Effects of Different Preservation Strategies on Microbiological Counts, Lipid Oxidation and Color of Cultured Meagre (Argyrosomus regius, L.) Fillets

The influence of two preservation strategies (vacuum [V] and modified atmosphere [MA]) on microbiological counts, lipid oxidation and color changes during cold storage of meagre (Argyrosomus regius) fillets was studied. Meagre fillets were stored in a cold room under aerobic (control, C), V and MA package systems. Samples were withdrawn at six sampling points throughout 15‐day storage, and postmortem changes were assessed. Bacterial counts and lipid oxidation increased consistently with storage time, also changes in color parameters of fillet skin were observed, L* decreased, and a* and b* increased. V‐stored fillets showed significantly lower mesophilic (P