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

W.M. Siah and W. Mohd. Ariff

Abstract

The effect of an optimum gas mixture (80% CO2 : 20% N2) 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 oC 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.

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