Naslov (eng)

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

Autor

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

Publisher

Opis (eng)

The objective of this study was to investigate the impact of vacuum and modified atmos- phere 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).

Jezik

engleski

Datum

2025-12-01

Licenca

Ovo delo je licencirano pod uslovima licence
Creative Commons CC BY 4.0 - Creative Commons Autorstvo 4.0 International License.

http://creativecommons.org/licenses/by/4.0/legalcode

Predmet

Common carp Aerobic plate count Sensory assessment Shelf-life

Deo kolekcije (1)

o:32

Institut za higijenu i tehnologiju mesa