Effectiveness of Chlortetracycline in Combination with Potassium Sorbate or Tetrasodium Ethylenediaminetetraacetate for Preservation of Vacuum Packed Rockfish Fillets

Rockfish fillets were dipped in either distilled deionized water (DDW), a solution of 1% Na4EDTA plus 5 ppm chlortetracycline (CTC) or 1% K-sorbate plus 5 ppm CTC. After dipping, fliets were vacuum packed and stored at 2°C. Samples were evaluated after 0, 3, 7, 10, 14, and 21 days. The sorbate/CTC group differed less from fresh Filets than did the control (fillets dipped in DDW) for all indices measured (plate count, pH, redox potential, and TMA and NH3 concentrations). Fillets treated with EDTA/CTC differed to a greater extent from fresh fillets than the sorbate/CTC group but less than the controls. Results were corroborated by sensory analyses which tested for color, flavor and odor. Fish fillets dipped in a solution of 1% K-sorbate plus 5 ppm CTC retained odor and flavor properties of fresh fillets better than the EDTA/CTC treated fillets after 14 days of storage.