Residual effect of CO2 on bacterial counts and surface pH of channel catfish

Channel catfish fillet strips were packaged under aerobic atmosphere (AIR) and under 90% C02, 7.5% N2, and 2.5% 02 modified atmosphere packaging (MAP). Half of the samples from the MAP treatment were repacked under aerobic conditions after 6 d storage (COM). Packaged fish were stored at 0 and 10 deg...

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Bibliographic Details
Published in:Journal of food protection 1993-12, Vol.56 (12), p.1051-1053
Main Authors: Silva, J.L, Harkness, E, White, T.D
Format: Article
Language:English
Subjects:
ALIMENTOS
BACTERIA
Biological and medical sciences
CONDITIONNEMENT
CONTAMINACION
CONTAMINATION
CONTEO DE CELULAS
DIOXIDO DE CARBONO
DIOXYDE DE CARBONE
EMPAQUETADO
Fish and seafood industries
Food industries
Fundamental and applied biological sciences. Psychology
ICTALURUS
NUMERATION CELLULAIRE
PRODUIT ALIMENTAIRE
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Summary:Channel catfish fillet strips were packaged under aerobic atmosphere (AIR) and under 90% C02, 7.5% N2, and 2.5% 02 modified atmosphere packaging (MAP). Half of the samples from the MAP treatment were repacked under aerobic conditions after 6 d storage (COM). Packaged fish were stored at 0 and 10 degrees C for 20 d. Aerobic plate counts reached 8 log CFU/g by the eighth day for AIR packs and by day 20 for COM packs. Fish in MAP or COM held at O degrees C did not reach above 8 log CFU/g for 20 d, whereas those at 10 degrees C reached 8 log CFU/g after 4 d. Facultative anaerobic counts were similar in trend to aerobic plate counts but lower in numbers. Fish pH was not affected by temperature but changed slightly over time with treatment. The pH of fish packed in AIR did not change, whereas that of MAP treatment decreased from 6.40 to 6.17 by day 12. Holding channel catfish fillet strips at O degrees under MAP for 6 d and transferring to aerobic conditions for the remainder of storage, will result in 8 d shelf-life extension
ISSN:0362-028X
1944-9097
DOI:10.4315/0362-028X-56.12.1051