Recent Application of Modified Atmosphere Packaging (MAP) in Fresh and Fresh-Cut Foods

References

• McMillin, K.W. Where is MAP going? A review and future potential of modified atmosphere packaging for meat. Meat Sci. 2008, 80, 43–65.
   PubMed Web of Science ®Google Scholar
• Phillips, C.A. Review: Modified Atmosphere Packaging and its effects on the microbiological quality and safety of produce. Int. J. Food Sci. Technol. 1996, 31, 463–479.
   Web of Science ®Google Scholar
• Alasalvar, C. Effect of chill storage and modified atmosphere packaging (MAP) on antioxidant activity, anthocyanins, carotenoids, phenolics and sensory quality of ready-to-eat shredded orange and purple carrots. Food Chem. 2005, 89, 69–76.
   Web of Science ®Google Scholar
• Lorenzo, J.M.; Gomez, M. Shelf life of fresh foal meat under MAP, overwrap and vacuum packaging conditions. Meat Sci. 2012, 92, 610–618.
   PubMed Web of Science ®Google Scholar
• Costa, C.; Lucera, A.; Conte, A.; Mastromatteo, M.; Speranza, B.; Antonacci, A.; Del Nobile, M.A. Effects of passive and active modified atmosphere packaging conditions on ready-to-eat table grape. J. Food Eng. 2011, 102, 115–121.
   Web of Science ®Google Scholar
• Horev, B.; Sela, S.; Vinokur, Y.; Gorbatsevich, E.; Pinto, R.; Rodov, V. The effects of active and passive modified atmosphere packaging on the survival of Salmonella enterica serotype Typhimurium on washed romaine lettuce leaves. Food Res. Int. 2012, 45, 1129–1132.
   Web of Science ®Google Scholar
• Day, B.P.F. High oxygen modified atmosphere packaging for fresh prepared produce. Postharvest News Inf. (U.K.) 1996, 7, 31–34.
   Google Scholar
• Zheng, Y.; Yang, Z.; Chen, X. Effect of high oxygen atmospheres on fruit decay and quality in Chinese bayberries, strawberries and blueberries. Food Control 2008, 19, 470–474.
   Web of Science ®Google Scholar
• Liu, Z.; Wang, X.; Zhu, J.; Wang, J. Effect of high oxygen modified atmosphere on post-harvest physiology and sensorial qualities of mushroom. Int. J. Food Sci. Technol. 2010, 45, 1097–1103.
   Web of Science ®Google Scholar
• Oms-Oliu, G.; Soliva-Fortuny, R.; Martín-Belloso, O. Physiological and microbiological changes in fresh-cut pears stored in high oxygen active packages compared with low oxygen active and passive modified atmosphere packaging. Postharvest Biol. Technol. 2008, 48, 295–301.
   Web of Science ®Google Scholar
• Van der Steen, C.; Jacxsens, L.; Devlieghere, F.; Debevere, J. Combining high oxygen atmospheres with low oxygen modified atmosphere packaging to improve the keeping quality of strawberries and raspberries. Postharvest Biol. Technol. 2002, 26, 49–58.
   Web of Science ®Google Scholar
• Conesa, A.; Artés-Hernández, F.; Geysen, S.; Nicolaï, B.; Artés, F. High oxygen combined with high carbon dioxide improvesmicrobial and sensory quality of fresh-cut peppers. Postharvest Biol. Technol. 2007, 43, 230–237.
   Web of Science ®Google Scholar
• Lund, M.N.; Hviid, M.S.; Skibsted, L.H. The combined effect of antioxidants and modified atmosphere packaging on protein and lipid oxidation in beef patties during chill storage. Meat Sci. 2007, 76, 226–233.
   PubMed Web of Science ®Google Scholar
• Zakrys-Waliwander, P.I.; O’Sullivan, M.G.; O’Neill, E.E.; Kerry, J.P. The effects of high oxygen modified atmosphere packaging on protein oxidation of bovine M. longissimus dorsi muscle during chilled storage. Food Chem. 2012, 131, 527–532.
   Google Scholar
• Kim, Y.H.B.; Bødker, S.; Rosenvold, K. Influence of lamb age and high-oxygen modified atmosphere packaging on protein polymerization of long-term aged lamb loins. Food Chem. 2012, 135, 122–126.
   Web of Science ®Google Scholar
• Jacxsens, L.; Devlieghere, F.; De Rudder, T.; Debevere, J. Designing equilibrium modified atmosphere packages for fresh-cut vegetables subjected to changes in temperature. LWT Food Sci. Technol. 2000, 33, 178–187.
