Shelf-life evaluation of fresh catfish (Pangasianodon hypophthalmus) fillets at different storage temperatures

Ly Nguyen Binh , Tong Thi Anh Ngoc * and Phan Nguyen Trang

* Corresponding author (ttangoc@ctu.edu.vn)

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Received: 04 Mar 2018
Revised: 22 Jul 2018
Accepted: 30 Nov 2018
Published: 03 Nov 2018
DOI: 10.22144/ctu.jen.2018.046
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Ly, N. B., Tong, T. A. N., & Phan, N. T. (2018). Shelf-life evaluation of fresh catfish (Pangasianodon hypophthalmus) fillets at different storage temperatures. CTU Journal of Innovation and Sustainable Development , 54(10), 124-130. https://doi.org/10.22144/ctu.jen.2018.046
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No. 10 (2018)

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Abstract

Shelf life of fish fillets from tra catfish (Pangasianodon hypophthalmus) was  evaluated on the basis of chemical, microbilological and sensory quality during storage. The catfish fillets packed in Polyamide package combined with vacuum level of 60% were stored at 0, 4, 8, 12± 1.0°C. The quality of packed catfish fillets was assessed at the regular time intervals for a period of 25 days . The changes of quality were strongly dependent on the storage temperatures. The shelf-life of catfish fillets stored at 0, 4, 8, 12oC was therefore prolonged up to 21, 11, 7 and 3 days, respectively. In addition, total volatile basic nitrogen correlated well (r = 0.953) with the total microbial counts while the total microbial counts also correlated well (r = 0.905) with lactic acid bacteria counts. However, the weak correlation was shown between the total volatile basic nitrogen and the lactic acid bacteria counts (r = 0.087). These results obtained can be used as a reference tool to improve fishery quality management and to minimize the economic losses as well.
Keywords: Pangasianodon hypophthalmus, quality changes, shelf life, temperature, Tra catfish fillet

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