Masters Theses

Date of Award

5-1994

Degree Type

Thesis

Degree Name

Master of Science

Major

Food Science and Technology

Major Professor

F. Ann Draughon

Committee Members

J. Mount, L. Wilson

Abstract

The growth and survival of Salmonella in rainbow trout fillets stored under vacuum, aerobic conditions, or a modified atmosphere of carbon dioxide (CO2):nitrogen(N2) (60:40) with or without a carbonic acid dip treatment was evaluated at 3 and 10°C. In addition, the effect of these storage conditions on the growth of aerobic, psychrotrophic, lactic, and coliform bacteria was also examined.

The Salmonella inoculum level was approximately log 4 CFU/g trout, although direct plating resulted in initial counts of log 3.0 to 3.5 CFU/g. The growth of Salmonella at 10°C was significantly higher (p < 0.05) in trout held under vacuum and air packaging than in trout held under the CO2- modified atmosphere. Salmonella numbers declined in the trout samples stored at 3°C, with significantly greater (p < 0.05) survival under air packaging than in vacuum and CO2- modified atmosphere packaging. The growth of aerobic, psychrotrophic, lactic, and coliform bacteria in the trout fillets was significantly lower (p < 0.05) under the modified atmosphere of CO2:N2 (60:40) than air and vacuum packaging at 3 and 10°C with a shelf-life extension of approximately 3 days at 10°C and 9 days at 3°C. The carbonic acid dip had some initial effect upon the growth of aerobic and coliform bacteria at 10°C, although no extension of shelf life was evident.

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