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Original article: Effect of modified atmosphere packaging using different CO 2 and N 2 combinations on physical, chemical, microbiological and sensory changes of fresh sea bass ( Dicentrarchus labrax ) fillets
Author(s) -
Provincial Laura,
Gil Mario,
Guillén Elena,
Alonso Verónica,
Roncalés Pedro,
Beltrán Jose A.
Publication year - 2010
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2010.02341.x
Subject(s) - sea bass , modified atmosphere , dicentrarchus , tbars , shelf life , food science , thiobarbituric acid , sensory analysis , chemistry , bass (fish) , fishery , biology , fish <actinopterygii> , lipid peroxidation , antioxidant , biochemistry
Summary 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.