Ethylenediaminetetraacetic acid (EDTA) used in 1% solution as a dip extended the 0.5-C shelf life of petrale sole and ocean perch fillets by repressing growth of Pseudomonas spoilage organisms and formation of trimethylamine. Of the three salts compared, Na 2 EDTA and Na 4 EDTA were the most effective, extending shelf life of ocean perch fillets by 7–10 days, whereas Na 2 CaEDTA gave a 4-day extension over the control fillets. Vacuum packaging enhanced the effectiveness of EDTA as a preservative.
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Pelroy et al. (1969) studied this question.