Effect of Modified Atmosphere Pakaging on the Shelf-life of Common Carp (Cyprinus carpio) Steaks

The effect of modified atmosphere packaging (MAP 1: 40%CO2+60%N2 and MAP 2: 100%CO2) on the shelf-life of carp steaks was studied. Carp steaks were stored at +3±0.5˚C and on days 1, 3, 6, 9, 13 and 15, microbiological, chemical and sensory testing was performed. Based primarily on odour scores it was observed that carp steaks packaged in MAP1 remained acceptable up to 13 days of storage, while carp steaks packaged in MAP2 remained unchanged until the end of the study. By using MAP, especially 100% CO2, products shelf-life can be significantly prolonged.