Structural changes in marinated fillets of gilthead sea bream (Sparus aurata L.) during vacuum storage at...

Fillets of Sparus aurata were marinated in a mixture of salt (5.5%) and citric acid (48.9 g/kg) for 1 h, then vacuum packed and refrigerated for 1, 5, 16, and 21 d. Structural and ultrastructural parameters were evaluated in 6 specimens per time period. At day 1, the preservative solution appeared among the muscle fibers, thus increasing the interfibrillar spaces; cytoplasmic organelles were swollen and the sarcolemma-endomysium appeared very altered and electron-dense. At 5 to 10 d, the marinade solution had penetrated into the muscle fibers. The subsarcolemmal and intermyofibrillar spaces were dilated and granular lines of electron-dense material appeared among the fibers. From 16 d, broad interfibrillar spaces were occupied by granular material derived from denatured sarcolemma-endomysium and denatured myofibrils. Sarcomeres were already altered from initial stages, mainly at the I-band level. The Z-line also appeared disrupted. Such alterations were more severe from 10 d on, such that most of the sarcomeres showed disintegration of myofilaments.