SHELF‐LIFE STUDIES ON CARBON DIOXIDE PACKAGED FINFISt FROM THE GULF OF MEXICO

Modified atmosphere packaging using CO, was demonstrated to be effective in retarding the growth of microorganisms during storage of fresh fish from the Gulf of Mexico. At 4°C, there was at least a log difference in bacterial counts at 2, 4, and 6 days between fish stored in CO 2 as compared to control fish stored without CO 2 . While the CO 2 atmosphere was shown to inhibit the growth of common spoilage types of bacteria such as gram‐negative rods (Pseudomonas) , stimulation of gram‐positive bacteria such asLacto‐bacillus was also demonstrated. Fish stored at 4°C for 2–8 days in a modified atmosphere containing CO 2 had lower TVN values than fish stored at the same temperature without CO 2 . The results indicate that an extension of the shelf‐life of fresh fish can be obtained by packaging and storing the fish in a CO 2 atmosphere.