Quality of chilled ready-to-bake pizza stored in air and under modified atmospheres: Microbiological and sensory attributes

Modified atmosphere packaging (MAP) studies on microbiological and sensory analysis were conducted to extend the shelf life of ready-to-bake pizza stored at 7±1°C. The gas combinations used were: atm1: air (control), atm2: CO₂ (100%), atm3: N₂ (100%), atm4: 50% CO₂/50% N₂. Total plate count (TPC), yeasts/molds (Y/M), coliforms, lactic acid bacteria (LAB), psychrotrophs, and anaerobic spore formers were estimated at time intervals of 0, 5, 10, 15, and 20 days. TPC and LAB of pizza samples (atm1) reached 7.10 and 8.14 log CFU/g after 10 days of storage, respectively. Coliforms, psychrotrophs, and Y/M were significantly higher (p<0.05) for pizza samples stored in atm1 than other storage conditions of MAP. Finally, counts of anaerobic spore formers were low (<3 log CFU/g) irrespective of the packaging conditions throughout the entire storage period. It was concluded that among the 4 atmospheres examined, atm2 (100% CO₂) was the best, followed by atm4>atm3>atm1 respectively, in descending order. MAP conditions under this study may extend shelf life of pizza to considerable amount of time.     

Combined effects of a natural Allium spp. extract and modified atmospheres packaging on shelf life extension of olive‐based paste

This study aimed to extend the shelf life of non‐thermally stabilised olive‐based paste by adding different concentrations (0.2, 0.5, 1.0 g kg^?1) of a natural Allium spp. extract and/or by using different packaging atmospheres (MAP1, 75% Ar‐23% CO₂‐2% H₂; MAP2, 70% N₂‐30% CO₂) during refrigerated storage. Higher amounts of the natural extract gave the highest level of microbial inhibition, increased hardness, a greater release of aldehydes, esters, and ketones, and a better colour preservation when used with MAP1. The natural extract and MAP, either alone or in combination, produced no sensory defects (except for the control in MAP2), but a greater loss of typical olive flavour. The addition of the natural extract used with an appropriate MAP, can retain the quality attributes and extend shelf life for approximately 14 days longer than the control (without natural extract and MAP), and a better performance is achieved by using greater amounts of natural extract and MAP1.     

Sensory shelf life determination of a processed meat product ‘rullepølse’ and microbial metabolites as potential indicators

Sensory profiling was performed for a Danish lightly fermented heat-processed cold cut pork product termed ‘rullepølse’. Product samples were stored under modified atmosphere (MAP, 30% CO₂/70% N₂) for 0, 28 and 34 days and with subsequent aerobic storage for 4 days (MAP–OPEN) at temperatures of 4 °C and 8 °C. Microbial growth and metabolism was also measured with a focus on lactic acid bacteria (LAB) and their organic acid metabolites including lactic acid, acetic acid and α-ketoisocaproic acid. These acids were examined for sensory shelf life indexing potential for the ‘rullepølse’. Storage temperature exerted distinct impacts on the sensory characterised shelf life of ‘rullepølse’ stored under MAP and MAP–OPEN conditions. The MAP stored ‘rullepølse’ with subsequent 4 days storage in air (MAP–OPEN) could be stored for at least 28 days at 4 °C without a decrease in the sensory quality when opened. Whilst MAP stored ‘rullepølse’ at 8 °C with subsequent open storage (MAP–OPEN), compared to the lower temperature displayed a reduced shelf life of less than 28 days if sensory quality of the ‘rullepølse’ was to be maintained. The stage of sensory deterioration was correlated with high bacterial counts exceeding 10⁶ CFU g⁻¹. With respect to indexing ability of the examined organic acids none were found to have clear potential for prediction of the sensory deterioration.     

