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.