Microbial and color quality of fillets obtained from steam-pasteurized deheaded and eviscerated whole catfish

M.Farid A.Bala; Richard Podolak; Douglas L.Marshall

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Microbial and color quality of fillets obtained from steam-pasteurized deheaded and eviscerated whole catfish

机译：Microbial and color quality of fillets obtained from steam-pasteurized deheaded and eviscerated whole catfish

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The present study reports on the microbiological quality and surface color of skinless catfish fillets obtained from steam-treated catfish. Total aerobic (APC), psychrotrophic (PPC), coliform (CPC) plate counts, and Hunter color analysis of fillets were performed after treatment and during 14 days of storage at 4 deg C. Results indicated that as steam treatment duration increased (15-120 s), greater reduction of fillet microflora population was achieved. Microbial counts on fillets obtained from steam-treated catfish were lower than controls at all sample times. Steam treatment for 120 s produced fillets with APC, PPC, and CPC that were 1.6, 1.7, and 1.9 log_(10) cfu g~(-1) lower than control fillets after 4 days at 4 deg C. Hunter color analysis of fillets revealed no color differences (L, a, b, and Whiteness) between steamtreated and control fillets. The reduction of skin microbial loads by steam prior to skinning of catfish resulted in fillets with superior microbiological quality and no Hunter surface color changes.

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来源
《Food Microbiology》 |2000年第6期|625-631|共7页
作者
M.Farid A.Bala; Richard Podolak; Douglas L.Marshall;
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作者单位

Department of Food Science and Technology, Mississippi Agricultural and Forestry Experiment Station, Mississippi State University, Box 9805, Mississippi State, MS 39762-9805, USA;

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收录信息美国《科学引文索引》(SCI);美国《化学文摘》(CA);
原文格式 PDF
正文语种英语
中图分类食品工业;
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Microbial and color quality of fillets obtained from steam-pasteurized deheaded and eviscerated whole catfish

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