o:8630 Quality attributes of chilled common carp (Cyprinus carpio) cuts packaged in vacuum and modified atmosphere en The objective of this study was to investigate the impact of vacuum and modified atmos- phere packaging (MAP1: 60%CO2 + 40%N2 and MAP2: 40%CO2 + 60%N2) on selected microbiological and sensory attributes of common carp (Cyprinus carpio) cuts stored at 3±0.5˚C, and to establish the shelf life of the products. Samples were assessed on days 1, 4, 7, 9, 12, and 15. An increase in the APC during the storage period was observed in all types of packaging, with the most exceptional changes occurring in the vacuum packaged fish. Carp cuts stored in a CO2-enriched atmosphere exhibited lower APC number throughout the entire storage period. Panellists rejected VP fish on day 9, MAP2 fish on day 12, while MAP1 fish was evaluated as unacceptable from a sensory point of view on day 15. The shelf- life of carp cuts was extended from 7 days in VP to 9 days in MAP2 (40% CO2 + 60% N2) and to 12 days in MAP1 (60% CO2 + 40 % N2). Common carp Aerobic plate count Sensory assessment Shelf-life 1552099 10.18485/meattech.2025.66.3.62 2025-12-08T10:05:06.916Z 44 yes 46 Jelena Babić-Milijašević Institute of Meat Hygiene and Technology, Kaćanskog 13, 11000 Belgrade, Serbia Quality attributes of chilled common carp (Cyprinus carpio) cuts packaged in vacuum and modified atmosphere https://orcid.org/0009-0003-8923-7046 Slobodan Lilić Institute of Meat Hygiene and Technology, Kaćanskog 13, 11000 Belgrade, Serbia Quality attributes of chilled common carp (Cyprinus carpio) cuts packaged in vacuum and modified atmosphere person https://orcid.org/0009-0004-9452-0361 Branka Borović Institute of Meat Hygiene and Technology, Kaćanskog 13, 11000 Belgrade, Serbia Quality attributes of chilled common carp (Cyprinus carpio) cuts packaged in vacuum and modified atmosphere person https://orcid.org/0000-0003-0371-0991 Slavica Vesković-Moračanin Institute of Meat Hygiene and Technology, Kaćanskog 13, 11000 Belgrade, Serbia Quality attributes of chilled common carp (Cyprinus carpio) cuts packaged in vacuum and modified atmosphere person https://orcid.org/0000-0002-6904-9510 Jelena Jovanović Institute of Meat Hygiene and Technology, Kaćanskog 13, 11000 Belgrade, Serbia Quality attributes of chilled common carp (Cyprinus carpio) cuts packaged in vacuum and modified atmosphere person https://orcid.org/0000-0003-0301-729X Mirjana Lukić Institute of Meat Hygiene and Technology, Kaćanskog 13, 11000 Belgrade, Serbia Quality attributes of chilled common carp (Cyprinus carpio) cuts packaged in vacuum and modified atmosphere person https://orcid.org/0009-0001-7749-864X Milan Milijašević Institute of Meat Hygiene and Technology, Kaćanskog 13, 11000 Belgrade, Serbia Quality attributes of chilled common carp (Cyprinus carpio) cuts packaged in vacuum and modified atmosphere person https://orcid.org/0000-0003-4269-236X application/pdf 461026 https://unilib.phaidrabg.rs/o:8630 no yes 16 70 92000001 71A01 Meat technology - Special Issue 66/3 2025 1-576 66 3 367 371 Kaćanskog 13, 11 000 Belgrade Institute of Meat Hygiene and Technology 2025-12-01 www.journalmeattechnology.com