Abstract
Microbial (total viable, Brochothrix thermosphacta, lactobacilli, and Enterobacteriaceae counts), biochemical [pH, total volatile nitrogen, nucleotide breakdown products, d(−) and l(+) lactic acid, and short-chain fatty acids], and sensory attributes (color and odor) of refrigerated (2 °C) sole (Solea solea) fillets under CO2-enriched [CO2/air (20/80) (v/v) and CO2/air (40/60) (v/v)] atmospheres were determined. Sensory results showed shelf life extension of 4 and 8 days for 20 and 40% CO2-enriched atmospheres, respectively. Microbial and biochemical results revealed that the 40%CO2-enriched atmosphere was the most effective package type for refrigerated sole. Keywords: Modified atmospheres; shelf life; sole fillets
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