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For evaluate the effects of modified-atmosphere packaging on the shelf-life of pargo (Pagrus pagrus), 20 samples were submitted to 4 treatments: 100% air, 100% CO 2 , 100% N 2 , and 50/50 CO 2 /N 2 . During the 16 days of storage, samples were collected to determine total viable count (TVC), pH and sensory evaluation of color and odor. The results obtained were arranged in tables and grafics so as to make the analysis descriptive statistics. In the results was found a most quickly bacteria grew in pargo stored in 100% air, followed by those in 100% N 2 and 50/50% CO 2 /N 2 respectively, and the lowest counts were with 100% CO 2 . The samples packed under aerobiosis showed an increase in their pH, reaching a maximum of 7,07 on the 8 th day, as well the samples packed in 100% N 2 which had a maximum of 7,49 on the 16 th day. Sensory aspects of degradation were earlier found in air and latter in 100% CO 2 . According to the results, it can be concluded that the 100% CO 2 packing stood out in relation to the others, showing good performance preserving pargo meat, extending shelf-life, being effective in keeping the quality parameters.

Efeitos da embalagem em atmosfera modificada sobre as alterações microbiológicas, químicas e sensoriais de pargo (Pagrus pagrus)