Original article: Effect of modified atmosphere packaging using different CO₂ and N₂ combinations on physical, chemical, microbiological and sensory changes of fresh sea bass (Dicentrarchus labrax) fillets

Abstract

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.

Enhanced Quality Characteristics of Refrigerated Seabream (Sparus aurata) Fillets Packed Under Different Systems (Modified Atmosphere vs. Vacuum)

“…TVC and psychrotrophic microorganisms followed a similar pattern. The initial counts were higher than those reported by some authors (Cakli et al, 2007;Hernández et al, 2009;Kostaki et al, 2009) but similar to those mentioned by others (Chouliara et al, 2004;Provincial et al, 2010), who reported initial total aerobic mesophilic counts of 4 log cfu g -1 .…”

“…No significant differences were found in WHC in corvine samples Downloaded by[New York University] at 06:storage(Hernández et al, 2009). However, in our case, a noticeable significant difference (P<0.001) was obtained in C compared with V and MAP at seven days.Some researchers have shown that overwrap samples of seabass presented greater drip loss than MAP samples(Provincial et al, 2010). These results indicated a lower WHC of overwrap samples in relation to MAP samples, which agrees with our results.Álvarez et al (2012) also found an effect of storage on the values of WHC in seabream fillets kept in aerobiosis.…”

“…In this study, there was an effect of packaging (V and MAP) over the time that fish can be kept.The TBARs values in the seabream fillets stored under different packaging conditions are shown inTable 2. The values obtained on day 0 (C, V, MAP) agree with those mentioned by several authors(Álvarez et al, 2012;Goulas and Kontominas, 2007;Hernández et al, 2009;Masniyom et al, 2002Masniyom et al, , 2005Provincial et al, 2010) in different fish species and storage conditions. In contrast,Taliadourou et al (2003) mentions higher malonaldehyde values on day 1 in filleted seabass stored on ice.…”

Effect of modified atmosphere packaging on the shelf life of chilled Ccommon carp (Cyprinus carpio) steaks: chemical and sensory attributes

“…It has been confirmed that fish packaging in modified atmosphere significantly extends the shelf life of the product (Masniyom et al 2002;Stamatis & Arkoudelos 2007;Provincial et al 2010). The most common freshwater fish retailed in the Serbia are carp.…”

Effects of Chitosan Coatings Enriched with Different Antioxidants on Preservation of Grass Carp (Ctenopharyngodon idellus) During Cold Storage

“…So, taking some measures to delay the decline of fish quality and extend the preservation life of fish during chilling is worthwhile. Many methods have been reported-such as high hydrostatic pressure (Erkan and Üretener, 2010), irradiation process , ozonized slurry ice (Campos et al, 2005), and modified atmosphere packaging (Aas et al 2010;Provincial et al, 2010). Previous studies have shown that edible coatings made of protein, polysaccharide, and oil-containing materials help to prolong the shelf life and preserve the edible quality attributes (Jeon et al, 2002;Fan et al, 2009;Gómez-Estaca et al, 2010).…”