Oxidative changes in hazelnut,olive, soybean,and sunflower oils during microwave heating

The effects of microwave heating for 3, 6, and 9 min at a frequency of 2450 MHz on fatty acid composition, tocopherols, iodine value, free fatty acids (%), peroxide value, conjugated dienes and trienes, and hexanal contents of refined hazelnut, soybean, sunflower, and virgin olive oils were investigated. A significant (p < 0.05) decrease was observed in linoleic and linolenic acids contents of soybean oil during exposure to microwave heating. Tocopherol contents of oil samples significantly decreased (p < 0.05) during microwave heating. Free fatty acids of the samples slightly increased and iodine value showed reduction throughout the process. Conjugated dienes contents of samples showed an increasing trend up to the 6 min, followed by a reduction at 9 min. Conjugated triene fatty acids of all the samples significantly increased (p < 0.05) throughout the application. While peroxide value showed increasing trend up to the 3 min and sharply decreased at 9 min, hexanal contents of refined hazelnut, virgin olive, soybean, and sunflower oils increased 63, 28, 55, and 389 fold, respectively, after 9 min exposure to microwave heating. Kinetic analysis of data showed that the reaction orders for peroxide and hexanal formation were zero and first order, respectively, and in the tested oils the reaction rate followed the order: soybean oil ? sunflower oil ? hazelnut oil ? virgin olive oil for peroxide, and sunflower oil ? soybean oil ? hazelnut oil ? virgin olive oil for hexanal formation. It was concluded that hexanal could be considered as a parameter for evaluation of the quality of oils exposed to microwave heating.     

PAHs content in sunflower,soybean and virgin olive oils: Evaluation in commercial samples and during refining process

Polycyclic aromatic hydrocarbons (PAHs) are environmental carcinogenic compounds that may contaminate vegetable oils and their levels can be reduced by refining. In order to understand the influence of the refining steps, the content of 15 PAHs was assessed throughout alkaline refining in soybean, sunflower and olive oil samples. Eight commercial brands of these oils were also analysed. The analytical method involved a liquid–liquid extraction, a solid-phase clean up (C₁₈ and Florisil) followed by RP-HPLC with fluorimetric detection. The total PAHs content in the studied samples can be considered generally low. The light PAHs (2–4 rings) were predominant. Virgin olive oils showed the highest values (max. 26 μg/kg). An evident decrease of PAHs contents during alkaline refining was observed (71%, 88% and 85% in sunflower, soybean and olive oils, respectively) being more pronounced in light PAHs. Neutralization and, particularly, deodorization were the more effective steps contributing to the PAHs decrease. Bleaching was responsible for a slight increase in the PAHs content in soybean and olive oils.     

Effect of gutting on microbiological,chemical, and sensory properties of aquacultured sea bass (Dicentrarchus labrax) stored in ice

The effect of gutting on microbiological, chemical, and sensory properties of aqua-cultured sea bass (Dicentrarchus labrax) stored in ice was studied. Pseudomonads and H₂S-producing bacteria (including Shewanella putrefaciens) were the dominant bacteria at the end of the 16-day storage period in ice for both whole ungutted and gutted sea bass. Brochothrix thermosphacta and Enterobacteriaceae were also found in the spoilage microflora of ungutted and gutted sea bass but their counts were always less than those of Pseudomonads and H₂S-producing bacteria. Bacterial counts of whole ungutted sea bass were always higher than those obtained for gutted sea bass samples. Mesophilic counts for gutted and ungutted fish exceeded 7 log cfu g⁻¹ after 9 and 15 days of ice storage, respectively. Of the chemical indicators of spoilage, TMA values of ungutted sea bass increased very slowly whereas for gutted samples higher values were obtained reaching a final value of 0.73 and 4.39 mg N 100 g⁻¹, respectively (day 16). TVB-N values showed no significant increase for whole ungutted sea bass during storage reaching a value of 27.7 mg N 100 g⁻¹ (day 16) whereas for gutted fish 36.9 mg N 100 g⁻¹ was recorded. TBA values remained low for ungutted sea bass samples until day 16 of storage, whereas for gutted fish were variable. Of the chemical indices used, none proved useful means of monitoring early ungutted and gutted sea bass freshness in ice. Sensory assessment using the EC freshness scale gave a grade E for up to 5 days for the ungutted sea bass, a grade A for a further 2 days and a grade B for an additional 4 days, after which sea bass was graded as C (unfit). Gutted sea bass was given a grade E for up to 3 days, a grade A for the 4–7th days, and a grade B for the 8–10th days of storage, whereas on day 11 it was graded as unfit. Acceptability scores for odor, taste and texture of cooked ungutted and gutted sea bass decreased with time of storage. Results of this study indicate that the shelf-life of whole ungutted and gutted sea bass stored in ice as determined by the overall acceptability sensory scores and microbiological data is 13 and 8 days, respectively.     

