Shelf life and Clostridium botulinum toxin development during storage of modified atmosphere-packaged fresh catfish fillets
1997
Reddy, N.R. | Roman, M.G. | Villanueva, M. | Solomon, H.M. | Kautter, D.A. | Rhodenhamel, E.J.
Shelf life (onset of sensory spoilage) and potential for toxin production by Clostridium botulinum type E in retail type packages of fresh catfish fillets in high barrier film were investigated under selected atmospheres when stored under refrigeration and temperature-abuse conditions. Shelf life of fillets in all atmospheres decreased with increase of storage temperature from 4 degrees C to 16 degrees C. Trimethylamine content associated with onset of spoilage was different for each storage temperature and atmosphere. Surface pH and K-values were not good indicators of onset of sensory spoilage. Toxin development coincided with sensory spoilage at 16 degrees C storage for fillets packaged in either atmosphere. At 4 degrees C, none of the MA-packaged fillets became toxic, even after 37 days of sensory spoilage.
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