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

2000; Elsevier BV; Volume: 17; Issue: 6 Linguagem: Inglês

10.1006/fmic.2000.0362

1095-9998

Madhu Bala, Richard Podolak, Douglas L. Marshall,

Listeria monocytogenes in Food Safety

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°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 log10cfu g−1lower than control fillets after 4 days at 4°C. Hunter color analysis of fillets revealed no color differences (L, a, b, and Whiteness) between steam-treated 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.