The effects of various compounds and gases on the fillets of Seriola aurevittatu during storage at 3°C for a specified period under a closed system in a nylon‐polyethylene flexible bag were studied. Texture and color measurements, and sensory observations indicated that a preservation procedure consisting of dipping fish muscle discs (diam 2.5 cm, thickness 0.8 cm) in a 5% sodium chloride solution for 1 min then storing them in a sealed bag in which the air had been replaced by carbon dioxide greatly extends the shelf‐life of fish fillets.
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Mitsuda et al. (1980) studied this question.
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