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Antimicrobial seafood packaging: a review

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Abstract

Microorganisms are the major cause of spoilage in most seafood products; however, only few microbes, called the specific spoilage organisms (SSOs), contribute to the offensive off-flavors associated with seafood spoilage. In food, microbial degradation manifests itself as spoilage, or changes in the sensory properties of a food product, rendering it unsuitable for human consumption. The use of antimicrobial substances can control the general microflora as well as specific microorganisms related to spoilage to provide products with higher safety and better quality. Many antimicrobial compounds have been evaluated in film structures for use in seafood, especially organic acids and their salts, enzymes, bacteriocins; some studies have considered inorganic compounds such as AgSiO2, zinc oxide, silver zeolite, and titanium oxide. The characteristics of some organic antimicrobial packaging systems for seafood and their antimicrobial efficiency in film structures are reviewed in this article.

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Acknowledgments

The authors would like to thank the Ministry of Oceans and Fisheries, South Korea. This research study is part of the project titled “Development of eco-friendly fish box and logistics system” (Project Number: 20140294).

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Authors and Affiliations

  1. Department of Packaging, Yonsei University, Wonju, 220-710, South Korea

    Suman Singh, Myung ho Lee, lnsik Park & Youn Suk Lee

  2. LogisAll R and D Institute KCP Co, Seoul, South Korea

    Yangjai Shin

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  1. Suman Singh
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Singh, S., ho Lee, M., Park, l. et al. Antimicrobial seafood packaging: a review. J Food Sci Technol 53, 2505–2518 (2016). https://doi.org/10.1007/s13197-016-2216-x

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