Super-chilling (-0.7 °C) with high-CO2 packaging inhibits biochemical changes of microbial origin in catfish (Clarias gariepinus) muscle during storage

Controlled freezing-point storage (CFPS) is an emerging preservative technique desirable for fish. In the present study, catfish fillets were stored at -0.7 degrees C under different packaging atmospheres: air (AP), vacuum (VP), and 60% CO2/40% N-2 (MAP). Chemical, microbiological, and sensory analyses were performed during storage. Results showed the following descending order of chemical changes (degradation of nucleotides, conversion of protein to volatile-based nitrogen and biogenic amines, and production of trimethylamine nitrogen), as well as loss of sensory properties: 4 degrees C AP > 0.7 C AP approximate to 4 degrees C VP > 0.7 degrees C VP approximate to 4 degrees C MAP > 0.7 degrees C MAP. The chemical changes were well-correlated with microbial growth suggesting the microbiological pathways. Hence, CFPS at 0.7 C in combination with high-CO2 MAP can effectively maintain the quality of fresh catfish meat compared to traditional preservation methods. (C) 2016 Elsevier Ltd. All rights reserved.