Microbial counts (total viable, Brochothrix thermosphacta, lactic acid bacteria and Enterobacteriaceae), biochemical parameters [pH, total volatile nitrogen, nucleotide breakdown products, non-volatile amines, D(À) and L() lactic acid and short-chain fatty acids] and sensory attributes (colour and odour) of refrigerated (2°C) hake (Merluccius merluccius) steaks under carbon dioxide enriched air (CO 2 /air, 20/80 v/v and CO 2 /air, 40/60 v/v) and air atmospheres were determined. When compared with air, sensory results showed shelf-life extension of 4 and 11 days for 20% and 40% CO 2 -enriched atmospheres, respectively. Microbial and biochemical results also revealed that the 40% CO 2 -enriched atmosphere was the most effective packaging type for refrigerated hake. # 2000 Society of Chemical Industry Keywords: modi®ed atmospheres; shelf-like; hake steaks INTRODUCTIONHake is undoubtedly the most popular ®sh in the Spanish market due to the volume of its sales and its price. According to the most recent data, in Spain over 6 kg are consumed per person per year, both in the fresh and frozen form.1 Fresh hake accounts for more than 50% of the total fresh ®sh consumption and frozen hake for approximately 80% of the total frozen ®sh consumption. Of the twelve hake species known to date, eight are currently marketed in Spain, the most important of which is the European hake (Merluccius merluccius). This is a demersal species which generally inhabits depths of 70±370 m and is very common on the edge of the continental slope. It can be found in Atlantic waters from Norway to Mauritania, the North sea, the Mediterranean and the Black sea. Hake is mainly sold in the fresh form (around 80%), and is usually sold whole or in ®llet or steak form. When prepared as skinned ®llets, the usable proportion exceeds 40%.

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Microbial (total viable, Brochothrix thermosphacta, lactobacilli, and Enterobacteriaceae counts), biochemical [pH, total volatile nitrogen, nucleotide breakdown products, d(−) and l(+) lactic acid, and short-chain fatty acids], and sensory attributes (color and odor) of refrigerated (2 °C) sole (Solea solea) fillets under CO2-enriched [CO2/air (20/80) (v/v) and CO2/air (40/60) (v/v)] atmospheres were determined. Sensory results showed shelf life extension of 4 and 8 days for 20 and 40% CO2-enriched atmospheres, respectively. Microbial and biochemical results revealed that the 40%CO2-enriched atmosphere was the most effective package type for refrigerated sole. Keywords: Modified atmospheres; shelf life; sole fillets