Effect of modified atmosphere packaging on the growth of spoilage microorganisms and Listeria monocytogenes on fresh cheese

Queso Fresco has a limited shelf life and has been shown to support the rapid growth of Listeria monocytogenes during refrigerated storage. In addition to improving quality and extending shelf life, modified atmosphere packaging (MAP) has been used to control the growth of pathogenic microorganisms in foods. The objectives of this study were to determine the effects of MAP conditions on the survival and growth of spoilage microorganisms and L. monocytogenes during storage of Queso Fresco manufactured without starter cultures. For L. monocytogenes experiments, cheeses were surface inoculated at ～4 log₁₀ cfu/g before packaging. Inoculated and uninoculated (shelf life experiments) cheeses were placed in 75-µm high-barrier pouches, packaged under 1 of 7 conditions including air, vacuum, or combinations of N₂ and CO₂ [100% N₂ (MAP1), 30% CO₂:70% N₂ (MAP2), 50% CO₂:50% N₂ (MAP3), or 70% CO₂:30% N₂ (MAP4), 100% CO₂ (MAP5)], and stored at 7°C. Samples were removed weekly through 35 d of storage. Listeria monocytogenes counts were determined for inoculated samples. Uninoculated samples were assayed for mesophilic and psychrotolerant counts, lactic acid bacteria, coliforms, and yeast and mold. In general, cheeses packaged under conditions consisting of higher contents of CO₂ had lower pH levels during storage compared with those stored in conditions with lower levels or no CO₂ at all. Similarly, the antimicrobial efficacy of MAP in controlling spoilage microorganisms increased with increasing CO₂ content, whereas conditions consisting of 100% N₂, vacuum, or air were less effective. Mean L. monocytogenes counts remained near inoculation levels for all treatments at d 1 but increased ～2 log₁₀ cfu/g on cheeses packaged in air, vacuum, and 100% N₂ (MAP1) conditions at d 7 and an additional ～1.5 log₁₀ cfu/g at d 14 where they remained through 35 d. In contrast, treatments consisting of 70% CO₂ (MAP4) and 100% CO₂ (MAP5) limited increases in mean L. monocytogenes counts to <1 log₁₀ cfu/g through 14 d and ～1.5 log₁₀ cfu/g by d 21. Mean L. monocytogenes counts increased to levels significantly higher than inoculation (d 0) on cheeses stored in MAP2 and MAP3 on d 21, on d 28 for MAP4, and on d 35 for cheeses stored under MAP5 conditions. Overall, significant treatment × time interactions were observed between air, vacuum, and MAP1 when each was compared with MAP2, MAP3, MAP4, and MAP5. These data demonstrate that packaging fresh cheese under modified atmospheres containing CO₂ may be a promising approach to extend shelf life while limiting L. monocytogenes growth during cold storage.     

Combined effect of chitosan and modified atmosphere packaging for shelf life extension of chicken breast fillets

The combined effect of dipping in a chitosan solution (1 g/100 ml) and packaging under modified atmosphere (MAP, 70% CO₂, 30% N₂) on shelf life extension of refrigerated chicken fillets was investigated. Microbiological (Total Viable Counts, Pseudomonas spp., Lactic Acid Bacteria and Enterobacteriaceae), physicochemical (headspace gas composition, pH, color and Thiobarbituric Acid test) and sensory (odor and taste) parameters were monitored for up to 14 days. TVC were 3.9–4.9 log cfu/g lower on day 6 of storage in treated vs. untreated air-packaged samples with the strongest effect being shown by the combination of chitosan plus MAP. A similar reduction in LAB, Pseudomonads and Enterobacteriaceae was recorded during storage. pH values varied between 5.73 (day 8, for acetic acid treated samples) and 6.28 (day 6, for air-packaged samples). Malondialdehyde (MDA) values ranged between 0.19 and 0.80 mg/kg indicating negligible oxidation of lipids. The color parameter L* decreased with time in the air-packaged samples but remained unaffected in all other treatments. Parameters a* and b* were not significantly affected by the chitosan or the MAP treatments. Based on the microbiological and sensory data, shelf life of air-packaged, chitosan-treated, MAP-treated and chitosan/MAP treated samples was 5, 11, 12 and 14 days, respectively.     

