CARCASS CHARACTERISTICS OF CHANNEL AND HYBRID CATFISH, AND QUALITY CHANGES DURING REFRIGERATED STORAGE

Channel (Ictalurus punctatus) and hybrid (channel, I. punctatus, femal e x blue, I. furcatus, male) catfish were harvested from the same pond . Fillets were overwrapped or vacuum-skin packaged and stored 13 days at 4 degrees C. Carcass characteristics, chemical, microbiological and sensory qualities were compared. No significant differences in body w eight and proximate composition between the mio genotypes were found. However, the visceral fat of the hybrids was significantly higher than that of channel catfish. Vacuum-skin packaged fillets had significant ly lower free fatty acid levels and psychrotrophic populations than di d overwrapped fillets on the 13th day of refrigerated storage.