Aquatic Resources in Food Security and Sustainable Food Safety

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DOI :10.26650/B/LSB23LSB24.2024.026.016   IUP :10.26650/B/LSB23LSB24.2024.026.016    Full Text (PDF)

Modified Atmosphere Packaging Technique

Gizem Özlük

Fishery products are significant sources of protein, essential fatty acids, minerals, and vitamins for human consumption. However, due to their high water content and the presence of natural enzymes, they are at risk of rapid spoilage. Typically, fishery product preservation relies on refrigeration methods, which result in a short shelf life. In this context, Modified Atmosphere Packaging (MAP) is an important method for enhancing food safety while preserving freshness and quality. MAP alters the internal atmosphere of food packages with special gas mixtures, reducing oxygen levels and increasing carbon dioxide levels. This helps protect against adverse effects like microbial spoilage and lipid oxidation. The use of MAP in fisheries has addressed storage and transportation challenges within the framework of sustainable food safety, making it a crucial technology for maintaining the freshness and quality of fish. Various studies have shown that the shelf life of MAP-packaged fishery products can be extended by 50% to 400%. However, this method also has drawbacks, including additional costs, contamination of packaging materials, the need for temperature control, specific gas formulations for different products, and sensory and physicochemical changes. In conclusion, while MAP holds the potential for improving efficiency and providing high-quality products in the fishery industry, establishing standards is essential for its effective implementation. It has been observed that combining MAP with other known preservation methods generally increases the shelf life of fishery products. After conducting cost and sensory suitability assessments, the most appropriate method for industrial applications should be identified and adopted.


Keywords: MAP, Packaging, Nanomaterial, Shelf life, Fishery
DOI :10.26650/B/LSB23LSB24.2024.026.016   IUP :10.26650/B/LSB23LSB24.2024.026.016    Full Text (PDF)

Modi̇fi̇ye Atmosferde Paketleme Tekni̇ği̇

Gizem Özlük

Su ürünleri, insan tüketimi için önemli bir protein, esansiyel yağ asitleri, mineral ve vitamin kaynağıdır. Buna karşılık, yüksek su içeriği ve doğal enzimlerin varlığı nedeniyle hızlı bir şekilde bozulma riski taşır. Genellikle su ürünleri muhafazası soğutma yöntemleriyle gerçekleştirilirken bu yöntem raf ömrünün kısa olmasına sebep olmaktadır. Bu bağlamda, Modifiye Atmosfer Paketleme (MAP) uygulaması, gıda güvenliğini artırarak tazelik ve kaliteyi korumada önemli bir yöntem olarak öne çıkmaktadır. MAP, gıda paketlerinin iç atmosferini özel gaz karışımlarıyla değiştirerek, oksijen seviyelerini düşürmekte ve karbondioksit oranını artırmaktadır. Böylece, mikrobiyel bozulma ve lipid oksidasyonu gibi olumsuz etkilere karşı koruma sağlamaktadır. Balıkçılıkta MAP kullanımı, depolama ve nakliye sırasında karşılaşılan problemlere sürdürülebilir gıda güvenliği çerçevesinde çözüm oluşturmuş, balığın tazeliğini ve kalitesini korumak için önemli bir teknoloji haline gelmiştir. Çeşitli araştırmalar, MAP ile ambalajlanan su ürünlerinin raf ömrünün %50 ila %400 oranında uzatılabileceğini göstermektedir. Bu avantajlara karşılık, ek maliyetler, paketleme malzemelerinin kontaminasyonu, sıcaklık kontrolü gereği, farklı ürünler için spesifik gaz formulasyonu gerekliliği, duyusal ve fizikokimyasal değişiklikler gibi dezavantajları da beraberinde getirmektedir. Sonuç olarak, MAP, su ürünleri endüstrisinde verimliliği artırma ve yüksek kaliteli ürünler sağlama potansiyeli taşırken, bu teknolojinin etkili bir şekilde uygulanması için standartların belirlenmesi gerekmektedir. MAP ile bilinen çeşitli koruma yöntemleri su ürünleri üzerine kombine şekilde uygulandığında raf ömründe genel olarak artış sağlandığı gözlenmiştir. Bu yöntemlerden maliyet, duyusal uygunluk değerlendirmeleri de gerçekleştirildikten sonra en uygun yöntemin belirlenerek endüstriyel uygulamada da yer bulması umut edilmektedir.


Keywords: MAP, Paketleme, Nanomalzeme, Raf ömrü, Akuatik gıda

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