Applications of Modified Atmosphere......... (P. Wullandari and D.

Fithriani)

APPLICATION OF MODIFIED ATMOSPHERE PACKAGING (MAP)

ON FRESH FISH

Aplikasi Pengemasan dengan Atmosfir Termodifikasi (MAP) pada Ikan Segar

Putri Wullandari and Diini Fithriani1)
1)
Research Institute for Fisheries Post-harvest Mechanization
*Correspondence author: Putri Wullandari, KS. Tubun Petamburan VI Jakarta Pusat 10260, E-mail: utides@gmail.com

ABSTRACT
Packaginghasmanyfunctions,e.g.ascontainment,toprotectproductsfromphysicaldamage,
andfromH2O,O2,andCO2exposure,aswellastoattracttheconsumers.Basedonthetechnology,
packaging can be divided into 3 types i.e. passive packaging, active packaging, and smart
packaging. Modified Atmosphere Packaging (MAP) is the most common active packaging found
inthemarket.MAP hasbeenusedto extendtheshelflifeofseveralfishsuch as rawwhiting(cod
family), mackerel, salmon fillet, cod fillet, fresh bluefin tuna fillet, etc. MAP which was combined
with freeze-chillinghas beenproved toextend theshelf life of raw whiting,mackerel,and salmon
fillet. MAP also increased cod fillets shelf life up to 20 days, whiting fillets packed in 100% CO2
andstoredat4Ctemperatureupto15days.MAPcombinedwithantioxidantonfreshbluefintuna
fillets stored at 3C for 18 days wasable to extend productsshelf life from 2 days (control) to 18
days, meanwhile 100% N2 in packaging has protective effect on haemoglobin and lipid oxidation.
Packaging innovationsand ingenuity willcontinuously develop MAPthatis oriented for consumer,
enhance the product, environmentally responsive, friendly, and cost effective.
Keywords: active packaging, modified atmosphere packaging, fresh fish product

ABSTRAK
Pengemasan memiliki banyak fungsi, yaitu sebagai wadah, melindungi produk dari kerusakan
fisik, paparan H 2O, O 2 , dan CO 2 , dan untuk menarik konsumen. Berdasarkan teknologi
pengemasannya, kemasan dapat dibagi menjadi 3, yaitu kemasan pasif, kemasan aktif, dan
kemasan pintar. Salah satu contoh pengemasan aktif yang sudah dikenal di masyarakat adalah
Modified Atmosphere Packaging (MAP). MAP telah banyak digunakan untuk memperpanjang
umur simpan beberapa jenis ikan segar, seperti whiting (sejenis cod), mackerel, filet salmon,
filet cod, filet tuna sirip biru, dan yang lainnya. Penggunaan MAP yang dikombinasikan dengan
penyimpanan beku dapat memperpanjang umur simpan whiting, mackerel, dan fillet salmon.
Filet ikancod yangdikemas denganMAP memiliki umur simpan 20 hari sedangkanumur simpan
filet whitingyang dikemas dalam100% CO2 dan disimpanpada suhu 4C bisamencapai15 hari.
MAP yang dikombinasikan dengan antioksidan pada filet tuna sirip biru yang disimpan pada
suhu 3C selama 18 hari dapat memperpanjang umur simpan dari 2 hari (kontrol) menjadi 18
hari, dan kandungan 100% N2 dalam kemasan memiliki efek protektif terhadap haemoglobin dan
oksidasi lemak. Inovasi dan kreativitas dalam pengembangan teknologi pengemasan akan terus
menyediakan MAP yang berorientasi pada keinginan konsumen, pengembangan produk, ramah
lingkungan, dan hemat biaya.
Kata Kunci: pengemasan aktif, pengemasan atmosfir termodifikasi, produk ikan segar

INTRODUCTION
Foodpackagingservesto protectthe products
againstdeteriorativeeffects,containingtheproduct,
communicatingtotheconsumerasamarketingtool,
and provide consumers with ease of use and
convenience. Main paradigm that changes in
packagingisthechangefrompassivepackaginginto

activepackaging(Yamet al.,2005).Moreoversearch
forinnovationinfoodandbeveragespackagingalways
continued,duetoconsumersneedsanddemands
thatisaffectedwithchangesinglobaltrend,likethe
increasingoflifeexpectancy(Lord,2008).
Activepackagingisan innovativeconceptthat
described as a packaging form where packaging,

