89A-4

C. E. COLLINS¹, L. S. Andrews², P. C. Coggins¹, M. W. Schilling¹, and D. L. Marshall¹. (1) Dept. of Food Science, Nutrition and Health Promotion, Mississippi State Univ., 110 Herzer Bldg., Mailstop 9805, Mississippi State, MS 39762-9805, (2) Coastal Research and Extension Center, Mississippi State Univ., Experimental Seafood Processing Lab., 2710 Beach Blvd., Ste. 1-E, Biloxi, MS 39531-4401

Continuing consumer doubts about the safety of irradiation has slowed the use of the promising processing technology. A leading argument against the use of irradiation for foods is that the product has been altered. Sensory evaluation (aroma, appearance, and texture)is often used by consumers for purchase decisions of fresh seafoods. This research was designed to determine if X-ray irradiation affects the sensory characteristics of fresh aquacultured channel catfish fillets during refrigerated storage. A Difference-From-Control test was used to measure aroma, appearance, and texture of X-ray (0, 0.5, 1.0, and 1.5 kGy) treated catfish fillets that were stored at 5° C for 17 d. Sensory panels were held on d. 1, 5, 9, 13, and 17 with 12 to 15 untrained panelists. Each panelist was presented with control and coded samples of treated and untreated catfish fillets. Aroma was scored by smelling headspace of samples within deodorized Teflon squirt bottles. Appearance was recorded by looking at samples in sealed clear plastic bags. Texture was analyzed by depressing samples within bags with fingers. For each attribute, panelists rated degree of difference (no difference to extreme difference) between control and treated samples. Aroma of irradiated and non-irradiated catfish fillets was significantly different, with magnitude of aroma difference increasing with increasing storage time. These differences were noted during the later stages of storage with control samples having developed a pungent spoiled aroma while the irradiated samples remained fresh. There were no significant aroma differences noted among the different irradiation doses. Neither appearance nor texture was significantly different for any treatment throughout testing. Shelf life of irradiated samples was 4 to 5 d. longer than nonirradiated samples. This study indicated that there were no significant changes to irradiated catfish samples that would decrease consumer acceptability at time of purchase.

Session 89A, Aquatic Food Products: General
2:00 PM - 5:30 PM, Tuesday PM Room Hall I-2

2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana