49B-2 |
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N. KAMIREDDY, P. B. Kenney, S. D. Slider, and R. A. Kiser. Div. of Animal & Veterinary Sciences, West Virginia Univ., PO Box 6108, Morgantown, WV 26506-6108 Fish are highly perishable, and post-mortem autolytic and microbiological changes reduce the storage stability of these products. This perishability necessitates development of interventions to extend shelf life and preserve product quality. The objective was to study the efficacy of ASC, at approved and higher concentrations, to extend the storage stability of rainbow trout fillets. The ASC solution was prepared by mixing equal volumes of Sanova Activator® and Sanova® base. Fillets were placed in an agitating ASC solution for 30 s and allowed to drain for 10 s. Subsequently, fresh fillets were placed on styrofoam trays and overwrapped with polyvinyl chloride film. Fillets were stored at 1-2oC for 0, 8, and 15 days. Four intervention treatments include control, water, 50 ppm ASC, and 1000 ppm ASC. A significant interaction (p<0.05) of treatment and storage time was observed for psychrotrophic counts. The increase in psychrotrophic counts was less for fillets treated with ASC. Aerobic plate counts were not affected (p>0.05) by intervention; however, a significant increase in counts was observed during storage (p<0.05). Fillet pH, moisture, fat, TBARS, fatty acid composition, color, cook yield, and shear force were not affected (p>0.05) by intervention. TBARS decreased (p<0.05) during storage. When expressed as a percent of all fatty acids quantified, percentages of individual fatty acids were constant, with the exception of C15 and C20:2. Fat content, L*, b*, and cook yield increased (p<0.05) during storage. Fillet pH, moisture, a* value, and shear force did not change (p>0.05) with storage to 15 days. Based on these data, 50 ppm ASC performed equally as well as 1000 ppm ASC. The utility of ASC may be as a decontaminant; however fillets in this study had initial low psychrotrophic counts pre- (2.3 log10 CFU/cm2) and post treatment (2.03 log10 CFU/cm2) with ASC.
Session 49B, Aquatic Food Products: General
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