Effect of ungutting on microbiological, chemical and sensory properties of aquacultured sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) stored in ice

The effect of ungutting on microbiological, chemical and sensory properties of aquacultured sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) stored in ice were studied. The total viable mesophilic and psychrophilic bacterial counts increased throughout the storage period of ungutted sea bream and sea bass. Mesophilic counts of ungutted sea bream and sea bass reached 7.39 log cfu/g and 7.26 log cfu/g after 9 days. At the end of the storage period of 14 days; TVB-N, TBA, TMA-N values of ungutted sea bream were determined as 37.5±0.51 mg/100 g, 3.82±0.03 mg MA/kg, 7.73±0.25 mg/100 g, respectively. TVB-N, TBA, TMA-N values of ungutted sea bass were reached 35.4±0.9 mg/100 g, 3.75±0.81 mg MA/kg, 6.94±0.08 mg/100 g on day 14th, respectively. Result of this study indicates that the shelf life of whole ungutted sea bream stored in ice as determined by the overall acceptability sensory scores, chemical quality and microbiological data is 12, 9 and 9 days, respectively. Each chemical, sensory and microbiological results for sea bream showed us that there was a correlation and similarity, and day 9 was the beginning of spoilage. Whole ungutted sea bass stored in ice as chemical results for sea bass showed us that day 7 was the beginning of spoilage and for sea bream day 9 was the beginning of spoilage.     

Preservation of iced refrigerated sea bream (Sparus aurata) by irradiation: microbiological, chemical and sensory attributes

Quality and shelf life of non-irradiated and irradiated (2.5 and 5 kGy) sea bream in ice conditions and stored at +4 °C were investigated by measurement of microbiological, chemical and sensory analysis. Microbial counts for non-irradiated sea bream samples were higher than respective irradiated fish. Total volatile base nitrogen (TVB-N) values increased value of 38.64 mg/100 g for non-irradiated, sea bream during iced storage whereas for irradiated fish lower values of 13.48 and 12.06 mg/100 g were recorded at 2.5 and 5 kGy, respectively (day 19). Trimethylamine (TMA-N) values and thiobarbituric acid (TBA) values for irradiated samples were lower than non-irradiated samples. Acceptability scores for odour, taste and texture of cooked decreased with storage time. The sensory scores of sea bream stored in control and 2.5–5 kGy at +4 °C were 13 and 15 days, respectively. The results obtained from this study showed that the shelf life of sea bream stored in ice, as determined by overall acceptability all data, is 13 days for non-irradiated sea bream and 15 days for 2.5 kGy irradiated and 17 days for 5 kGy irradiated sea bream.     

Effects of post-packaging pasteurization process on microbial,chemical, and sensory qualities of ready-to-eat cured vacuum-packed Turkey breast

Ready-to-eat (RTE) cured vacuum-packed turkey breast was pasteurized (80°C, 5.5 min) and stored at 8°C (like supermarkets refrigerator temperature). After 42 days (current shelf life of this product), in control group (RTE cured vacuum-packed turkey breast), the number of mesophilic, anaerobic, lactic acid bacteria, mold and yeast, coliform, and psychrotrophic increased 5.82, 6.85, 5.85, 4.75, 1.49, and 5.57 log CFU/g, respectively. However, in the pasteurized samples, the number of mesophilic, anaerobic, and lactic acid bacteria increased 1.86, 2.12, and 2.28 log CFU/g, respectively, and mold and yeast, coliform, and psychrotrophic bacteria were under the detection limit. The effects of post-packaging pasteurization on the reduction of total mesophilic, anaerobic and lactic acid bacteria counts on Day 42 of storage was 7.04 ± 0.33, 4.73 ± 0.11, and 5.58 ± 0.11 log CFU/g, respectively. Sensory quality of treated samples was significantly better than the control's (p < .05). Post-packaging pasteurization (PPP) significantly inhibited the reduction in the pH and the increase in TVB-N, TBARS, titratable acidity, and drip loss (p < .05). This study shows the effectiveness of PPP on microbial, chemical, and sensory quality of cured vacuum-packed turkey breast during cold storage.     

