Microbial and physicochemical modifications of hake (Merluccius merluccius) steaks stored under carbon dioxide enriched atmospheres

Microbial counts (total viable, Brochothrix thermosphacta, lactic acid bacteria and Enterobacteriaceae), biochemical parameters [pH, total volatile nitrogen, nucleotide breakdown products, non-volatile amines, D(−) and L(+) lactic acid and short-chain fatty acids] and sensory attributes (colour and odour) of refrigerated (2 °C) hake (Merluccius merluccius) steaks under carbon dioxide enriched air (CO2 /air, 20/80 v/v and CO2 /air, 40/60 v/v) and air atmospheres were determined. When compared with air, sensory results showed shelf-life extension of 4 and 11 days for 20% and 40% CO2-enriched atmospheres, respectively. Microbial and biochemical results also revealed that the 40% CO2-enriched atmosphere was the most effective packaging type for refrigerated hake.