   Web of Science ®Google Scholar
• Lu, D.-H.; Zhang, M.; Wang, S.-J.; Cai, J.-L.; Zhu, C.-P.; Zhou, X. Effects of modified atmosphere packaging with different sizes of silicon gum film windows on Salicornia bigelovii Torr. storage. J. Sci. Food Agric. 2009, 89, 1559–1564.
   Web of Science ®Google Scholar
• Liu, Z.; Gariépy, Y.; Raghavan, G.S.V. Modified atmosphere storage of cut roses with silicone membrane. Food and Biological System. 2003, 03, 1–6.
   Google Scholar
• Stewart, O.J.; Raghavan, G.S.V.; Golden, K.D.; Gariépy, Y. MA storage of Cavendish bananas using silicone membrane and diffusion channel systems. Postharvest Biol. Technol. 2005, 35, 309–317.
   Web of Science ®Google Scholar
• Pan, C.; Lin, H.; Chen, J. Study on low temperature and controlled atmosphere storage with silicone rubber window pouch of Chinquapin [in Chinese]. Trans. Chin. Soc. Agric. Machinery 2006, 37, 102–108.
   Google Scholar
• Zhang, X.; Xu, X. Study on storage of celery with Si-rubber bag [in Chinese]. Food Sci. Technol. 2007, 6, 236–240.
   Google Scholar
• Li, T.; Zhang, M.; Wang, S. Effects of temperature on Agrocybe chaxingu quality stored in modified atmosphere packages with silicon gum film windows. LWT Food Sci. Technol. 2008, 41, 965–973.
   Web of Science ®Google Scholar
• Li, T.; Zhang, M. Effects of modified atmosphere package (MAP) with a silicon gum film window and storage temperature on the quality and antioxidant system of stored Agrocybe chaxingu. LWT Food Sci. Technol. 2010, 43, 1113–1120.
   Web of Science ®Google Scholar
• Kuswandi, B.; Jayus; Restyana, A.; Abdullah, A.; Heng, L.Y.; Ahmad, M. A novel colorimetric food package label for fish spoilage based on polyaniline film. Food Control 2012, 25, 184–189.
   Google Scholar
• Montero-Prado, P.; Rodriguez-Lafuente, A.; Nerin, C. Active label-based packaging to extend the shelf-life of “Calanda” peach fruit: Changes in fruit quality and enzymatic activity. Postharvest Biol. Technol. 2011, 60, 211–219.
   Web of Science ®Google Scholar
• Arvanitoyannis, I.S.; Stratakos, A.C. Application of modified atmosphere packaging and active/smart technologies to red meat and poultry: A review. Food Bioprocess Technol. 2012, 5, 1423–1446.
   Web of Science ®Google Scholar
• Pacquit, A.; Lau, K.T.; McLaughlin, H.; Frisby, J.; Quilty, B.; Diamond, D. Development of a volatile amine sensor for the monitoring of fish spoilage. Talanta 2006, 69, 515–520.
   PubMed Web of Science ®Google Scholar
• Pacquit, A.; Frisby, J.; Diamond, D.; Lau, K.; Farrell, A.; Quilty, B.; Diamond, D. Development of a smart packaging for the monitoring of fish spoilage. Food Chem. 2007, 102, 466–470.
   Web of Science ®Google Scholar
• Ellouze, M.; Augustin, J.C. Applicability of biological time temperature integrators as quality and safety indicators for meat products. Int. J. Food Microbiol. 2010, 138, 119–129.
   PubMed Web of Science ®Google Scholar
• Kim, M.J.; Jung, S.W.; Park, H.R.; Lee, S.J. Selection of an optimum pH-indicator for developing lactic acid bacteria-based time–temperature integrators (TTI). J. Food Eng. 2012, 113, 471–478.
   Web of Science ®Google Scholar
• Bobelyn, E.; Hertog, M.L.A.T.M.; Nicolaï, B.M. Applicability of an enzymatic time temperature integrator as a quality indicator for mushrooms in the distribution chain. Postharvest Biol. Technol. 2006, 42, 104–114.
   Web of Science ®Google Scholar
• Riva, M.; Piergiovanni, L.; Schiraldi, A. Performances of time–temperature indicators in the study of temperature exposure of packaged fresh foods. Packag. Technol. Sci. 2001, 14, 1–9.
   Web of Science ®Google Scholar
• Nopwinyuwong, A.; Trevanich, S.; Suppakul, P. Development of a novel colorimetric indicator label for monitoring freshness of intermediate-moisture dessert spoilage. Talanta 2010, 81, 1126–1132.
   PubMed Web of Science ®Google Scholar
• Jung, J.; Puligundla, P.; Ko, S. Proof-of-concept study of chitosan-based carbon dioxide indicator for food packaging applications. Food Chem. 2012, 135, 2170–2174.