39

Squalen Vol. 7 No. 1, May 2012: 39-49.

product,andenvironmentinteracttoextendproducts
shelflife,safetyandsensoryproperties.Thistypeof
packagingusuallybecomesveryimportantinfresh
food(Labuza&Breene,1989inHutton,2003).Active
packagingleadstothecombinationofseveraladditives
into packaging system. These additives can be
attachedintoinnerpackagesorcombinedwiththe
packagingmaterials,aimedtomaintainorincrease
productqualityandshelflife.Activepackaginghasa
roleinproductpreservationbesidesprovidinginert
barrierfromtheenvironment(Hutton,2003).Active
packagingisnotanewthing,butitsadvantagesin
terms of quality and economic value is the latest
developmentinfoodpackagingindustry.Oneofactive
packagingtypeisModifiedAtmospherePackaging
(MAP).MAPistheremovaland/orreplacementofthe
atmospheresurroundingtheproductbeforesealingin
vapor-barriermaterials(McMillinet al.,1999).MAP
canbevacuumpackaging(VP),whichremovesmost
of theairbeforetheproductisenclosedinbarrier
materials,orformsofgasreplacement,whereairis
removedbyvacuumorflushingandreplacedwith
anothergasmixturebeforepackagingsealinginbarrier
materials.Theheadspaceenvironmentandproduct
maychangeduringstorageinMAP,butthereisno
additionalmanipulationoftheinternalenvironment
(McMillinet al.,1999)
The example of active packaging on fisheries
productisthecombinationofMAPwithantioxidantbasedactivepackagingonfreshbluefintunafillets
storedat3Cfor18days.Activepackagingfilmswere
produced by embedding -tocopherol into an
unstabilizedlowdensitypolyethylene(LDPE)matrix
atthreeconcentrations(0.1%,0.5%,1%).Theratio
betweenthevolumeofgasandweightoffoodproduct
(V/Wratio)was 2.5:1.Theresultshows that MAP
canextendproductshelflifefrom2days(control)to
18days.100%N2inpackageshasprotectiveeffect
on haemoglobin and lipid oxidation. Active film
packagingcanreducelipidoxidation,andcombination
effectofMAPandantioxidantcanbeusedtoextend
theshelflifeofrawfish(Torrieriet al.,2011).
MAPalsousedinpre-rigorfilletfarmedAtlantic
cod(Gadus morhua)storedat0Candthequality
wasdeterminedthroughsensoryevaluationofraw
odour as well as chemi cal, physi cal, and
microbiologicalanalysis.Codwaspackagedunder
gastoproductratioof2:1andCO2,O2andN2were
analysedafter7,10and14daysofstorage.Theresult
showsthattheweightedoptimumgasmixtureforMA
packagingoffarmedcodwasdeterminedtobe63ml/
100 ml O 2 and 37 ml/100 ml CO 2, aerobic and
psychrotrophic plate count decreased, and H2Sproducingbacteriawerenotpresentornotableto
grow under thedifferent gas mixtures(Sivertsvik,
2006).

