Effect of modified atmosphere packaging and potassium sorbate on chemical, microbiological and sensorial properties of grouper (Epinephelus sp.) fillets

The effect of an optimum gas mixture (80% CO2 : 20% N) on grouper fillets (Epinephelus sp.) with combination of potassium sorbate (K-sorbate) dip (1 min in 1% K-sorbate solution) were studied. pH, K-value, microbial growth, as well as sensory alterations during storage at 2 ± 2 °C were monitored. Values were compared with those obtained from the control (100% air-stored) and modified atmosphere packed (MAP) samples. Potassium sorbate dips showed a further inhibition of biochemical, microbiological and sensory deterioration of MAPstored grouper fillet. pH, K-value, and total plate counts of MAP + K-sorbate treated fillets were significantly lower (p 0.05) than MAP and 100% air-stored fillets throughout the storage periods. Consequently, the shelf life of grouper fillets under 100% air was 7 days, extended to 18 days when stored under MAP conditions, and 24 days when dipped in potassium sorbate solutions prior to MAP storage.