Microbiological characterization and quality in sea bass (Dicentrarchus labrax) and meagre (Argirosomus regius) fillets packed under modified atmosphere.

Fresh fish is quickly perishable even if stored at low temperatures. Most of the deterioration is due to the microbial growth and its production of metabolites responsible for off-odours and off-flavours. The Modified Atmosphere Packaging (MAP) of fresh fish, not yet widely used in Italy, is an efficient storage method for lowering the deterioration process. A study on modified atmosphere packed sea bass and meagre fillets was therefore carried out with the aim of find out, during the storage, the relationship between the growth of the different bacteria groups and the product quality evaluated through sensorial analysis. The two controls consisted in fillets packed in air and in whole fish. MAP fillets showed a lower growth of all the bacteria groups than what found in air packed fillets. This behaviour is commonly ascribed to the bacteriostatic action of carbon dioxide, especially on Pseudomonas spp. and H2S producing bacteria. There was 1 day shelf life extension in MAP fillets in comparison to the correspondent AIR fillets.