Theses and Dissertations

ORCID

https://orcid.org/0009-0006-8143-2316

Advisor

White, Shecoya B.

Committee Member

Schilling, Mark W.

Committee Member

Burnett, Derris D.

Date of Degree

5-16-2025

Original embargo terms

Immediate Worldwide Access

Document Type

Graduate Thesis - Open Access

Major

Food Science, Nutrition, and Health Promotion (Food Sciece and Technology)

Degree Name

Master of Science (M.S.)

College

College of Agriculture and Life Sciences

Department

Department of Biochemistry, Nutrition and Health Promotion

Abstract

The objective of this research was to investigate the biopreservative effects of chitosan and lemon essential oil in slush ice treatments on the microbial shelf life of refrigerated catfish fillets. Catfish fillets were stored in slush ice treatments containing chitosan (CH), lemon essential oil (LO), a combination (CH+LO), water (CTRL), and no slush (NS) for three d at 4 C, then stored at 4C for twelve d post-slush. The growth of background microflora in catfish fillets treated with CH and CH+LO was reduced (P<0.05), maintaining total aerobic counts below 4.5 log CFU/g, while the control reached spoilage levels (>7 log CFU/g) by Day 6. Chitosan effectively extended the microbial shelf life but lowered pH, impacting product yields. Lemon oil showed antifungal properties but did not enhance chitosan’s antibacterial effects. Future research should focus on optimizing chitosan formulations to minimize pH impact while evaluating its application in other food substrates.

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