Question

Recommended gas mixture for retail packing of fatty and smoked fish

• A. 40:30:30 \(CO_2:N_2:O_2\)
• B. 30:30:40 \(CO_2:N_2:O_2\)
• C. 60:40 \(CO_2:N_2\)
• D. 40:60 \(CO_2:N_2\)

Hint:

For fatty fish packaging, the presence of oxygen (\(O_2\)) must be avoided (\(0\%\) \(O_2\)) to prevent rancidity, which eliminates options containing \(O_2\).

Answer 1

The Correct Option is D

Step 1: Understanding the Concept:
Modified Atmosphere Packaging (MAP) alters the gas environment inside packages to extend the shelf life of food products.
The ideal gas mixture is determined by whether the product contains fats that are sensitive to oxidation.

Step 2: Detailed Explanation:
Fatty fish are rich in polyunsaturated fatty acids, which undergo rapid oxidation and rancidity in the presence of oxygen (\(O_2\)).
Therefore, oxygen must be completely excluded from the package.
An ideal MAP mixture for fatty and smoked fish consists of:
- \(40\%\) Carbon dioxide (\(CO_2\)): to inhibit aerobic bacterial and mold growth.
- \(60\%\) Nitrogen (\(N_2\)): as an inert filler gas to prevent packaging collapse and lipid oxidation.
Any mixture containing oxygen (\(O_2\)) is unsuitable for fatty fish packaging.

Step 3: Final Answer:
The recommended gas mixture is 40:60 \(CO_2:N_2\).