Effect of modified atmosphere packaging on the physical and sensory properties of smoked oyster (Saccostrea cucullata) during refrigerated storage

Abstract

This research aimed to extended the shelf-life of smoked oyster (Saccostrea cucullata) using modified atmosphere packaging (MAP) in combination with storage at low temperatures. The physical and sensorial changes occurring in the smoked oyster samples were monitored when packed and stored under different gas compositions as follow; 35% CO₂: 60% N₂: 5% O₂ (T35), 50% CO₂: 50% N₂ (T50), 80% CO₂: 20% N₂ (T80) and atmospheric air for the control sample (TC). All samples were stored refrigerated storage at 4 ??C. It was found that T50 had the lowest changes (p<0.05). The maximum shear force applied before the product breaks for the T50 sample was the highest, when compared with other samples (p<0.05). While the measured colour changes of the T50 sample were the lowest. ??Sensory qualities of the T50 stored samples had higher acceptance scores than those of the other stored conditions throughout the trials. While smoked oyster packed in T80 and T35 had shelf lifes of 26 and 20 days, respectively, based on the odor test results compared with smoked oyster kept in atmospheric air (TC), which had the shortest shelf life of only 14 days.