Sensory, physicochemical, and microbiological changes in vacuum packed channel catfish (Clarias lazera) patties during controlled freezing-point storage

Abstract

Sensory, physicochemical, and microbiological changes of channel catfish patties stored under controlled freezing-point storage (CFPS) conditions at -1.5°C for 10 weeks were analyzed to determine useful parameters for freshness evaluation and shelf-life determination. The sensory parameters of aerobic mesophilic and psychrophilic bacterial counts, physicochemical parameters of thiobarbituric acid, total volatile basic nitrogen, chewiness, ATP-ase activity, and the lightness parameter L* were correlated with storage time. Vacuum-packaged patties containing a cryoprotectant, natural antioxidants, and an antimicrobial mixture stored at -1.5°C exhibited an extended shelf-life from a conventional 1–2 weeks to 6 weeks. Parameters that were correlated with storage time can be used as indicators of quality degradation of patties. CFPS combined with vacuum packaging offers an effective approach to extension of catfish product shelflife.