Assessment of storage stability of parts of dehydrated catfish (Clarias gariepinus) as influenced by treatments and packaging materials

• Published in: Journal of agriculture and food research 2019-12, Vol.1, p.100005, Article 100005
• Main Author: Otolowo, Dupe Temilade
• Format: Article
• Language: English
• Subjects: Catfish; Dehydration treatments; Microbial quality; Packaging materials; Storage
• ISSN: 2666-1543; 2666-1543
• DOI: 10.1016/j.jafr.2019.100005

Storage of dehydrated catfish was done for six months with an improved simple technique as against the inefficient traditional and sophisticated modern methods; the stability was assessed. The head and body parts of hygienically prepared catfish were treated with varied combinations of brine concentrations (%-w/v), brining time (min) and drying temperatures (oC) (interacted using Response Surface Methodology), cooled and packaged in different materials. The microbial quality was determined monthly using standard methods. The total viable counts (TVC) before and during the first month of storage were very low as regards the maximum permissible standard, and no pathogen was detected in all the samples. The stored samples of the body parts, from the second to sixth months had TVC within acceptable limits (ranged 1.0 × 103–5.0 × 104 CFU/g–TVBC and 1.0 × 103–6.0 × 104 CFU/g–TVFSC); also, no detection of pathogens throughout the six-month storage indicating the stability and safety for consumption after the storage. Treatment; 9%: 90 min: 90 °C and high-density polyethylene packaging material greatly enhanced the stability of dehydrated catfish. Contrarily, the head parts, especially sample B6h in PL package at sixth month had high TVBC–(4.3 × 105 CFU/g) and TVFSC–(3.2 × 105 CFU/g) relative to the standard limits with the detection of pathogens consecutively, from the third to the sixth months. Thus, the consequent quality loss of the whole-dehydrated-catfish was prevented by separating the head during storage. The research work provided useful information on the use of a simple and innovative approach, demonstrated to aid in solving the major challenge in stored dried fish losses. [Display omitted] •The 9% brine:90 min:90 °C is established for a safe processing of catfish.•The HD packaging material preserve the quality of dehydrated catfish during storage.•Waste and loses of dehydrated catfish are prevented to minimize food insecurity.•The CT and BG were inappropriate as primary packages for dehydrated catfish.