Effect of modified atmosphere and vacuum packaging on selected quality parameters in fresh trout
2013
Milijašević, Milan (Institute of Meat Hygiene and Technology, Belgrade (Serbia)) | Babić, Jelena (Institute of Meat Hygiene and Technology, Belgrade (Serbia)) | Spirić, Aurelija (Institute of Meat Hygiene and Technology, Belgrade (Serbia))
The aim of this study was to determine whether the packaging of fresh trout in modified atmosphere has advantages over vacuum packing and, if so, to determine the optimum gas mixture in which fresh trout retains unchanged chemical and microbiological properties for the longest time. Four groups of samples were formed and tested. The first three groups of samples were packaged in modified atmosphere with different ratios of gas: group I - 60%CO2+40%N2; group II - 40%CO2+60%N2; group III - 90%CO2+10%N2. Group IV was packed in a vacuum. Microbiological analyses included examination of the total mesophilic bacteria count and total enterobacteria count. The following chemical and physical- chemical tests were done: determination of the total volatile nitrogen content (TVB-N) and pH value. Based on executed tests, it was concluded that the packaging of fresh trout in a modified atmosphere (60% CO2 + 40% N2 and 40% CO2 + 60% N2) had certain advantages over vacuum packaging and packaging with a higher concentration (90%) of carbon dioxide.
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