Effect of potassium sorbate dips on refrigerated storage of modified atmosphere packed barramundi (Lates calcarifer) fillets

W.M. Siah and W. Mohd. Ariff

Abstract

The effects of various concentrations of potassium sorbate and dipping time on the barramundi fillets during storage under modified atmosphere conditions (80% CO₂ : 20% N₂) at 2 ± 2 °C, for a specified period under a closed system in high-barrier flexible bags were studied. Physical, chemical and microbiological measurements, and sensory observations indicated that a preservation procedure consisting of modified atmosphere plus dipping fillets in a 1% potassium sorbate solution for 1 minute greatly extends the shelf life of barramundi fillets. Shelf life of control sample packed under 80% CO₂ : 20% N₂ conditions was 14 days, whereas fillet with dipping treatment was 24 days.

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