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Shelf-lives of ®lleted rainbow trout (Oncorhynchus mykiss) packaged in over-wrap, vacuum and gas mixture conditions and stored at 1 AE 1°C were compared by measurement of pH, total volatile bases (TVB), hypoxanthine content, lipid oxidation (TBARS value), super®cial counts of aerobic psychrotrophic¯ora and sensory analysis (colour, odour and¯avour). The gas mixtures evaluated were 10% O 2 50% CO 2 40% N 2 , 10% O 2 50% CO 2 40% Ar, 20% O 2 50% CO 2 30% N 2 , 20% O 2 50% CO 2 30% Ar, 30% O 2 50% CO 2 20% N 2 and 30% O 2 50% CO 2 20% Ar. Sensory quality deterioration was delayed and bacterial growth as well as increases in pH, TVB and hypoxanthine levels were reduced by modi®ed atmosphere packaging (MAP). Lipid oxidation was higher in gas packages with 20 and 30% O 2 than in those with 10% O 2 . Vacuum-packed ®llets presented the lowest TBARS values. In summary, MAP gave rise to a signi®cant extension of shelf-life when compared with vacuum and over-wrap packaging. No signi®cant differences were found between the packages containing either N 2 or Ar. The best evaluated atmosphere consisted of 10% O 2 50%CO 2 40% N 2 /Ar.

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