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Bacteriological and Color Changes in Modified Atmosphere-Packaged Refrigerated Channel Catfish.

J L Silva1, T D White1

  • 1Department of Food Science and Technology, Mississippi State University, Mississippi State, Mississippi 39762.

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|May 25, 2019
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Summary
This summary is machine-generated.

High carbon dioxide (CO2) packaging significantly reduced microbial load in channel catfish fillets stored at 2°C, extending shelf life. This method proved superior to aerobic or low CO2 packaging for preserving fish quality.

Keywords:
Channel catfishcolormodified atmosphere-packagedshelf-life

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Area of Science:

  • Food Science
  • Microbiology
  • Seafood Quality

Background:

  • Channel catfish (Ictalurus punctatus) is a popular aquaculture species, and maintaining its quality during storage is crucial.
  • Modified atmosphere packaging (MAP) is a common technique to extend the shelf life of fresh fish.
  • Carbon dioxide (CO2) is known to inhibit microbial growth in packaged foods.

Purpose of the Study:

  • To evaluate the effect of different carbon dioxide (CO2) concentrations in modified atmosphere packaging (MAP) on the microbial, chemical, and physical properties of channel catfish fillet strips.
  • To determine the optimal packaging conditions for extending the shelf life of channel catfish during refrigerated storage.
  • To assess the potential of CO2 packaging to inhibit the growth of specific foodborne pathogens.

Main Methods:

  • Channel catfish fillet strips were packaged under aerobic (AIR), 25% CO2 (LC), and 80% CO2 (HC) atmospheres.
  • Packages were stored at 2°C and 8°C for 4 weeks.
  • Microbial analysis (Aerobic Plate Count - APC), pH measurements, and color analysis (Hunter L and a-values) were performed.
  • Pathogen testing for Listeria monocytogenes, Salmonella spp., and Clostridium botulinum was conducted.

Main Results:

  • High CO2 (HC) packaging at 2°C significantly reduced APC from 6 log CFU/g to 1.4 log CFU/g within 2 weeks, though a slight increase was observed later.
  • Aerobic (AIR) and low CO2 (LC) packaging showed a steady increase in APC at both temperatures.
  • HC packaging led to a decrease in surface pH and an increase in Hunter L-values (brightness) while decreasing a-values (redness).
  • Listeria monocytogenes and Salmonella spp. were detected in some samples, particularly at 8°C, while Clostridium botulinum was not found.
  • The best overall treatment for microbial control was HC packaging at 2°C.

Conclusions:

  • High CO2 modified atmosphere packaging is effective in controlling microbial growth and extending the shelf life of channel catfish fillets.
  • Storage temperature significantly influences the efficacy of CO2 packaging, with lower temperatures (2°C) yielding better results.
  • Further research may be needed to optimize HC packaging parameters to completely prevent pathogen growth and fully maintain sensory attributes.