o:6495 Influence of modified atmosphere packaging on the shelf life and quality of chilled common carp (Cyprinus carpio) steaks en The objective of this study was to investigate the impact of modified atmosphere packaging (MAP1: 80% O2 + 20% CO2 and MAP2: 90% CO2 + 10% N2) on selected chemical and sensory attributes of common carp (Cyprinus carpio) steaks stored at 3 ± 0.5 °C, and to establish the shelf life of the products. Samples were assessed on days 1, 3, 5, 7, 9, 11, 13, 15 and 17. Carp steaks stored in a CO2‑enriched atmosphere exhibited lower pH values throughout the entire storage period than steaks in the other atmospheres. The increase in TVB‑N values followed this order: MAP2 < control < MAP1. From day 9 of storage, FFA contents were significantly higher (p < 0.01) in MAP2 fish compared to control and MAP1 fish. The presence of oxygen (in MAP1 and control fish) led to an elevation in total volatile basic nitrogen (TVB‑N) compared to fish packaged in the absence of oxygen. Based pri‑ marily on sensory, but also chemical parameters, it was determined that carp steaks packaged in modified atmosphere with 80% O2 + 20% CO2 remained acceptable for up to 15 days of storage, whereas carp steaks packaged under 90% CO2 + 10% N2, as well as carp steaks stored on flaked ice in air, remained unchanged until the end of the study (17 days) . Common carp, Cyprinus carpio, FFA, TVB‑N, Sensory assessment, shelf life 1552099 10.18485/meattech.2024.65.1.6 2024-12-11T12:59:20.421Z 44 yes 46 Jelena Babić-Milijašević Institute of meat Hygiene and technology Influence of modified atmosphere packaging on the shelf life and quality of chilled common carp (Cyprinus carpio) steaks https://orcid.org/0009-0003-8923-7046 Vesna Đorđević Institute of Meat Hygiene and Technology Influence of modified atmosphere packaging on the shelf life and quality of chilled common carp (Cyprinus carpio) steaks person https://orcid.org/0009-0008-5187-4089 Jasna Djinović-Stojanović Institute of meat hygiene and technology Influence of modified atmosphere packaging on the shelf life and quality of chilled common carp (Cyprinus carpio) steaks person https://orcid.org/0000-0003-4602-0835 Srdjan Stefanović Institute of meat hygiene and technology Influence of modified atmosphere packaging on the shelf life and quality of chilled common carp (Cyprinus carpio) steaks person https://orcid.org/0000-0002-8011-5654 Zoran Petrović Instiute of meat hygiene and technology Influence of modified atmosphere packaging on the shelf life and quality of chilled common carp (Cyprinus carpio) steaks person https://orcid.org/0000-0003-2016-5681 Milan Milijašević Institute of meat hygiene and technology Influence of modified atmosphere packaging on the shelf life and quality of chilled common carp (Cyprinus carpio) steaks person https://orcid.org/0000-0003-4269-236X application/pdf 738837 https://unilib.phaidrabg.rs/o:6495 no yes 19 70 11 1067068 92000001 71A01 Meat technology 52-60 65 1 Kaćanskog 13, Belgrade Institute of Meat Hygiene and Technology 2024-08