Fresh haddock, whole fish or fillets, treated or not with various potassium sorbate dips, were sealed in gas impermeable bags containing gas atmospheres of 60% CO2, 20% O2 and 20% N2, air or vacuum, stored on ice in insulated AIRBOX containers at 0°C and subsequently assessed using the Torry freshness scale after 11 to 18 days storage. The trends in the data suggested higher freshness scores for gas and gas plus dip compared with the air and vacuum packs. The dip alone was not effective. It was important to maintain the fish at 0° C.
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Joe M. Regenstein (1982) studied this question.