Storage Characteristics of Brown Shrimp ( Penaeus aztecus ) Stored in Retail Packages Containing CO 2 ‐Enriched Atmospheres

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Abstract
The use of modified atmospheres containing CO 2 was effective in retarding microbial growth during refrigerated storage of retail packaged fresh brown shrimp ( Penaeus aztecus ). The inhibitory effcct seemed proportional to the CO 2 tension. The surface pH of shrimp stored in air increased rapidly during the initial storage period while a decrease in pH occurred in all the samples stored in CO 2 ‐enriched atmospheres. Shrimp stored in modified atmospheres also had significantly lower total volatile nitrogen (TVN) values as compared to shrimp stored in air. Changes in the head‐space composition were observed in all the atmospheres tested throughout the storage period, and were largest for shrimp stored in air.

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