INFLUENCE OF SODIUM-CHLORIDE AND MODIFIED ATMOSPHERE PACKAGING ON MICROBIOLOGICAL, CHEMICAL AND SENSORY PROPERTIES IN ICE STORAGE OF SLICESOF HAKE (MERLUCCIUS-MERLUCCIUS)

The effect of an optimum gas mixture (50% CO2:45% N-2:5% O-2) on hake slices (Merluccius merluccius) was studied when combined with a sodium chloride dip (5 min in 5% NaCl solution). Exudation, water binding ca pacity (WBC), microbial growth, as well as undesirable chemical (pH, t otal volatile bases, lipid oxidation), and sensory alterations (raw fi sh odour) cooked fish flavour), were monitored. Values were compared w ith those obtained for air-stored samples and for MAP-stored samples i n the absence of NaCl. Sodium chloride dips showed a further inhibitio n of biochemical, microbiological and sensory deterioration of MAP-sto red hake slices, so that total volatile bases and total viable counts values were significantly lower (p<0.05) than in fish stored under MAP conditions throughout all storage periods, and sensory properties wer e scored significantly higher. Exudation was also reduced in MAP-store d fish when previously dipped in sodium chloride solutions. Consequent ly, the shelf-life of hake slices was extended for 2 days when stored under MAP conditions, and for 8 days if dipped in sodium chloride solu tions prior to MAP storage. (C) 1998 Elsevier Science Ltd. All rights reserved.