Table 3.

The shelf-life (in day) of trout fillets packed in 4 types of MAP at different storage temperatures based on the total acceptance (sensory t_SL) and TVB-N (chemical t_SL) for comparing the relative error (RE %) of shelf-lives (sensory rejection score = 5, TVB-N permissible limit = 25–30 mg/100 g)

Packaginga	Storage temperature (°C)	Sensory shelf-life	Chemical shelf-life	RE %
P1	0	13.9	11.4	− 18.4
	5	9	9.6	7.4
	10	5.9	6.9	18.6
	15	3.9	5.9	53.1
P2	0	10.8	9.8	− 9.1
	5	6.9	7.8	13.9
	10	4.4	5	13.3
	15	2.9	5.1	74.5
P3	0	18.2	14.5	− 20.3
	5	10.2	10.8	6.5
	10	5.8	7	20.4
	15	3.4	5.3	57.8
P4	0	8.1	9.5	17.8
	5	5.2	4.9	− 5.1
	10	3.4	3.8	10.7
	15	2.3	3.4	48.4

^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