Modified Atmosphere Packaging of Cooked Cured and Processed Fish and Seafood Products

Extending the shelf-life of processed fish and seafood products

MAP modified atmosphere packaging for cooked, cured and processed fish and seafood products, include: Bloaters, Bombay duck, buckling, cod’s roe, cold smoked fish, fish galantine, fish rillettes, fish terrines, hot smoked fish, kippers, potted fish, potted shellfish, salt cod, salted anchovies, salted caviar, salted fish roes, salted jellyfish, seafood pâtés, smoked haddock, smoked halibut, smoked mackerel, smoked salmon, smoked trout and taramasalata.

There are 2 main reasons that cause spoilage of cooked, cured, and processed fish and seafood products, including microbial growth and oxidative rancidity. For cooked products, the heating process should kill vegetative bacterial cells and inactivate degradative enzymes. So, spoilage of cooked fish and seafood products is mainly caused by post-cooking contamination by microorganisms and oxidative rancidity which can be minimized by MAP modified atmosphere packaging with CO2/N2 mixtures and good hygiene and handling practices. A gas/product ratio of 2:1 is recommended.

Cured and processed fish and seafood products contain relatively high levels of salt which effectively inhibits a wide range of spoilage micro-organisms. Cooked, cured, and processed fish and seafood products contain high levels of unsaturated fat which is prone to oxidative rancidity. However, MAP with CO2/N2 mixtures is effective at inhibiting such undesirable oxidative rancidity. Possible food poisoning hazards are primarily due to post-cooking, curing, or processing contamination which can be minimized by the maintenance of recommended chilled temperatures and good hygiene and handling practices.

The reduced water activity and/or addition of salt in most cooked, cured and processed fish and seafood products inhibit most food poisoning bacteria, particularly Clostridium botulinum. This inhibition may be compromised in products formulated with lower salt or other preservatives as is becoming increasingly popular. Caution must be exercised to assess the potential effects of any changes in product formulation. Simple cooked fish and seafood products without any added preservatives are likely to be at greater risk from the growth of Clostridium botulinum under anaerobic MAP conditions and incorrect chilled storage.

General Information for Modified Atmosphere Packaging of Processed Fish and Seafood Products