Active and Intelligent Packaging for Enhancing Modified Atmospheres and Monitoring Quality and Shelf Life of Packed Gilthead Seabream Fillets at Isothermal and Variable Temperature Conditions

Freshness and Spoilage Patterns of Wild and Farmed Tropical Fish Species with Major Commercial Importance Originating from Saudi Arabian Waters

Ice-stored farmed barramundi (Lates calcarifer), snubnose pompano (Trachinotus blochii) and sobaity bream (Sparidentex hasta), as well as wild-caught cobia (Rachycentron canadum), coral trout (Plectropomus leopardus), giant trevally (Caranx ignobilis), milkfish (Chanos chanos) and mangrove red snapper (Lutjanus argentimaculatus), were compared for their freshness/spoilage using sensory, chemical and microbiological methods. Quality Index Method schemes were developed to determine alterations in the sensory freshness. The shelf lives ranged from 8 (coral trout) to 18 days (sobaity bream). The farmed species always exhibited a significantly longer shelf life than the wild-caught species. The adenosine triphosphate (ATP) breakdown followed different patterns in the studied species. The K-values at the time of sensory rejection ranged from 30 to 80% depending on the species, while the microbial load reached or exceeded a level of 6 log cfu/g. Although the shelf life duration was dependent on the origin of the fish (wild or farmed), the ATP breakdown scheme, as well as the K-values and microbial loads at the time of rejection, were species-dependent and independent of the origin.

Consumer Perception of Freshness and Volatile Composition of Fresh Gilthead Seabream and Seabass in Active Packaging with and without CO2-Emitting Pads

Active packaging with CO₂-emitters (pads) has recently been used for shelf-life extension of fresh fish. The aim of this study was to identify consumer attitudes towards fresh fish packaging, to examine whether Greek consumers prefer active packaging with pad over active packaging without pad, to investigate any perceived differences in the sensory freshness of the fish, and to relate consumer perception to volatile composition of fish fillets. In total, 274 consumers participated in the study which included freshness sensory evaluation of gilthead seabream (Sparus aurata) and seabass (Dicentrarchuslabrax), whole-gutted and filleted, raw and cooked, at high quality and at the end of high-quality shelf-life. Samples were packed under modified atmosphere either with a pad or without. Results showed that consumers preferred packages with pads, especially at the end of high quality shelf-life. They perceived raw samples packed with a pad to be fresher and closer to the ideal product, and also had a higher purchase intention towards them. Cooked samples were not perceived differently. Consumers' perception was in accordance with the GC-MS findings in the volatile compounds that function as freshness or spoilage indicators. Most participants were positive towards fresh fish packaging although they usually buy unpacked fresh fish. Our results suggest that active packaging with CO₂ emitters contribute to freshness preservation and that it has a positive potential in the Greek market.