Potassium acetate and potassium lactate enhance the microbiological and physical properties of marinated catfish fillets

Authors: KIN, S - Mississippi State University; SCHILLING, WES - Mississippi State University; SMITH, B - John R White Company; SILVA, JUAN - Mississippi State University; KIM, TAEJO - Mississippi State University; PHAM, ALESSANDRA - Mississippi State University

Submitted to: Journal of Food Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 2/7/2011
Publication Date: 5/9/2011
Citation: Kin, S., Schilling, W., Smith, B.S., Silva, J., Kim, T., Pham, A. 2011. Potassium acetate and potassium lactate enhance the microbiological and physical properties of marinated catfish fillets. Journal of Food Science. 76(4):5242-5250.

Interpretive Summary: The addition of potassium acetate or sodium acetate to catfish fillets not only enhances shelf-life as with other meats but also enhances consumer preference. Processors could incorporate this technology in their marinades to enhance consumer preference of their products.

Technical Abstract: Sodium or potassium salts such as lactate and acetate can be used to inhibit the growth of spoilage bacteria and food-borne pathogens, and thereby prolong the shelf-life of refrigerated seafood. However, minimal information is available regarding the combined effects of potassium salts (acetate and lactate) with an agglomerated phosphate blend on the quality and safety of refrigerated catfish fillets. The objective of this study was to determine the microbiological and quality characteristics of marinated catfish fillets treated with organic acid salts. Catfish fillets were vacuum-tumbled with a brine solution with and without the added organic acid salts, at 10% over initial, raw weight prior to tray-packing and storage at 4 °C for 14 d. Fillets were evaluated for yields, color, pH, tenderness, consumer acceptability, and shelf-life. No differences (P > 0.05) existed among the treated and untreated fillets with regards to solution pick-up and pH, but all treated fillets increased (P < 0.05) cooking yields and Intl. Commission on Illumination (CIE) a* values, and decreased (P < 0.05) CIE L* and b* values in the catfish fillets when compared to the untreated fillets. The fillets treated with a combination of potassium acetate and potassium lactate had lower (P < 0.05) psychrotrophic plate counts and lower spoilage scores than the control treatments on days 7, 10, and 14. In addition, consumers preferred (P < 0.05) treated catfish fillets (fried) with respect to appearance, flavor, and overall acceptability over the negative control. In conclusion, the combination of potassium acetate and potassium lactate enhanced sensory quality and extended the shelf-life of refrigerated catfish fillets.