Influence of modified atmosphere packaging on the shelf life and quality of chilled common carp (Cyprinus carpio) steaks

Jelena Babić-Milijašević; Vesna Đorđević; Jasna Đinović-Stojanović; Srđan Stefanović; Zoran Petrović; Milan Milijašević

doi:10.18485/meattech.2024.65.1.6

Jelena Babić-Milijašević Institute of Meat Hygiene and Technology, Kaćanskog 13, 11 000 Belgrade, Serbia https://orcid.org/0009-0003-8923-7046
Vesna Đorđević Institute of Meat Hygiene and Technology, Kaćanskog 13, 11 000 Belgrade, Serbia https://orcid.org/0009-0008-5187-4089
Jasna Đinović-Stojanović Institute of Meat Hygiene and Technology, Kaćanskog 13, 11000 Belgrade, Serbia https://orcid.org/0000-0003-4602-0835
Srđan Stefanović Institute of Meat Hygiene and Technology, Kaćanskog 13, 11 000 Belgrade, Serbia https://orcid.org/0000-0002-8011-5654
Zoran Petrović https://orcid.org/0000-0003-2016-5681
Milan Milijašević Institute of Meat Hygiene and Technology, Kaćanskog 13, 11 000 Belgrade, Serbia https://orcid.org/0000-0003-4269-236X

DOI: https://doi.org/10.18485/meattech.2024.65.1.6

Keywords: Common carp, Cyprinus carpio, FFA, TVB-N, sensory assessment, shelf life

Abstract

The objective of this study was to investigate the impact of modified atmosphere packaging (MAP1: 80% O2 + 20% CO2 and MAP2: 90% CO2 + 10% N2) on selected chemical and sensory attributes of common carp (Cyprinus carpio) steaks stored at
3 ± 0.5 °C, and to establish the shelf life of the products. Samples were assessed on days 1, 3, 5, 7, 9, 11, 13, 15 and 17. Carp steaks stored in a CO2‑enriched atmosphere exhibited lower pH values throughout the entire storage period than steaks in the other atmospheres. The increase in TVB‑N values followed this order: MAP2 < control < MAP1. From day 9 of storage, FFA contents were significantly higher (p < 0.01) in MAP2 fish compared to control and MAP1 fish. The presence of oxygen (in MAP1 and control fish) led to an elevation in total volatile basic nitrogen (TVB‑N) compared to fish packaged in the absence of oxygen. Based pri‑ marily on sensory, but also chemical parameters, it was determined that carp steaks packaged in modified atmosphere with 80% O2 + 20% CO2 remained acceptable for up to 15 days of storage, whereas carp steaks packaged under 90% CO2 + 10% N2, as well as carp steaks stored on flaked ice in air, remained unchanged until the end of the study (17 days) .