Overall, our results demonstrate that antioxidant treatments,
coupled with MAP, significantly improve the sensory, biochemical
and shelf-life profiles of dolphinfish fillets.
Additionally, sensory properties correlate with biochemical
parameters, such as the FA profile and markers of peroxidation.
These findings may be of particular interest in establishing
quality control parameters for this species and could be used as a
reference protocol for industrial processing of dolphinfish fillets to
include MAP and antioxidants, which would open new market
opportunities for this species.