Abstract
Shelf life of fish fillets from tra catfish (Pangasianodon hypophthalmus) was evaluated on the basis of chemical, microbilological and sensory quality during storage. The catfish fillets packed in Polyamide package combined with vacuum level of 60% were stored at 0, 4, 8, 12± 1.0°C. The quality of packed catfish fillets was assessed at the regular time intervals for a period of 25 days . The changes of quality were strongly dependent on the storage temperatures. The shelf-life of catfish fillets stored at 0, 4, 8, 12oC was therefore prolonged up to 21, 11, 7 and 3 days, respectively. In addition, total volatile basic nitrogen correlated well (r = 0.953) with the total microbial counts while the total microbial counts also correlated well (r = 0.905) with lactic acid bacteria counts. However, the weak correlation was shown between the total volatile basic nitrogen and the lactic acid bacteria counts (r = 0.087). These results obtained can be used as a reference tool to improve fishery quality management and to minimize the economic losses as well.
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