Title Effect of Vacuum Packaging on Keeping Quality of Hot-Processed Smoked-Flavored Milkfish (Chanos chanos)

Authors: Dr. Myrna C. Bigueja Prof. Luisa M. Lanciso Ms. Christine C. Bigueja

Implementing Institution: Partido State UniversityBicol University

Region/Project Location Region V, Salogon, San Jose, Camarines Sur

Duration of the Study 6 months

Funding Agency Partido State UniversityBicol University

Total Project Cost P50,000.00

R&D Status Dissemination and Commercialization

Effect of Vacuum Packaging on Keeping Quality of Hot-Processed Smoked-Flavored Milkfish (Chanos chanos)

Myrna C. Bigueja1 , Prof. Luisa M. Lanciso2 and Christine C. Bigueja3

Abstract

The microbial safety and quality of vacuum packed hot-processed smoke flavored Milkfish (Chanos chanos) gutted and filleted were examined during eight (8) weeks at room (320C) and refrigerated (40C) temperature. The Bagassee and guava leaves were used as the smoke flavor enhancer. Sensorial analysis conducted by thirty (30) consumers of the hot-processed smoke flavored milkfish (Chanos chanos) showed that the milkfish treated with bagasse and guava leaves is the most preferred smoked product.

The most preferred formulation and process of smoking of gutted and filleted milkfish were applied to investigate the effect of vacuum packaging. Results indicated that samples presented for ranking based on acceptability do not differ significantly from one another. It appears that regardless of forms of smoked milkfish and conditions of storage after four (4) weeks, the panelist tended to rank the products similarly. Although the filleted smoked milkfish stored at refrigerated temperature is slightly better than gutted milkfish. Furthermore, those smoked milkfish either gutted or filleted stored at room temperature (320C) extended the shelf life for four (4) weeks while those stored in refrigerated temperature (40C) were stable for eight (8) weeks.

The present study also investigated the yeast and molds associated with the vacuum-packed smoked flavored milkfish stored room and cold temperature, the yeast and mold count was less than 150 cfu/g. This placed the fish samples in class B (microbiological status of the food is less than satisfactory but is still acceptable for consumption) of ready-to-eat foods.

In conclusion, vacuum packaging materials could be improved some quality aspects and increased the shelf-life of smoked. Hence, it is recommended that smoked products should be packed in vacuum packaging materials not only to protect them from recontamination of microorganism but also prevent the product from damage during transporting.

KEY WORDS: Vacuum Pack Hot-Processed Smoked-Flavored Milkfish

1Asssitant Professor II & Production Director, Partido State University, Goa, Camarines Sur 2Asssitant Professor II & Research & Development Director, Partido State University, Goa, Camarines Sur3Instructor, Bicol University Industrial Technology, Legazpi City

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INTRODUCTION

Consumer globally is becoming more concern about the food safety of fish and fishery products. To produce safe and wholesome food for consumption there is a need that fish processors should practice the good hygienic method of processing fish and products must be free from any recontamination of bacteria that can cause food poisoning.

There is a number of ways to enhance food safety. These include proper way of handling fish and other fishery products, better education for both processors and consumers, and control of bacteria throughout the food chain by using a suitable packaging method and materials.

A. Axler, 2004 said, packaging is becoming an essential part of value chain analysis, regarding food safety, organoleptic characteristics and flexibility. Likewise, packaging is of great importance in the final choice the consumer will make because it directly involves convenience, appeal, information and branding.

Mostly Filipinos love milkfish (Chanos chanos) locally known as “bangus” not because it’s the national fish but because of the unique flavor, the qualities that cannot be found in other fish and that makes it special. Moreover, the milkfish is also an important food fish in Southeast Asia and is the sole living species in the family Chanidae (SEAFDEC, 2009). However, similar to other fish, significant economic losses could result due to the highly perishable nature of milkfish, if they are not preserved in some way (Wood, 1981).

