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Chillpack Studies on Farm‐Raised Channel Catfish
Author(s) -
REED R. J.,
AMMERMAIM G. R.,
CHEN T. C.
Publication year - 1983
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1983.tb14866.x
Subject(s) - catfish , odor , significant difference , flavor , channel (broadcasting) , fishery , zoology , environmental science , shelf life , food science , biology , fish <actinopterygii> , mathematics , engineering , statistics , neuroscience , electrical engineering
The shelf‐life of commercially processed pond raised catfish held in two different storage environments was assessed in 1981 by sensory and microbiological examinations. An experienced panel rated samples held in a chillpack environment (‐2.2°C) significantly higher than samples stored in ice for 7 days for odor and flavor, and overall mean after cooking. There was no significant difference between raw samples held 7 days in ice and 19‐day‐old chillpack samples. Total plate counts increased more rapidly in ice pack samples than chillpack samples.