Efecto de la técnica de envasado en la vida útil de los filetes de dorada (Sparus aurata)

This study aimed at evaluating the effectiveness of vacuum skin packaging technology in comparison to air packaging method on shelf life of seabream (Sparus aurata) fillets. A total of 24 seabreams (355 ± 35 g) were slaughtered to produce 48 fillets that were analysed (8 samples/storage time/packaging type) at 3, 7 and 11 days of storage for texture profile analysis, muscle pH, colour indexes, total volatile base nitrogen (TVB-N) and microbiological count (total viable count and Pseudomonas spp.). Hardness and chewiness values were almost doubled in skin-packed fillets than in air-packed ones (+96.0% and +77.1%, respectively; p<0.001), and tended to decrease from 7 to 11 days of storage (−38.2% and −30.0%, respectively; p<0.05). On the contrary, cohesiveness values were lower with skin than air packaging (−12.3%; p<0.001) and tended to increase with storage time (+9.43%; p<0.01). Lightness increased with storage time (+3.36%; p<0.05) whereas red index decreased (−121%; p<0.01). Skin packaging slightly reduced the fillet pH (−1.40%; p<0.001) and TVB-N (−18.1%; p<0.001) and showed a lower deterioration and bacterial growth with storage time respect to air packaging. These implications were not confirmed by microbiological analysis, as results were similar between the two packaging techniques. Overall, the results suggest vacuum skin technique as an efficient packaging method that can improve the shelf life of seabream fillets.