Microbial Quality and Safety of X-Ray Irradiated Fresh Catfish (Ictalurus punctatus) Fillets Stored under CO2 Atmosphere
S. Gawborisut
Authors are with Dept. of Food Science, Nutrition, and Health Promotion, Mississippi State Univ., Mississippi, MS 39762, U.S.A. Direct inquiries to authors Kim (E-mail: [email protected] ) and Silva (E-mail: [email protected] ).
Search for more papers by this authorT.J. Kim
Authors are with Dept. of Food Science, Nutrition, and Health Promotion, Mississippi State Univ., Mississippi, MS 39762, U.S.A. Direct inquiries to authors Kim (E-mail: [email protected] ) and Silva (E-mail: [email protected] ).
Search for more papers by this authorS. Sovann
Authors are with Dept. of Food Science, Nutrition, and Health Promotion, Mississippi State Univ., Mississippi, MS 39762, U.S.A. Direct inquiries to authors Kim (E-mail: [email protected] ) and Silva (E-mail: [email protected] ).
Search for more papers by this authorJ.L. Silva
Authors are with Dept. of Food Science, Nutrition, and Health Promotion, Mississippi State Univ., Mississippi, MS 39762, U.S.A. Direct inquiries to authors Kim (E-mail: [email protected] ) and Silva (E-mail: [email protected] ).
Search for more papers by this authorS. Gawborisut
Authors are with Dept. of Food Science, Nutrition, and Health Promotion, Mississippi State Univ., Mississippi, MS 39762, U.S.A. Direct inquiries to authors Kim (E-mail: [email protected] ) and Silva (E-mail: [email protected] ).
Search for more papers by this authorT.J. Kim
Authors are with Dept. of Food Science, Nutrition, and Health Promotion, Mississippi State Univ., Mississippi, MS 39762, U.S.A. Direct inquiries to authors Kim (E-mail: [email protected] ) and Silva (E-mail: [email protected] ).
Search for more papers by this authorS. Sovann
Authors are with Dept. of Food Science, Nutrition, and Health Promotion, Mississippi State Univ., Mississippi, MS 39762, U.S.A. Direct inquiries to authors Kim (E-mail: [email protected] ) and Silva (E-mail: [email protected] ).
Search for more papers by this authorJ.L. Silva
Authors are with Dept. of Food Science, Nutrition, and Health Promotion, Mississippi State Univ., Mississippi, MS 39762, U.S.A. Direct inquiries to authors Kim (E-mail: [email protected] ) and Silva (E-mail: [email protected] ).
Search for more papers by this authorApproved for publication as Journal Article No. J-12190 of the Mississippi Agriculture and Forestry Experiment Station (MAFES), Mississippi State Univ.
Abstract
Abstract: The effect of low-dose X-ray irradiation (0, 2, and 3 kGy) on pathogens, spoilage bacteria (psychrotrophic, anaerobic, and lactic acid bacteria), and physicochemical parameters of iced catfish fillets stored under carbon dioxide (CO2) atmosphere were studied. Irradiation of 2 or 3 kGy eliminated all Listeria monocytogenes (4.8 log CFU/g) and Salmonella Typhimurium (4.7 log CFU/g) while CO2 atmosphere alone showed less than 1 log reduction on Salmonella Typhimurium. There was no recovery of either pathogen for the experimental period. Regardless of dose, irradiation showed 2 log reduction on psychrotrophic, anaerobic, and lactic acid bacteria for 24 d. Further post-irradiation reductions of spoilage bacteria were observed. Spoilage bacteria on catfish fillets treated with 2 kGy irradiation regained their growth after 16 d of storage. However, catfish fillets exposed to 3 kGy did not show growth of spoilage bacteria throughout the experimental period (24 d). Irradiation (2 or 3 kGy) increased pH and TBARS, and decreased Hunter “b” values but produced no effect on water holding capacity and texture. Shelf life of catfish fillets exposed to 2 or 3 kGy irradiation could be extended by more than 24 d at 2 to 4 °C, with the added safety of possibly eliminating pathogens.
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