   PubMed Web of Science ®Google Scholar
• Sandhya. Modified atmosphere packaging of fresh produce: Current status and future needs. LWT Food Sci. Technol. 2010, 43, 381–392.
   Web of Science ®Google Scholar
• Zhang, M.; Xiao, G.; Salokhe, V.M. Preservation of strawberries by modified atmosphere packages with other treatments. Packag. Technol. Sci. 2006, 19, 183–191.
   Web of Science ®Google Scholar
• Nielsen, T.; Leufvén, A. The effect of modified atmosphere packaging on the quality of Honeoye and Korona strawberries. Food Chem. 2008, 107, 1053–1063.
   Web of Science ®Google Scholar
• An, J.; Zhang, M.; Zhan, Z. Effect of packaging film on the quality of ‘Chaoyang’ honey peach fruit in modified atmosphere packages. Packag. Technol. Sci. 2007, 20, 71–76.
   Web of Science ®Google Scholar
• Waghmare, R.B.; Annapure, U.S. Combined effect of chemical treatment and/or modified atmosphere packaging (MAP) on quality of fresh-cut papaya. Postharvest Biol. Technol. 2013, 85, 147–153.
   Web of Science ®Google Scholar
• Saxena, A.; Bawa, A.S.; Srinivas Raju, P. Use of modified atmosphere packaging to extend shelf-life of minimally processed jackfruit (Artocarpus heterophyllus L.) bulbs. J. Food Eng. 2008, 87, 455–466.
   Web of Science ®Google Scholar
• Ayhan, Z.; Esturk, O. Overall quality and shelf life of minimally processed and modified atmosphere packaged ‘ready-to-eat’ pomegranate arils. J. Food Sci. 2009, 74, C399–C405.
   PubMed Web of Science ®Google Scholar
• Torrieri, E.; Cavella, S.; Masi, P. Modelling the respiration rate of fresh-cut Annurca apples to develop modified atmosphere packaging. Int. J. Food Sci. Technol. 2009, 44, 890–899.
   Web of Science ®Google Scholar
• Cliff, M.A.; Toivonen, P.M.A.; Forney, C.F.; Liu, P.; Lu, C. Quality of fresh-cut apple slices stored in solid and micro-perforated film packages having contrasting O2 headspace atmospheres. Postharvest Biol. Technol. 2010, 58, 254–261.
   Web of Science ®Google Scholar
• Angós, I.; Vírseda, P.; Fernández, T. Control of respiration and color modification on minimally processed potatoes by means of low and high O2/CO2 atmospheres. Postharvest Biol. Technol. 2008, 48, 422–430.
   Web of Science ®Google Scholar
• Paul, S.; Rai, D.R. An empirical approach for assessment of safe storage period for button mushroom (Agaricus bisporus) based upon color changes under modified atmosphere packaging. J. Food Process. Preserv. 2010, 34, 557–570.
   Web of Science ®Google Scholar
• Torrieri, E.; Perone, N.; Cavella, S.; Masi, P. Modelling the respiration rate of minimally processed broccoli (Brassica rapa var. sylvestris) for modified atmosphere package design. Int. J. Food Sci. Technol. 2010, 45, 2186–2193.
   Web of Science ®Google Scholar
• Kader, A.A.; Zagory, D.; Kerbel, E.L.; Wang, C.Y. Modified atmosphere packaging of fruits and vegetables. Crit. Rev. Food Sci. Nutr. 1989, 28, 1–30.
   PubMed Web of Science ®Google Scholar
• Moleyar, V.; Narasimham, P. Modified atmosphere packaging of vegetables—An appraisal. J. Food Sci. Technol. Mys. 1994, 31, 267–278.
   Web of Science ®Google Scholar
• An, J.; Zhang, M.; Lu, Q. Changes in some quality indexes in fresh-cut green asparagus pretreated with aqueous ozone and subsequent modified atmosphere packaging. J. Food Eng. 2007, 78, 340–344.
   Web of Science ®Google Scholar
• An, J.; Zhang, M.; Lu, Q.; Zhang, Z. Effect of a prestorage treatment with 6-benzylaminopurine and modified atmosphere packaging storage on the respiration and quality of green asparagus spears. J. Food Eng. 2006, 77, 951–957.
   Web of Science ®Google Scholar
• Simón, A.; Gonzalez-Fandos, E. Influence of modified atmosphere packaging and storage temperature on the sensory and microbiological quality of fresh peeled white asparagus. Food Control 2011, 22, 369–374.
