Impact of vacuum packaging and modified atmosphere packaging of marinated mackerel on aerobic bacteria growth

Fish as a food is very acceptable for consumers. Various species of fi shes nowdays are everyday on our tables. Fish from north seas are also in high demand from consumers, but it is challeng to keep and transport fi sh to consumers. Thats why as prevention of spoiling fi sh before consumation is to keep it on special regime. In our challeng we packaged fi sh in vaccum and modifi ed atmosphere, and than followed the growth of aerobic bacterias mainly cause of spoilage