Various food preservation techniques have been utilized to improve the microbial safety and extend the shelf life of fish in general, including, canning, salting, freezing, drying and smoking (Jay, 1998: Nickelson, et. al, 2001; wood, 1981). Up to 70% of the total fish catch in developing countries is preserved by smoking, a process through which volatiles from thermal combustion of wood penetrate fish flesh (Ward, 1995). In the Philippines, in contrast, smoking serves primarily as a tool to enhance the flavor and texture of fish, often producing value-added products whose preservation is achieved by other means. In smoking, wood smoke is good to used, other agro-waste material can be used like rice hull and bagasse that can enhance flavor and improve the quality of smoked product (Bigueja, et. al, 2004).

Microbial flora distribution in smoked fish product varies largely dependent upon the quality of fish at the time of smoking temperature and duration, the salt content and the drying time (Nickelson et al. 2001). In addition, the shelf life of smoked fish products depends largely on Vacuum Pack (VP) because air is removed from a pack and not replaced (1S.M. Ibrahim, 2A.G. Nassar and 3N. El-Badry, 2008).

Yeast and molds occur in a variety of crops, animal and fish products they may produce aflatoxin. The growth of this microorganism affected by moisture content, relative humidity and substrate composition. The common occurrence of aflatoxigenic

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fungi and their products in foodstuffs is a serious food safety issue of worldwide concern and research in many countries (Jonsyn 1989; El-gohary 1995).

In combination, salt and low temperature is the two major factors controlling growth of organisms in smoked fish. Heat treatment of food (e.g., smoking) not only improves the taste, smell/aroma, appearance and sometimes digestibility; it also reduces the number of organisms, thereby improving the shelf life or keeping qualities of the food. As the temperature on the surfaces of fish increase and moisture content decreases, bacterial growth begins to slow down. Being a highly aerated process, the smoking process uses temperatures at which no growth of anaerobic organisms are expected to occur. Thus, heat treatment is a practice aimed at improvement of the overall safety of food. This makes it a critical control point as the amount of heat applied must be adequate to significantly reduce the numbers of spoilage organisms that can tolerate the aerobic environment. More important, however, is post processing handling and storage which may have been responsible for the presence of high numbers of fungi, yeast and mold in the smoked fish samples at the points of sale (Okiya and Akeodi 1998).

The populace needs to be enlightened on their role in ensuring the safety of the foods they consume. Although there have not been any records of outbreaks due to the consumption of contaminated fishery products in the country, a couple of sporadic cases have been linked to lightly preserved fish products in other parts of the world where proper documentation takes place (Brett et   al. 1998 ; Miettinen et   al. 1999 ).

In December 1997, the United States Food and Drug Administration suggested an increase in the incidence of toxicosis over the next decades acquired from food products and, in anticipation, implemented a dramatic change in the manner with which domestically produced and imported fishery products are regulated. The new regulations mandated the application of the Hazard Analysis and Critical Control Point (HACCP) principles to the processing of seafood (USFDA 2001).

Vacuum Packaging Technology (VPT) provides an environment that contains little or no oxygen, which offers a unique advantages and opportunities for the food industry. This technique may also reduce wastage and extend shelf life but also raises much microbiological concern. Furthermore, VPT can be used to prevent degradation in oxidation processes in food products. Reducing the oxygen in and around the food retards the amount of oxidation rancidity in fats and oils (SEA FOOD NETWORK Information Center, 2008). VPT not only protects the product from contamination but also prevent them from damage during transport. The smoking process does not significantly diminish the nutritional value of smoke-cured fish, but the economic value may be determined by the quality of the fish presented for sale. Therefore, the main purpose of this work was to investigate the effects of vacuum packaging in 8 weeks on some aspects of hot processed smoked flavored milkfish. Likewise, for quality assurance yeast and molds were also carried out.

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Objectives

General Objective: To investigate the effect of vacuum packaging on some aspect of hot- processed smoked flavored milkfish.

Specific objectives:

1. Determine the best smoke flavor enhancer in gutted and filleted hot smoke Milkfish.

2. Investigate the effect of vacuum packaging on keeping quality of hot-processed smoked flavored milkfish stored at room and cold storage.

3. Evaluate the growth rate of yeast and mold in hot-processed smoked flavored smoked milkfish in 4 weeks for room temperature and 8 weeks for cold storage temperature.

MATERIALS AND METHODS

Methodology

An experimental and developmental method of research was used in this study. Two (2) treatments and two 2 replicates were applied to determine the best smoke flavor enhancer of the hot smoked bangus.

