Effect of potassium sorbate on the quality of chub mackerel fillets

Chub mackerel fillets were dipped in different concentrations of potassium sorbate, packaged under vacuum and stored at + 4 +/- 1 degreesC for 12 days . The microbiological and chemical changes (pH, TVB-N and TMA-N) of the sam ples were examined. Sensory evaluations were also performed. Untreated samp les were stored under the same conditions and evaluated as the control grou p. Treated fillets had a lower microbial load and their chemical and sensor ical parameters shomed smaller changes when compared with the control group . Submerging into potassium sorbate prolongs storage quality without any qu ality changes for 9 days.