Investigations of textural parameters of vacuum, protective gas atmosphere (MAP), and at air ambiance packed fresh carp (Cyprinus carpio L.) farmed in Latvia were carried out. The samples of carp were stored at two different temperatures (0 +- 0.5 and +4 +- 0.5 ºC) applying three different types of packaging – vacuum, MAP, and wrapping at air ambiance. Gas mixture used for MAP consisted of 40% CO2 and 60% N2. Samples were analyzed before packaging (day 0) and after 2, 4, 6, 8, 11 and 14 storage days. Textural parameters – hardness and shear force were evaluated by texture analyzer TA.XT.plus (Stable Micro System Ltd.). Two instrumental methods were applied for evaluation of textural properties. One method was based on compression test, using spherical probe, 25.4 mm in diameter (type P/1S), and measuring the hardness of the fillet and other method was based on cutting the fillet with a blade (type HDP/BSK) and measuring the shear force. The instrumental hardness and shear force of fresh carp fillets decreased during storage time. Texture variables significantly correlate with storage time, respectively, r = -0.723 and r = -0.748, the hardness and shear force. The storage time, temperature and packaging type with probability of 95 % substantially influence the textural parameters of carp fillets (P is less than 0.05).

Apples are the most popular and common fruits in Latvia. Storage technology is crucial to preserve fruit quality as long as possible. Choosing the appropriate gas content of the storage environment can prolong storage life two to three times for apples. The aim of the research was to compare six different type of apple grown in Latvia, which was stored in diverse conditions. All experiments were performed at Latvia State Institute of Fruit-Growing through 2011 – 2012. For fruits before storage, 1-methylcyclopropene (1-MCP), which blocks the emission of ethylene, was used. Apples were stored in a cooler and in ULO type plastic bags in a modified environment with two different gas contents. The temperature of the environment was +2 ±1 °C with 90% relative humidity. Changes in physicochemical (soluble solids, total acids and flesh density) indexes were examined before and during the storage. The results showed 1-MCP has a positive effect on quality preservation of fruit. Fruits stored in ULO type plastic bags (gas content: 1.5% O2 and 2.5% CO2) had the best results in preservation of physico-chemical indexes. Examination of results revealed that physico-chemical indexes changed the most in samples stored in the cooler.

Venison is well known as a traditional meat type in Europe, and it is lower in calories, cholesterol and fat content than common cuts of beef, pork or lamb. The aim of the current research was to determine physico-chemical parameters such protein, fat, pH, moisture content as well microbiological quality of pickled venison during storage. Beef as a control was analyzed for comparison of obtained results. The meat (2×3×2 cm) pieces were pickled in vinegar marinade (composition: tomato sauce, mayonnaise, vinegar, lemon, onion, parsley, paprika, basil, black pepper, rosemary, salt) at 4±2 °C temperature for 48±1 h. The marinated meat was placed in polypropylene trays and hermetically sealed with high barrier polymer film under modified atmosphere (C02 40%+N2 60%) without and with iron-based oxygen scavenger sachets (Mitsubishi Gas Chemical Europe Ageless®). As a control, packaging in air ambiance packed pickled products was used. During storage time, the moisture and protein values significantly (p is less than 0.05) decreased and pH, fat content and colony forming units significantly (p is less than 0.05) increased in the pickled venison samples of all packages. Slower changes in pH of pickled venison and in the protein and moisture content of marinated beef were observed in modified atmosphere with oxygen scavenger during storage.