Effects of Modified Atmosphere Packaging, Storage Temperature, and Absorbent Pads on the Quality of Fresh Cape Hake Fish Fillets

This study investigated the effects of modified atmosphere packaging (MAP), storage temperature, and use absorbent pads (PAD) on quality attributes Cape hake (Merluccius capensis) fish fillets. Fresh fillets were packaged under active-MA (40% CO2 + 30% O2 N2) or passive-MA (0.039% 20.95% 78% N2), with without PAD, stored at 0 °C, 4 8 °C (to mimic abuse temperature). The control fresh passive-MAP PAD °C. Headspace gas composition continuously decreased below critical limits passive-MAP, an increase in temperature. Similarly, levels active-MAP but did not reach levels, lowest being 9.5% interaction temperature had a significant effect Drip loss was higher (0.64%) than (0.27%). significantly reduced when using (p < 0.05). Firmness, color, pH better maintained Firmness (work shear) day 12 527 N/s 506 N/s, respectively. Fillets longer shelf-life