Controlled and modified atmospheres influence chilling injury,fruit quality and antioxidative system of Japanese plums (Prunus salicina Lindell)

Our objective was to compare the effects of controlled atmosphere (CA) and modified atmosphere packaging (MAP) on fruit quality, chilling injury (CI) and pro‐ and antioxidative systems in ‘Blackamber’ Japanese plums. Matured fruit were stored for 5 and 8 weeks at 0–1 °C in normal air, CA‐1 (1% O₂ + 3% CO₂), CA‐2 (2.5% O₂ + 3% CO₂) and MAP (~10% O₂ and 3.8% CO₂). CA was more effective than MAP in retention of flesh firmness and titratable acidity during cold storage. Fruit stored in CA‐1 showed reduced CI and membrane lipid peroxidation after 5 and 8 weeks of cold storage. Low O₂ atmospheres appeared to limit the generation of reactive oxygen species (ROS) and their efficient scavenging through the concerted action of superoxide dismutase and peroxidase. The role of ascorbate–glutathione (AsA–GSH) cycle in the regulation of oxidative stress was also studied during and after storage in different atmospheres. In conclusion, optimum CA conditions delayed fruit ripening and CI through augmentation of antioxidative metabolism and suppression of oxidative processes.     

Shelf Life Assessment of Modified Atmosphere Packaged Turbot (Psetta maxima) Fillets: Evaluation of Microbial, Physical and Chemical Quality Parameters

Quality and safety of turbot fillets under modified atmosphere packaging (MAP) were assessed by microbial (total viable counts), physical (drip loss, pH, colour CIE Lab) and chemical parameters (total volatile basic nitrogen (TVBN), trimethylamine nitrogen (TMAN), biogenic amine contents). Three different atmospheres (MAP 1, 10/40/50 % O₂/CO₂/N₂; MAP 2, 10/60/30 % O₂/CO₂/N₂; MAP 3, 10/80/10 % O₂/CO₂/N₂) were tested. Packaged turbot fillets were stored at 2?±?1 °C and monitored over 30 days, at intervals of 5 days. Fillets from the control group, packaged with air (AIR), were the first to present signs of degradation reaching rejection threshold values for all evaluated parameters. In MAP fillets, total bacterial count was lower than 10⁶ cfu/g for a longer period. After 10 days of storage, MAP and AIR fillets showed significant differences (p?<?0.05) on the values of TVBN, TMAN and biogenic amines. MAP fillets presented a higher drip loss, and fillets in AIR became more yellowish (upper b* values) while those in MAP looked whitish for an increased period (upper L* values). All microbial, chemical and physical traits revealed the protective effect of the different MAP studied, especially those with a higher percentage of CO₂. MAP application added, at least, 5 days to shelf life of turbot fillets.     

Influence of hot‐air treatment,superatmospheric O2 and elevated CO2 on bioactive compounds and storage properties of fresh‐cut pomegranate arils

The impact of heat treatment using hot air (HT 45 °C and 55 °C for 1 h) and two active modified atmosphere packaging (MAP) conditions of high oxygen atmosphere (HOA: 80 kPa O₂, 20 kPa N₂) and high CO₂ atmosphere (HCA: 20 kPa CO₂, 80 kPa N₂), individually or combined, on the antioxidant capacity, polyphenols, vitamin C content, total anthocyanins, polyphenoloxydase (PPO) activity and shelf life of fresh‐cut (FC) pomegranate arils stored for 14 days at 4 °C was studied. The results indicate that HT 45 °C along with HOA inhibited PPO activity and prevented loss of antioxidant capacity, vitamin C and phenolic compounds in arils, in comparison with control and HT 55 °C. All treatments reduced the accumulation of anthocyanins, but HCA‐treated arils lost more anthocyanins besides having worse a* colour parameter values. No significant differences in titrable acidity (TA) and total soluble solids (TSS) were observed between treatments. The combination of HOA and HT 45 °C enhanced the benefits of applying each treatment separately and could be useful to improve and extend postharvest life of pomegranate FC arils.     

