抄録
The shelf life of fish salads in modified atmosphere was studied and compared with those of air-packaged (control) products. Samples were evaluated at 0 days, 7 days, and 14 days at 4°C, respectively. The sensory quality of modified-atmosphere packaging (MAP) groups was significantly (P≤ 0.05) higher than the control group. Control packages were below the limit of acceptability at the seventh day of storage. However, MAP samples (O2 : CO2 : N2=1 : 7 : 12 and CO2 : N2=3 : 7) were not rejected until the 14th day of storage. Modified-atmosphere packaging decreased the microbiological activity and the sensory score changes, as well as extending the shelf life of samples by approximately 50%.
