Quality attributes of chilled common carp (Cyprinus carpio) cuts packaged in vacuum and modified atmosphere

Jelena Babić Milijašević; Slobodan Lilić; Branka Borović; Slavica Vesković Moračanin; Jelena Jovanović; Mirjana Lukić; Milan Milijašević

doi:10.18485/meattech.2025.66.3.62

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
Branka Borović Institute of Meat Hygiene and Technology, Belgrade, Serbia https://orcid.org/0000-0003-0371-0991
Slavica Vesković Moračanin Institute of Meat Hygiene and Technology, Belgrade, Serbia https://orcid.org/0000-0002-6904-9510
Jelena Jovanović Institute of Meat Hygiene and Technology, Belgrade, Serbia https://orcid.org/0000-0003-0301-729X
Mirjana Lukić Institute of Meat Hygiene and Technology, Belgrade, Serbia https://orcid.org/0009-0001-7749-864X
Milan Milijašević Institute of Meat Hygiene and Technology, Belgrade, Serbia https://orcid.org/0000-0003-4269-236X

DOI: https://doi.org/10.18485/meattech.2025.66.3.62

Keywords: Common carp, Aerobic plate count, Sensory assessment, Shelf-life

Abstract

The objective of this study was to investigate the impact of vacuum and modified atmosphere packaging (MAP1: 60%CO₂ + 40%N₂ and MAP2: 40%CO₂ + 60%N₂) on selected microbiological and sensory attributes of common carp (Cyprinus carpio) cuts stored at 3±0.5˚C, and to establish the shelf life of the products. Samples were assessed on days 1, 4, 7, 9, 12, and 15. An increase in the APC during the storage period was observed in all types of packaging, with the most exceptional changes occurring in the vacuum packaged fish. Carp cuts stored in a CO₂-enriched atmosphere exhibited lower APC number throughout the entire storage period. Panellists rejected VP fish on day 9, MAP2 fish on day 12, while MAP1 fish was evaluated as unacceptable from a sensory point of view on day 15. The shelf-life of carp cuts was extended from 7 days in VP to 9 days in MAP2 (40% CO₂ + 60% N₂) and to 12 days in MAP1 (60% CO₂ + 40 % N₂).