40

This article will discuss about MAP and its

applicationforfisheriesproductsinceMAPiswidely
knownasoneofthemethodswhichpotentialtoextend
fisheriesproductshelflife.
FISHERIES PRODUCT CHARACTERISTICS
Fishqualitydeterioratesrapidlyandtheshelflife
isreducediftheyarenothandledandstoredproperly.
Itwasreportedthattherateofspoilagedoublesevery
5.5Criseintemperature.
Spoilageoffishandshellfishresultedfrom the
changesiscausedby3majormechanisms,i.e:
1.Thebreakdownoftissuebythefishsownenzymes
(cellautolysis).Cellautolysisisthedegradation
ofnucleotides(ATP-relatedcompounds)whichis
caused by autolytic enzymes. The autolytic
changes arecontributingto spoilagemainlyby
makingcatabolitesavailableforbacterialgrowth
(Huss,1995inGram&Huss,1996).
2.Thegrowthofmicroorganism.Microorganismthat
usuallygrowinaerobicallystoredfishisGramnegativepsychrotrophicnon-fermentingrods.Thus,
underaerobicicedstorage,thefloraiscomposed
almost exclusively of Pseudomonas sp. and
S.putrefaciens(Gram&Huss,1996).
3.Oxidativereactions.Lipidoxidationproducesoff
flavoursthatsmellstronglyduringpeelingandmay
betastedeveninthepeeledproduct(Baket al.,
1999). Packaging in modified atmospheres
depletedofoxygenmayimprovecolourstability
andpreventlipidoxidationinchill-storedshrimps
(Sivertsvik,1995).
MAP can be used to supress the spoilage
microorganismandoxidativereactionsbutdoesnt
havedirecteffecttoautolysis(Mulan&McDowellin
Coleset al.,2003).MAPmustbecombinedwithother
preservationtechnique,likerefrigeration,toovercome
cellautolysismechanism.Thereareseveralimportant
specificintrinsicfactorsinfishwhichgreatlyinfluence
thespoilageoffish,i.e:
1.Thepoikilothermnatureofthefishanditsaquatic
environment.Thepoikilothermnatureoffishallows
bacteriawithabroadtemperaturerangetogrow.
Forexample,themicrofloraoftemperatewaterfish
isdominatedbypsychrotrophicGram-negative,
rod-shapedbacterialikePseudomonas, Moraxella,
Acinetobacter, Shewanella, Flavobacterium,
Vibrionaceae andAeromonadaceae, butGrampositiveorganismssuchasBacillus,Micrococcus,
Clostridium, Lactobacillus andCorynebacterium
canalsobefoundinvaryingproportions(Liston,
1980inGram&Huss,1996).

Applications of Modified Atmosphere......... (P. Wullandari and D. Fithriani)

2.AhighpostmortempHintheflesh(usually>6.0).
Thisfactorhasimportantconsequencesforthe
microbiologyoffishamongsotherfactorsbecause
it allows the pH sensitive spoilage bacteria
Shewanella putrefaciens togrow.
3.ThepresenceoflargeamountsofNon-proteinnitrogen(NPN).
4.Thepresenceoftrimethylamineoxide(TMAO)as
partoftheNPNfraction(Gram&Huss,1996)
Generally,themajorspoilagebacteriafoundon
processedfishareanaerobsincludingPseudomonas,
Moraxella, Acinetobacter, Flavobacterium, and
Cytophagaspecies.Thereareseveralmicroorganisms
thatareofparticularimportancewhendealingwith
MAPfishproducts,includingC. botulinum(Mulan&
McDowellinColeset al.,2003).
As mentioned earlier, spoilage on fish mainly
caused by microorganisms, so the control of
microorganisms growth is one of the success

parameter of activ e packaging technology.

Microorganismscanbefoundattheoutersurface(skin
andgill)andincolonoflivefish(Sivertsvik,2003).
Meanwhile, themicrobesthat exists inside the
bodyoffreshshrimpareaerobicspoilagebacteria
including Pseudomonas, Achromobact er,
FlavobacteriumandMicrococcus(Lu,2009);andthe
spoilagebacteriathatexistsincapturedshrimpare
Shewanella putrefaciens and Pseudomonas spp.
(Chinivasagamet al., 1996; Matches, 1982in Lu,
2009). The action of autolysis by inner proteases
togetherwithmelanosisresultsininferiorqualityin
shrimpattheearlyperiodofstoragewhilebacterial
spoilagemakestheshrimpdeteriorateduringtimetermstorage(Martinez-Alvarezet al.,2005in Lu,
2009).Therefore,weneedtoaddpreservativethatis
combinedwithMAP.
The concern about the use of MAP on fishery
productshastodowiththefactthatnonproteolytic

Table1.Fisheriesproductandtheirsuitablepackagingform/material
No

Fishe rie s
Product Type

The Alte ra tion During

Product Stora ge

Suita ble Pa cka ging Form /

Ma te ria l

1.

Freshfish

dehydration,fatoxidation,bacterial
andchemicalspoilage

doublewalledinsulatedmoulded
plasticcontainers(lighterinweight,
hygienicandeasilywashable,and
providegoodinsulation)
mouldedcontainerm adefrom
expandedpolystyrene(verylightin
weight,provideverygoodinsulating
propertiesandcanbecleanedeasily
bywashing)

2.

desiccation,discolorationand
Battered and
b readed seafood developm entofrancidity
products

therm oform edcontainers,polyvinyl

chloride(PVC),highimpact
polystyrene(HIPS)andHDPE

3.