   Web of Science ®Google Scholar
• Sothornvit, R.; Kiatchanapaibul, P. Quality and shelf-life of washed fresh-cut asparagus in modified atmosphere packaging. LWT Food Sci. Technol. 2009, 42, 1484–1490.
   Web of Science ®Google Scholar
• Saito, M.; Rai, D.R.; Masuda, R. Effect of modified atmosphere packaging on glutathione and ascorbic acid content of asparagus spears. J. Food Process. Preserv. 2000, 24, 243–251.
   Web of Science ®Google Scholar
• Zhang, M.; Zhan, Z.G.; Wang, S.J.; Tang, J.M. Extending the shelf-life of asparagus spears with a compressed mix of argon and xenon gases. LWT Food Sci. Technol. 2008, 41, 686–691.
   Web of Science ®Google Scholar
• Saltveit, M.E. Physical and physiological changes in minimally processed fruits and vegetables. In Tomas-Barberan, F. A.; Robins, R. J, Eds.; Phytochemistry of Fruit and Vegetables; Oxford University Press: New York, 1996; pp 205–220.
   Google Scholar
• Drosinos, E.H.; Tassou, C.; Kakiomenou, K.; Nychas, G.-J.E. Microbiological, physico-chemical and organoleptic attributes of a country tomato salad and fate of Salmonella enteritidis during storage under aerobic or modified atmosphere packaging conditions at 4°C and 10°C. Food Control 2000, 11, 131–135.
   Web of Science ®Google Scholar
• Char, C.; Silveira, A.C.; Inestroza-Lizardo, C.; Hinojosa, A.; Machuca, A.; Escalona, V.H. Effect of noble gas-enriched atmospheres on the overall quality of ready-to-eat arugula salads. Postharvest Biol. Technol. 2012, 73, 50–55.
   Web of Science ®Google Scholar
• Scifò, G.O.; Randazzo, C.L.; Restuccia, C.; Fava, G.; Caggia, C. Listeria innocua growth in fresh cut mixed leafy salads packaged in modified atmosphere. Food Control 2009, 20, 611–617.
   Web of Science ®Google Scholar
• Cliffe-Byrnes, V.; O’Beirne, D. Effects of chlorine treatment and packaging on the quality and shelf-life of modified atmosphere (MA) packaged coleslaw mix. Food Control 2005, 16, 707–716.
   Web of Science ®Google Scholar
• Arvanitoyannis, I.S.; Bouletis, A.D.; Papa, E.A.; Gkagtzis, D.C.; Hadjichristodoulou, C.; Papaloucas, C. The effect of addition of olive oil and “Aceto balsamico di Modena” wine vinegar in conjunction with active atmosphere packaging on the microbial and sensory quality of “Lollo Verde” lettuce and rocket salad. Anaerobe 2011, 17, 303–306.
   PubMed Web of Science ®Google Scholar
• Muriel-Galet, V.; Cerisuelo, J.P.; López-Carballo, G.; Aucejo, S.; Gavara, R.; Hernández-Muñoz, P. Evaluation of EVOH-coated PP films with oregano essential oil and citral to improve the shelf-life of packaged salad. Food Control 2013, 30, 137–143.
   Web of Science ®Google Scholar
• Muriel-Galet, V.; Cerisuelo, J.P.; Lopez-Carballo, G.; Lara, M.; Gavara, R.; Hernandez-Munoz, P. Development of antimicrobial films for microbiological control of packaged salad. Int. J. Food Microbiol. 2012, 157, 195–201.
   PubMed Web of Science ®Google Scholar
• Arvanitoyannis, I.S.; Bouletis, A.D.; Papa, E.A.; Gkagtzis, D.C.; Hadjichristodoulou, C.; Papaloucas, C. Microbial and sensory quality of “Lollo verde” lettuce and rocket salad stored under active atmosphere packaging. Anaerobe 2011, 17, 307–309.
   PubMed Web of Science ®Google Scholar
• Rivera, C.S.; Blanco, D.; Marco, P.; Oria, R.; Venturini, M.E. Effects of electron-beam irradiation on the shelf life, microbial populations and sensory characteristics of summer truffles (Tuber aestivum) packaged under modified atmospheres. Food Microbiol. 2011, 28, 141–148.
   PubMed Web of Science ®Google Scholar
• Jiang, T.; Luo, S.; Chen, Q.; Shen, L.; Ying, T. Effect of integrated application of gamma irradiation and modified atmosphere packaging on physicochemical and microbiological properties of shiitake mushroom (Lentinus edodes). Food Chem. 2010, 122, 761–767.
   Web of Science ®Google Scholar
• Tao, F.; Zhang, M.; Hangqing, Y.; Jincai, S. Effects of different storage conditions on chemical and physical properties of white mushrooms after vacuum cooling. J. Food Eng. 2006, 77, 545–549.
