Combined use of modified atmosphere packaging (MAP) and glucose oxidase (GOX) for shelf-life extension of fresh fish.

摘要

The fish processing industry is actively seeking for alternative methods of shelf life preservation and marketability of fresh fish, while at the same time economizing on energy costs. Two methods which fulfill both objectives are modified atmosphere packaging (MAP) and glucose oxidase (GOX)/Glucose dipping solutions. MAP is the packaging of perishable products in an atmosphere other than that of air and is used for the shelf life extension of beef, pork, fruits, vegetables and bakery products. GOX, either alone or in conjunction with MAP has the potential for shelf life extension of fresh fish.;This study has shown that the shelf life of fresh fish can be extended through the combined use of MAP/dipping solutions and refrigeration. This novel process of "dipping" in GOX solution in conjunction with modified atmosphere packaging (MAP) will have a significant effect in the area of fish hygiene and will minimize fish losses incurred through spoilage. (Abstract shortened by UMI.).;The objectives of this study were to determine the combined effect of glucose oxidase/glucose or gluconic acid dipping solutions and modified atmosphere packaging in conjunction with refrigeration on the shelf life extension of mackerel and cod.