Advisor

Silva, Juan L.

Committee Member

Pérez, Lurdes G.S.

Committee Member

Schilling, M. Wes

Committee Member

Kim, Taejo

Date of Degree

1-1-2018

Original embargo terms

Visible to MSU only for 1 year

Document Type

Graduate Thesis - Open Access

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 <1 log CFU/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

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