   Web of Science ®Google Scholar
• Li, T.; Zhang, M.; Wang, S. Effects of modified atmosphere packaging with a silicon gum film as a window for gas exchange on Agrocybe chaxingu storage. Postharvest Biol. Technol. 2007, 43, 343–350.
   Web of Science ®Google Scholar
• Parentelli, C.; Ares, G.; Corona, M.; Lareo, C.; Gámbaro, A.; Soubes, M.; Lema, P. Sensory and microbiological quality of shiitake mushrooms in modified-atmosphere packages. J. Sci. Food Agric. 2007, 87, 1645–1652.
   Web of Science ®Google Scholar
• Lagnika, C.; Zhang, M.; Wang, S. Effect of high argon pressure and modified atmosphere packaging on the white mushroom (Agaricus bisporus) physico-chemical and microbiological properties. J. Food Nutr. Res. 2011, 50, 167–176.
   Web of Science ®Google Scholar
• Singh, P.; Wani, A.A.; Saengerlaub, S.; Langowski, H.C. Understanding critical factors for the quality and shelf-life of MAP fresh meat: A review. Crit. Rev. Food Sci. Nutr. 2011, 51, 146–177.
   PubMed Web of Science ®Google Scholar
• Jakobsen, M.; Bertelsen, G. The use of CO2 in packaging of fresh red meats and its effect on chemical quality changes in the meat: A review. J. Muscle Foods 2002, 13, 143–168.
   Web of Science ®Google Scholar
• Fernandez-Lopez, J.; Sayas-Barbera, E.; Munoz, T.; Sendra, E.; Navarro, C.; Perez-Alvarez, J.A. Effect of packaging conditions on shelf-life of ostrich steaks. Meat Sci. 2008, 78, 143–152.
   PubMed Web of Science ®Google Scholar
• Nannerup, L.D.; Jakobsen, M.; van den Berg, F.; Jensen, J.S.; Moller, J.K.; Bertelsen, G. Optimizing colour quality of modified atmosphere packed sliced meat products by control of critical packaging parameters. Meat Sci. 2004, 68, 577–585.
   PubMed Web of Science ®Google Scholar
• Seydim, A.C.; Acton, J.C.; Hall, M.A.; Dawson, P.L. Effects of packaging atmospheres on shelf-life quality of ground ostrich meat. Meat Sci. 2006, 73, 503–510.
   PubMed Web of Science ®Google Scholar
• Kim, Y.H.; Huff-Lonergan, E.; Sebranek, J.G.; Lonergan, S.M. High-oxygen modified atmosphere packaging system induces lipid and myoglobin oxidation and protein polymerization. Meat Sci. 2010, 85, 759–767.
   PubMed Web of Science ®Google Scholar
• Fraqueza, M.J.; Ferreira, M.C.; Barreto, A.S. Spoilage of light (PSE-like) and dark turkey meat under aerobic or modified atmosphere package: Microbial indicators and their relationship with total volatile basic nitrogen. Br. Poult. Sci. 2008, 49, 12–20.
   PubMed Web of Science ®Google Scholar
• Mastromatteo, M.; Incoronato, A.L.; Conte, A.; Del Nobile, M.A. Shelf life of reduced pork back-fat content sausages as affected by antimicrobial compounds and modified atmosphere packaging. Int. J. Food Microbiol. 2011, 150, 1–7.
   PubMed Web of Science ®Google Scholar
• Franco, D.; Gonzalez, L.; Bispo, E.; Latorre, A.; Moreno, T.; Sineiro, J.; Sanchez, M.; Nunez, M.J. Effects of calf diet, antioxidants, packaging type and storage time on beef steak storage. Meat Sci. 2012, 90, 871–880.
   PubMed Web of Science ®Google Scholar
• Smiddy, M.; Fitzgerald, M.; Kerry, J.P.; Papkovsky, D.B.; O’Sullivan, C.K.; Guilbault, G.G. Use of oxygen sensors to non-destructively measure the oxygen content in modified atmosphere and vacuum packed beef: Impact of oxygen content on lipid oxidation. Meat Sci. 2002, 61, 285–290.
   PubMed Web of Science ®Google Scholar
• Berruga, M.I.; Vergara, H.; Gallego, L. Influence of packaging conditions on microbial and lipid oxidation in lamb meat. Small Ruminant Res. 2005, 57, 257–264.
   Web of Science ®Google Scholar
• Jayasingh, P.; Cornforth, D.P.; Carpenter, C.E.; Whittier, D. Evaluation of carbon monoxide treatment in modified atmosphere packaging or vacuum packaging to increase color stability of fresh beef. Meat Sci. 2001, 59, 317–324.
