Evaluation of Different Techniques, including Modified Atmosphere, under Vacuum Packaging, Washing, and as a Bioprotective Agent, to Increase the Shelf-Life of Fresh Gutted Sea Bass () and Sea Bream () Stored at 6 ± 2 °C.

Fish meat is very perishable because of indigenous and microbial enzymes, which determine spoilage and shelf life. The deterioration processes, which lead to an important, sequential, and progressive modification of the initial state of freshness, are fast and depend on rearing, harvesting, slaughtering, handling, and storage conditions. Usually, the shelf life of gutted fish stored at 4 ± 2 °C under vacuum packaging (VP-1.