Microbial and physicochemical modifications of hake (Merluccius merluccius) steaks stored under carbon dioxide enriched atmospheres

Microbial counts (total viable, Brochothrix thermosphacta, lactic acid bact eria and Enterobacteriaceae), biochemical parameters [pH, total volatile ni trogen, nucleotide breakdown products, non-volatile amines, D(-) and L(+) l actic acid and short-chain fatty acids] and sensory attributes (colour and odour) of refrigerated (2 degrees C) hake (Merluccius merluccius) steaks un der carbon dioxide enriched air (CO,lair, 20/80 v/v and CO2/air, 40/60 v/v) and air atmospheres were determined. When compared with air, sensory resul ts showed shelf-life extension of 4 and 11 days for 20% and 40% CO2-enriche d atmospheres, respectively. Microbial and biochemical results also reveale d that the 40% CO2-enriched atmosphere was the most effective packaging typ e for refrigerated hake. (C) 2000 Society of Chemical Industry.