Study of changes in physicochemical and microbiological characteristics of shrimps (Melicertus kerathurus) stored under modified atmosphere packaging

Abstract

Fresh minimally processed shrimps were stored under modified atmosphere packaging (60% CO(2):40% N(2) for MAP A and 92.9% N(2):5.1% CO(2):2% O(2) for MAP B) for 5 days at 3 °C. Total mesophiles, H(2)S forming bacteria, Pseudomonas spp., Brochothrix thermosphacta, firmness, color and sensory parameters were investigated throughout the whole time of the experiment. During storage period samples stored under MAP B managed to retain firmness values close to the initial values. All microbial populations growth was suppressed by the presence of MAP A. Samples stored under MAP B managed to maintain their firmness values close to the initial ones while MAP A samples were significantly less firm (p < 0.05).