Shelf-Life evaluation of modified atmosphere and vacuum package fillets of atlantic halibut (hippoglossus hippoglossus), following dietary α-tocopheryl acetate supplementation

Atlantic halibut were fed 249 and 544 mg a-tocopheryl acetate per kg diet for 2 months. After slaughter, fillet portions were stored for 11 days at 2°C in MAP and vacuum packed at -20°C for 6 weeks. The diet low in vitamin E was sufficient to ensure saturation of fillet a-tocopherol. However, the higher level of dietary a-tocopheryl acetate resulted in significantly less malondialdehyde (MDA) in modified atmosphere packs (MAP) (P = 0.022) and in lower total bacterial count (TBC) in vacuum packaging (P = 0.037). Vacuum packaging resulted in significantly (P < 0.05) more moisture loss than MAP. MAP resulted in a significant increase of MDA levels and TBC (P < 0.001), while these parameters did not change in vacuum packed frozen fillets. Although color of fillets of all treatments significantly deteriorated in storage, discoloration was not very obvious.