The most acceptable enhancer was used to determine the effect of vacuum packaging on processed smoked- flavored bangus. The vacuum packed smoked flavored milkfish was stored at room (320C) and refrigerated (40C) temperature for 8 weeks. Sensory evaluation and yeast and mold count was determined.

Experimental Procedure

Milk fish (Chanos chanos). 50 kilograms Fresh milkfish were obtained directly to the fish operator at Tagas, San Jose, Camarines Sur. The milkfish were chilled in the icebox. After reaching in the laboratory they were immediately washed with tap water and divided into two (2) lots/batches, gutted and butterfly fillet. All batches were salted in 10% NaCl concentration in one thirty minutes (30) at room temperature. The fish precooked at 20% NaCl concentration for 30 minutes, wash carefully, drained for 20 minutes and dried under the heat of the sun for 1 hour.

Smoking. All batches were subjected to two (2) treatments and two (2) replicate, the first batches treated with smoke from bagasse and guava leaves and the second treated with smoke from bagasse only. Bagasse is the by-products of Peñafrancia Sugar Mill Incorporation Located in Pili Camarines.

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Sensory Analysis. All batches were undergone consumer preference test. The gutted and the filleted were both presented to the regular cosumers of tinapang bangus of PSU and were asked to compare the general acceptability of the product to determine the most preferred and the standard formulation.

After analysis the process was again performs for both gutted and filleted then vacuum packed in stored at room and refrigerated (40C) temperature for 4-8 weeks. Sensory evaluation was carried out each 4 weeks interval during cold storage. The products undergone consumer acceptance test. Three (3) smoked fish remove from each batch for each analysis.

Vacuum packaging. Using the standard formulation the smoking was again conducted. The finished were vacuum packed at Camalig Packaging Center, Camalig Albay.

Yeast and Molds Analysis. The products stored in room and refrigerate temperature were subjected to yeast and molds analysis at Department of Science and Technology (DOST), Region V.

Statistical Tools. The researchers used percentage to determine the most preferred enhancers for smoking gutted and filleted milkfish. Ranking test was used at .05% level of significance to determine the effect of vacuum packaging on hot-processed smoked flavored milkfish stored room temperature (320F) and refrigerated temperature (40C) for 4-8 weeks.

Steps in processing hot-flavored smoked bangus

Materials: 25 kilos Fresh bangus, salt, bagasse and guava leaves

Equipment: Smoked house, vacuum packaging machine, tray, basin, knives, stove, steamer, measuring cup, chopping board.

Procedure:

1. In basin dissolve salt. Nine part of water, 1 part of salt. Salt solution should be enough to cover all the fish. Set Aside.

2. Clean the fish; remove the gills, viscera and false kidney. 3. Lay fish open like a butterfly fillet and cut the head and tail.4. Wash the fish and soak to the prepared 10% salt solution for 30 minutes.5. Pre-cooked the gutted and fillet fish at 25% salt solution (four parts of water

and one part of salt) for 30 minutes.6. Wash and drain for 20-30minutes.7. Properly arrange in smoking tray and hot- smoke at 60 -800C for 1-2 hours.

Allow to cool then vacuum pack in boxes.8. Label the package and at room temperature or refrigerate if longer storage in

needed.

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Figure 1- Experimental Process Flow

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Milkfish (Chanos chanos)

Vacuum Packed

Consumer Preference Test

Processing of most preferred products

Consumer Acceptability andYeast and Mold Analysis

Treatment 1 smoked

flavored of bagasse &

Guava leaves)

Gutted Filleted

Treatment 2 smoked

flavored of bagasse only

Room Storage

Cold Storage

PROCESSING PROCEDURES

RAW MATERIAL AND INGREDIENTS

CONTROL POINT

Fresh milkfish 50 kilograms Fresh milk fish or chilled

Eviscerating & washing 45 kilograms40 kilograms

Gutted fishFilleted fish

Brining 10% brine - 20 kg unrefined or 16 kg refined salt.

Ordinary salt may be used but resulting brine be strain through cheese cloth or

“katsa” to remove undissolved impurities prior to use.

Pre-cooking in brine 25% brine - 15kg unrefined solar or 11 kg refined salt

Unrefined salt nay be use but the resulting should be strain

prior to use.

