The objective of the work was to evaluate the effect of sardines (Sardinella brasiliensis) packaged in a modified atmosphere. The samples were divided into 8 lots, filled with approximately 1.5 L of air (100%), CO2 (100%), 50/50 CO2/O2 and vaccum and term-sealed. During 22 days of storage, samples were taken and the pH was determined, the total volatile bases (BVT), and the total counts of heterophylic aerobic mesophylic microorganisms. The pH values increased during the time of storage, except for the samples stored in 100 and 50% CO2. The BVT evolution was compatible with other parameters, as pH and the total counts of heterophylic aerobic mesophylic, and its slower evolution in the samples where the modified atmosphere use occurred. The mesophilic microrganisms, in atmospheres enriched with CO2, presented phases of latency and bigger times of duplication in the samples where the method was not applied. Concerning microbiology, the packagings enriched with CO2 demonstrated to be the best conservation method, and the results of BVT were 30 mg.100 g -1 described as a limit RIISPOA8.
sardine; modified atmosphere; shelf life
