Storage Stability of Channel Catfish (Ictalurus punctatus) in Relation to Dietary Level of α-Tocopherol

1978 ◽  
Vol 35 (4) ◽  
pp. 457-460 ◽  
Author(s):  
Timothy M. O'Keefe ◽  
Richard L. Noble
Keyword(s):  
Ictalurus Punctatus ◽  
Channel Catfish ◽  
Storage Stability ◽  
Frozen Storage ◽  
Thiobarbituric Acid ◽  
Refrigerated Storage ◽  
Oxidative Rancidity ◽  
Dietary Level ◽  
Catfish Fillets ◽  
Dry Diet

Fingerling channel catfish (Ictalurus punctatus) 12–15 cm long were fed semipurified diets containing 0, 5, 10, 20, 40, and 80 mg of dl-α-tocopherol acetate per 100 g dry diet, and slaughtered after 97 d. Storage stability of fillets for the different treatments was determined by 2-thiobarbituric acid analysis after 3 mo frozen storage and after 3 mo freezing followed by refrigeration for 3 d. Fillets from fish fed the two lowest α-tocopherol levels exhibited significant oxidative rancidity after frozen storage. All higher levels showed similar but negligible oxidation. The 3 d of additional refrigerated storage significantly increased the amount of fat oxidation in all fillets from fish fed less than 40 mg/100 g. These results strongly indicate that increased dietary levels of α-tocopherol are effective in increasing the storage stability of catfish fillets. Key words: storage stability, channel catfish, antioxidants, dl-α-tocopherol, 2-thiobarbituric acid

Growth Rates of a New Cell Line from Channel Catfish Ovary and Channel Catfish Virus Replication at Different Temperatures

1980 ◽  
Vol 37 (5) ◽  
pp. 871-873 ◽  
Author(s):  
P. R. Bowser ◽  
J. A. Plumb
Keyword(s):  
Cell Line ◽  
Ictalurus Punctatus ◽  
Channel Catfish ◽  
Growth Rates ◽  
Frozen Storage ◽  
Population Doubling ◽  
Population Doubling Time ◽  
Fish Cell ◽  
Channel Catfish Virus ◽  
New Cell Line

Growth rates of a new cell line from the channel catfish, Ictalurus punctatus, were determined at temperatures from 10 to 35 °C. Growth was more rapid at 35 °C with the cells having a population doubling time of 12 h, and cell numbers declined at 10 °C. The cells survived frozen storage at −70 °C for up to 6 mo. Replication of channel catfish virus occurred from 10 to 35 °C. Although it was most rapid at 35 °C, maximum replication occurred at 30 °C.Key words: fish viruses, channel catfish virus, herpesvirus, fish cell cultures, fish diseases, cell growth rates

Growth of Inoculated Psychrotrophic Pathogens on Refrigerated Fillets of Aquacultured Rainbow Trout and Channel Catfish†

1998 ◽  
Vol 61 (3) ◽  
pp. 313-317 ◽  
Author(s):  
CUSTY F. FERNANDES ◽  
GEORGE J. FLICK ◽  
TASHA B. THOMAS
Keyword(s):  
Rainbow Trout ◽  
Ictalurus Punctatus ◽  
Channel Catfish ◽  
Cell Populations ◽  
Refrigerated Storage ◽  
Rainbow Trout Oncorhynchus Mykiss ◽  
Plastic Bags ◽  
Natural Flora ◽  
Plate Counts ◽  
Sterile Plastic

Aquacultured rainbow trout (Oncorhynchus mykiss) and channel catfish (Ictalurus punctatus) fillets were inoculated with the psychrotrophic pathogens Listeria monocytogenes and Aeromonas hydrophila: cell populations were monitored during refrigerated storage at 2 to 4°C. Fillets of both species were placed individually in sterile plastic bags and inoculated with cell suspensions (104.7 CFU/100 g of fish) of either A. hydrophila or L. monocytogenes or of both A. hydrophila and L. monocytogenes, for a total of three treatments for each species of fish. Each inoculum and fillet were mixed to ensure uniform distribution and then stored at 2 to 4°C. A. hydrophila, L. monocytogenes, and aerobio cell populations were determined on days 1, 3, 6, 8, 10, 13, and 15. Individually inoculated A. hydrophila and L. monocytogenes grew on catfish and trout fillets during the 15-day study. There was no inhibition of either pathogen by the natural flora on the fillets. Both psychrotrophic pathogens grew equally well in catfish and trout fillets inoculated with a combination of A. hydrophila and L. monocytogenes. In all three treatments, the counts of the psychrotrophic pathogens were lower than the aerobic plate counts. The growth of the psychrotrophic pathogens L. monocytogenes and/or A. hydrophila during refrigerated storage on aquacultured fish fillets could increase the food hazard risk, particularly where there is a possibility of cross-contamination with ready-to-eat food products.

