Effect of MAP and vacuum packaging on quality trout and carp
Researchers at the Institute of Meat Hygiene and Technology in Serbia examined the influence of packaging in modified atmosphere (MAP) and vacuum on the total volatile basic nitrogen (TVB-N) content in muscle of rainbow trout and common carp. They also aimed to determine the most suitable gas mixtures for packing of these freshwater species. Trout and carp cuts were packaged in modified atmosphere with different gas ratios: 90%CO2+10%N2 (MAP 1) and 60%CO2+40%N2 (MAP 2) or vacuum packaged.
Based on the obtained results, it can be concluded that MAP 1 (90%CO2+10%N2) was the most suitable packaging for the fish cuts. An article about the research is published in MEATCON2017.
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