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The effect of different modified atmosphere packaging (MAPs) on physical, chemical, microbiological and sensory changes of sea bass fillets when stored at 4°C and standard light conditions was investigated for up to 21 days and compared to a control batch stored in overwrap. Sea bass fillets were packed using different CO 2 and N 2 combinations (40% CO 2 -60% N 2 ; 50% CO 2 -50% N 2 ; 60% CO 2 -40% N 2 ), and quality assessment was based on instrumental, chemical, microbiological and sensory analysis. The results showed that MAP extended shelf-life of sea bass fillets from 7 days (overwrap packaging) to 14 days. Drip loss, pH values and thiobarbituric acid reactive substances (TBARS) measurements were higher in overwrap samples but no differences (P £ 0.05) were found between MAP samples. Bacteria grew most quickly and showed higher counts in overwrap samples followed by 40% CO 2 -60% N 2 ; 50% CO 2 -50% N 2 and finally 60% CO 2 -40% N 2 . Sensory analyses were in good relation with chemical and microbiological results establishing best scores and an extended shelf-life for MAP samples especially in MAPs with high CO 2 levels.

Several different types of enzymes and their blends were added to dough with the object of improving the shelf-life of white, lidded-pan bread during storage. Bread firmness and elasticity were determined at 24, 48 and 72 h to determine the influence of the enzymes. Addition of bacterial a-amylase, specially to blends of enzymes also containing lipase and pentosanase, improved white, lidded-pan bread quality by increasing elasticity and lowering firmness of crumb, and enhanced the keeping quality over time by providing a significant 2-day increase in the shelf life.

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