Comparison of Quality in Aquacultured Fresh Catfish Fillets II. Pathogens E. coli O157:H7, Campylobacter, Vibrio, Plesiomonas, and Klebsiella†

1997 ◽  
Vol 60 (10) ◽  
pp. 1182-1188 ◽  
Author(s):  
CUSTY F. FERNANDES ◽  
GEORGE J. FLICK ◽  
JUAN L. SILVA ◽  
THOMAS A. McCASKEY
Keyword(s):  
Ictalurus Punctatus ◽  
Channel Catfish ◽  
Pathogenic Bacteria ◽  
Escherichia Coli O157 ◽  
Human Pathogens ◽  
E Coli ◽  
Warm Weather ◽  
Significant Difference ◽  
Catfish Fillets ◽  
Plate Counts

Aquacultured channel catfish (Ictalurus punctatus) were evaluated for the presence of human pathogenic bacteria. Fresh catfish fillets procured from three catfish processors in the southeastern United States during the four annual seasons (e.g., summer, fall, winter, and fall) were screened for selected human pathogens. At each sampling time point, 20 freshly processed catfish fillets were randomly selected from each processor during each season. Five catfish fillets were randomly selected for aerobic plate counts and all 20 fillets were screened for five pathogenic bacteria viz. Campylobacter jejuni/coli, Escherichia coli O157:H7, Klebsiella pneumoniae subsp. pneumoniae, Plesiomonas shigelloides, and Vibrio cholerae. There was a significant difference (P < 0.05) in the aerobic plate counts due to differences in unit processing operations and processing season. C. jejuni/coli, E. coli O157:H7 and K. pneumoniae subsp. pneumoniae were not isolated. Only P. shigelloides and V. cholerae were isolated during the warm weather.

Chlordane and Toxaphene Residues following Cooking of Treated Channel Catfish Fillets

2000 ◽  
Vol 63 (6) ◽  
pp. 763-767 ◽  
Author(s):  
C. R. SANTERRE ◽  
R. INGRAM ◽  
D. H. XU ◽  
G. W. LEWIS ◽  
L. G. LANE
Keyword(s):  
Moisture Content ◽  
Ictalurus Punctatus ◽  
Channel Catfish ◽  
Fat Content ◽  
Catfish Fillets

The reduction in residues of chlordane and toxaphene following cooking (frying, baking, and smoking) of fillets obtained from treated Channel catfish (Ictalurus punctatus) was determined. On average, cooking reduced moisture content by 17% and increased fat content by 28 to 274%. Frying reduced chlordane residues by 56 to 86% on a dry basis (db) or 84 to 92% on a percent fat basis (fb) when raw fillets were compared to cooked fillets. Baking and smoking reduced chlordane significantly less (P < 0.05) than frying with reductions in residues of 12% and 9% (db) or 30% and 33% (fb), respectively. Frying reduced toxaphene residues by 40 to 49% (db) or 65 to 77% (fb), while baking and smoking reduced toxaphene by 35% and 24% (db) or 51% and 59% (fb), respectively.

Oxidative Rancidity in Frozen Stored Cod Fillets

1966 ◽  
Vol 23 (9) ◽  
pp. 1385-1401 ◽  
Author(s):  
C. H. Castell ◽  
B. A. Moore ◽  
P. M. Jangaard ◽  
Wanda E. Neal
Keyword(s):  
Fatty Acids ◽  
Marked Decrease ◽  
Protein Denaturation ◽  
Protective Action ◽  
Saturated Fatty Acids ◽  
Frozen Storage ◽  
Thiobarbituric Acid ◽  
Fish Muscle ◽  
Oxidative Rancidity ◽  
Muscle Lipids