Rinsing 35 kilograms Rinses slightly just to remove surface salt that be

crystallized on smoking

Surface drying in solar drier

30 kilograms Surface drying must be done to facilitate better smoke disposition and to remove

moisture.

Smoking 30 kilograms Used 1-kilo smoking materials for every 5 kilos of

fish Smoke until glossy golden brown for 30 minutes

to 1 hour.

Cooling Yield for whole gutted milkfish is 60 to 65% kg and for gutted fish is 50%

for filleted

Cool in room temperature before packing

Vacuum Packaging Pack in .003 nylon P. E. bags to prevent recontamination of

the finished product

Storing Store either chilled or frozen for longer shelf life. 4 weeks at room temperature. 8 weeks

at 3-4oC.

Figure 2. Scheme of smoking of milkfish

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RESULTS AND FINDINGS

The most preferred smoked flavor enhancer.

Hot smoked flavored bangus is a delicious product and packaging conditions are limited factor to limit shelf life. In this study, the best smoke flavor enhancer was analyzed through consumer preference test. M. M.Gatchalian, 1985 stated that the ultimate fate of manufactured good is in the hands of the end-users. Considering the power of consumers to select the best products, the result of the analysis on some quality aspect of hot processed smoked flavored milkfish was shown in Table1. It was revealed that majority of the consumers preferred bagasse and guava leaves as the best smoke flavor enhancer for either gutted or filleted. In addition, the result shows that the product treated with bagasse and guava leaves is more aromatic than the product treated with bagasse only. These findings implied that bagasse and guava is a good smoke flavor enhancers.

Table 1. Percentage distribution of level of preference of smoke flavor enhancers for filleted gutted hot-processed smoked flavored bangus.

Physical Characteristics

Level of PreferenceFilleted hot-processed smoked

flavored milkfishGutted hot-processed smoked

flavored milkfishBagasse with guava leaves Bagasse Only

Bagasse with guava leaves Bagasse Only

Number % Number % Number % Number %Texture 22 73% 8 27% 18.5 62% 11.5 38%Color 22.5 75% 7.5 25% 17 57% 13 43%Odor 27 90% 3 10% 16 53% 14 47%Saltiness 19 63% 11 37% 13 43% 17 57%Overall 23.5 78% 6.5 22% 18.5 62% 11.5 48%

22.8 76% 7.2 24% 16.6 55% 13.4 45%Effect of Vacuum Packaging on Keeping Quality of Hot-Processed Smoked-Flavored Milkfish (Chanos chanos)

After 4 weeks storage at room temperature (320F) and refrigerated temperature (40C) the Vacuum Pack (VP) hot-processed gutted and filleted smoked flavored milkfish the results was presented in Table 2.

Analyzing results, observe from Table 2 that the lowest ranks sum is 59.5 (for sample T2) and the highest is 85 (for sample T3). Average rank corresponding to samples T1 andT2 are 2.07 and 2.8 respectively. Since both the lowest (625) and the highest (85) within the Kramer’s rank sum range at .05% (61-89), then there is no significant difference between the ranked samples.

Results indicated that samples presented for ranking based on acceptability do not differ significantly from one another. It appears that regardless of forms of smoked milkfish and conditions of storage after 4 weeks, the panelist tended to rank the products similarly. Although the filleted smoked milkfish stored at refrigerated temperature is

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slightly better than gutted, still is not significantly preferred over smoked milkfish stored at room temperature.

The findings indicated that all samples are still good for human consumption even after 4 weeks, this due to the fact that the oxygen on the packaged was eliminated through the used of vacuum packaging machine. Hence vacuum packaging extended the shelf life of the hot-processed smoked-flavored milkfish.

Moreover, as observed vacuum packaging not only prevented the smoked products from post contamination but also protect them from damage during transport of the products.

Table 2. Average of four (4) trials for ranking for over all acceptability of hot- processed smoked flavored gutted and filleted milkfish (Chanos chanos) stored at room (320F) and refrigerated (40F) temperature for four (4) weeks.

