Chillpack Studies on Farm‐Raised Channel Catfish

Abstract

The shelf-life of commercially processed pond raised catfish held in two different storage environments was assessed in 1981 by sensory and microbiological examinations. An experienced panel rated samples held in a chillpack environment (-2.2'C) significantly higher than samples stored in ice for 7 days for odor and flavor, and overall mean after cooking. There was no significant difference between raw samples held 7 days in ice and 19-day-old chillpack samples. Total plate counts increased more rapidly in ice pack samples than chillpack samples.

Quality Changes of Pond‐raised Hybrid Striped Bass during Chillpack and Refrigerated Storage

“…Comparison of storage stability of farm-raised catfish on ice to chillpack storage showed major improvement in shelf life of chillpack samples over iced samples. Chillpack samples of 19 days storage were similar in sensory and microbiological quality to samples stored on ice 7 days (Reed et al, 1983).…”

Characteristics of the flesh and quality of products of catfishes

“…In farmed fish, microbial alteration could be controlled and the shelf life of catfish flesh is rather good. Freshness or spoilage of flesh stored in different conditions have been studied (Poulter et al, 1981;Reed et al, 1983;Manthey et al, 1988;Bhattacharyya and Chaudhuri, 1990) to determine the shelf life of different Siluriform species and to develop freshness descriptors. Different lipid oxidation indices have also been tested (Smith et al, 1990).…”