   PubMed Web of Science ®Google Scholar
• Zhang, M.; Sundar, S. Effect of oxygen concentration on the shelf-life of fresh pork packed in a modified atmosphere. Packag. Technol. Sci. 2005, 18, 217–222.
   Web of Science ®Google Scholar
• Gardner, G.A.; Carson, A.W.; Patton, J. Bacteriology of prepacked pork with reference to the gas composition within the pack. J. Appl. Bacteriol. 1967, 30, 321–332.
   PubMedGoogle Scholar
• Simpson, R.; Carevic, E. Designing a modified atmosphere packaging system for foodservice portions on nonrespiring foods: Optimal gas mixture and food/headspace ratio. Foodserv. Res. Int. 2004, 14, 257–272.
   Google Scholar
• Wilkinson, B.H.; Janz, J.A.; Morel, P.C.; Purchas, R.W.; Hendriks, W.H. The effect of modified atmosphere packaging with carbon monoxide on the storage quality of master-packaged fresh pork. Meat Sci. 2006, 73, 605–610.
   PubMed Web of Science ®Google Scholar
• Seyfert, M.; Mancini, R.A.; Hunt, M.C.; Tang, J.; Faustman, C. Influence of carbon monoxide in package atmospheres containing oxygen on colour, reducing activity, and oxygen consumption of five bovine muscles. Meat Sci. 2007, 75, 432–442.
   PubMed Web of Science ®Google Scholar
• Bingol, E.B.; Ergun, O. Effects of modified atmosphere packaging (MAP) on the microbiological quality and shelf life of ostrich meat. Meat Sci. 2011, 88, 774–785.
   PubMed Web of Science ®Google Scholar
• Claudia, R.C.; Francisco, J.C. Effect of an argon-containing packaging atmosphere on the quality of fresh pork sausages during refrigerated storage. Food Control 2010, 21, 1331–1337.
   Web of Science ®Google Scholar
• Shin, J.; Harte, B.; Ryser, E.; Selke, S. Active packaging of fresh chicken breast, with allyl isothiocyanate (AITC) in combination with modified atmosphere packaging (MAP) to control the growth of pathogens. J. Food Sci. 2010, 75, M65–M71.
   PubMed Web of Science ®Google Scholar
• Skandamis, P.N.; Nychas, G.-J.E. Preservation of fresh meat with active and modified atmosphere packaging conditions. Int. J. Food Microbiol. 2002, 79, 35–45.
   PubMed Web of Science ®Google Scholar
• Kerry, J.P.; O’Grady, M.N.; Hogan, S.A. Past, current and potential utilisation of active and intelligent packaging systems for meat and muscle-based products: A review. Meat Sci. 2006, 74, 113–130.
   PubMed Web of Science ®Google Scholar
• Ünalan, İ.U.; Korel, F.; Yemenicioğlu, A. Active packaging of ground beef patties by edible zein films incorporated with partially purified lysozyme and Na2EDTA. Int. J. Food Sci. Technol. 2011, 46, 1289–1295.
   Web of Science ®Google Scholar
• Nerín, C.; Tovar, L.; Djenane, D.; Camo, J.; Salafranca, J.; Beltrán, J.A.; Roncalés, P. Stabilization of beef meat by a new active packaging containing natural antioxidants. J. Agric. Food Chem. 2006, 54, 7840–7846.
   PubMed Web of Science ®Google Scholar
• Shrestha, S.; Min, Z. Effect of lactic acid pretreatment on the quality of fresh pork packed in modified atmosphere. J. Food Eng. 2006, 72, 254–260.
   Web of Science ®Google Scholar
• Chouliara, E.; Karatapanis, A.; Savvaidis, I.N.; Kontominas, M.G. Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4 degrees C. Food Microbiol. 2007, 24, 607–617.
   PubMed Web of Science ®Google Scholar
• Economou, T.; Pournis, N.; Ntzimani, A.; Savvaidis, I.N. Nisin–EDTA treatments and modified atmosphere packaging to increase fresh chicken meat shelf-life. Food Chem. 2009, 114, 1470–1476.
   Web of Science ®Google Scholar
• Friedrich, L.; Siro, I.; Dalmadi, I.; Horvath, K.; Agoston, R.; Balla, C. Influence of various preservatives on the quality of minced beef under modified atmosphere at chilled storage. Meat Sci. 2008, 79, 332–343.
   PubMed Web of Science ®Google Scholar
• Fernández, K.; Aspé, E.; Roeckel, M. Scaling up parameters for shelf-life extension of Atlantic salmon (Salmo salar) fillets using superchilling and modified atmosphere packaging. Food Control 2010, 21, 857–862.
