Effect of potassium sorbate dip-treatment in vacuum packaged Lethrinus lentjan fillets under refrigerated storage

The effect of vaccum packaging on the shelf life of refrigerated Lethrinus lentjan fillets was investigated. The fillets ware dip-treated with various concentrations (1.0%, 1.5% and 2.0%) of potassium sorbate, vacuum-packaged and stored in refrigeration temperature (4 degreesC +/- 1 degreesC). The c ontrol and treated fillets were analysed periodically for biochemical (pH, TMA-N and TVB-N and FFA) and microbiological (TPC, psychrophiles, total ana erobes/facultative anaerobes, Lactobacillus and Staphylococcus counts), sen sory (skin appearance, discoloration, gaping, texture and odour), quality c haracteristics. The shelf life periods of control packs were about 7-8 days , whereas the potassium sorbate treated fillets had an extended storage lif e of 20 days. Vacuum packaging alone could not prolong the shelf life of fi llets in refrigeration temperature. Vacuum packaging in combination with po tassium sorbate dip-treatment was found to delay the spoilage to a consider able extent by slowing down the microbial growth.