Microbial and color quality of fillets obtained from steam-pasteurized deheaded and eviscerated whole catfish

The present study reports on the microbiological quality and surface color of skinless catfish fillers obtained from steam-treated catfish. Total aero bic (APC), psychrotrophic (PPC) coliform (CPC) plate counts, and Hunter col or analysis of fillers were performed after treatment and during 14 days of storage at 4 degreesC. Results indicated that as steam treatment duration increased (15-120 s) greater reduction of fillet microflora population was achieved. Microbial counts on fillets obtained from steam-treated catfish w ere lower than controls at all sample times. Steam treatment for 120 s prod uced fillets with APC, PPC, and CPC that were 1.6, 1.7 and 1.9 log(10)cfu g (-1) lower than control fillers after 4 days at 4 degrees C. Hunter color a nalysis of fillets revealed no color differences (L, a, b, and Whiteness) b etween steam-treated and control fillets. The reduction of skin microbial l oads by steam prior to skinning of catfish resulted in fillets with superio r microbiological quality and no Hunter surface color changes. (C) 2000 Aca demic Press.