42-8 |
A master-pack system for channel catfish fillets |
J. L. SILVA1, B. Wannapee, and C. Handumrongkul. (1) Food Science and Technology, Mississippi State University, Box 9805, Miss. State, MS 39762 Channel catfish consumption is increasing and so are their distribution areas. One method of extending the optimum quality is by using modified atmosphere packaging. To study the shelf-life of catfish fillets under aerobic (AIR), vacuum (VAC), modified atmosphere (MAP), and a master-pack (MPS) system. Channel catfish (Ictalurus punctatus) were processed into fillets in a commercial operation. The fillets were held on ice and packed under the different environments within 12 h. The fillets (2/pack) were placed on Styrofoam trays and wrapped with PVC (AIR) placed on E-bags® and air evacuated (VAC); placed in barrier bags, air evacuated, and gas flushed with 90% CO2; or placed in trays, wrapped, and then placed in large barrier bags (4 trays/bag), evacuated and gas flushed to 90% CO2 (MPS). Psychrotrophic (PPC), anaerobic (AnPC), and Lactobacilli (LAC) counts; and odor and appearance scores were measured for up to 28 d at 2°C. The MPS bags were broken and tray product exposed to 8°C for up to 6 d. Fillets under VAC were slightly better than under AIR, increasing life by about 2 d. Those under MAP showed an increase in the lag phase and about double the shelf-life. Increasing storage temperature from 2 to 8°C negated the positive effect of CO2. Onset of spoilage for MAP was closer to 108 CFU/g and described as having a sour note. Catfish fillets shelf-life can be enhanced using MAP. However, low initial microbial load and storage temperature are essential to insure this. Increased storage temperature to 8°C or high initial load (>105 CFU/g) will not be adequate.
Session 42, Seafood Technology: Safety, Processing
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