Evaluation of the combined effects of sodium chloride, potassium sorbate, citric acid, vacuum packaging and refrigerated storage on shelf‐life extension of desalted hake

Abstract

SummaryIn this comprehensive investigation, we examined the impact of incorporating sodium chloride, potassium sorbate and citric acid, during the desalting stage to extend the shelf life of desalted hake (Merluccius hubbsi). Compared to the conventional desalting carried out in water, the desalting with the additive assayed significantly reduced total aerobic bacteria counts and extended the shelf life by threefold (from 5.7 to 21.7 days at 4 °C). After 42 days of storage in vacuum packaging, the desalted with additives hake samples showed low levels of volatile nitrogenous compounds and malondialdehyde (MDA) concentration (21.78 ± 0.56 mg TBVN 100 g−1 and 0.531 ± 0.015 mg MDA kg−1, respectively). Mechanical and colour parameters remained stable, and sensory characteristics (smell, appearance, texture, taste) did not change for 28 days at 4 °C. These findings demonstrate that the incorporation of additives into a meticulously designed three‐stage desalting process enables the production of a ready‐to‐use fishery product with an extended market life under refrigeration.