   Web of Science ®Google Scholar
• Reale, A.; Sorrentino, E.; Iaffaldano, N.; Rosato, M.P.; Ragni, P.; Coppola, R.; Capitani, D.; Sobolev, A.P.; Tremonte, P.; Succi, M.; Mannina, L. Effects of ionizing radiation and modified atmosphere packaging on the shelf life of aqua-cultured sea bass (Dicentrarchus labrax). World J. Microbiol. Biotechnol. 2008, 24, 2757–2765.
   Web of Science ®Google Scholar
• Simpson, R.; Carevic, E.; Rojas, S. Modelling a modified atmosphere packaging system for fresh scallops (Argopecten purpuratus). Packag. Technol. Sci. 2007, 20, 87–97.
   Web of Science ®Google Scholar
• Speranza, B.; Corbo, M.R.; Conte, A.; Sinigaglia, M.; Del Nobile, M.A. Microbiological and sensorial quality assessment of ready-to-cook seafood products packaged under modified atmosphere. J. Food Sci. 2009, 74, M473–M478.
   PubMed Web of Science ®Google Scholar
• Sivertsvik, M. The optimized modified atmosphere for packaging of pre-rigor filleted farmed cod (Gadus morhua) is 63ml/100ml oxygen and 37ml/100ml carbon dioxide. LWT Food Sci. Technol. 2007, 40, 430–438.
   Web of Science ®Google Scholar
• Fletcher, G.C.; Summers, G.; Corrigan, V.K.; Johanson, M.R.; Hedderley, D. Optimizing gas mixtures for modified atmosphere packaging of fresh king salmon (Oncorhynchus tshawytscha). J. Aquat. Food Prod. Technol. 2004, 13, 5–28.
   Google Scholar
• Mejlholm, O.; Boknaes, N.; Dalgaard, P. Shelf life and safety aspects of chilled cooked and peeled shrimps (Pandalus borealis) in modified atmosphere packaging. J. Appl. Microbiol. 2005, 99, 66–76.
   PubMed Web of Science ®Google Scholar
• Rosnes, J.T.; Kleiberg, G.H.; Sivertsvik, M.; Lunestad, B.T.; Lorentzen, G. Effect of modified atmosphere packaging and superchilled storage on the shelf-life of farmed ready-to-cook spotted wolf-fish (Anarhichas minor). Packag. Technol. Sci. 2006, 19, 325–333.
   Web of Science ®Google Scholar
• Choubert, G.; Baccaunaud, M. Colour changes of fillets of rainbow trout (Oncorhynchus mykiss W.) fed astaxanthin or canthaxanthin during storage under controlled or modified atmosphere. LWT Food Sci. Technol. 2006, 39, 1203–1213.
   Web of Science ®Google Scholar
• Siro, I.; Devlieghere, F.; Jacxsens, L.; Uyttendaele, M.; Debevere, J. The microbial safety of strawberry and raspberry fruits packaged in high-oxygen and equilibrium-modified atmospheres compared to air storage. Int. J. Food Sci. Technol. 2006, 41, 93–103.
   Web of Science ®Google Scholar
• González-Aguilar, G.A.; Buta, J.G.; Wang, C.Y. Methyl jasmonate and modified atmosphere packaging (MAP) reduce decay and maintain postharvest quality of papaya ‘Sunrise’. Postharvest Biol. Technol. 2003, 28, 361–370.
   Web of Science ®Google Scholar
• Oms-Oliu, G.; Raybaudi-Massilia Martínez, R.M.; Soliva-Fortuny, R.; Martín-Belloso, O. Effect of superatmospheric and low oxygen modified atmospheres on shelf-life extension of fresh-cut melon. Food Control 2008, 19, 191–199.
   Web of Science ®Google Scholar
• Tano, K.; Oulé, M.K.; Doyon, G.; Lencki, R.W.; Arul, J. Comparative evaluation of the effect of storage temperature fluctuation on modified atmosphere packages of selected fruit and vegetables. Postharvest Biol. Technol. 2007, 46, 212–221.
   Web of Science ®Google Scholar
• Lu, D.; Zhang, M.; Wang, S.; Cai, J.; Zhou, X.; Zhu, C. Nutritional characterization and changes in quality of Salicornia bigelovii Torr. during storage. LWT Food Sci. Technol. 2010, 43, 519–524.
   Web of Science ®Google Scholar
• Gómez, P.A.; Artés, F. Improved keeping quality of minimally fresh processed celery sticks by modified atmosphere packaging. LWT Food Sci. Technol. 2005, 38, 323–329.
