EFFECTS OF DIFFERENT PRESERVATION STRATEGIES ON MICROBIOLOGICAL COUNTS, LIPID OXIDATION AND COLOR OF CULTURED MEAGRE (ARGYROSOMUS REGIUS, L.) FILLETS

The influence of two preservation strategies (vacuum [V] and modified atmosphere [MA]) on microbiological counts, lipid oxidation and color changes during cold storage of meagre (Argyrosomus regius) fillets was studied. Meagre fillets were stored in a cold room under aerobic (control, C), V and MA package systems. Samples were withdrawn at six sampling points throughout 15-day storage, and postmortem changes were assessed. Bacterial counts and lipid oxidation increased consistently with storage time, also changes in color parameters of fillet skin were observed, L-star decreased, and a(star) and b(star) increased. V-stored fillets showed significantly lower mesophilic (P < 0.0001) and psychrophilic (P < 0.0001) loads up to 7 days postmortem (7.0 and 6.3 log cfu/g, respectively) compared with C and MA (7.5 and 6.8 log cfu/g, respectively); however, no clear influence among conservation treatments could be noticed on lipid oxidation values and color parameters.