The storage-life of bulk-stored cod under COZ atmosphere and air were compared. Gutted fish or fillets were distributed in bulk, among coolers containing 100% air or 25% C02-75% N2, which were then stored at 0~ 1°C for 20 days. Sensory assessments and chemical tests (pH, total volatile nitrogen) were carried out to estimate the raw-state quality and the bacterial spoilage. An important difference was observed between the storage life of cod under carbon dioxide atmosphere and air; microbiological and sensory assessments suggested a storage life exceeding 20 days and total volatile nitrogen results about 6-7 days under gas atmosphere, which was nearly twice as long as in air. Storage in CO2 atmosphere was effective in inhibiting the growth of some bacteria on the fish, thereby contributing to the significant extension of the shelf life of the product.

No abstract