2002. Fish spoilage bacteria -problems and solutions. Current Opinion in Biotechnology, 13: 262–266.
16. Olafsdottir G, Lauzon HL, Martinsdóttir E, Oehlenschläger J, Kristbergsson K. 2006. Evaluation of shelf life of superchilled cod (Gadus morhua) fillets and the influence of temperature fluctions during storage on microbial and chemical quality indicators. J Food Sci, 71-2: 97-109.
17. Sivertsvik M, Rosnes JT, Kleiberg GH. 2003. Effect of modified atmosphere packaging and superchilled storage on the microbial and sensory quality of Atlantic salmon (Salmo salar) fillets. J Food Sci, 68(4):1467-1472.
18. Göktepe I, Moody MW. 1998. Effect of modified atmosphere packaging on the quality of smoked catfish. J Muscle Foods, 9: 375-389.
19. Özoğul F, Taylor KDA, Quantick P, Özoğul Y. 2000. Chemical, microbiological and sensory evaluation of Atlantic herring (Clupea harengus) stored in ice, modified atmosphere and vacuum pack, Food Chem, 71: 267-273.
20. Torrieri E, Cavella S, Villani F, Masi P. 2006. Influence of modified atmosphere packaging on the chilled shelf life of gutted farmed bass (Dicentrarchus labrax). J Food Eng, 77: 1078-1086.
21. Hovda MB, Lunestad BT, Sivertsvik M, Rosnes JT. 2007. Characterisation of the bacterial flora of modified atmosphere packaged farmed Atlantic cod (Gadus morhua) by PCR-DGGE of conserved 16S r RNA gene regions. Int J Food Microbiol, 117: 68-75.
22. Sanguandeekul R, Siripatrawan U, Narakaew V. 2008. Changes in the quality of abalone (Haliotis asinia, Linnaneus) packed under atmospheric air, vacuum and modified atmosphere. Packaging Technology and Science, 21: 159-164.
23. Yılmaz M, Ceylan ZG, Kocaman M, Kaya M, Yılmaz H. 2009. The effect of vacuum and modified atmosphere packaging on growth of Listeria in Rainbow Trout (Oncorhynchus mykiss) fillets. J Muscle Foods, 20: 465-477.
24. Muşabak C. 2008. Kitosanla kaplama ve modifiye atmosfer ambalajlamanın palamut (Sarda sarda) filetolarının kimyasal paremetreleri üzerine etkisi. Yüksek Lisans Tezi, Atatürk Üniversitesi Fen Bilimleri Enstitüsü, Erzurum, 32 s.
25. Çağlak E, Çaklı Ş, Kılınç B. 2008. Microbiological, chemical and sensory assessment of mussels (Mytilus galloprovincialis) stored under modified atmosphere packaging. Eur Food Res and Technol, 226: 1293-1299.
26. Kykkidou S, Giatrakou V, Papavergou A, Kontominas MG, Savvaidis IN. 2009. Effect of thyme essential oil and packaging treatments on fresh Mediterranean swordfish fillets during storage at 4 °C. Food Chem, 115(1): 169-175.
27. Lu S. 2009. Effects of bactericides and modified atmosphere packaging on shelf life of Chinese shrimp (Fenneropenaeus chinensis). LWT- Food Sci and Technol, 42(1): 286-291.
28. Yesudhason P, Krishnaswamy T, Gopal S, Ravishankar CN, Lalitha KV, Kumar, KNA. 2009. Effect of modified atmosphere packaging on chemical, textural, microbiological and sensory quality of seer fish (Scomberomorus cemmerson) steaks packaged in thermoformed trays at 0-2°C. J Food Processing and Preservation, 33(6): 777-797. 31. Erkan N, Metin S, Varlık C, Baygar T, Özden Ö. 2000. Modifiye atmosferle paketlemenin (MAP) paneli alabalık marinatlarının raf ömrü üzerine etkisi, Turk J Vet Anim Sci, 24: 585-591.
29. Muratore G, Licciardello F. 2005. Effects of vacuum and modified atmosphere packaging on the shelf life of liquid-smoked swordfish (Xiphias gladius) slices. J Food Sci, 70(5): 359-363.
30. Lauzon HL, Magnusson H, Sveinsdóttir K, Gudjónsdóttir M, Martinsdóttir E. 2009. Effect of brining, modified atmosphere packaging and superchilling on the shelf life of cod (Gadus morhua) loins. J Food Sci, 74(6): 258-267.