Frozenproduct

Dehydrationanddiscoloration

plasticfilmpouches

4.

Driedfishery
product

pronetoeasyentryofinsects,
rodentsandotherpestsandhighly
sensitivetochangesinrelative
humidity

LDPE/polypropylene(PP),
polyethyleneterephthalate
(PET)/LDPElaminatepouches

5.

Cannedfish

dehydration,andtheproductcoloris Aluminiumcontainersandpull-tab
gettingdarkerduringstorage
polymer-coatedtin-freesteelcans

6.

Freeze dried
product

rancidityandabsorptionofmoisture

Paper/aluminiumfoil/LDPElaminates
orm etallisedPET/LDPElaminated
pouches

7.

Chitin/chitosan

moisturegain,microbialandinsect
attack

HDPEwovengussetedbaglaminated
with100gaugeLDPEliner

Source:Gopal,2011.

41

Squalen Vol. 7 No. 1, May 2012: 39-49.

Figure1.ShrimpinplasticbagandbeingfreezedinIndividuallyQuickFrozen(IQF)(SaudiFisheriesCompany,
2005).
botulismstrains are found inwaters and theycan
grow at temperatures <4C (Jay, 2011). Fisheries
productandtheirsuitablepackagingform/material
isshowninTable1.TheexampleofMAPfisheries
productpackagingisshowninFigure1.
MODIFIED ATMOSPHERE PACKAGING (MAP)
TheobjectiveofMAPdesignistodefineconditions
thatwillcreatetheatmospherebestsuitedforthe
extendedstorageofagivenproductwhileminimising
thetimerequiredtoachievethisatmospherecondition
(Mahajanet al.,2007).Theatmospheregasconsists
of78.08%N2,20.96%O2,and0.03%CO2.Many
foodproductsarerapidlydamagedwhenstoredin
openair,thisisduetoreactionwithoxygenandthe
growthofaerobicmicroorganismlikebacteria(Mulan
&McDowellin Coleset al.,2003).
StorageunderMAPwillextendtheshelflifeand
delayingtherateofspoilage.ThesuccessofMAPin
extendingseafoodshelflifedependsonmanyfactors,
includinggoodinitialproductquality,goodhygiene
duringslaughter,correctpackingmaterialselection,
packingequipment,appropriategasmixtureandgasto-product volume (g/p) ratio for the product, and
maintenanceoftheprocesstemperatures(Sivertsvik,
2007 in Fernandez et al., 2009). In addition, the
amountofCO2dissolvedintotheproductandthe
storage temperature are the most critical factors
(Rotabakket al.,2008inFernandezet al.,2009).
Gases Used in MAP
TherearefewgasesthatinvolvedinMAP,which
areNitrogen(N2),Oxygen(O2),Carbondioxide(CO2),
Carbonmonoxide(CO),andArgon(Ar).Nitrogenand

42

Argon are gases that used to create anaerobic/

microaerophiliccondition(iftheoxygenisremoved)
(Regenstein,2006in Otwellet al.,2006).Nitrogen
doesnotsupportthegrowthofaerobicmicrobesbut
doesntpreventthegrowthofanaerobicmicrobes.
Besidesthat,N2isusedtomaintainthebalanceof
gaspressureinthepackaging(MulanandMcDowell
inColeset al.,2003).BonoandBadalucco(2012)
reportedthatstripedredmullettreatedwithozonated
water(0.3mgL-1)andpackagedunderMAP(50%N2
and50%O2)cansignificantlydelayedthebacterial
growthandthegrowthlevelsremainedrelativelylow
untilday10(<6logCFUg-1).
Oxygenpromotesseveraltypesofdeteriorative
reactionsinfoodsincludingfatoxidation,browning
reactions, and pigment oxidation. Therefore, to
increase the shelf life of foods, the package
atmosphereshouldcontainalowconcentrationofO2.
Insomefoods,lowconcentrationofO2resultingin
qualityandsafetyproblems,sothismustbetaken
intoaccountwhenselectingthegaseouscomposition
forpackagedfood(Mulan&McDowellinColeset al.,
2003). One way to reduce the O2 composition in
packagingisbyusingO2absorber.Oxygenabsorber
willactivelyreducetheO2concentrationinpackaging
head space until 0.01%, therefore it can prevent
oxidationandmicroorganismegrowth(Hurmeet al.,
2002).
Carbondioxide has negative effect to some
microbes if used in sufficient quantities, and it is
soluble in water to form mild acid, like HCO3 or
carbonicacid.ThismeansthatCO2canmigrateto
fishandhaspositiveimpact,asantimicrobialagent
(Regenstein, 2006 in Ot well et al., 2006).
Carbondioxide is mostly present in the greatest

