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Modified Atmosphere Packaging

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Microbiology of Marine Food Products

Abstract

Modified atmosphere packaging (MAP) refers to a system in which air is replaced either totally or in part by other gases. Over the course of storage, the atmosphere, although different from air, will be modified as a result of metabolic activity and permeability of the packaging material. Controlled atmosphere packaging (CAP) is similar to MAP; however, gas composition is monitored and regulated to maintain a stable composition during the storage period. In both MAP and CAP, CO2 is primarily used, but mixtures containing nitrogen, oxygen, and air have also been tested. Coyne (1932, 1933) first reported the bacteriostatic effect to purified bacterial cultures incubated in the presence of CO2. Results of further studies with CO2 levels ranging from 20 to 100% (optimum 40–50%) remarkably preserved haddock, cod, sole, whiting, and plaice stored either in the round or as fillets (Coyne 1933). A comprehensive review of early modified atmosphere storage has been published by Parkin and Brown (1982).

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  1. L. E. Lampila
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Editors and Affiliations

  1. Department of Food Science, North Carolina State University, USA

    Donn R. Ward

  2. Department of Food Science and Technology, Virginia Polytechnic Institute and State University, USA

    Cameron Hackney

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© 1991 Springer Science+Business Media New York

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Lampila, L.E. (1991). Modified Atmosphere Packaging. In: Ward, D.R., Hackney, C. (eds) Microbiology of Marine Food Products. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-3926-1_15

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  • DOI: https://doi.org/10.1007/978-1-4615-3926-1_15

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