Shelf Life of Fresh Tilapia Fillets Packaged in High Barrier Film with Modified Atmospheres

The effect of modified atmospheres (MAs) (75% CO₂:25% N₂; 50% CO₂: 50% N₂; and 25% CO₂: 75% N₂) and 100% air on shelf life of fresh tilapia fillets packaged in high barrier film bags was evaluated at refrigeration temperature (4.0°). Fillets packaged in 100% air spoiled after 9 days, as indicated by sensory characteristics, and had increased surface pH, TMA content, K-value and high microbial counts. When levels of CO₂ were increased from 25 to 75% in the package atmosphere, the shelf life of MA-packaged tilapia fillets was extended 4–21 days more than that of fillets packaged under 100% air. Although fillets packaged under 75% CO₂:25% N₂ were judged by sensory characteristics to be acceptable for more than 25 days, their K-value was high (93.1%). K-values were independent of spoilage and correlated only with length of storage of the MA-packaged fillets.     

Colour of hot paprika from the La Vera and Murcia regions packaged in different atmospheres during storage

This study compared the behaviour of hot paprika (Capsicum annuum L.) samples from the district of La Vera and the region of Murcia packaged in five different conditions during storage. The following five different packaging conditions were used in this study: modified atmosphere packaging with three different conditions (100% N₂; 50% N₂ and 50% CO₂; and 100% CO₂), vacuum packaging and traditional packaging (product packaging system without modifying the atmosphere). After the samples were packaged, they were stored for 8 months at room temperature (normal storage conditions). The following parameters were used to indicate the quality of the samples: Aw, ASTA colour, CIE_L*a*b* colour parameters, and the composition of red and yellow compounds. The results indicate that the modified atmosphere packaging and vacuum packaging exerted a protective effect on the paprika quality characteristics regardless of the paprika origin. However, no clear differences were detected between the effect of vacuum packaging and the different modified atmosphere packaging conditions.     

Effectiveness of CO2and Nisaplin on increasing shelf-life of fresh pizza

Acidification and CO₂release resulting from fermentative metabolism of lactic acid bacteria and yeasts were the principal grounds for rejection of ham pizza stored under 20% CO₂(commercial conditions). Ham and tomato paste were identified as major sources of fermentation. A rotatable factorial design with the aim of studying the effects of Nisaplin and modified atmosphere packaging (MAP) showed that CO₂reduced gas release and had little effect on acidification. In contrast, Nisaplin did not have a significant positive effect on gas release, although it minimized acidification at high CO₂concentrations. The combined use of Nisaplin and MAP lead to significant increases in shelf-life in relation to commercially stored samples, and were ascribed to complementary effects of nisin and CO₂against lactic acid bacteria and yeasts, respectively. Subsequent studies aiming to optimize the addition of Nisaplin showed that optimum effectiveness in spoilage prevention could be achieved by using highly CO₂-enriched atmospheres in conjunction with 100 mg kg⁻¹of Nisaplin added to the top of the pizza and mixed in the tomato paste.     

The effect of modified atmosphere packaging on the microbiological,physical, chemical and sensory characteristics of broadtail squid (Illex coindetii)

The aim of this work was to evaluate the effect of various atmosphere compositions (20% CO₂/80% N₂ for modified atmosphere packaging (MAP) 1, 50% CO₂/50% N₂ for MAP 2, 70% CO₂/30% N₂ for MAP 3 and vacuum packaging) on the microbial (mesophiles, psychrophiles, Pseudomonas spp., Brochothrix thermosphacta and Enterobacteriaceae), physical, chemical [trimethylamine (TMA) and total volatile basic nitrogen (TVBN)] and sensorial characteristics of broadtail squid (Illex coindetii) stored for 10 days at 2 ± 1 °C. All microbial populations were severely restrained by MAP 3 with the exception of Enterobacteriaceae, which seemed to take advantage of the lack of competitive microflora and had enhanced microbial counts on MAP samples (P < 0.05). Colour attributes were better maintained on MAP‐stored samples. Drip loss was less on vacuum‐packaged squids. MAP 2 was the best atmosphere for the preservation of tissue consistency. TMA and TVBN formation was limited by high CO₂ atmospheres, even though both elevated in all studied conditions. Shelf life based on sensory characteristics was determined to be 10, 8, 6, 6 and 4 days for MAP 3, MAP 2, MAP 1, vacuum and control samples, respectively.     

