Growth and Survival of Salmonella Spp., Microbial Indicators and the Sensory and Color Properties of Catfish Fillets Subjected to Slush-Ice Chilling
Ruiz, Angelica Maria Abdallah
AdvisorSilva, Juan L.
CommitteePérez, Lurdes G.S.
Schilling, M. Wes
Slush-ice chilling has been applied to catfish fillets by processors for several years. However, little is known about the effect of this system on fillets’ safety and quality. Salmonella counts were reduced (P≤0.05) between 0.55 - 0.83 log CFU/g by slush ice treatments (0% - 4.5% salt), regardless of salt concentration. Salmonella counts for slush ice treated fillets were less (P≤0.05) than for untreated fillets during refrigerated storage. However, Salmonella reduction was similar (P>0.05) among all treatments after 12 days of storage. Sensory evaluation showed that a 24 h-slush-ice treatment negatively affected (P≤0.05) the texture, drip, and odor of fillets during storage at 2 ± 2°C. Lightness (61.7), hue (80.6), and chroma (10.1) values were similar (P>0.05) between slush-ice fillets and water-chilled fillets. Psychotrophs, coliforms, and E. coli counts (5.1, 1.6 and <1 log CFU/g, respectively) were similar (P>0.05) among fillets collected before and after 24 h in slush ice.