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

P>The effect of different modified atmosphere packaging (MAPs) on physical, chemical, microbiological and sensory changes of sea bass fillets when stored at 4 degrees 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 N-2 combinations (40% CO2-60% N-2; 50% CO2-50% N-2; 60% CO2-40% N-2), 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% N-2; 50% CO2-50% N-2 and finally 60% CO2-40% N-2. 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.