Applications of Modified Atmosphere......... (P. Wullandari and D. Fithriani)

Figure2.Rigidtraypackagingforsandwich(Anon.a,2012).
quantityinMAP.Guldageret al.(1998)reportedthat
Pacificwhitingfilletpackedin100%CO2andkeptat
4C has shelf life up to 15 days. Meanwhile,
combinationofMAPwithsuper-chilingcanextend
theshelflife,i.eofAtlanticsalmon(Salmo salar)fillets.
ThesampleswiththehighestCO2concentration(90%)
andgas-to-productratio(g/pratio)of2.5showedthe
highestshelflife:22daysvs.11days(controlsample)
basedonmicrobialanalysis(Fernandezet al.,2009).
Carbonmonoxidehasalowsolubilityinwterbut
relativelysolubleinsomeorganicsolvents.Theuse
ofcarbonmonoxideinMAP(CO-MAP)wasapproved
bytheUSFDA(2002,2004)formasterbagsandretail
packages.Thecarbonmonoxideisusuallyusedin
meat packed with MAP because it binds to the
pigmentmyoglobin,formingcarboxymyoglobin.This
formofmyoglobinexhibitsacherryredcolorsimilar
tothatofoxymyoglobin,thereducedformofmyoglobin
withboundoxygen(Jeong&Claus,2011).
Selection of Packaging Materials for MAP
SelectionofPackagingMaterialsforMAPisaimed
tomantainthequalityandsafetyofpackedproduct.
Flexible and semi-rigid laminated plastics are the
commonmaterialsusedforMAP.Laminatedplastic
ismadefrompolyethylene(PE),polypropylene(PP),
polyamide(nilon),polyethylene terephthalate(PET),
polyvinyl chloride (PVC), polyvinylidene chloride
(PVdC),andethylene vinyl alcohol(EVOH).Meanwhile
rigidandsemirigidplasticismadefrom PP,PET,
unplasticizedPVC,andexpanded polystyrene.MAP
canbeachievedbyuseofpolymericfilmswheregas
transmissionratethroughthefilm,productrespiration,
carbondioxideandoxygenlevelswithinthepackage
arerelatedbyasimplematerialbalance(Henig&
Gilbert,1975inChristieet al.,1995).

TheexampleofMAPpackagingmaterialsused
forsndwich,isshowninFigure2.Thecoverismade
fromaluminiumfoilwhilethebodyismadefromrigid
tray.
Storage temperature is never constant in the
distribution chain of fresh produce. Due to the
temperaturedependenceoftherespirationrate(R)
and of the gas permeability of a packaging film,
fluctuating temperatures result in changes of the
internalO2andCO2concentrations(yO2andyCO2)
(Jacxsenset al.,2000).
The Equipment Used for MAP Application
TheEquipmentusedforMAPApplicationare:
a.Chambermachine
Preformedhigh-barrierbagsaremanuallyplaced
withinthechamberbeforeevacuation,back-flushing
withthedesiredgasmixture,andheatsealing(Anon
b, 2012). This machine (Fig. 4) is widely used in
Indonesiabecauseitislaborintensive,cheap,can
be usedforbigpacksbutitrelativelyneedsmore
timetooperate.
Theproducttobepackagedisputintoafilmpouch
andplacedinthevacuumchamber.Whenthelidhas
beenclosed,thedesiredlevelofvacuumisproduced
inboththevacuumchamberandthepouch.Thepouch
isthensealedinavacuum(vacuumpackage)orthe
chamber(andthusthepouchaswell)isfilledwitha
MAPgasbeforethesealingoperation.Theexample
of chamber machine and digital control panel of
chambermachinesareshowninFig.5.
b.Snorkelmachine
Snorkelmachineoperateswithoutchamberand
usingpouch.Bag-in-boxbulkproductsandretailpacks
insidebigpackscanbeproducedusingthismachine
(Mulan&McDowellinColeset al.,2003)

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Squalen Vol. 7 No. 1, May 2012: 39-49.

