Abstract
ABSTRACTCombinations of potassium sorbate and polyphosphate, in conjunction with vacuum or modified atmosphere packaging, were assessed for their preservative effects on morwong fillets (pH 6.75) stored at 4°C. Vacuum packaged and/or frozen fillets were used as comparisons for microbiological and taste panel analysis. A combination of potassium sorbate, polyphosphate and 100% CO2 was the most effective packaging regime. Potassium sorbate on vacuum packaged fish was more effective than a 100% CO2 atmosphere alone. Polyphosphate had no apparent additional effect on fillets stored under vacuum with or without potassium sorbate.
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