Influence of Ozone, Hydrogen Peroxide, or Salt on Microbial Profile, TBARS and Color of Channel Catfish Fillets

Channel catfish (Ictalurus punctatus) fillets were treated with hydrogen peroxide (HP), ozonated water (OZ), and ascorbic acid plus salt (AS) or salt solution (BR). All treatments except AS decreased (p 0.05) Aeromonas, while OZ did not decrease Staphylococcus and Acinetobacter. All treatments except 5 ppm OZ reduced (p 0.05) initial TCC and PPC. At 0.7% HP, BR, and 10 ppm OZ fillets showed odor spoilage after 8,10 and 10.5 d, respectively. Fillets treated with HP, OZ, and BR had higher (p 0.05) TBARs than control fillets. HP treated fillets had lower (p 0.05) Hunter ‘L’ values, while BR treated fillets had higher ‘a’ and lower (p 0.05) Hunter ‘L’, ‘b’, and SI values than controls.