QUALITY OF ATLANTIC MACKEREL (SCOMBER-SCOMBRUS L) FILLETS DURING MODIFIED ATMOSPHERE STORAGE

Sensory, physical, biochemical and microbial quality were investigated in mackerel fillets stored under CO2 modified atmosphere packaging (M AP) at -2 degrees C for 21 days. Packaging gas composition remained co nstant during storage. An experienced sensory panel found seaweedy and cucumber-like odors (raw) decreased whereas sourness corresponded wit h lactic acid bacteria increase. Both sensory (raw) fillet 'yellowness ' and Hunter 'b' values increased. Visual (cooked) moistness and expre ssible fluid decreased but no difference was found in cooking losses. Small increases in total volatile base-nitrogen and trimethylamine-nit rogen paralleled aerobic plate counts; ethanol increased linearly. Col iforms, yeasts and molds were detected at < 10 CFU/g. CO2 MAP storage at -2 degrees C can maintain Grade 1 shelf-life extension for greater than or equal to 21 days.