QUALITY EVALUATION OF FROZEN STORED CHANNEL CATFISH GROWN BY TANK CULTURE: EFFECTS OF DIETARY FAT, FREEZING METHOD AND STORAGE TEMPERATURE

摘要

ABSTRACTChannel cattish (Ictalurus punctatus) were grown in tank culture on diets containing either tallow or menhaden oil as 10 of diet. Processed fish were frozen in air at ‐18°C or in nitrogen spray at ‐77°C, sealed in polyethylene and stored at either ‐18 or ‐35°C. Sensory evaluations of fresh fish revealed no differences in flavor, texture, or aroma. Fish reared on tallow were rated slightly superior for flavor after 94 days storage and for aroma and flavor after 312 days. Fish frozen in air were rated slightly superior for aroma after 94 days and for texture and flavor after 312 days. Fish stored at ‐18°C were rated slightly superior in texture after 312 days. Initial microbial counts were approx 900 per 10 cm2of flesh surface; these values decreased by 65 after storage for 102 days and by 95 or more after storage