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EFFECTS of FILM OVERWRAPPING, VACUUM PACKAGING and VACUUM SKIN PACKAGING ON PSYCHROTROPHIC COUNTS and CHEMICAL CHANGES of ICED CHANNEL CATFISH
Author(s) -
HUANG Y.W.,
KOEHLER P.E.,
EITENMILLER R.R.,
LILLARD D.A.
Publication year - 1992
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1992.tb00202.x
Subject(s) - catfish , food science , vacuum packing , ictalurus , psychrotrophic bacteria , thiobarbituric acid , chemistry , shelf life , fatty acid , fish <actinopterygii> , fishery , biology , biochemistry , antioxidant , lipid peroxidation
Microbial and chemical changes during iced storage of fillets from channel catfish (Ictalurus punctatus) with film overcropping, vacuum packaging, or vacuum skin packaging were determined by psychrotophic plate counts, thiobarbituric acid (TBA), free fatty acid, pH, and ammonia production. Vacuum‐packaged fish had significantly lower (p < 0.05) psychrotrophic bacteria counts than overwrapped fish. A significantly higher free fatty acid content was also observed after week two in overwrapped samples. However, vacuum‐packaged catfish had the same pH, TBA number, and ammonia production as overwrapped fish on the sampling days throughout three weeks of storage.