Fish and fishery products have been recognized as a nutrition source due to their high protein content. Moreover, they
contain considerable amount of unsaturated fatty acids, especially omega-3 fatty acids, which are regarded as preventive
compounds. However, shelf-life of seafood is limited by biochemical and microbiological changes. Modified atmosphere
packaging (MAP) is widely used for minimally processed fishery products including fresh meat for retarding microbial growth
and enzymatic spoilage. CO2
, O2
, and N2
are most often used in MAP. CO2
enriched atmosphere inhibits the autolytic
degradation of fish muscle during storage