The quality attributes of salmon filleted and retail packed directly afier slaughtering or ajier transport in various bulk packages were observed during storage at +2C. The retail packages used were overwrap, vacuum and gas packages (40% CO, + 60% h$ or 60% CO, + 40% Nj. Microbial growth was clearly greater in overwrapped and slightly greater in vacuum packed samples than in gas packed samples. The diflerences were more evident when the fillets were directly retail packed without preceding bulk transport. The sensory quality of retail gas packed samples was evaluated as only slightly better than that of retail overwrapped and vacuum-packedsamples aper bulk transport. The sensory quality of direct, retail gas packed samples was evaluated as clearly better than that of overwrapped and vacuum packed samples. K-values determined with both HPLC and paper stnp methocis increased steadily during storage, although the values determined with the HPLC method were always much higher than those determined with the rapid paper strip method.

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Rainbow t r o u t and Baltic herring fillets were gas packed a t t w o different gas/ product ratios and t w o different COz concentrations. T w o reference samples were used; one frozen and one vacuum packed. Changes in gas composition in the gas packages, microbial and sensory quality, K values and drip formation o f the fillets were investigated during storage at 2°C. A gadproduct ratio o f lOOml/lOOg gas package was as effective as a vacuum package in preserving t h e microbial quality o f fish and a gas/product ratio o f 4 0 m l / l 0 0 g gas package was as effective as a vacuum package in preserving t h e sensory quality of fish.

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Marinated chicken breast pieces and sliced rainbow trout were packed in modified atmosphere and stored to measure effects of package leakage. The sensory shelf life of products decreased slowly but linearly as leakage rate increased, with exception of the appearance of sliced rainbow trout, which was not affected by leakage rate. The concentration of ethanol in head space was a potential indicator of spoilage and package leakage for both nroducts. The nresence of dimethvlsulfide indicated spoilage of chicken fillet and acetone indicated leakage in sliced trout packages. A redox leakage color-indicator functioned properly in package lids.