Chemical and sensory changes in haddock and herring stored under modified atmosphere

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Abstract
The effectiveness of storage in atmospheres with increased proportions of CO2 to extend the shelf‐life of haddock and herring was examined. Using a 40: 30: 30/CO2: O2: N2 atmosphere with haddock no useful extension of shelf‐life was achieved at +5°C and only limited extension at 0°C. A more useful extension of shelf‐life at 0°C was obtained by storing haddock in a 60: 20: 2O/CO2: O2: N2 atmosphere and with herring in a 60:40/CO2::N2: atmosphere. Total volatile bases (TVB) and hypoxanthine values (Hx) correlated with the cooked flavour. There were no significant differences in drip‐loss between the modified atmosphere packaging (MAP) stored samples and the controls. Peroxide values (PV) in herring were lower in MAP stored samples. Whole haddock and whole herring were found to have a longer shelf‐life when stored in MAP at 0°C than when stored as fillets.