Effect of modified atmosphere and vacuum packaging on microbial, chemical and sensory quality indicators of fresh, filleted Sardina pilchardus at 3 °C

Abstract

AbstractThe self‐life, quality and safety of refrigerated sardine fillets (Sardina pilchardus) were determined at 3 °C in atmospheric air, vacuum and modified atmosphere (50% CO2/50% N2) packaging conditions. Microbiological, physico‐chemical and sensory parameters were utilised as quality indicators. The microbial flora of sardine comprised—according to order of occurrence—Shewanella putrefaciens, pseudomonads, Brochothrix thermosphacta, lactic acid bacteria and, finally, Enterobacteriaceae. Bacteria grew most quickly in sardines stored in air, followed by those in vacuum packaging, and the lowest counts were found in modified atmosphere packaging. The concentrations of moisture, ash, protein, fat and polyunsaturated fatty acids were not affected during the storage period compared to the pH values and the concentrations of lactate and ammonia that showed significant differences. Copyright © 2007 Society of Chemical Industry