The Use of Modified Atmoshere Packaging and Phosphate-Citric Acid dip to Extend the Shelf life of Fresh Catfish, Ictalurus punctatus

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 1^oC or 5^oC. 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 1^oC were 1 log lower than at 5^oC. 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.