Microbial and chemical changes during iced storage of fillets from channel catfish (Ictalurus punctatus) with film overcropping, vacuum packaging, or vacuum skin packaging were determined by psychrotophic plate counts, thiobarbituric acid (TBA), free fatty acid, pH, and ammonia production. Vacuum-packaged fish had significantly lower (p < 0.05) psychrotrophic bacteria counts than overwrapped fish. A significantly higher free fatty acid content was also observed after week two in overwrapped samples. However, vacuum-packaged catfish had the same pH, TBA number, and ammonia production as overwrapped fish on the sampling days throughout three weeks of storage.
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Huang et al. (1992) studied this question.
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