Abstract
Ethylenediaminetetraacetic acid (EDTA) used in 1% solution as a dip extended the 0.5-C shelf life of petrale sole and ocean perch fillets by repressing growth of Pseudomonas spoilage organisms and formation of trimethylamine. Of the three salts compared, Na2EDTA and Na4EDTA were the most effective, extending shelf life of ocean perch fillets by 7–10 days, whereas Na2CaEDTA gave a 4-day extension over the control fillets. Vacuum packaging enhanced the effectiveness of EDTA as a preservative.
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