The effect of modified atmosphere and vacuum packaging on the shelf-life of “morcilla”, a traditional cooked
blood sausage, was investigated. A total of 99 “morcillas” were packaged under vacuum and in modified atmosphere
using three different gas mixtures: 15:35:50/O2:N2:CO2 (atmosphere 1), 60:40/N2:CO2 (atmosphere 2)
and 40:60/N2:CO2 (atmosphere 3), and stored during 2, 4, 6 and 8 weeks at 4 °C. Shelf life evaluation was
based on pH, water activity (aw), colour (CIE L*, a*, b*, C* and h*), TBARS formation andmicrobial counts. The results
indicated that, in general, storage time affected (Pb0.05) all parameters whereas no significant differences
were observed (P>0.05) among packaging conditions. Based on themicrobial counts, the shelf-life of “morcilla”
would be greater than 8 weeks for all packaging conditions. Samples packaged with high CO2 concentrations
(40:60/N2:CO2) showed the lowest values of TBARS at the end of storage.