The effects of soluble gas stabilisation on the quality of packed sardine fillets (Sardina pilchardus) stored in air,VP and MAP

Sardine (Sardina pilchardus) is a species that for its abundance assumes great importance in the Portuguese fishing sector. In order to contribute for a better utilisation of this species, the aim of this study was to investigate the effect of the pre‐treatment with soluble gas stabilisation (SGS) (100% CO₂ at 2 bar, during 15 and 30 min) on the quality and shelf‐life of sardine fillets, packed in air (AP), vacuum (VP) and modified atmosphere (MAP: 5% O₂/35% CO₂/60% N₂). During the chilled storage, the quality changes were evaluated by sensory evaluation, chemical and microbiological analysis. The total volatile basic nitrogen content remained almost constant, between 16 and 19 mg N/100 g muscle, during the storage period, for all samples. The TBARs values increased with storage time, for all batches and storage conditions. The application of SGS treatment to sardine fillets, resulted in a bacteriostatic effect, contributing to the improvement of the microbiological quality of fillets. Considering a sensory criteria, the shelf‐life of SGS pre‐treated sardine fillets was found to be 5 days in AP and MAP while in VP‐treated fillets a shelf‐life of 8 days was reported. At sensory rejection, sardine fillets presented a K‐value of 30% in AP and MAP batches and 40% in VP batch.     

Atmosphere composition effects on Burlat cherry colour during cold storage

Carbon dioxide‐enriched atmospheres are used to reduce the incidence and severity of cherry decay and to extend postharvest life. Freshly harvested Burlat cherries were placed in jars at 5 °C for 10 days and ventilated with five different atmospheres: (a) air, (b) 12% CO₂–4% O₂, (c) 12% CO₂–20% O₂, (d) 5% CO₂–4% O₂, and (e) 5% CO₂–20% O₂. Samples were analysed when harvested and after 5 and 10 days of cold storage. Best results were obtained with cherries kept in high‐CO₂ atmospheres, independently of O₂ concentration. In these conditions the cherries present a higher acidity level (0.65 vs 0.60 g malic acid per 100 ml) and a lower anthocyanin content (0.40 vs 0.48 mg g^?1). As a consequence of this, h^* (18 vs 20.5) and C^* (24 vs 39) values are lower, which makes the cherries visually more reddish and less obscure and therefore more attractive for consumers. In addition, cherries kept in high‐CO₂ atmospheres present lower levels of peroxidase (469 vs 737 au g^?1) and polyphenoloxidase (73 vs 146 au g^?1) activities, which favours postharvest stability of colour. Copyright © 2004 Society of Chemical Industry     

Combined effect of irradiation and modified atmosphere packaging on shelf-life extension of chicken breast meat: microbiological, chemical and sensory changes

In the present study the combined effect of gamma irradiation (2 and 4 kGy) and modified atmosphere packaging (MAP) (30% CO₂/70% N₂ and 70% CO₂/30% N₂) on shelf life extension of fresh chicken meat stored under refrigeration was investigated. The study was based on microbiological (TVC, Pseudomonas spp., Lactic Acid Bacteria, Yeasts, Brochothrix thermosphacta, Enterobacteriaceae), physicochemical (pH, TBA, color) and sensory (odor, taste) changes occurring in chicken samples. Microbial populations were reduced by 1–5 log cfu/g for a given sampling day depending on the specific treatment. The effect was more pronounced in the case of the combination of MAP (70% CO₂/30% N₂) and the higher irradiation dose of 4 kGy. Of the chemical indicators of spoilage, TBA values for all treatments remained lower than 1 mg malondialdehyde (MDA)/kg meat throughout the 25 day storage period. pH values varied between 6.4 (day 0) and 5.9 (day 25). The values of the color parameters L*, a* and b* were not considerably affected by MAP. Irradiation resulted in a small increase of the parameter a*. Irradiation had a greater effect in extending the shelf life of chicken as compared to MAP. Sensory evaluation showed that the combination of irradiation at 4 kGy and MAP (70% CO₂/30% N₂) resulted in the highest shelf-life extension by 12 days compared to the air packaged samples.     