Preservation of salted,vacuum-packaged,refrigerated sea bream (Sparus aurata) fillets by irradiation: microbiological,chemical and sensory attributes

The effect of gamma irradiation (1 and 3 kGy) on the shelf-life of salted, vacuum-packaged sea bream (Sparus aurata) fillets stored under refrigeration was studied by monitoring the microbiological, chemical and organoleptic changes occurring in fish samples. Non-irradiated, salted, vacuum-packaged fish served as control samples. Irradiation affected populations of bacteria, namely, Pseudomonas spp., H₂S-producing bacteria, Brochothrix thermosphacta, Enterobacteriaceae and lactic acid bacteria. The effect was more pronounced at the higher dose (3 kGy) applied. Of the chemical indicators of spoilage, trimethylamine (TMA) values of non-irradiated, salted sea bream increased slowly to 8.87 mg N (100 g)⁻¹ flesh (whereas for irradiated, salted samples significantly lower values were obtained, reaching a final TMA value of 6.17 and 4.52 mg N (100 g)⁻¹ flesh at 1 and 3 kGy, respectively (day 42). Total volatile base nitrogen values increased slowly attaining a value of 60.52 mg N (100 g)⁻¹ for non-irradiated, salted sea bream during refrigerated storage whereas for irradiated fish, lower values of 48.13 and 37.21 mg N (100 g)⁻¹ muscle were recorded at 1 and 3 kGy, respectively (day 42). Thiobarbituric acid values for irradiated, salted sea bream samples were higher than respective non-irradiated (salted) fish, and increased slowly until day 28 of storage reaching final values of 1.01 (non-irradiated, salted), 2.15 (1 kGy) and 3.26 mg malonaldehyde kg⁻¹ flesh (3 kGy), respectively (day 42). Sensory evaluation (taste) showed a reasonably good correlation with bacterial populations. On the basis of sensorial evaluation, a shelf-life of 27–28 days was obtained for vacuum-packaged, salted sea bream irradiated at 1 or 3 kGy, compared to a shelf-life of 14–15 days for the non-irradiated, salted sample.     

Microbiological,chemical and sensory changes of whole and filleted Mediterranean aquacultured sea bass (Dicentrarchus labrax) stored in ice

The effect of filleting on the microbiological, chemical and sensory properties of aquacultured sea bass (Dicentrarchus labrax) stored in ice was studied. Pseudomonads, H₂S‐producing bacteria (including Shewanella putrefaciens) and Brochothrix thermosphacta were the dominant bacteria at the end of the 16 day storage period in ice for both whole ungutted and filleted sea bass. Enterobacteriaceae were also found in the spoilage microflora of whole ungutted and filleted sea bass, but their counts were always lower than those of pseudomonads, H₂S‐producing bacteria (including S putrefaciens) and B thermosphacta. Total viable counts for whole ungutted sea bass were always lower than those for filleted sea bass samples. Of the chemical indicators of spoilage, TMA (trimethylamine) values of whole ungutted sea bass increased very slowly, whereas significantly higher values were obtained for filleted samples, with respective values of 0.253 and 1.515 mg N per 100 g muscle being reached at the end of their shelf‐life (days 13 and 9 respectively). TVB‐N (total volatile basic nitrogen) values showed a slight increase for whole ungutted sea bass during storage, reaching a value of 26.77 mg N per 100 g muscle (day 13), whereas for filleted fish a corresponding value of 26.88 mg N per 100 g muscle was recorded (day 9). TBA (thiobarbituric acid) values increased slowly for whole ungutted and filleted sea bass samples throughout the entire storage period, reaching final values of 4.48 (day 13) and 13.84 (day 9) mg malonaldehyde kg^?1 respectively. Sensory assessment of raw fish using the EC freshness scale gave a grade E for up to 5 days for whole ungutted sea bass, a grade A for a further 4 days and a grade B for an additional 4 days, after which sea bass was graded as C (unfit). Overall acceptability scores for odour, taste and texture of cooked whole ungutted and filleted sea bass decreased with increasing time of storage. The results of this study indicate that the shelf‐life of sea bass stored in ice, as determined by overall acceptability sensory scores and microbiological data, is 8–9 days for filleted and 12–13 days for whole ungutted fish. Copyright © 2003 Society of Chemical Industry     

