45D-18 |
The use of ozone and CO2 modified atmosphere storage on shelf-life of catfish fillets |
S. GAWBORISUT, J. L. Silva, and T. Kim. Dept. of Food Science & Technology, Mississippi State Univ., Campus Mailstop 9805, Mississippi State, MS 39762-9805 Mississippi is the largest catfish producer in the United States. During 2001, catfish processors sold 129 MM kg of products with sales of fresh catfish products which were increased by 9.6%, while the frozen product sales decreased by 6.5%. Objecitve of this research was to investigate the effects of modified atmosphere storage, a supplemented technique to refrigeration to extend shelf life of fresh catfish fillets under temperature control. Physical and microbiological characteristics of refrigerated fresh catfish fillets as affected by atmospheric conditions (100% carbon dioxide, 100% ozone, and air) and storage time were investigated. Shear force required for cutting fresh and cooked catfish fillets slightly decreased with storage time. Force required for compressing fresh catfish fillets slightly decreased, but that required for compressing cooked catfish fillets increased with storage time. Atmospheric conditions were not significantly different with respect to shear and compression force of fresh and cooked fillets. Water holding capacity and pH of the fillets decreased after four-day storage, but there was no significant difference between atmospheric conditions. Cooking loss increased due to storage time, but atmospheric condition did not affect the cooking loss. Carbon dioxide atmosphere significantly lowered psychrotrophs in catfish fillets after four-day storage. Atmospheric conditions did not affect either anaerobic plate counts or lactic counts in catfish fillet. Carbon dioxide atmosphere increased shelf life of catfish fillets compared to the atmospheric air. Ozone atmosphere reduced bacterial load compared to control after four-day storage. Carbon dioxide atmosphere and ozone atmosphere exerted their inhibitory effects after four-day storage.
Session 45D, Food Packaging: General
|