Microbiological and Color Quality Changes of Channel Catfish Frame Mince During Chilled and Frozen Storage
Microbial counts and color 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 log10 CFU/g by 3 d at 0 and 5 °C. Total coliform counts increased 1 log during refrigerated storage for 5 d. Both microbial p...
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| Veröffentlicht in: | Journal of food science 2000-01, Vol.65 (1), p.151-154 |
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| container_title | Journal of food science |
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| creator | Suvanich, V. Marshall, D.L. Jahncke, M.L. |
| description | Microbial counts and color 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 log10 CFU/g by 3 d at 0 and 5 °C. Total coliform counts increased 1 log during refrigerated storage for 5 d. Both microbial populations declined during 3 mo frozen storage. Washed mince was lighter in color, less red, and less yellow than unwashed mince. Color 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. Key Words: catfish, mince, quality, microorganisms, color |
| doi_str_mv | 10.1111/j.1365-2621.2000.tb15971.x |
| format | Article |
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Aerobic plate counts increased from 5.5 to greater than 8 log10 CFU/g by 3 d at 0 and 5 °C. Total coliform counts increased 1 log during refrigerated storage for 5 d. Both microbial populations declined during 3 mo frozen storage. Washed mince was lighter in color, less red, and less yellow than unwashed mince. Color 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. 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| subjects | Biological and medical sciences Color Fish Fish and seafood industries Food industries Food science Fundamental and applied biological sciences. Psychology Microbiology Microorganisms Storage |
| title | Microbiological and Color Quality Changes of Channel Catfish Frame Mince During Chilled and Frozen Storage |
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