Date of Award


Degree Type


Degree Name

Master of Science


Food Science and Technology

Major Professor

John R. Mount

Committee Members

P. Michael Davidson, Curtis C. Melton


Ninety market size catfish (Ictalurus punctatus) 1 - 2 pounds live weight were slaughtered, dipped in one of three solutions (phosphate, phosphate + citric acid, no dip) then packaged in one of three atmospheres (100% CO2, 70% CO2 + 5% O2 + 25% N, Air) and were stored at 1oC or 5oC. The catfish were evaluated for aerobic plate count, anaerobic plate count, lactic acid count, coliform count, pH, oxidation, drip loss, color and odor at 0, 4, 8, 12 and 16 days. The 100% CO2 and 70% CO2 atmospheres effectively reduced the rates of microbial growth compared to control samples stored in air. The microbial counts on fish stored at 1oC were 1 log lower than at 5oC. Color and odor scores deteriorated more rapidly for samples stored in air than in the CO2 containing atmospheres. Phosphate or phosphate + citric acid dips were not effective in reducing drip loss or microbial growth. TBA values although quite low for all treatments tended to increase steadily with time of storage.


Major is listed as Food Technology and Science.

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