Influence of Active Packaging on the Shelf-life of Minimally Processed Fish Products in a Modified Atmosphere

The effectiveness of an innovative foam plastic tray, provide with absorbers for volatile amines and liquids, on the shelf-life of different fish ducts packed under a modified atmosphere (40%CO(2):60%N(2)), was evaluated in comparison with a standard tray. Fillets of sole (Solea solea), steaks of cod(Merluccius merluccius) and. whole cuttlefish (Sepia fillouxi), placed in-the two different kinds of trays, were kept at 3degreesC. Microbiological (TBC-, Gram-negative- H(2)S-producing bacteria-and lactic acid bacteria) and chemical (surface pH, TMA headspace) analyses were carried out after 3, 7 and 10 days of storage.,The new packaging associated with a rigorous control of storage temperature, increased the shelf-life up to 10 days. In fact, the innovative tray sequestrated the greater part Of trimethylamine from the headspace, and led to delayed. microbial growth,,. especially of Gram-negative and H2S-producing bacteria, and, in addition it. favoured the growth of bacterial strains such as Moraxella phenylpiruvica which are-not involved in off-flavouring production (especially, because of their lypolitic activity