Extending Shelf Life of Refrigerated Catfish Fillets Using Sodium Acetate and Monopotassium Phosphate

Area of Science:

• Food Science
• Microbiology
• Food Preservation

Background:

• Maintaining the microbiological quality and shelf life of fresh fish, such as catfish, is crucial for food safety and consumer acceptance.
• Traditional preservation methods often have limitations in extending shelf life without negatively impacting sensory attributes.

Purpose of the Study:

• To evaluate the efficacy of sodium acetate (SA) and monopotassium phosphate (MKP) in extending the shelf life of catfish fillets stored at 4°C.
• To determine the impact of SA and MKP, individually and in combination, on microbial counts, pH, odor, and appearance.

Main Methods:

• Catfish fillets were treated with varying concentrations of SA and MKP.
• Fillets were stored at 4°C, and total aerobic plate counts (APC), pH, odor, and appearance were assessed periodically.
• Statistical analysis was performed to determine significant differences (P < 0.05).

Main Results:

• Sodium acetate (0.75% and 1.0%) significantly reduced initial APC and maintained lower counts during storage, extending shelf life by 6 days.
• A combination of SA and MKP extended the microbiological shelf life of catfish to 12 days at 4°C.
• While SA and SA-MKP treatments maintained favorable pH and odor for up to 9 days, appearance scores decreased after 3 days due to browning and wateriness.

Conclusions:

• Sodium acetate alone or in combination with monopotassium phosphate is effective in extending the microbiological shelf life of refrigerated catfish fillets.
• Monopotassium phosphate alone does not significantly enhance shelf life and is not recommended for this purpose.
• SA-MKP combination offers the most significant shelf-life extension, though potential impacts on appearance should be considered.