Effect of ozone on microbial,chemical and sensory attributes of shucked mussels

The effect of ozonation in aqueous solution (O₃ concentration=1 mg/l, time of ozonation: 60 and 90 min) on the shelf-life of shucked, vacuum-packaged mussels, stored under refrigeration was studied by monitoring the microbiological, chemical and sensory changes occurring in mussel samples, for a period of 12 days. Non-ozonated vacuum-packaged mussels served as the control sample. Ozonation affected populations of bacteria namely, aerobic plate count (APC) (0.7–2.1 log cycle reduction), Pseudomonas spp. (0.5–1.1 log cycle reduction) and H₂S-producing bacteria (1.1–2.5 log cycle reduction), Brochothrix thermosphacta (0.3–1.4 log cycle reduction), lactic acid bacteria (0.3–0.8 log cycle reduction) and Enterobacteriaceae (0.5–1.5 log cycle reduction). The effect of ozonation was more pronounced at the longer time of ozonation. Of the chemical indicators of spoilage monitored, trimethylamine values of all mussel samples remained relatively low throughout the entire storage period, attaining values of 7.5, 6.0 and 6.4 mg N/100 g for the control and ozonated for 60 and 90 min samples, respectively, on day 12 of storage. Total volatile basic nitrogen (TVB-N) values similarly remained relatively low (⩽20 mg N/100 g) until day 6 of storage, and increased to 31.9, 24.2 and 26.9 mg N/100 g mussel meat for the control and ozonated for 60 and 90 min samples, respectively, on day 12 of storage. Initial TBA values were surprisingly high (30–35 mg MA/kg) and decreased to 23.0, 21.7 and 13.3 mg MA/kg mussel meat on day 12 of storage for the control and the ozonated for 60 and 90 min samples, respectively. Sensory evaluation (odor, taste and texture) of cooked mussels showed a good correlation with bacterial populations. On the basis of sensory analyses, a shelf-life of 12 days was obtained for vacuum-packaged mussels ozonated for 90 min as compared to a shelf-life of 9 days for the control sample.     

Effects of gutting and ungutting on microbiological, chemical, and sensory properties of aquacultured sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) stored in ice

The effect of gutting and ungutting on microbiological, chemical, and sensory properties of aqua-cultured sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) stored in ice were studied. The total viable mesophilic and psychrophilic bacterial counts increased throughout the storage period of gutted and ungutted sea bream and sea bass. The mesophilic counts reached 8.19 log cfu/g for ungutted sea bream and 7.93 log cfu/g for ungutted sea bass after 14 days of storage. The mesophilic counts reached 8.89 log cfu/g for gutted sea bream and 8.16 log cfu/g for gutted sea bass after 14 days of storage. On day 14 of storage the psychrophilic counts of ungutted sea bream and sea bass were 8.24 log cfu/g and 8.03 log cfu/g, respectively, and for gutted sea bream and sea bass were 8.93 and 8.22, respectively. At the end of the storage period of 14 days, TVB-N, TBA, and TMA-N values of ungutted sea bass were determined as 50.13 +/- 0.25 mg/100 g, 2.66 +/- 0.06 mg malonaldehit/kg, 9.86 +/- 0.01 mg/100 g respectively. TVB-N, TBA, and TMA-N values of ungutted sea bream reached 55.90 +/- 0.36 mg/100g, 2.51 +/- 0.21 mg malonaldehit/kg, 9.79 +/- 0.01 mg/100 g on day 14 respectively. And also at the end of the storage period of 14 days, TVB-N, TBA, and TMA-N values of gutted sea bass were determined as 48.00 +/- 0.26 mg/100 g, 2.48 +/- 0.03 mg malonaldehit/kg, 8.71 +/- 0.06 mg/100 g respectively. TVB-N, TBA, and TMA-N values of gutted sea bream reached 49.66 +/- 0.77 mg/100g, 2.64 +/- 0.07 mg malonaldehit/kg, 8.97 +/- 0.01 mg/100 g on day 14 respectively. The result of this study indicates that the shelf-life of whole ungutted sea bass and sea bream stored in ice as determined by the overal acceptibility sensory scores, chemical quality, and microbiological results show us that the fish were spoilt on day 14. Each chemical, sensory, and microbiological result for sea bream showed us that there was a correlation and similarity and on day 14 it was spoilt.     