During frozen storage at −18 and −25 C the lipids in cod muscle did not undergo oxidation, as indicated by thiobarbituric acid values and odours. In fact they underwent a marked decrease in the ease with which they were oxidized by added Cu++, Fe++, or hemoglobin. This change preceded the protein denaturation that occurs in stored frozen muscle and appeared to be directly related to the formation of free fatty acids in the muscle. A similar change in the sensitivity to metal-induced oxidations could be produced in fresh, unfrozen muscle by the addition of mixed fatty acids prepared from several marine lipids.The addition of four pure saturated fatty acids had little or no effect on the development of rancidity in muscle, either in the presence or absence of added metal catalysts. Fish muscle appears to exert a protective action against the oxidation of added linolenic or linoleic acids. Unlike the mixed marine fatty acids, pure linoleic and linolenic acids did not suppress the development of metal-induced rancidities in fish muscle lipids.

Effect of aerobic packaging on storage quality of functional restructured spent hen meat slices at refrigeration temperature

2017 ◽  
Vol 47 (3) ◽  
pp. 423-431 ◽  
Author(s):  
Swati Gupta ◽  
B.D. Sharma
Keyword(s):  
Design Methodology ◽  
Sensory Quality ◽  
Storage Stability ◽  
Thiobarbituric Acid ◽  
Refrigerated Storage ◽  
Storage Quality ◽  
Content Type ◽  
Modified Atmospheric Packaging ◽  
Spent Hen

Purpose The aim of this work was to study the effect of aerobic packaging on storage quality of functional restructured spent hen meat slices (FRSHMS) at refrigerated temperature (4 ± 1°C). Design/methodology/approach FRSHMS were prepared by replacing the lean meat with different binders and extenders in pre-standardized restructured spent hen meat slices formulation. The slices of control and FRSHMS were aerobically packaged in LDPE and analyzed for physicochemical, microbiological and sensory quality. Findings The pH of FRSHMS was significantly higher (p = 0.03) than control on 0 and 7th day. Thiobarbituric acid (TBA) values of both control and FRSHMS increased significantly on 21st day of storage as compared to 0 day. TBA value of FRSHMS was significantly lower (p = 0.04) as compared to that of control on 21st day. Psychrophils were detected on 14th day of storage and thereafter increased significantly (p = 0.00) in both control and FRSHMS. Coliforms were detected only on 21st day of storage in both control and FRSHMS. The sensory attributes of control, and FRSHMS were affected from 14th day onwards, but the products remained quite acceptable with sensory rating between good to very good up to 21 days during refrigerated storage. Research limitations/implications The trials can be further carried in modified atmospheric packaging to evaluate storage stability of developed restructured spent hen meat slices. Originality/value The paper has demonstrated that the FRSHMS could be stored safely in aerobic packaging for 21 days at refrigeration temperature.

Stability of Freshwater Sucker (Catostomus spp.) Flesh During Frozen Storage

1978 ◽  
Vol 35 (2) ◽  
pp. 253-257 ◽  
Author(s):  
L. E. Dawson ◽  
K. L. Uebersax ◽  
M. A. Uebersax
Keyword(s):  
Lipid Oxidation ◽  
Storage Time ◽  
Storage Stability ◽  
Frozen Storage ◽  
Thiobarbituric Acid ◽  
Thiobarbituric Acid Test ◽  
Harvest Dates ◽  
Fish Lipid ◽  
Different Seasons ◽  
Acid Test

Freshwater suckers (Catostomus spp.) were harvested from Lakes Huron, Michigan, and Superior during different seasons of the year. Initial compositional analyses and storage stability of products held at −18 °C for periods of 1, 3, 6, and 12 mo were determined for coarsely ground (eviscerated) fish, minced flesh, and loin and belly flap muscles. Moisture levels ranged from 75.3 to 83.5%, showing no consistent differences among lakes, harvest dates, or fish portions. Calcium levels of minced flesh averaged 0.08%, only about one tenth of that from coarsely ground fish. Lipid analyses (2-thiobarbituric acid test, TBA) showed increased lipid oxidation with storage time. Those results indicate that untreated minced flesh may be stored frozen for at least 6 mo without serious lipid oxidation, since TBA numbers averaged < 2.0 at that storage time. Lipids in loin muscle were least oxidized, followed by minced flesh, belly flap, and coarsely ground fish, respectively. Key words: fish, mechanically deboned, storage stability, sucker, lipid oxidation

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