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Microbiological and Color Quality Changes of Channel Catfish Frame Mince During Chilled and Frozen Storage
Author(s) -
Suvanich V.,
Marshall D.L.,
Jahncke M.L.
Publication year - 2000
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.1365-2621.2000.tb15971.x
Subject(s) - catfish , food science , chemistry , fish <actinopterygii> , fishery , biology
Microbial counts and color values of channel catfish frame mince were determined during storage at ‐20, 0, and 5 °C. Aerobic plate counts increased from 5.5 to greater than 8 log10 CFU/g by 3 d at 0 and 5 °C. Total coliform counts increased 1 log during refrigerated storage for 5 d. Both microbial populations declined during 3 mo frozen storage. Washed mince was lighter in color, less red, and less yellow than unwashed mince. Color of both mince types did not change during storage. Microbial results suggested that prepared catfish frame mince should be stored no longer than 3 d at 0 to 5 °C. Frozen mince remained acceptable for at least 3 mo at 20 °C. Key Words: catfish, mince, quality, microorganisms, color