ABSTRACT
Modification of the gas atmosphere inside a food package has attracted attention of food technologists from the 1930s. This was based on the recognition that the perishability of the products could be retarded by this technique. The process was used commercially in 1935 to ship chilled fresh beef under carbon dioxide (CO2) from Australia and New Zealand to the United Kingdom. In the case of seafood, fresh haddock, cod, sole, whiting, and plaice, were successfully preserved under atmospheres having 20 to 100% CO2, with optimal concentrations ranging between 40 and 50%.1 Ever since a great deal of research has been conducted on MAP of food items including fishery products. In recent times, MAP is employed for preservation of home-meal replacement foods, curd and fresh cheeses, case-ready fresh meats, and a host of other foods.2
