Attributes of fresh gilt‐head seabream (Sparus aurata) fillets treated with potassium sorbate, sodium gluconate and stored under a modified atmosphere at 0±1°C

The development of microbial populations on fillets of Mediterranean gilt‐head sea bream (Sparus aurata) treated with potassium sorbate, sodium gluconate or a combination of both and stored under a modified atmosphere (MA) of 40% CO2, 30% O2 and 30% N2 at 0±1  °C for about 30 d was studied. The pH of aqueous solutions of the preservatives was adjusted to 6·0 with HCl. The preservatives were applied by dipping. The use of sorbate plus gluconate was more effective than sorbate alone. Gluconate had a positive effect on the growth of Gram‐positive micro‐organisms. Changes in the concentrations of glucose, glucose‐6‐phosphate, ammonia, acetic acid, trimethylamine‐nitrogen and sorbate were also monitored.

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