In a research, it has been determined that the packaged fish can be stored longer. Less microbiological efficacy was observed in seafood where map application was applied. Positive results were obtained due to the fact that the structure, color and other sensory features did not change. Seafoods that are vacuum or Map applied have a long shelf life.
It must be remembered that seafood packaging in a modified atmosphere can lead to potential development problems of anaerobic pathogens. Conservation, smoking and processing techniques suitable for this type of food, cooking, proper sanitation and cooling applications for toxin destruction should be done. Studies have shown that this type of MAP applied products must be stored in cold conditions and the presence of some amount in the packaging atmosphere is important in terms of preventing botulism, etc. problems.