Shelf‐life of Sterile Yellow‐eyed Mullet ( <i>Aldrichetta forsteri</i> ) at 4°C

ABSTRACT The relative effects of microbial and nonmicrobial spoilage on the shelf‐life of yellow‐eyed mullet were studied. Results of sensory and chemical analyses of sterile flesh stored at 4°C were compared with fillets which had either spoiled naturally while held at 4°C or frozen fillets held at −18°C. Inosine was produced rapidly in both treatments at 4°C, followed in sterile flesh by a slower breakdown to hypoxan‐thine. Hypoxanthine production from inosine was rapid in the presence of bacteria. Within 6 days sensory changes were observed in the frozen flesh and after 69 days, it was considered unacceptable. The development of off‐odors and off‐flavors in the absence of bacteria was not sufficiently slow to result in a significant extension in shelf‐life for this species.