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Effect of modified atmosphere packaging on the shelf life of chilled Ccommon carp (Cyprinus carpio) steaks: chemical and sensory attributes

Author

Listed:
  • Jelena BABIĆ MILIJAŠEVIĆ
  • Milan MILIJAŠEVIĆ

    (Institute of Meat Hygiene and Technology, Belgrade, Serbia)

  • Danijela VRANIĆ

    (Institute of Meat Hygiene and Technology, Belgrade, Serbia)

  • Jasna ĐINOVIĆ STOJANOVIĆ

    (Institute of Meat Hygiene and Technology, Belgrade, Serbia)

  • Slobodan LILIĆ

    (Institute of Meat Hygiene and Technology, Belgrade, Serbia)

  • Vladimir KORIĆANAC

    (Institute of Meat Hygiene and Technology, Belgrade, Serbia)

Abstract

The effect of modified atmosphere packaging (MAP 1 - 80% O2 + 20% CO2 and MAP 2 - 90% CO2 + 10% N2) on selected chemical and sensory parameters of common carp steaks stored at 3 ± 0.5°C, and determination of the shelf life of the products was studied in this research. Samples were analysed on day 1, 3, 5, 7, 9, 11, 13, 15, and 17. An increase in TVB-N values in carp steaks followed the order: MAP 2 < control < MAP 1. From day 9 of storage FFA concentrations were higher (P < 0.01) in MAP 2 samples compared to control and MAP 1 samples. The presence of oxygen (MAP 1 and control) resulted in an increase in TBA values in comparison with samples packaged in the absence of oxygen. According to sensory evaluation, it was concluded that carp steaks packaged in modified atmosphere with 80% O2 + 20% CO2 remained acceptable up to 15 days of storage, whereas samples packaged under 90% CO2 + 10% N2 as well as samples kept on flaked ice remained unchanged until the end of the experiment.

Suggested Citation

  • Jelena BABIĆ MILIJAŠEVIĆ & Milan MILIJAŠEVIĆ & Danijela VRANIĆ & Jasna ĐINOVIĆ STOJANOVIĆ & Slobodan LILIĆ & Vladimir KORIĆANAC, 2018. "Effect of modified atmosphere packaging on the shelf life of chilled Ccommon carp (Cyprinus carpio) steaks: chemical and sensory attributes," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 36(3), pages 221-226.
    • Handle: RePEc:caa:jnlcjf:v:36:y:2018:i:3:id:195-2017-cjfs
    DOI: 10.17221/195/2017-CJFS
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    Cited by:

    1. Peiyun Li & Shiyuan Fang & Jingbang Wang & Jun Mei & Jing Xie, 2020. "Influence of high CO2 modified atmosphere packaging on some quality characteristics of fresh farmed pufferfish (Takifugu obscurus) during refrigerated storage," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 38(2), pages 123-130.

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