Figure3.Gasexchangeinamodifiedatmospherepackagecontainingfreshproduct(Mahajanet al.,2007).

Figure4.ChamberMachines(Anon.,2012c)
In this machines, preformed plastic bags are
positionedona heatseal mandrel,thentheair is
removedusingretractablesnorkelsformingavacuum
condition.Thevacuumplasticbagsarethenbackflushedwithadesiredgasmixtureandsealed.Snorkel
machinesisshowninFig.6.
c.Form-fill-sealtraymachines
Formfillseal(FFS)machineformspouchfrom
continuedrollstocklayer.FFSmachineconsistsof
3types,whichareHorizontalFormFillSeal(HFFS),
VerticalFormFillSeal(VFFS),andThermoformForm
FillSeal(TFFS).

(a)

HFFSmachinescanoverwrapapre-filledtrayof
product.Theairfromthepackageisremovedbya
pulseofgasorcontinuousgasflushing,howevergas
mixturescontaininglevels>21%O2cannotbeused
duetotheuseofhotsealingjawsattheendofthe
machine.
VFFSmachineformsatube,itisthenfilledwith
product(inmostcasesdroppedfromanoverhead
multi-weigher),purgedwithgasandthensealed.At
thesametimefilmistransportedverticallydownwards.
Meanwhile in the TFFS machine, packaging
materialisheatedintheformingdieandformedinto
pockets/trays.Theformedpocketsarethenloaded

(b)

Figure5.(a)Digitalcontrolpanelofchambermachines,(b)Chambermachines (Anon.,2012b).

44

Applications of Modified Atmosphere......... (P. Wullandari and D. Fithriani)

Figure6.SnorkelMachines(Anon.,2012c).
manuallyorautomatically.Thetopwebofpackaging
material(lidfilm)coversthefilledpockets/trays.The
airisevacuatedfromthesealingdieandprotective
gas is added. Then the pack is sealed by the
applicationofheatandpressure.ThermoformForm
FillSeal(TFFS)isshowninFig.7.
d.Sealing
Filmfactor(thicknessandtreatmenttoitssurface)
andplasticcomposition(resintype,molecularweight
distribution,andadditionalsubstances)willdetermine
thesettingofsealingmachine(Mulan&McDowellin
Coleset al.,2003).
FDAcomplianthygienicsealingmaterialsrange
fromgradesofethylenepropylenerubber(EPDM),
acrylonitrilebutadienerubber(NBR),siliconerubber
(VMQ),fluoroelastomer(FKM),HydrogenatedNitrile
Rubber (HNBR) and perfluoroelastomer (FFKM)
(Warren,2008).Sealingmaterialsandtheirsuitability
touseindifferentfoodstuffsisshowninTable2.
Thesepackaging materials alsohavedifferent
endurancetosealingtemperature,forexamplethe

endurancetosealingtemperatureofFFKMis3100C
andVQMis60oC(Warren,2008).
e.Cutting
Thelastpackagingstageistoseparatethewhole
packagesintoindividualpackages.Thiscanbedone
usingthreeways,whicharediecutting,longitudinal
andtransversecutting(Mulan&McDowellinColes
et al.,2003).
MAP APPLICATION IN FRESH FISH
Packagingprocessforfish,especiallyfreshfish,
highly depends on thetemperature. Thecommon
packagingtemperatureisabout0C(32F)orlower.
The lower the temperature, the slower is the
deteriorationreaction.
MAPapplicationforfisheriesproductpreservation
has been widely known. It can be used alone or
combined with other preservation technique like
freeze-chillingwhichisabletoextendtheshelflifeof
pacificwhiting,mackerelandsalmonfillet(Faganet

Figure7.ThermoformFormFillSeal(TFFS)(Anon.,2012c).

45

Squalen Vol. 7 No. 1, May 2012: 39-49.

