Super-chilling (−0.7°C) with high-CO2 packaging inhibits biochemical changes of microbial origin in catfish (Clarias gariepinus) muscle during storage

•Super-chilling at −0.7°C inhibits microbial growth on catfish fillets.•High-CO2 packaging accentuates the antimicrobial efficacy of super-chilling.•The microbial inhibition leads to better texture and flavor of catfish fillets.•Minimized biochemical changes of microbial origin allow a longer fillet...

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