Yvonne Allen


The process of preservation is an important step in stabilizing perishable items in order for them to withstand distribution, handling, and storage. Preservation can be achieved by several methods, but the method of concern in this paper is that of modified atmosphere storage which is reported to extend the shelf-lives of perishable products. Studies on modified atmosphere storage have emphasized the preservating action of carbon dioxide (CO2) in reducing (1) the extent of microbial spoilage, and (2) the tissue pH of the products so stored in comparison to those stored aerobically. Low tissue pH creates unfavourable environment which negatively influences the growth of spoilage bacteria. This paper will deal only with modified atmosphere packaging and reduction of aerobic microbial action. The emphasis is on preserving fresh fish for resale. This work explores modified atmosphere packaging and cold storage as two methods used in conjunction to accomplish fresh fish marketing. As a first step in this investigation, this study attempts to: (1) establish criteria for selecting materials for primary packages for modified atmosphere preserved fish, and (2) describe a test to evaluate the suitability of flexible materials for application to modified atmosphere packaged fish. Suitability of materials for application to modified atmosphere packaged fish is determined by their rate of permeability to CO2 nitrogen (N2), and oxygen (O2) - the gases commonly used in modified atmosphere preservation. The rate of permeability of the materials to these gases is determined by gas chromatography.

Library of Congress Subject Headings

Fishes--Packaging; Food--Preservation

Publication Date


Document Type


Department, Program, or Center

Packaging Science (CAST)


Not listed


Note: imported from RIT’s Digital Media Library running on DSpace to RIT Scholar Works in January 2014.

Physical copy available from RIT's Wallace Library at TP374.F5 A54 1985


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