4 °C - the National Sea Grant Library
4 °C - the National Sea Grant Library 4 °C - the National Sea Grant Library
concentrations up to 1% could be used on catfish without contributing a typical acetic acid (vinegar) odor. Table 2. Mean sensory evaluation scores of catfish fillets treated with sodium acetate (SA) and monopotassium phosphate (MKP), either alone or combined, during storage at 4°C. STORAGE TIME (d) Odor Score Appearance Score Treatment 0 3 6 9 12 0 3 6 9 12 Fresh 5.0 a 5.0 a 5.0 a 5.0 a 5.0 a 5.0 ab 5.0 a 5.0 a 5.0 a 5.0 a Control 1.0% SA 5.2 a 4.5 a 4.4 a 4.0 a 3.7 b 5.4 a 5.2 a 4.3 b 3.4 b 3.6 b 0.3% SA- 4.8 a 5.0 a 4.0 a 3.8 b 3.0b 4.6 b 4.8 a 4.4 b 3.3 b 3.9 b 0.4% MKP 0.5% SA- 4.4 a 4.6 a 4.7 a 5.2 a 2.9 b 5.3 a 4.6 a 4.1 c 4.0 a 3.5 b 0.4% MKP Untreated 5.0 a 1.5 b ND ND ND 5.0 ab 2.9 b ND ND ND Control a-c Means within the same column with different superscripts are significantly different (P0.05) as fresh fillets up to 6 d. Fillets treated with SA and BIF or SA alone were rated higher than fillets with BIF alone after 9 d. APC of fillets treated with BIF alone rapidly increased after 3 d of storage, yet the fillets were not considered spoiled by the panel until after 6 d. CONCLUSIONS SA alone or combined with MKP or BIF inhibited growth of aerobic spoilage bacteria on refrigerated (4°C) catfish fillets. MKP or BIF had little activity alone, but could increase effectiveness of SA. Therefore, use of MKP or BIF alone has trivial value in extending shelf-life of refrigerated cattish fillets. SA alone or combined With MKP or BIF is recommended to extend the microbiological shelf-life of refrigerated catfish fillets with high ( l0 6 CFU/g) initial microbial loads.
Table 3. Mean sensory evaluation scores of catfish fillets treated with sodium acetate (SA) and Bifidobacterium infantis culture (BI), either alone or combined, during storage at 4°C. STORAGE TIME (d) Odor Score Appearance Score Treatment 0 3 6 9 12 0 3 6 9 12 Fresh 5.0 a 5.0 a 5.0 ab 5.0 a 5.0 a 5.0 a 5.0 a 5.0 a 5.0 a 5.0 a Control 2.5% BI 4.7 a 4.8 a 4.5 b 3.1 bc 1.4 c 4.5 a 4.5 a 5.1 a 3.2 b 1.5 c 0.5% SA 4.6 a 4.4 a 5.4 a 3.7 b 2.2 b 4.6 a 4.5 a 5.3 a 3.3 b 2.5 b 2.5% BI- 0.5% SA Untreated Control a-c ND: Note: 5.4 a 5.0 a 5.0 ab 3.4 bc 2.4 b 4.5a 4.8a 5.2a 3.3 b 2.6 b 5.0 a 5.1 a ND ND ND 5.0a 5.3a ND ND ND Means within the same column with different superscripts are significantly different (P
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Table 3. Mean sensory evaluation scores of catfish fillets treated with sodium<br />
acetate (SA) and Bifidobacterium infantis culture (BI), ei<strong>the</strong>r alone<br />
or combined, during storage at 4<strong>°C</strong>.<br />
STORAGE TIME (d)<br />
Odor Score Appearance Score<br />
Treatment 0 3 6 9 12 0 3 6 9 12<br />
Fresh 5.0 a 5.0 a 5.0 ab 5.0 a 5.0 a 5.0 a 5.0 a 5.0 a 5.0 a 5.0 a<br />
Control<br />
2.5% BI 4.7 a 4.8 a 4.5 b 3.1 bc 1.4 c 4.5 a 4.5 a 5.1 a 3.2 b 1.5 c<br />
0.5% SA 4.6 a 4.4 a 5.4 a 3.7 b 2.2 b 4.6 a 4.5 a 5.3 a 3.3 b 2.5 b<br />
2.5% BI-<br />
0.5% SA<br />
Untreated<br />
Control<br />
a-c<br />
ND:<br />
Note:<br />
5.4 a 5.0 a 5.0 ab 3.4 bc 2.4 b 4.5a 4.8a 5.2a 3.3 b 2.6 b<br />
5.0 a 5.1 a ND ND ND 5.0a 5.3a ND ND ND<br />
Means within <strong>the</strong> same column with different superscripts are significantly<br />
different (P
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