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Microbiological and colour quality changes of channel catfish frame mince during chilled and frozen storage.

Author(s) : SUVANICH V., MARSHALL D. L., JAHNCKE M. L.

Type of article: Article

Summary

Microbial counts and colour values of channel catfish frame mince were determined during storage at -20, 0, and 5 °C. Aerobic plate counts increased from 5.5 to greater than 8 log 10 CFU/g by 3 d at 0 and 5 °C. Total coliform counts increased l log during refrigerated storage for 5 d. Both microbial populations declined during 3 mo frozen storage. Washed mince was lighter in colour, less red, and less yellow than unwashed mince. Colour of both mince types did not change during storage. Microbial results suggested that prepared catfish frame mince should be stored no longer than 3 d at 0 to 5 °C. Frozen mince remained acceptable for at least 3 mo at -20 °C.

Details

  • Original title: Microbiological and colour quality changes of channel catfish frame mince during chilled and frozen storage.
  • Record ID : 2001-1472
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 65 - n. 1
  • Publication date: 2000/01
  • Document available for consultation in the library of the IIR headquarters only.

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