Influence of Active Packaging on the Shelf‐life of Minimally Processed Fish Products in a Modified Atmosphere

The effectiveness of an innovative foam plastic tray, provided with absorbers for volatile amines and liquids, on the shelf‐life of different fish products packed under a modified atmosphere (40%CO2:60%N2), was evaluated in comparison with a standard tray. Fillets of sole (Solea solea), steaks of cod (Merluccius merluccius) and whole cuttlefish (Sepia fillouxi), placed in the two different kinds of trays, were kept at 3°C. Microbiological (TBC‐, Gram‐negative‐, H2S‐producing bacteria and lactic acid bacteria) and chemical (surface pH, TMA headspace) analyses were carried out after 3, 7 and 10 days of storage. The new packaging, associated with a rigorous control of storage temperature, increased the shelf‐life up to 10 days. In fact, the innovative tray sequestrated the greater part of trimethylamine from the headspace and led to delayed microbial growth, especially of Gram‐negative and H2S‐producing bacteria, and in addition it favoured the growth of bacterial strains such as Moraxella phenylpiruvica, which are not involved in off‐flavouring production (especially H2S), because of their lypolitic activity.