The use of modified atmosphere packaging for improvement shelf life of fresh Oncorhynchus mykiss

Abstract

In this study, influence of modified atmosphere packaging on shelf life of trout (Oncorhynchus mykiss) (whole fish without visceral and without head and tail fish) stored in 4 to 6ºc was examined. Fish stored in MAP condition and control samples, in different time, were tested for spoilage chemical factors (TVN, PV and pH), microbial parameters (total viable count, clostridium botulinum) and sensory factors too. Mixed gases including co2 (30-50%), N2 (40-65%) and o2 (0 to 20%) were used for trout (without head and tail =6 treatments) and (whole fish without visceral and control = 2 treatments) statistical the analysis results showed that examined factors were significant difference during storage (P<0.001). Mixed gases haven t had inhibitory effect on spoilage factors (chemical and microbial parameters). However spoilage process was delayed. Increasing of chemical and microbial changes in control samples was higher than treatment samples especially TVN. The results also showed that shelf life of control samples stored 4-6ºc were between 6-12 days but in MAP samples were 19 days. Mixed gases including CO2 (40%), N2 (55%) and O2 (5%) were the best formula and the shelf life of fish (without head and tail) was 16 days where it was 19 days in whole fish (Lack of visceral). The results showed that storage of trout in MAP condition facilities storage and increasing of fish shelf life too.