Quality Changes During Refrigerated Storage of Packaged Shrimp and Catfish Fillets Treated with Sodium Acetate, Sodium Lactate or Propyl Gallate

The effects of sodium acetate, sodium lactate, and propyl gallate were determined on microbial populations, pH, ammonia content and color of film‐overwrapped or vacuum‐skin packaged fresh shrimp and catfish fillets. Products were stored at 4°C up to 12 days. Vacuum‐skin packaged shrimp or catfish fillets contained lower (P < 0.05) ammonia compared to film‐overwrapped products. Catfish fillets treated with 2% sodium acetate had lower populations of psychrotrophic and anaerobic bacteria compared with untreated catfish, regardless of packaging. Treatment with 2% NaAc has potential for extending shelf life of refrigerated catfish fillets.