Sensory evaluation of selected quality parameters during storage of cold smoked trout packed in vacuum and modified atmosphere

Abstract

Sustainability of cold smoked fish products, can be defined as the period of time between the packing of food and which the product is safe for the consumers' health and, its organoleptic characteristics nutritional value are invariable and acceptable for consumers. This demand is largely achieved by packing fish product in vacuum or in modified atmosphere. The aim of our study was to show the changes of selected sensory characteristics of cold smoked trout packed in a vacuum and modified atmosphere. In experiment, two groups of trout are formed. The first group was vacuumed (group I) and the second one is packaged in a gas mixture with 90% CO2 and 10% N2 (group II). Average scores of color intensity of group I was identified with statistically significant higher scores. Average scores of odor and taste of the smoke and overall acceptability of group II were significantly higher. Results of experiment show advantages and some potential disadvantages of packing cold smoked trout in modified atmosphere.