Quality attributes of farmed eel (Anguilla anguilla) stored under air, vacuum and modified atmosphere packaging at 0°C

Postmortem changes in yellow grouper (Epinephelus awoara) fillets stored under vacuum packaging at 0°C

“…This revealed that examination of pH could not be useful for monitoring yellow grouper quality changes. This statement is in agreement with Arkoudelos, Stamatis, and Samaras (2007).…”

“…Fillet shelf-life was determined using a regression analysis (log CFU/g = 0.1578⁄day + 2.9048). Based on the regression equation, the TVC limit would be reached on day 26 of storage, which is similar to farmed eel fillets stored under vacuum packaging at 0°C (28 day) reported by Arkoudelos et al (2007).…”

Effect of vacuum and modified atmosphere packaging on microbiological properties of cold-smoked trout

“…These results are in accordance with research of Arkoudelos et al [19], Dondero et al [22] and Masniyom et al [23].…”

“…Although the total Enterobacteriaceae count found in the present study was far more than 10 3 log CFU/g, which according to the Dutch standard was considered as limit value for the total number of Enterobacteriaceae in fresh fish [15,16], results are in accordance with the fact that CO2, primarily in high concentrations, acts inhibitively on Gram negative bacteria, including Enterobacteriaceae. In accordance with the present study are results of others [17,18,19,20,21], in which the influence of MAP on fresh fish was examined, and which came to the conclusion that high levels of CO2 in the package (>50%) have a protective effect on the product and consequently, reduce both the total Enterobacteriaceae count as well as the total number of bacteria.…”

Scaling up parameters for shelf-life extension of Atlantic Salmon (Salmo salar) fillets using superchilling and modified atmosphere packaging

“…One of the major developments in food packaging is packaging under vacuum or modified atmosphere conditions. Under modified atmosphere packaging conditions (MAP), the growth of common spoilage microorganisms is inhibited and the fish shelf-life can be extended by a factor of 1.5-2 compared with chilled storage in air -the traditional method of conservation - (Arkoudelos, Stamatis, & Samaras, 2007;Goulas & Kontominas, 2007;Poli et al, 2006). The principle of MAP is the replacement of air in the package with a different, fixed gas mixture.…”