The influence of modified atmosphere and vacuum packaging on selected chemical freshness parameters of perch (Stizostedion lucioperca) and silver carp (Hypophthalmichthys molitrix) fillets

Milan Milijašević; Jelena Babić Milijašević; Slobodan Lilić; Vesna Đorđević; Branka Borović; Aleksandra Nikolić; Slavica Vesković Moračanin

doi:10.18485/meattech.2025.66.3.61

Milan Milijašević Institute of Meat Hygiene and Technology, Belgrade, Serbia https://orcid.org/0000-0003-4269-236X
Jelena Babić Milijašević Institute of Meat Hygiene and Technology, Belgrade, Serbia https://orcid.org/0009-0003-8923-7046
Slobodan Lilić Institute of Meat Hygiene and Technology, Belgrade, Serbia https://orcid.org/0009-0004-9452-0361
Vesna Đorđević Institute of Meat Hygiene and Technology, Belgrade, Serbia https://orcid.org/0009-0008-5187-4089
Branka Borović Institute of Meat Hygiene and Technology, Belgrade, Serbia https://orcid.org/0000-0003-0371-0991
Aleksandra Nikolić Institute of Meat Hygiene and Technology, Belgrade, Serbia https://orcid.org/0009-0009-0012-3418
Slavica Vesković Moračanin Institute of Meat Hygiene and Technology, Belgrade, Serbia https://orcid.org/0000-0002-6904-9510

DOI: https://doi.org/10.18485/meattech.2025.66.3.61

Keywords: fish, modified atmosphere packaging, vacuum, perch, silver carp

Abstract

The purpose of packing food in modified atmospheric conditions is to extend its sustainability by preventing both biochemical processes and growth of spoilage bacteria. The aim of our research was to examine the influence of packaging in modified atmosphere and vacuum on the total volatile basic nitrogen (TVB-N) content in muscle of perch (Stizostedion lucioperca) and silver carp (Hypophthalmichthys molitrix). Three groups of perch and silver carp fillets were investigated. The first two groups were packaged in modified atmosphere with different gas ratios: 70%CO₂+30%N₂ (group I) and 50%CO₂+50%N₂ (group II), whereas the third, control group, (group III) was vacuum packaged. During the trial, the packaged fish was stored at 3°C. Determination of TVB-N was performed on days 1, 4, 7, 9 and 14 of storage. The lowest increase in TVB-N was established in perch and silver carp fillets from group I, whereas the highest increase was established in group III. Statistically significant differences (p < 0,001) between the mean TVB-N in perch (group I: 17.00±0.94; group II: 25.00±0.91 and group III: 36.18±2.65 mg N/100 g) and silver carp fillets (group I: 20.64±1.45; group II: 26.74±0.31 and group III: 34.10±1.75 mg N/100 g) was established on day 14. Based on the obtained results, it can be concluded that, in terms of TVB-N content, the gas mixture consisting of 70% CO₂ and 30% N₂ was the most suitable of the two gas mixtures for packaging fresh perch and silver carp fillets.