Twenty one (21) whiting fish samples were taken at Boulogne-sur-Mer harbor just after unloading of trawler. The fishes were filleted, kept in plastic film to protect them from the ice and brought to the laboratory within a 2 h in iced condition. Upon arrival, samples were kept at 4 °C until the next day when one sample was analyzed on day 1 and considered as fresh. Fish samples were packaged in polyethylene bag (PA/PE 90) and stored under different conditions. Four storage conditions were tested: i) five samples kept in the dark and packed in partial vacuum (DPV); ii) five samples kept in the dark and packed in total vacuum (DTV); iii) five samples exposed to light and packed in partial vacuum (LPV); and IV) five samples exposed to light and packed in total vacuum (LTV). The PV (pressure ∼ 0.738 × 105 Pa) and TV (pressure ∼ 0 Pa) were applied using a vacuum sealer (model MULTIVAC from Guy DEREGNAUCOURT, Orchies, France). All the samples were kept in an open chiller showcase at ∼4 °C. Half (n = 10) of the samples was exposed to light (light source of 7 W) and the remaining 10 samples were covered with aluminum foil to protect them from the light. One sample of each condition was analyzed on days 3, 5, 8, 10, and 12 of storage.