Effect of Potassium Sorbate on Spoilage of Blue Grenadier (Macruronus novaezelandiae) as Assessed by Microbiology and Sensory Profiles

Abstract

Blue grenadier filets (Macruronus novaezelandiae), pH 6.7, which had been stored frozen for 3 wk were thawed and repacked under vacuum and in air with and without the addition of 0.1% potassium sorbate. The effects of these treatments on microbial flora were noted after subsequent storage of the fillets at 4°C, Pseudomonads comprised >90% of the total flora of sorbate-treated fish, whereas Vibrio spp. (85%) and Moraxella spp. (70%) predominated in vacuum-packed and aerobically stored fillets, respectively. Sensory profiles of odor and flavor of the stored material were constructed. The acceptability of the aerobically stored fillets had significantly decreased after 7 d of storage. Vacuum packaging in conjunction with 0.1% potassium sorbate results in a minimal extension of shelf-life.