Shelf Life of Fresh Tilapia Fillets Packaged in High Barrier Film with Modified Atmospheres

Abstract

ABSTRACTThe effect of modified atmospheres (MAs) (75% CO2:25% N2; 50% CO2: 50% N2; and 25% CO2: 75% N2) and 100% air on shelf life of fresh tilapia fillets packaged in high barrier film bags was evaluated at refrigeration temperature (4.0°). Fillets packaged in 100% air spoiled after 9 days, as indicated by sensory characteristics, and had increased surface pH, TMA content, K‐value and high microbial counts. When levels of CO2 were increased from 25 to 75% in the package atmosphere, the shelf life of MA‐packaged tilapia fillets was extended 4–21 days more than that of fillets packaged under 100% air. Although fillets packaged under 75% CO2:25% N2 were judged by sensory characteristics to be acceptable for more than 25 days, their K‐value was high (93.1%). K‐values were independent of spoilage and correlated only with length of storage of the MA‐packaged fillets.