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%.
The effect of potassium lactate treatment on the shelf life of vacuum‐packaged fish was studied. Chub mackerel was treated with 2% and 4% potassium lactate solutions, and their shelf lives were compared with those of control (not treated) samples. Samples were stored at 4°C and sensory evaluation, and chemical and microbiological analyses were done every three days. Control group spoiled after six days of storage. The addition of potassium lactate decreased microbiological activity and treated samples remained in good quality until the ninth day of storage. There was no significant difference between the shelf life of samples treated with either 2% or 4% potassium lactate. These results indicate that treatment with potassium lactate extends the shelf life of vacuum‐packaged and refrigerated chub mackerel.
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