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Bacteriological and Color Changes in Modified Atmosphere-Packaged Refrigerated Channel Catfish
1Department of Food Science and Technology, Mississippi State University, Mississippi State, Mississippi 39762.
Journal of Food Protection
|May 25, 2019
Summary
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.
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.
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