Table 1.

The activation energy value (E_a) and reaction rate constant [at the reference temperature K_ref(4 °C)] of the chemical (TVB-N) and sensory (total acceptance) indices for the trout fillets packed in four types of MAP at four constant temperatures 0, 5, 10 and 15 °C

Packaginga	Total acceptance		TVB-N (mg/100 g)
	Ea (kJ/mol)	Kref(4 °C)(d−1)	Ea (kJ/mol)	Kref(4 °C)(d−1)
P1	55.623	0.026	21.037	0.053
P2	57.044	0.034	28.587	0.049
P3	73.550	0.022	36.874	0.047
P4	55.120	0.045	34.870	0.061

^aAtmosphere composition of the packaging P₁:80%CO₂/10%N₂/10%O₂, P₂:60%CO₂/20%N₂/20%O₂, P₃:60%CO₂/40%N₂/20%O₂, and P₄:40%CO₂/30%N₂/30%O₂