Room Temperature Refrigerate TemperaturePanelist S1

- Gutted S2 - Filleted S3

- Gutted S4 - Filleted

1 3.5 1.5 3.5 1.52 3.5 1 2.5 33 4 1.5 3 1.54 4 2.5 2 1.55 3 2 4 16 3.5 1 3 37 3 3 3 18 3.5 1.5 3.5 1.59 3 2.5 3 1.510 1 3.5 2 2.511 2 2.5 3 2.512 3.5 1 3.5 1.513 3 1.5 2.5 314 1.5 2 2.5 415 2 2.5 3.5 216 1.5 3.5 2 317 4 1.5 2 2.518 3 2.5 2 2.519 2 2.5 3 2.520 2 2 3.5 2.521 1 3 2 422 3 2.5 2 2.523 2.5 2.5 2.5 2.524 4 1.5 2.5 225 3.5 1.5 3.5 1.526 2.5 1 3 2.527 1 2 3 328 4 2 3.5 1.529 3.5 1.5 3 2.530 1 3 3 3

Total Rank 81.5 62 85 69Mean Rank 2.7 2.0 2.8 2.3

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For further analysis on the effectiveness of vacuum packaging, the smoked products were kept until 8 weeks. Shown in Table 3 are mean ranks of four (4) samples of hot-processed smoked flavored milkfish stored for 8 weeks at stored at room 320F) and refrigerated (40C) temperature. Results indicate that at 5% level of significance (Kramer’s range being 61-89); samples 3 and 4 stored at refrigerated temperature are significantly more acceptable than samples stored at room temperature.

Results revealed that samples under vacuum packaging store at room temperature might be extended to four (4) weeks while those stored in refrigerated temperature to eight (8) weeks. Hence, for safety and wholesomeness of under vacuum pack hot-processed smoked flavored milkfish either gutted or filleted should be kept in the refrigerator and consumed within 8 weeks.

Table 3. Average of four (4) trials for ranking for over all acceptability of hot- processed smoked flavored gutted and filleted milkfish (Chanos chanos) stored at room (320F) and refrigerated (40F) temperature for eight (8) weeks.

Room Temperature Refrigerate TemperaturePanelist S1

– Gutted S2 – Filleted S3

– Gutted S4 – Filleted

1 1 3 2 4

2 4 2.5 2.5 13 1 2.5 2.5 2.54 4 2.5 2.5 15 4 2.5 2.5 16 4 2.5 2.5 17 4 2.5 2 1.58 4 2 2 29 3.5 3 2.5 110 3.5 3 2.5 111 3.5 2.5 2.5 1.512 3.5 1.5 3.5 1.513 3.5 3.5 2 114 4 3 1 215 3 3.5 1 216 4 3 1 217 3.5 3.5 1 218 3.5 2 1 2.519 3.5 3.5 1.5 1.520 4 3 1 221 4 3 1 222 4 2.5 1.5 223 3.5 3.5 1.5 1.524 2.5 3.5 2 2.525 2 3 2.5 2.526 3 2 2.5 2.527 3.5 3 2.5 128 3 3.5 2 229 16 9 2 430 3 3 2 2.5

Total Rank 111.5 92.5 58 57.5Mean Rank 3.7 3.08 1.9 1.9

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Yeast and Mold Count (YMC)

Table 4 shows the effect of VP on hot-processed smoked flavored milkfish during room and cold storage. The corresponding values of gutted and filleted stored at room and refrigerated for 8 weeks is less than 150 cfu/g. This means that products were safe for human consumption. This placed the fish samples in class B (microbiological status of the food is less than satisfactory but is still acceptable for consumption) of ready-to-eat foods. (Tournas, et.al, 2000).

Room storage (4 weeks) Cold Storage (8 weeks) Samples Parameters Results Method

Used Parameters Results Method

Used Filleted milkfish

Yeast & Molds in food ( DRBC, 250C, 5 Days

< 150 cfu*/g

AOAC BAM

Yeast & Molds in food ( DRBC, 250C, 5 Days

150 cfu*/g AOAC BAM

Gutted milkfish

Yeast & Molds in food (DRBC, 250C, 5 Days

150 cfu*/g

AOAC BAM

150 cfu*/g AOAC BAM

*colony forming unit, 3m St. Paul, Minn. USA

CONCLUSION AND RECOMMENDATION

Conclusion:

1. Application of bagasse and guava smoke to the milkfish increases its palatability.

2. Vacuum packaging could improve some quality aspect s and increased the shelf life of smoked milkfish.

3. Refrigeration of under vacuum pack hot-processed smoked flavored milkfish extends the shelf life.

4. Storage life of under vacuum pack hot-processed smoked flavored milkfish will only last for 4 weeks.

5. Sensory score changed during cold storage period depending mainly on packing condition, fish form and smoking method.

6. Vacuum packaging also protects smoked products from damage and contamination.

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Recommendations:

1. Vacuum packaged shall be stored at room temperature not more than one month while products stored at refrigerated temperature (3 to 40C) shall not stored for more than 3 months to safeguard consumer from possible food poisoning.

