Extension of shelf-life of iced fresh channel catfish fillets using modified atmospheric packaging and low dose irradiation

Fresh iced catfish fillets, processed with low dose irradiation (50-100 krad) in combination with modified atmosphere packaging were sampled every 10 days during a 30-day storage period and analyzed for microbial load, color (Hunter Color Difference Meter), and 2-thiobarbituric acid values (TBA) as indices of change in quality. No difference (P less than 0.05) was observed between microbial counts of packages flushed with elevated carbon dioxide atmospheres (80:20 CO2/air, 100% CO2) and controls flushed with 100% air. Therefore, irradiation treatments with or without elevated carbon dioxide-modified atmospheric packaging significantly reduced the bacterial load and extended shelf-life from 5 to 7 days to between 20 to 30 days