Effects of Different Preservation Strategies on Microbiological Counts, Lipid Oxidation and Color of Cultured Meagre (A rgyrosomus 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 Samples were withdrawn at six sampling points throughout 15-day storage, and postmortem changes were assessed.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* decreased, and a* and b* 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. Practical Applications Shelf life of meagre fillets can be extended by using vacuum packaging, whereas the most widely recommended modified atmosphere for white fish (40:30:30 CO2 : N2 : O2) did not cause differences in commercial life compared with aerobic storage. Although the protective effect of vacuum was observed just in terms of microbiological parameters, neither evidence of unacceptable lipid oxidation nor color changes were noticed. Consequently, vacuum packaging might be suggested as a preservation alternative to the most usual modified atmosphere packaging, owing to lower costs and to the lack of evidence pointing to further alterations.