Theses and Dissertations
Issuing Body
Mississippi State University
Advisor
Silva, Juan L.
Committee Member
Pérez, Lurdes G.S.
Committee Member
Schilling, M. Wes
Committee Member
Kim, Taejo
Date of Degree
8-10-2018
Original embargo terms
Worldwide
Document Type
Graduate Thesis - Open Access
Major
Food Science and Technology
Degree Name
Master of Science
College
College of Agriculture and Life Sciences
Department
Department of Food Science, Nutrition and Health Promotion
Abstract
Slush-ice chilling has been applied to catfish fillets by processors for several years. However, little is known about the effect of this system on fillets’ safety and quality. Salmonella counts were reduced (P≤0.05) between 0.55 - 0.83 log CFU/g by slush ice treatments (0% - 4.5% salt), regardless of salt concentration. Salmonella counts for slush ice treated fillets were less (P≤0.05) than for untreated fillets during refrigerated storage. However, Salmonella reduction was similar (P>0.05) among all treatments after 12 days of storage. Sensory evaluation showed that a 24 h-slush-ice treatment negatively affected (P≤0.05) the texture, drip, and odor of fillets during storage at 2 ± 2°C. Lightness (61.7), hue (80.6), and chroma (10.1) values were similar (P>0.05) between slush-ice fillets and water-chilled fillets. Psychotrophs, coliforms, and E. coli counts (5.1, 1.6 and /g, respectively) were similar (P>0.05) among fillets collected before and after 24 h in slush ice.
URI
https://hdl.handle.net/11668/19938
Recommended Citation
Abdallah Ruiz, Angelica Maria, "Growth and Survival of Salmonella Spp., Microbial Indicators and the Sensory and Color Properties of Catfish Fillets Subjected to Slush-Ice Chilling" (2018). Theses and Dissertations. 2448.
https://scholarsjunction.msstate.edu/td/2448