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Specific spoilage microflora dominating in fresh fish meat during cold storage under different gas atmospheres.
| Gas Composition | Microflora |
|---|---|
| Air | S. putrefaciens, Pseudomonas spp. |
| >50% CO2 with O2 | B. thermosphacta, S. putrefaciens |
| 50% CO2 | P. phosphoreum, Lactic acid bacteria |
| 50% CO2 with O2 | P. phosphoreum, Lactic acid bacteria, B. thermosphacta |
| 100% CO2 | Lactic acid bacteria |
| Vacuum packaged | Pseudomonas spp. |
From Reference [57].
