Rainbow trout and Baltic herring fillets were gas packed at two different gas/product ratios and two different CO2 concentrations. Two reference samples were used; one frozen and one vacuum packed. Changes in gas composition in the gas packages, microbial and sensory quality, K values and drip formation of the fillets were investigated during storage at 2°C. A gas/product ratio of 100 ml/100g gas package was as effective as a vacuum package in preserving the microbial quality of fish and a gas/product ratio of 40ml/100g gas package was as effective as a vacuum package in preserving the sensory quality of fish.
Randell, K., Ahvenainen, R., & Hattula, T. (1995). Effect of the gas/product ratio and CO2 concentration on the shelf-life of MA packed fish. Packaging Technology and Science, 8(4), 205-218. https://doi.org/10.1002/pts.2770080404