31. Fernández K, Aspe E, Roecke M. 2009. Shelf-life extension on fillets of Atlantic Salmon (Salmo salar) using natural additives, superchilling and modified atmosphere packaging. Food Control, 20: 1036–1042.
32. Öztürk A, Yılmaz N, Güneş G. 2010. Effect of different modifed atmosphere packaging on microbial quality, oxidation and colour of a seasoned ground beef product (Meat ball). Packaging Technology and Science, 23: 19-25.
33. López-Gálvez DE, De La Hoz L, Blanco M, Ordóñez JA. 1998. Refrigerated storage (2 °C) of sole (Solea solea) fillets under CO-enriched atmospheres. J Agric Food Chem, 46: 1143-1149.
34. De La Hoz L, López-Gálvez DE, Fernández M, Hierro E, Ordóñez JA. 2000. Use of carbon dioxide enriched atmospheres in the refrigerated storage (2 °C) of Salmon (Salmo salar) steaks. Eur Food Res Technol, 210: 179-188.
35. Ordóñez JA, López-Gálvez DE, Fernández M, Hierro E, De La Hoz L. 2000. Microbial and physi- cochemical modifications of hake (Merluccius merluccius) steaks stored under carbon dioxide enriched atmospheres. J S Food Agric, 80: 1381- 1840.
36. Boskou G, Debevere J. 2000. Shelf-life extension of cod fillets with an acetate buffer spray prior to packaging under modified atmospheres. Food Addit Contam, 17(1): 17-25.
37. Özoğul F, Polat A, Özoğul Y. 2004. The effects of modified atmosphere packaging and vacuum packaging on chemical, sensory and microbiological changes of sardines (Sardina pilchardus), Food Chem, 85: 49-57.
38. Çarbaş A. 2008. Potasyum sorbat uygulamasının vakum ve modifiye atmosferde ambalajlanmış Gökkuşağı alabalığı (Oncorhynchus mykiss) fileto- larının raf ömrü üzerine etkisi, Doktora Tezi, Atatürk Üniversitesi Fen Bilimleri Enstitüsü, Erzurum. 42. Arkoudelos J, Stamatis N, Samaras F. 2007. Qu- ality attributes of farmed eel (Anguilla anguilla) stored under air, vacuum and modified atmosphe- re packaging at 0 °C. Food Microbiol, 24: 728-735. 43. Stamatis N, Arkoudelos SJ. 2007. Quality asessment of Scomber japonicus under modified atmosphere and vaccum packaging. Food Control, 18: 292-300.
39. Pantazi D, Papavergou A, Pournis N, Kontomi- nas MG, Savvaidis IN. 2008. Shelf-life of chilled fresh Mediterranean swordfish (Xiphias gladius) stored under various packaging conditions: Microbiological, biochemical and sensory attributes. Food Microbiol, 25: 136–143.
40. Erkan N, Özden Ö, Üçok Alakavuk D, Yıldırım ŞY, İnuğur M. 2006. Spoilage and shelf life of sardines (Sardina pilchardus) packed in modified atmosphere. Eur Food Res Technol, 222: 667–673. 46. Kostaki M, Giatrakou V, Savvaidis IN, Kontominas MG. 2009. Combined effect of MAP and thyme essential oil on the microbiological, chemical and sensory attributes of organically aquacultured sea bass (Dicentrarchus labrax) fillets. Food Microbiol, 26(5): 475-482.
41. Maqsood S, Benjakul S. 2010. Synergistic effect of tannic acid and modified atmospheric packaging on the prevention of lipid oxidation and quality losses of refrigerated striped catfish slices. Food Chem, 121: 29-38.
42. Randell K, Hattula T, Ahvenainen R. 1997. Effect of packaging method on the quality of rainbow trout and baltic herring fillets. Lebensm Wiss u.-Technol, 30: 56-61.
43. Masniyom P, Benjakul S, Visessanguan W. 2005. Combination effect of phosphate and modified atmosphere on quality and shelf-life extension of refrigerated seabass slices. LWT Food Sci Technol, 38: 745-756.
44. Arashisar Ş, Hisar O, Kaya M, Yanik T. 2004. Effects of modified atmosphere and vacuum packaging on microbiological and chemical properties of rainbow trout (Oncorynchus mykiss) fillets, Int J Food Microbiol, 97: 209– 214.
45. Giménez B, Roncalés P, Beltrán JA. 2002. Modified atmosphere packaging of filleted rainbow trout. J Sci Food Agric, 82: 1154-1159.
46. Jay JM. 2000. Food preservation with modified atmospheres. Chapter 14. In: Modern Food Microbiology, Sixth Ed., Hardcover.