o:3350 Changes of sensory attributes of carp steaks (Cyprinus carpio) packaged in vacuum and modified atmosphere en Consumers rate fish based on a number of parameters, the most important of which are the consumption safety, nutritional characteristics, taste, smell, color, texture, convenience for culinary processing and preservation. The shelf‑life of fresh chilled fish can be extended by vacuum or modified atmosphere packaging. During the past decade, mixtures of gases with high concentrations of carbon dioxide and nitrogen have attracted the attention of researchers, who have been investigating packaging of fish. The aim of this research was to monitor changes of selected sensory parameters of common carp (Cyprinus carpio) steaks packaged in modified atmosphere and vacuum during storage at 3±0.5°C and to determine the shelf‑life of the products. Sensory evaluation was conducted on 1, 4, 7, 9, 12 and 15 days of storage. Different gas mixtures as well as vacuum packaging did not significantly affect the changes in color and meat texture of carp steaks, and they remained characteristic until the end of the experiment. The freshness and acceptability of fish was most influenced by the average ratings of odor. The shelf‑life of carp steaks packaged in the gas mixture consisting of 60% CO2 and 40% N2 (MAP1) was 12 days, while samples packaged in a mixture of gases with 40% CO2 and 60% N2 (MAP2) were acceptable for 9 days. The shelf‑life of carp steaks packaged in vacuum was 7 days. The gas mixture consisting of 60% CO2 and 40% N2 proved to be the most suitable for packaging fresh carp steaks regarding the selected sensory characteristics of odor, meat texture, meat color and overall acceptability. Carp steaks, Sensory attributes, Shelf‑life Modified atmosphere packaging, Vacuum packaging 1552099 10.18485/meattech.2023.64.2.66 2023-11-27T13:14:26.547Z 44 yes 46 Jelena Babić-Milijašević Institute of meat Hygiene and technology Changes of sensory attributes of carp steaks (Cyprinus carpio) packaged in vacuum and modified atmosphere Milan Milijašević Institute of Meat Hygiene and Technology Changes of sensory attributes of carp steaks (Cyprinus carpio) packaged in vacuum and modified atmosphere person Slobodan Lilić Institute of meat hygiene and technology Changes of sensory attributes of carp steaks (Cyprinus carpio) packaged in vacuum and modified atmosphere person Branka Borović Institute of meat hygiene and technology Changes of sensory attributes of carp steaks (Cyprinus carpio) packaged in vacuum and modified atmosphere person Jasna Đinović-Stojanović Instiute of meat hygiene and technology Changes of sensory attributes of carp steaks (Cyprinus carpio) packaged in vacuum and modified atmosphere person Jelena Jovanović Institute of meat hygiene and technology Changes of sensory attributes of carp steaks (Cyprinus carpio) packaged in vacuum and modified atmosphere person Mirjana Lukić Instiute of meat hygiene and technology Changes of sensory attributes of carp steaks (Cyprinus carpio) packaged in vacuum and modified atmosphere person 2023-11-03 application/pdf 457010 https://unilib.phaidrabg.rs/o:3350 no yes 16 70 92000001 71A01 Meat technology 64 Special Issue 64 2 350 353 Kaćanskog 13, 11 000 Belgrade Institute of Meat Hygiene and Technology 2023-11-03