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 |
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Authors: | Laura Provincial Mario Gil Elena Guillén Verónica Alonso Pedro Roncalés Jose A. Beltrán |
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Affiliation: | Department of Animal Production and Food Science, Laboratory of Science and Technology of Meat and Fish, Faculty of Veterinary Sciences, University of Zaragoza, C/Miguel Servet 177, 50013 Zaragoza, Spain |
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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 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. |
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Keywords: | Colour Dicentrarchus labrax farmed fish fish fillets quality oxidation protective atmosphere sensory evaluation shelf‐life |
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