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| Effect of Modified Atmosphere Packaging on the Quality Changes of Pacific Saury during Cold Storage |
| YANG Zhen1, GONG Hui1, LIU Meng1, TIAN Ying2, SHI Zhijia1, WANG Shouwei1,* |
| 1.China Meat Research Centre, Beijing 100068, China; 2.Beijing Beishui Food Industry CO. Ltd., Beijing 100068, China |
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Abstract This research was concerned with the effect of modified atmosphere packaging (MAP) using different N2 and CO2 combinations on the changes in physicochemical properties such as pH, aerobic plate count and total volatile basic nitrogen (TVB-N) as well as sensory evaluation of Pacific saury during cold storage. The results showed that the atmosphere consisting of 40% CO2 + 60% N2 significantly slowed down the rates of change of all investigated parameters when compared with other groups (P < 0.05). On day 9 of storage, the fish in the other groups showed an aerobic plate count higher than the national standard limit of 4.0 (lg(CFU/g)), being spoiled and smelling bad. The 40% CO2 + 60% N2 group delayed this phenomenon by three days and extended the shelf life to 21 days. However, both too high and too low CO2 concentrations accelerated the spoilage process of modified atmosphere packaged Pacific saury.
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