Effect of vacuum or modified atmosphere packaging (MAP) in combination with a CO2 emitter on quality parameters of cod loins (Gadus morhua)

Abstract Bacterial growth, microbiota and sensory quality of cod loins (farmed Atlantic cod, Gadus morhua ) was studied during 15 days of storage (2 °C), packaged in vacuum or in modified atmosphere package (MAP, 60% CO 2 /40% N 2 , g/p ratio 1.6/1), with a CO 2 emitter pad or a liquid absorbent pad. The objective was to investigate how packaging with CO 2 emitter can prolong shelf life in vacuum, and in low headspace MAP. Sensory analysis showed that the initial freshness was better preserved by adding a CO 2 emitter in both vacuum and MAP. The MAP had equal antibacterial effect compared to vacuum added CO 2 emitter. 16S rDNA sequencing showed that CO 2 emitter did not alter the dominant bacterial composition and that Photobacterium sp. dominated all packaging methods. Vacuum packaged samples past shelf life after 7 days of storage, vacuum added a CO 2 emitter and MAP after 9 days, and MAP added a CO 2 emitter after 13 days.