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Abstrait
Storage Evaluation of Vacuum-Packed Smoked Catfish (Clariasgariepinus) Ready-to-Eat (RTE) Products
Pia Amabelle Flores*, Bryan Bretana , Leanne Jay Manceras, Zaibel Rose Tamon
Smoked catfish (Clarias gariepinus) prepared in three different forms were evaluated under storage of one-month. Sensory evaluation was based on appearance, aroma, texture, fishy aftertaste and general acceptability. Microbiological analysis was also compared using Standard Plate Count (SPC), Escherichia coli, and Salmonella sp. Results showed significant difference in appearance of smoked whole catfish in the first week of storage. Acceptability of smoked- beheaded- filleted was significantly different at fourth-week of storage. Microbiological analysis showed no detectable level at critical limit. Lower SPC was found in smoked filleted-skinned. The study indicated vacuum-packaging under frozen storage can improve keeping quality and safety of ready-to-eat smoked catfish products.