Influence of MAP on quality of fresh Cape hake fish fillets

Fresh ready-to-cook fish fillets are prone to rapid loss of freshness and other quality attributes, as well as accelerated growth of spoilage micro-organisms under sub-optimal storage conditions. Researchers at Stellenbosch University in South Africa studied the effects of active and passive modified atmosphere packaging (MAP) under different storage temperatures on the quality attributes of Cape hake (Merluccius capensis), an important seafood in South Africa.
They found that the use of active-MAP, in combination with absorbent pads and 0°C storage in addition to good hygienic practices, was effective in maintaining the postharvest quality of the fish fillets and led to higher shelf life.
Click here for a thesis about the research (3.05 MB).

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