Sodium Acetate and Bifidobacteria Increase Shelf‐Life of Refrigerated Catfish Fillets

Microbiological and sensory evaluations of catfish fillets treated with sodium acetate (SA) and bifidobacteria were studied at 4°C. Cultures of Bifidobacterium adolescentis, B. infantis , or B. longum (2.5% V/W) extended lag phase, but not generation time of aerobic bacteria. One‐half percent (W/W) SA increased lag phase and generation time. SA and bifidobacteria reduced counts more than either alone, extending shelf‐life by 3 days. Amount of culture (1.5–4.5%) or culture age (24–72 hr) had no effect on inhibition. Treated fillets odor and appearance resembled fresh fillets for up to 6 days, while untreated fillets were unacceptable aher 3 days. SA, either alone or combined with bifidobacteria, extended refrigerated shelf‐life of catfish fillets.