Table2.Sealingmaterialsandtheirsuitabilitytouseindifferentfoodstuffs
ASTM
D1418

Suitability for Use

Material Description

Material
Type

Dry Aqueous Fatty

Food
Food
Food
Chloroprenerubber

Acrylonitrilebutadiene
rubber

EPDM

Ethylenepropylene
rubber

VMQ

Siliconerubber

FKM

Fluoroelastomer

HNBR

Hydrogenatednitrile
rubber

FFKM

Perfluoroelastomer

CR
NBR

Note: Generallysuitable,*Couldbesuitable,dependentongrade(Source:Warren,2008).
al., 2004).Anotherexample ofMAPapplicationin
fisheriesproducthasbeenreportedPacificwhiting
filletpackedin100%CO2andkeptat4Chasshelf
lifeupto15days(Guldageret al.,1998).
ThecombinationofMAPwithrefrigerationalso
showspositiveeffecttocodfilletquality,especiallyto
fresh-rawcod.Shorttermfrozenstorageofcodfor6
weeksat-20Cor-30Csubstantiallyreducedthe
numberofP.phosphoreum.Thisspecificspoilage
organismwasnotdetectedduringchillstorageofcod
filletspreviouslyfrozenandstoredat-20C(Boknaes
et al.,2000inTorrieriet al.,2011).
ThecombinationofMAPwithsuper-chilingcan
extendtheshelflifeofAtlanticsalmon(Salmo salar)
fillets.ThesampleswiththehighestCO2concentration
(90%)andgas-to-productratio(g/pratio)of2.5showed
thehighestshelflifewhichis22dayswhilecontrol
sample remains only 11 days based on microbial
analysis (Fernandez et al., 2009). Superchilling is
anothertechniqueusedtoinhibitmostautolyticand
microbialreactions(Huss,1995).Several typesof
coolingsystems(-4Cto0C)havebeen used for
superchillingofseafoodproductsincludingtheuseof
flakeiceorslurryice(Losadaet al.,2006;Zenget al.,
2005)andsubzerotemperaturesduringstorage(-2C)
(Sivertsviket al.,2003).
Quality Analysis of MAP Product
Some physical and chemical tests have been
performedtoanalyzeMAPproduct,suchascolor,

46

trimethylamine, water content, total viable count,

peroxide value, odor, etc. Torrieri et al. (2011)
measuredpHusingpHmeter,colorwithcolorimeter,
andThiobarbituricAcidReactiveSubstances(TBARS)
usingextractionprocedurefromLemon(1975)and
Kilic&Richards(2003).
Torrieriet al.(2011)reportedthatthepHoffresh
bluefintunafilletswasconstantthroughoutstorage
with no differences among samples. The TBARS
valuesofsamplespackedwith100%N2werelower
thanthoseof control samples, thus 100% N2 was
chosen as the optimal atmosphere to pack the
product.SamplespackedinMAP100%N2showed
nochangeincolourduringstorage(p>0.05),thus
indicatingaprotectiveeffectofthisatmosphereon
colour change; so 100% N2 atmosphere was the
optimal atmospherein whichto pack the product.
Moreover,thefinalreportshowedthatthecombined
useofMAPandactivefilmresultedinalessoxidized
productafter18daysofstorageat3C.
Meanwhile, some physical tests have to be
performedtoensurethequalityofMAPpackaging,
suchas:
1.Heatintegrityofpackagingseal.Heatintegrityof
packaging seal is measured using destructive
(basedonimmersingpacksinwaterandchecking
forescapinggasbubblesaroundtheseal)andnon
destructivetest(basedonmeasuringchangesin
pressuregeneratedbypacks undervacuum in
sealedchambers)(Mulan&McDowellinColeset
al.,2003).

