Microbiological and color quality changes of channel catfish frame mince during chilled and frozen storage

Microbial counts and color values of channel catfish frame mince were deter mined during storage at -20, 0, and 5 degrees C. Aerobic plate counts incre ased from 5.5 to greater than 8 log(10) CFU/g by 3 d at 0 and 5 degrees C. Total coliform counts increased 1 log during refrigerated storage for 5 d. Both microbial populations declined during 3 mo frozen storage. Washed minc e was lighter in color, less red, and less yellow than unwashed mince. Colo r of both mince types did not change during storage. Microbial results sugg ested that prepared catfish frame mince should be stored no longer than 3 d at 0 to 5 degrees C, Frozen mince remained acceptable for at least 3 mo at --20 degrees C.