Abstract:

Modified atmosphere packaging (MAP) technology can result in prolongation of the shelf-life of aquatic products
by inhibiting microbial growth and oxidative reactions. CO2 is the most important gas for MAP preservation of tuna due to
its bacteriostatic and fungicide properties. O2 can maintain the red color of the meat. There is currently sharp disagreement
about the safety of meat products using CO for color retention. The achievable extension of shelf life depends on gas
mixture, film types, gas volume proportion, initial microbial population, and most importantly, storage temperature. MAP
can significantly extend the shelf life of fishery products when compared with air packaging. This paper provides a review
of recent advances in modified atmosphere technology of tuna. Meanwhile, we point out that future research may focus
on packaging improvement or combination with one or more additional techniques as well as the effectiveness of MAP in
reducing damages and protecting the quality during temperature fluctuation.

Key words: tuna, modified atmosphere packaging (MAP), preservation