   Web of Science ®Google Scholar
• Escalona, V.H.; Aguayo, E.; Artés, F. Modified atmosphere packaging improved quality of kohlrabi stems. LWT Food Sci. Technol. 2007, 40, 397–403.
   Web of Science ®Google Scholar
• Zakrys, P.I.; Hogan, S.A.; O’Sullivan, M.G.; Allen, P.; Kerry, J.P. Effects of oxygen concentration on the sensory evaluation and quality indicators of beef muscle packed under modified atmosphere. Meat Sci. 2008, 79, 648–655.
   PubMed Web of Science ®Google Scholar
• Sekar, A.; Dushyanthan, K.; Radhakrishnan, K.T.; Babu, R.N. Effect of modified atmosphere packaging on structural and physical changes in buffalo meat. Meat Sci. 2006, 72, 211–215.
   PubMed Web of Science ®Google Scholar
• Kennedy, C.; Buckley, D.J.; Kerry, J.P. Display life of sheep meats retail packaged under atmospheres of various volumes and compositions. Meat Sci. 2004, 68, 649–658.
   PubMed Web of Science ®Google Scholar
• Karabagias, I.; Badeka, A.; Kontominas, M.G. Shelf life extension of lamb meat using thyme or oregano essential oils and modified atmosphere packaging. Meat Sci. 2011, 88, 109–116.
   PubMed Web of Science ®Google Scholar
• Pettersen, M.K.; Bardet, S.; Nilsen, J.; Fredriksen, S.B. Evaluation and suitability of biomaterials for modified atmosphere packaging of fresh salmon fillets. Packag. Technol. Sci. 2011, 24, 237–248.
   Web of Science ®Google Scholar
• Goulas, A.E.; Kontominas, M.G. Combined effect of light salting, modified atmosphere packaging and oregano essential oil on the shelf-life of sea bream (Sparus aurata): Biochemical and sensory attributes. Food Chem. 2007, 100, 287–296.
   Web of Science ®Google Scholar
• Provincial, L.; Gil, M.; Guillén, E.; Alonso, V.; Roncalés, P.; Beltrán, J.A. Original article: Effect of modified atmosphere packaging using different CO2 and N2 combinations on physical, chemical, microbiological and sensory changes of fresh sea bass (Dicentrarchus labrax) fillets. Int. J. Food Sci. Technol. 2010, 45, 1828–1836.
   Web of Science ®Google Scholar
• Bono, G.; Badalucco, C. Combining ozone and modified atmosphere packaging (MAP) to maximize shelf-life and quality of striped red mullet (Mullus surmuletus). LWT Food Sci. Technol. 2012, 47, 500–504.
   Web of Science ®Google Scholar
• Emborg, J.; Laursen, B.G.; Dalgaard, P. Significant histamine formation in tuna (Thunnus albacares) at 2 degrees C—Effect of vacuum- and modified atmosphere-packaging on psychrotolerant bacteria. Int. J. Food Microbiol. 2005, 101, 263–279.
   PubMed Web of Science ®Google Scholar
• Erkan, N.; Özden, Ö.; Inuğur, M. The effects of modified atmosphere and vacuum packaging on quality of chub mackerel. Int. J. Food Sci. Technol. 2007, 42, 1297–1304.
   Web of Science ®Google Scholar
• Lauzon, H.L.; Magnusson, H.; Sveinsdottir, K.; Gudjonsdottir, M.; Martinsdottir, E. Effect of brining, modified atmosphere packaging, and superchilling on the shelf life of cod (Gadus Morhua) loins. J. Food Sci. 2009, 74, M258–M267.
   PubMed Web of Science ®Google Scholar
• Yilmaz, M.; Ceylan, Z.G.; Kocaman, M.; Kaya, M.; Yilmaz, H. The effect of vacuum and modified atmosphere packaging on growth of listeria in rainbow trout (Oncorhynchus mykiss) fillets. J. Muscle Foods 2009, 20, 465–477.
   Web of Science ®Google Scholar
• Wang, T.; Sveinsdottir, K.; Magnusson, H.; Martinsdottir, E. Combined application of modified atmosphere packaging and superchilled storage to extend the shelf life of fresh cod (Gadus morhua) loins. J. Food Sci. 2008, 73, S11–S19.
   PubMed Web of Science ®Google Scholar
• Sanguandeekul, R.; Siripatrawan, U.; Narakaew, V. Changes in the quality of abalone (Haliotis asinina Linnaeus) packaged under atmospheric air, vacuum and modified atmosphere. Packag. Technol. Sci. 2008, 21, 159–164.
   Web of Science ®Google Scholar