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Different MAP conditions to improve the shelf life of sea bass

机译：不同的MAP条件可提高鲈鱼的保质期

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摘要

Shelf life of cultured sea bass packaged in air, vacuum, and gas mixture packages stored for 40 days at 2.90±0.02°C was compared. The gas mixtures used contained CO2, O2, and N2 at difference percentages (M1: 75% CO2/25% N2; M2: 60% CO2/40% N2; M3: 30% O2/30% CO2/40% N2). Sensory and physical parameters, chemical changes, and microbiological counts were monitored during storage. Storage with a gas mix including 75 and 60% CO2 was more effective than vacuum processing and packaging with a gas mix that included oxygen. Vacuum was the most effective method for preventing lipid oxidation. The optimum method for sea bass in view of all analysis results was modified atmosphere packaging (MAP) and the most suitable gas mix ratio was 75% CO2/25% N2. The best days for consumption of sea bass packaged with air, MAP (M1, M2, and M3), and vacuum were 4th, 28th, 28th, 16th, and 20th days, respectively.
机译：比较了包装在空气，真空和气体混合物包装中的养殖鲈鱼的保质期，该包装在2.90±0.02°C下储存40天。所使用的气体混合物包含不同百分比的CO2，O2和N2（M1：75％CO2 / 25％N2； M2：60％CO2 / 40％N2； M3：30％O2 / 30％CO2 / 40％N2）。在储存过程中监测感觉和物理参数，化学变化和微生物计数。使用包含75％和60％CO2的混合气体进行存储比使用包含氧气的混合气体进行真空处理和包装更为有效。真空是防止脂质氧化的最有效方法。鉴于所有分析结果，用于鲈鱼的最佳方法是气调包装（MAP），最合适的气体混合比是75％CO2 / 25％N2。食用空气，MAP（M1，M2和M3）和真空包装的鲈鱼的最佳日子分别是第4、28、28、16和20天。

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