Effects of different freezing treatments on physicochemical responses and microbial characteristics of Japanese sea bass (Lateolabrax japonicas) fillets during refrigerated storage

In order to establish an effective freezing method for quality control, the present research evaluated the effects of the different freezing treatments on the quality of Japanese sea bass (Lateolabrax japonicas) over a period of 20 days storage at 0 ± 1 °C. Fish pH value, total volatile basic nitrogen (TVB-N), K-value, trimethylamine nitrogen (TMA-N), drip loss, hardness, color, biogenic amines, microbiological characteristics were measured. Sea bass fillets were stored at −18 °C (T1), −55 °C for 24 h and then −18 °C (T2), −55 °C (T3) for 3 months prior to refrigerated storage. T2 showed lower TVB-N, pH value, biogenic amines and drip loss than T3 and T1 did. Significant lower value of bacterial loads, b* value and hardness were observed in T1, T2 and T3 than those of control group. No significant differences were observed among T1, T2 and T3 for TMA-N and a* value. The study demonstrated that Japanese sea bass fillets treated with −55 °C for 24 h and then −18 °C up to 3 months maintain better quality during refrigerated storage.     

Effect of some technological parameters on microbiological, chemical and sensory qualities of Civil cheese during ripening

The objective of this research was to determine the effects of different ripening methods [brine salting, dry salting, incorporating with Lor cheese (LR) and vacuum packaging] of Civil cheeses on its microbiological, chemical and sensory properties. Civil cheeses were analysed on the 2nd, 30th, 60th and 90th day of ripening. Chemical compositions of the cheeses were significantly different. While the highest dry matter and titratable acidity values were determined on dry salted cheeses, the highest fat and fat in dry matter contents were found in Civil cheese ripened together with LR. The water-soluble nitrogen and ripening index values were lower in cheese ripened incorporating with LR. Excessive proteolysis was not seen in any of cheese samples. The ripening in different methods affected microbiological and sensory properties of Civil cheese. Panellists preferred vacuum packaging and dry-salting cheeses compared to the other samples on the 90th day of ripening.     

Effect of different production typologies on chemical,physical and sensory characteristics of Italian commercial pork

BACKGROUND: Slaughter weight could influence some chemical, physical and sensory characteristics of pork production. The aim was to compare loin quality from pigs slaughtered at 120 kg or at 160 kg live weight, representing two different Italian lines of commercial production. RESULTS: Physical and chemical traits were affected by slaughter weight, but lower values of moisture (P < 0.01) and higher fat content (P < 0.05) were found in heavy pork loin; furthermore, increased slaughter weight resulted in redder, yellower and more intense colour (P < 0.05). Slaughter weight did not influence the purchase intent or consumer preference, except for fresh meat colour (P < 0.05) preferred in light pigs. A selected and trained panel carried out a difference‐from‐control test, showing that heavy pig loin was redder, more marbled, moister, sweeter, saltier, and had a more metallic flavour and lower tenderness than the light one (P < 0.05). The colour difference of raw meat is the only parameter detected by the consumers. CONCLUSION: Different production typologies affected chemical and physical characteristics of loin. Moreover sensory evaluation showed substantial differences between the loin samples. However, the purchase intent and consumer preference were not influenced by these two production typologies. Copyright © 2008 Society of Chemical Industry     

