Extending Shelf Life of Refrigerated Catfish Fillets Using Sodium Acetate and Monopotassium Phosphate

Abstract

The effects of sodium acetate (SA) and monopotassium phosphate (MKP) on total aerobic plate counts (APC), pH, odor, and appearance of catfish fillets during storage at 4°C were determined. Use of 0.75% and 1.0% SA lowered (P < 0.05) initial APC by 0.6 to 0.7 log units compared to the control. Microbial counts of SA-treated fillets remained lower than the control during storage, resulting in a 6-day shelf-life increase. MKP alone had no effect on APC values, but it did influence the activity of SA. The results indicate that a combination of SA and MKP could prolong the microbiological shelf life of catfish to 12 days at 4°C. Fillets treated with 1% SA alone or SA-MKP combinations had pH values and odor scores that were similar to fresh controls for up to 9 days; however, appearance scores were lower after 3 days, probably due to a brownish and watery appearance. MKP alone is not recommended for shelf-life extension of catfish fillets. Conversely, SA alone or combined with MKP is recommended to extend the microbiological shelf life of refrigerated catfish fillets.

Effect of vacuum packaging and sodium acetate on the shelf life of seer fish during iced storage

“…This slow increase in TVB-N content of the treated packs is attributed to the inhibition of aerobic Gram-negative bacteria by sodium acetate. Previous workers 5,20 have also made similar observations. TMA-N content, which also indicates the extent of protein breakdown, usually caused by bacteria or enzymes, increased gradually in all the samples with storage time (Figure 2), as also observed by other authors.…”

“…This result is in agreement with previous ®ndings. 5,6,20 There was a signi®cant decline in sensory score in all the control and treated packs with storage period (Figure 7). Signi®cant differences were found between treatments.…”

Antimicrobial Effects of Sodium Tripolyphosphate Against Bacteria Attached to the Surface of Chicken Carcasses

“…and coliform type microorganisms (Figs 1-3). The most likely explanation seems to be that Gram-positive bacteria are more susceptible to inhibition by various pyro-and polyphosphates than Gram-negative bacteria (36). Figure 1 shows that colonisation of treated carcasses with total aerobic and B. thermosphacta counts remained almost constant over 3 d of storage.…”

Effects of Vacuum-packaging on the Microbiological, Chemical, Textural and Sensory Changes of the Solar Rack Dried Sardines During Chill Storage

“…Fresh seafood spoilage is mainly impacted by the Psychrotropic bacteria type of microorganisms (Adams et al, 1964) which antimicrobial agents such as sodium acetate have been used to prevent their growths in foods and improve food shelf life under different storage conditions (Kim et al, 1995). Sodium acetate is an approved United States Food and Drugs Administration (USFDA) flavouring and pH controlling agent.…”