Applications of Modified Atmosphere......... (P. Wullandari and D. Fithriani)

2.Transmissionrateandpermeabilityofpackaging
film. Transmission rate and permeability of
packagingfilmismeasuredusingisostaticmethod
(both sides of the test film are maintained by
passingtestgascontinuouslyononesideofthe
filmwhileinertcarriergascontinuouslyremoves
permeantfromtheothersideofthefilm)(Mulan&
McDowellinColeset al.,2003).
3.Compositionofpackheadspace.Theanalysisfor
compositionofpackheadspaceisperformedusing
O2andCO2headspaceanalyzerforMAP(Fig.8).
APPLICATION OF MAP IN INDONESIA
Indonesiahasahightemperatureandhumidity,
thereforeMAPapplicationcanbeveryinterestingand
becomeacompromisingopportunityforfoodindustries
todevelopMAPusinglocalcomponentsandbased
onenvironmentalcharacteristicorconsumendemand.
MAPinIndonesiaismainlyusedforfreshfruits,
becausefreshfruitsarehighlyperishable.Freshfruits
stillundergorespirationprocessafterbeingharvested.
This respiration produced simple molecules that
reducefreshfruitsquality.Temperatureisoneofthe
importantfactortodeterminerespirationrate.The
higherthetemperature,thefasteristherespiration
rate. Therefore MAP is needed to modify the
atmosphereinsidethefreshfruitspackagesinorder
tomaintainfreshfruitsquality(Hadisumarto,1997).
An exampleof MAP infruit has been done by
Hidayat(2005),MAPcombinedwithlowtemperature
storagewasusedtomaintainthequalityoframbutan
(Nephelium lappaceum, Linn).Theresultsshowsthat
minimally-processedrambutanpackedwithstretch
films(initialconcentration:2-4O2,14-17%CO2)and
storedat10Chasshelflifeupto8days.
However the application of MAP to fresh fish
productsinIndonesiaisrarelyused,butithaspotency
tobedevelopedinthefuturebecauseithasmany
advantagesespeciallytoextendshelflifeoffreshfish
products.
The Future of MAP
Trendsintheevolutionoffoodpackaginghasbeen
changingsincedecades,startedfromconvenience
and marketing orientation in the 1960s; weight,
sustainable resources, and energy savings in the
1970s; saf ety and quality in the 1980s;
environmentalimpactinthe1990s;andsafetyand
securityinthe2000s(Han,2005inMcMilin,2008).
The key to successful packaging is selection of
materials and designs, which meet the needs of

product characteristics, marketing considerations

including distribution and consumer needs,
environmentalandwastemanagementissues,and
cost(Marsh&Bugusu,2007).
Consumersdemandsformoreenvironmentally
friendlypackagingandmorenaturalproductswillalso
create increased demand for packaging from
biodegradable and renewable resources (Cutter,
2006).Organic-basedmaterialsmaybeanaerobically
degraded while biodegradable polymers from
replenishable agricultural feedstocks, animal
sources,marinefoodprocessingindustrywastes,or
microbial sources are being developed (Marsh &
Bugusu,2007).
Nowadays,theequipmentwidelyusedinIndonesia
ischamber-typemachines,becauseithasthesame
principle as vacuum packaging machine. The
differenceisthatchamber-typemachinescanfillor
replace thegas insidethe pack. Inthe futureit is
expected that another MAP machines (chamber
machines, snorkel machines, form-fill-seal tray
machines,sealing,andcuttingmachines) andother
packagingmaterial(suchaspolymerfilms)canbe
usedinIndonesia.
CONCLUSION
Modified Atmosphere Packaging (MAP) is an
active packaging technology that can be used to
extendfreshfishsshelflife.MAPcanbeusedalone
orcombinedwithotherpreservationtechnique,
likefreezechilling,refrigeration,andalsocombined
withantioxidant, bactericides, andozone.In MAP
application,gascompositionorgasmixtureshould
be well defined, since every gases havedifferent
characteristics.
ThepackagingmaterialsusedforMAPinIndonesia
usuallyareflexibleandsemi-rigidlaminatedplastic.
ThereareseveralMAPmachinesusuallyusedinfood
industries,butinIndonesiachamber-typemachines
areusuallyused.Inthefutureitisexpectedthatother
MAP machines (chamber machines, snorkel
machines,form-fill-sealtraymachines,sealing,and
cuttingmachines) andotherpackagingmaterial(such
aspolymerfilms)canbeusedinIndonesia.
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INFORMASI PUBLIKASI PERPUSTAKAAN

BALAI BESAR PENELITIAN DAN PENGEMBANGAN PENGOLAHAN PRODUK DAN
BIOTEKNOLOGI KELAUTAN DAN PERIKANAN
BUKU BARU
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