Effects of using slurry ice on the microbiological, chemical and sensory assessments of aquacultured sea bass (Dicentrarchus labrax) stored at 4 °C

Slurry ice, a biphasic system consisting of small spherical ice crystals surrounded by seawater at subzero temperature, was evaluated as a new chilled storage method for whole sea bass (Dicentrarchus labrax) a sparidae fish species of remarkable commercial interests. Four different group of chilling methods were used in this study; in slurry ice packaged on board (group A), in slurry ice packaged on company after 2 h (group B), slurry + flake ice packaged on board (group C) and only flake ice packaged on board (group D). The effect of this advanced system at the beginning of storage on quality losses and the shelf-life of aquacultured sea bass was evaluated. Mesophilic counts for sea bass exceeded 7 log cfu/g, which is considered the maximum level for acceptability for freshwater and marine fish after 13 days for groups C and D, and 15 days for groups A and B. At day 15; total volatile basic nitrogen (TVB-N) values of groups A–D reached the legal limits (35 mg/100 g set for TVB-N) for consumption. According to the results of sensory analyses, up to day 11, all the groups were determined as ‘acceptable’ but on day 13, the groups A–D were no longer acceptable. The main negative aspect related to quality loss in slurry ice group corresponded to the appearance of eyes and gills. Using slurry ice at the beginning of packaging did not affect the shelf-life of sea bass stored at 4 °C.     

Effects of storage in slurry ice on the microbial,chemical and sensory quality and on the shelf life of farmed turbot (Psetta maxima)

The application of slurry ice, a binary mixture of small spherical ice crystals surrounded by seawater at subzero temperature, is a potentially new preservation method for farmed turbot (Psetta maxima), a flat fish species of increasing commercial interest. Comparative biochemical, microbiological and sensory analyses were carried on turbot specimens stored in either slurry ice or flake ice for up to 40 days. The results obtained in the sensory analysis correlated well with the observed chemical and microbial changes. Storage of turbot in slurry ice resulted in a slowing-down of the nucleotide degradation pathway and lipid oxidation mechanisms. A good stabilisation of the high molecular weight protein fraction of turbot muscle was also achieved as a consequence of storage in slurry ice. A slower production of both trimethylamine and total volatile bases was also observed. Likewise, low levels of total aerobes, anaerobes, coliforms, and proteolytic bacteria were attained. The application of slurry ice to farmed turbot is advisable to achieve better quality maintenance during storage and distribution.     

Effect of fructans-based fat replacer on chemical composition, starch digestibility and sensory acceptability of corn snacks

To develop a convenience healthy food snack the partially hydrogenated vegetable fat, used as the flavour fixative agent, was replaced by a non-fat-flavouring solution enriched with inulin and oligofructose. The effects of this replacement on chemical composition, in vitro rate of starch digestion and sensory acceptability were assessed. The new snack presented low-fat levels (0.1%) and around a sevenfold increase in dietary fibre (15.3% of dietary fibre, being 13.3% of fructans) when compared with the traditional ones. The enrichment with fructans reduced the predicted Glycaemic Index by 25%, thus indicating that this dietary fibre contributes effectively towards delaying the in vitro glycaemic response. Fructans-enriched snack presented overall acceptability score (6.6 ± 1.7) similar to the traditional one, flavoured with fatty fixative agent (7.4 ± 1.4). The healthy low-fat fibre-enriched snack produced presented the high sensory acceptability typical for this food product type.     

Effect of conjugated linoleic acid supplementation on the microbial,physical, chemical and sensory properties of yoghurt

The aim of this study was to determine the effect of synthetic conjugated linoleic acid (CLA) supplementation on the quality of yoghurt. Yoghurt was prepared by adding CLA to create yoghurt with 0%, 25%, 50% and 100% w/w of the recommended dietary allowance for CLA. CLA inclusion had no effect on the viability of the yoghurt lactic acid bacteria. Physical properties such as viscosity and pH increased with increased CLA levels. CLA inclusion had a significant effect on the fatty acid composition of the yoghurt. Yoghurts from all four treatments were found acceptable by a consumer panel.     

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.