Role of organic acids during processing to improve quality of channel catfish fillets

A microbial preparation derived from aquacultured channel catfish fillets (Ictalurus punctatus) was acidified with 0, 1, 2 and 4% (vol/vol) weak organic and held in an ice bath at 0 degrees C to simulate the chilling process. Additionally, catfish fillets were sprayed under varying pressures at 15 degrees C with organic acids to evaluate the efficacy of concentrations of organic acids and spray pressures to ameliorate the microbiological quality. To determine plate counts, the dilution fluid was neutralized to pH 7.2 with 1.0 M NaOH. The aerobic plates counts of microorganisms in the chilling water were monitored over a 20-min interval. Aerobic plate counts were found on the channel catfish fillets before and after spray washing with organic acids. Plates were incubated at 35 degrees C for 48 h. The addition of organic acids to the microbial preparation used in simulating the chilling process significantly (P 0.05) reduced the number of bacteria surviving. The number of surviving bacteria in the chilled water decreased with increasing concentration and time of exposure to organic acids. Propionic acid had the most detrimental effect on organisms present in the microfloral preparation followed by acetic and lactic acids. Spray washing of catfish fillets with water did not significantly (P 0.05) affect the microbial quality of fillets. However, catfish fillets sprayed with organic (lactic and propionic) acids significantly (P 0.05) reduced the microbial counts by 10-fold. Lactic and propionic acids were not significantly (P 0.05) different in influencing the aerobic counts of the catfish fillets