Modified atmosphere storage of barramundi (Lates calcarifer) fillets

W.M. Siah and W. Mohd Ariff

Abstract

The effect of modified atmosphere (MA) (80% CO2 : 20% N2 and 60% CO2 : 40% N2) and 100% air on shelf life of fresh barramundi fillets packaged in high barrier film bags were evaluated at refrigeration temperature (2 ± 2 °C). Shelf life of fillets were determined by pH, K-value, microbiological analysis and sensory evaluations. Fillets last for 7 days when packaged under 100% air; 11 days under 60% carbon dioxide : 40% nitrogen; whereas 14 days under 80% carbon dioxide : 20% nitrogen.

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