Influence of modified atmosphere packaging on the chilled shelf life of gutted farmed bass (Dicentrarchus labrax)

Effect of vacuum and modified atmosphere packaging on microbiological properties of cold-smoked trout

“…Although the total Enterobacteriaceae count found in the present study was far more than 10 3 log CFU/g, which according to the Dutch standard was considered as limit value for the total number of Enterobacteriaceae in fresh fish [15,16], results are in accordance with the fact that CO2, primarily in high concentrations, acts inhibitively on Gram negative bacteria, including Enterobacteriaceae. In accordance with the present study are results of others [17,18,19,20,21], in which the influence of MAP on fresh fish was examined, and which came to the conclusion that high levels of CO2 in the package (>50%) have a protective effect on the product and consequently, reduce both the total Enterobacteriaceae count as well as the total number of bacteria.…”

A mathematical method for determining equilibrium gas composition in modified atmosphere packaging and soluble gas stabilization systems for non-respiring foods

“…Estimation of O 2 gave was good correlation in 5 of the trials (R 2 = 0.998, slope = 1.05, SEP = 1.42 ml/100 ml), while estimation of the last O 2 concentration gave very poor correlation (Torrieri et al, 2006).…”

“…Estimation of CO 2 concentration in 7 of the 19 trials gave poor correlation (Choubert & Baccaunaud, 2006;Emborg, Laursen, Rathjen, & Dalgaard, 2002;Guldager, Boknaes, Osterberg, Nielsen, & Dalgaard, 1998;Pettersen, Nissen, Eie, & Nilsson, 2004;Randell et al, 1995;Torrieri, Cavella, Villani, & Masi, 2006). This poor correlation can have several reasons.…”

Combined Use of Modified Atmosphere Packaging and Natural Compounds for Food Preservation

“…The most suitable and extensively reviewed technology for perishable seafood product is the use of MAP. Several combinations of oxygen, carbon dioxide and nitrogen were used to package fish products with different effects on shelf life [5,9,17,24,39,70,76,82]. Essential oils are potentially able to also extend the storability of seafood when used alone or in combination with other preservation techniques.…”