Effect of modified atmosphere packaging and edible films on the quality of carp fish patties

Abstract

Carp silver fish is characterized by mating more than once a year and its growth is very fast as it weighs after one year from 1 to 2.5kg after two years and 4kg in the third year and up to 15-20kg after 5years and the turning cycle 7months since hatching and even marketing. It is a good economic source of animal protein as it has the ability to convert weeds and grasses and algae in the environment to a fish protein. Processing of carp silver fish into patties will solve the problem of a reason for its spread is that it is full of spikes and cannot be eaten. It is in the weight of 100-250 gram, such as tilapia, because it is full of thorns and bones.1 A preservation method by altering atmospheric environment around a perishable food by substituting with single or a mixture protective gases is known as modified atmosphere packaging (MAP). MAP executes the basic goal of packaging which is to protect the food material in terms of microbiological and physiochemical qualities as well as sensory attributes. MAP products stored in low temperature condition demonstrates an effectual conservation way for shelf life extension and preservation of quality for a range of fresh supplies such as red meat, poultry, fish and fish products Velu et al.2