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

Abstract

SummaryThe 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.