Abstract

A Quality Index Method (QIM) scheme was developed for modified atmosphere packaging (MAP) packed gilthead seabream, and the effect of MAP gas mixtures (60% CO₂ and 40% N₂; 60% CO₂, 30% O₂, and 10% N₂), temperature (2, 4, and 8 ^°C), and time of storage on QI scores was assessed. QI scores were crossed with sensory evaluation of cooked fish according to a modified Torry scheme to establish the rejection point. In order to reduce redundant parameters, a principal component analysis was applied on preliminary QIM parameters scores coming from the best performing MAP among those tested. The final QIM scheme consists of 13 parameters and a maximum demerit score of 25. The maximum storage time was found to be 13 d at 4 ^°C for MAP 60% CO₂ and 40% N₂. Storage at 2 ^°C do not substantially improved sensory parameters scores, while storage under temperature abuse (8 ^°C) accelerated drastically the rate of increase of QI scores and reduced the maximum storage time to 6 d.

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