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SUMMARY –The storage stability of frozen pond-raised channel catfish from five commercial processing plants was examined. Three distinct types of processing treatment were included in the five lots. Fish samples were evaluated initially and at regular intervals during frozen storage up to 270 days. The evaluations included changes in moisture, pH, fat stability (TBA value) and shear press values of the uncooked fish, and in sensory ratings for appearance, aroma, color, texture and flavor of the cooked products. Moisture losses and changes in pH during frozen storage were not statistically significant (P = 0.05). Thiobarbituric acid (TBA) values indicative of changes in fat stability, incresed in all five lots of fish with prolonged storage but were not closely correlated with changes in flavor rating. Sensory ratings for quality of the cooked product decreased significantly with successive storage periods. The regression patterns representing changes in quality during storage varied among the different losts of fish. Certain variations were related to the processing treatments. |
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