Influence of storage time and temperature on quality of catfish (ictalurus punctatus) frames

Journal of Aquatic Food Product Technology

Volumn 7, Issue 1, 1998, Pages 61-74

  Suvanich, Voranuch ^a   Marshall, Douglas L ^b  

^a MISSISSIPPI STATE UNIVERSITY   (United States)

^b MISSISSIPPI STATE UNIVERSITY   (United States)

Author keywords

Catfish frames; Quality; Storage life; Temperature; Time

Indexed keywords

EID: 0007380503     PISSN: 10498850     EISSN: 15470636     Source Type: Journal    
DOI: 10.1300/J030v07n01_05     Document Type: Article

References (29)

1. Anonymous. 1993. 1992 tops 457 million pounds. The Catfish J. 7(6): 1, 18.
2. APHA. 1992. Compendium of Methods for The Microbiological Examination of Foods. American Public Health Association, Washington, DC.
3. Chou, C. 1993. Evaluation of quality changes in frozen catfish (Ictalurus puncta-tus) mince. M.S. Thesis, Louisiana State University, Baton Rouge, LA.
4. Etherington, D. J. 1984. The contribution of proteolytic enzymes to postmortem changes in muscle. J. Animal Sci. 59: 1644-1650.
5. Farragut, R. N. 1972. Effects of some antioxidants and EDTA on the development of rancidity in Spanish mackeral (Scomberomorus maculaitis) during frozen storage. NOAA Technical Report NMFS SSRF-650.
6. Govindarajan, S. 1973. Fresh Meat Color. CRC Crit. Rev. Food Technol. 4: 117-140.
7. Haard, N. F. 1992. Biochemistry and chemistry of color and color change in seafoods. In: Advances in Seafood Biochemistiy: Composition and Quality. G. J. Flick and R. E. Martin (Ed.), pp. 305-360. Technomic Publishing Co., Inc., Lancaster, PA.
8. Hastings, R. J. 1989. Comparison of the properties of gels derived from cod surimi and from unwashed and once-washed cod mincc. Int. J. Food Sci. Technol. 24: 93-102.
9. Hiltz, D. F., Lall, B. S., Lemon, D. W., and Dyer, W. J. 1976. Deteriorative changes during frozen storage in fillet and minced flesh of silver hake (Merluc-cius bilinearis) processed from round fish held in ice and refrigerated sea water. J. Fish Res. Bd. Can. 33: 2560-2567.
10. Hoke, E. M. 1993. Effects of antioxidants and washing on the quality of catfish frame mince during frozen storage. M. S. Thesis, Mississippi State University, Mississippi State, MS.
11. Hunter, R. S. 1975. The Measurement of Appearance. John Wiley and Sons, New York.
12. Hultin, H. O. 1992. Lipid oxidation in fish muscle. In: Advances in Seafood Biochemistry: Composition and Quality. G. J. Flick and R. E. Martin, pp. 99-122. Technomic Publishing Co., Inc., Lancaster, PA.
13. Huss, H. H. 1988. Fresh Fish-Quality and Quality Changes. A training manual prepared for the FAO/DANIDA training programme on fish technology and quality control, Food and Agriculture Organization of the United Nations. Fisheries series no. 29.
14. Hwang, K. T. and Regenstein, J. M. 1988. Protection of menhaden mince lipids from rancidity during frozen storage. J. Food Sci. 54: 1120-1124.
15. ICMSF. 1987. Sampling plans for fish and fishery products. In: Microorganisms in Foods, Vol.2. Sampling for Microbiological Analysis. Principles and Applications. The International Commission on Microbiological Specifications for Foods (Ed.), pp. 92-104. University of Toronto Press, Toronto, Canada.
16. Livingston, D. J. and Brown, W. D. 1981. The chemistry of myoglobins and its reactions, meat pigments, food quality indices. Food Technol. 35(3): 238-252.
17. McAlpin, C. R. II. 1993. An Economic analysis of producing surimi from aquaculture products. M. S. Thesis, Mississippi State University, Mississippi State, MS.
18. Pigott, J. R. 1988. Sensoiy Analysis of Foods. 2nd Ed. Elsevier Applied Science. London.
19. Parkin, K. L. and Brown, W. D. 1983. Modified atmosphere storage of dungeness crab (Cancer magister). J. Food Sci. 48: 370-374.
20. Pedrosa-Menabrito, A. and Regenstein, J. M. 1988. Shelf-life extension of fresh fish-A review Part t-spoilage of fish. J. Food Qual. U: 117-127.
21. Regenstein, J. M. and Regenstein, C. E. 1991. Introduction to Fish Technology. Van Nostrand Reinhold, New York, NY.
22. SAS. 1988. SAS User's Guide: Statistics, Release 6.03. SAS Institute, Inc., Cary, NC.
23. Scott, D. N., Porter, R. W., Kudo, G., Miller, R., and Koury, B. 1988. Effect of freezing and frozen storage of Alaska pollack on the chemical and gel-forming properties of surimi. J. Food Sci. 53: 353-358.
24. Stone, H., Sidel, J., Oliver, S., Woolsey, A., and Singleton, R. C. 1974. Sensory evaluation by quantitative descriptive analysis. Food Technol. 29(11): 24-34.
25. Steel, R. G. D. and Torrie, J. H. 1980. Principles and Pivcedures of Statistics. 2nd cd. McGraw-Hill Book Co., New York, NY.
26. Tichivangana, J. Z. and Morrissey, P. A. 1985. Metmyoglobin and inorganic metals as pro-oxidants in raw and cooked muscle systems. Meat Sci. 15: 107-111.
27. Tucker, C. S. and Robinson, E. H. 1990. Channel Catfish Farming Handbook. AVI/VNR, New York, NY.
28. Whittle, K. J., Hardy, R., and Hobbs, G. 1990. Chilled fish and fishery products. In: Chilled Foods: The State of the Art. T. R. Gormley (Ed.), pp. 87-117. Elsevier Science Publishing Co., Inc., New York, NY.
29. Woodroof, V. C. III. 1987. Effect of storage time, storage temperature, and season of harvest on farm-raised channel catfish (Ictalurus punctalus) fillets in the development of frozen storage off-flavor. PhD Dissertation, Mississippi State University, Mississippi State, MS.