Effect of modified atmosphere and vacuum packaging on quality changes of refrigerated tilapia (Oreochromis niloticus) fillets

The assessment effect of modified atmosphere packaging (60% CO2, 10% O2, 30% N2; MAP) and vacuum packaging on the quality of tilapia (Oreochromis niloticus) fillets stored at 4°C was investigated. Maximum inhibition of the bacteria mesophilic and psychrotrophic growth was achieved with stored under MAP. Moreover, tilapia kept under CO2-enriched atmosphere had lower total volatile base (TVB-N), trimethylamine (TMA), trichloroacetic acid soluble peptide contents than those stored in air (control) (P 0.05). However, the increase in exudate loss was observed for sample packaged in modified atmosphere packaging, suggesting that denaturation of muscle proteins by carbonic acid formed. Thiobarbituric acid-reactive substances (TBARS) of samples kept under vacuum packing were lower than those stored under other conditions throughout the storage of fifteen days. The odour and flavour acceptability of MAP and vacuum packaged samples was accepted throughout the stored of fifteen and twelve days, respectively. However, the samples stored in air had the acceptability only six days of storage. Therefore, MAP was chosen as the optimum condition for extending the shelf-life of tilapia fillets.