Effects of water extract of Urtica dioica L. and modified atmosphere packaging on the shelf life of ground beef

Effects of lyophilized Urtica dioica L. water extract (LUWE) and modified atmosphere packaging (MAP) on the quality and shelf life of ground beef were investigated. Ground beef was stored as aerobic control, MAP (80%O₂ + 20% CO₂), MAP + 250 ppm LUWE and MAP and 500 ppm LUWE at 2 ± 0.5 °C for 14 days. MAP and LUWE had significant effects on mesophilic, psychrotrophic and lactic acid bacteria and Pseudomonas counts. Depending on the level of LUWE, Pseudomonas and psychrotrophic counts decreased. Treatment with 500 ppm LUWE + MAP showed the lowest TBARS values compared to other groups during storage. 80% O₂-MAP increased TBARS values. Treatment had no significant effect on L* and b* values of the exterior of the ground beef, but had significant effects on the color of interior sections.     

Comparative susceptibility of Corcyra cephalonica (Lepidoptera: Pyralidae) eggs to carbon dioxide and nitrogen at different temperatures

The aim of this study was to evaluate the susceptibility of the egg stage of the rice moth Corcyra cephalonica to modified atmospheres (MAs) enriched with CO₂ or N₂ at 25, 30 and 35 °C combined with various exposure times. The tested modified atmospheres containing CO₂ were 20% CO₂, 16% O₂ and 64% N₂; 40% CO₂, 12% O₂ and 48% N_2; 60% CO₂, 8% O₂ and 32% N₂ and 80% CO₂, 4% O₂ and 16% N₂. The tested modified atmospheres containing N₂ were 97% N₂ and 3% O₂ and 98% N₂ and 2% O₂. The results showed that the hatchability responding to modified atmospheres enriched with either CO₂ or N₂ decreased significantly with an increase in exposure time, gas content (%) and temperature. All tested combinations provided complete (100%) egg control in less than 4 days. Based on 100% mortality, shorter exposures were obtained with 80% CO₂ than with N₂ at most tested temperatures. The modified atmospheres enriched with 98% N₂ were more effective than 97% N₂ against C. cephalonica eggs, especially at 35 °C. It is recommended to use high levels of CO₂ in air (80%) and N₂ (98%) in controlling 0–24-h-eggs of C. cephalonica within 24–36 h for CO₂ and 18–72 h for N₂.     

Preservation of precut white cheese by modified atmosphere packaging

Effects of modified atmosphere packaging (MAP) on storage stability and quality of precut fresh and aged white cheese were investigated. Fresh or aged white cheese was cut into small cubes and packaged in five different atmospheres [0% O₂ + 0% CO₂ + 100% N₂ (MAP1), 10% O₂ + 0% CO₂ + 90% N₂ (MAP2), 0% O₂ + 75% CO₂ + 25% N₂ (MAP3), 10% O₂ + 75% CO₂ + 15% N₂ (MAP4) and aerobic (air)]. Control samples were packaged in brine and vacuum for fresh and aged white cheese, respectively. Changes in gas composition, total plate count, lactococci, lactobacilli, yeast and mould counts, proteolysis, lipolysis, pH, colour, texture and sensory properties were investigated during refrigerated storage. The best packaging treatment for the fresh cheese was MAP3, as it inhibited mould growth and protected the hardness. MAP2 can be recommended for the packaging of the aged cheese, as it decreased lipolysis.     

Spoilage and shelf life of sardines (Sardina pilchardus) packed in modified atmosphere

The effect of modified atmosphere packing (MAP) (O₂/CO₂/N₂, 5/35/60 (%) and O₂/CO₂/N₂, 5/70/25 (%)) on the quality of sardine stored in refrigerator was investigated in terms of sensory, chemical and microbiological analysis. Although chemical and microbiological analyses indicated that modified atmosphere packing prolonged the shelf life of sardine compared with that of air packing, sensory analysis showed that the extension of shelf life was (condition: O₂/CO₂/N₂, 5/70/25 (%)) 8 days and in air (condition: O₂/CO₂/ N₂, 5/35/60 (%)) 6 days. The results showed significant differences (p <0.05) between air and MAP storage conditions.     

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

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 CO₂ and N₂ combinations (40% CO₂–60% N₂; 50% CO₂–50% N₂; 60% CO₂–40% N₂), 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% CO₂–60% N₂; 50% CO₂–50% N₂ and finally 60% CO₂–40% N₂. 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 CO₂ levels.