2. To prevent from recontamination of the smoked milkfish, the products should be vacuum pack right after cooling of the finish products.

3. For the improving on some quality aspect of Smoked milkfish use bagasse and guava leaves for smoking.

4. Vacuum packaging must be required to fishery products not only to prevent the product from post contamination of microorganism but also to protect them from damage of flesh during transport.

5. Practical application of the Hazard Analysis and Critical Control Point principles to smoked-fish processing should be observe of fish processors.

6. A study on the occurrence of other species of molds that produces aflatoxin is recommended.

Acknowledgement

The researchers wishes to express their profound gratitude and sincerest thanks to regular costumer of “tinapang isda” for evaluating the sensorial qualities of smoked products, to Partido State University and Bicol University for the financial support and to DOST V, for evaluating the yeast & mold count of the products. Furthermore, the researchers gratefully acknowledge the Albay Packaging Center V for offering their Vacuum packaging machine.

References:

SHEWAN, J.M. 1977. The bacteriology of fresh and spoiling fish and the biochemical changes induced by bacterial action. Proceedings of the Conference on Handling, Processing, and Marketing of Tropical Fish, July 5–9, 1976, Tropical Products Institute, London, U.K., pp. 51–60.

United States Food and Drug Administration. 2001. Processing Parameters Needed to Control Pathogens in Cold Smoked Fish, CFSAN, Washington, DC. http://www.cfsan.fda.gov/~comm/ift2-toc.htm (accessed December 17, 2008).

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Tournas, V., et.al, 2000. Bactriological Analytical Manual.http://www.fda.gov/Food/ScienceResearch/LaboratoryMethods/BacteriologicalAnalyticalManualBAM/ucm071435.htm

EL-GOHARY, A.H. 1995. Study on aflatoxins in some foodstuffs with special reference to public health hazard in Egypt. Austral. J. Anim. Sci. 8(6), 571–575.

JACOBS, M.B. 1951. The Chemical Analysis of Foods and Food Products, p. 504, D.Van Nastrand Co. Inc., London, U.K.

Cole, R.J. (ed.) 1986. Modern Methods in the Analysis and Structural Elucidation of Mycotoxins. Academic Press, Orlando, FL.

Durackova, Z., V. Betina, and P. Nemec. 1976. Systematic analysis of mycotoxins by thin-layer chromatography. J. Chromatogr., 116: 141-154.

Guillén, M.D. and M.L. Ibargoitia, 1998. New 14. O¨zogul, F., A. Polat and Y. O¨zogul, 2004. The effects components with potential antioxidant and of modified atmosphere packaging and vacuum organoleptic properties, detected for the first time in packaging on chemical, sensory and microbiological liquid smoke flavoring preparations. J. Agric. Food changes of sardines (Sardina pilchardus). FoodChem., 46: 1276-1285.

Ibrahim, et. al., 2008 Effect or Modified Atmosphere packaging and Vacuum packagingMethod of Smoked Mullet, IDOSI publication.

Food Micorbiology. Jouranl homepage: www. Elsevier.com/locate/fm.

FD. 2001a. Clostridium butulinum toxin formatio. Chapter 13. Fish and fishery products hazards and controls guidance. 3rd ed. P.167-190. food and Drug Administration, Center for food Safety and applied Nutrition, Office of Seafood, Washington, DC.

Corby, J. 1999. Personal communication, director, Division of Food Safety and Inspection, Department of Agriculture and markets, State of New York, Albany, NY.

FDA. 1999. Annex 6: Food Processing. Food Code 1999. p. 414-425. Department of Health and Human Services, Public Health Service, Food and Drug Administration, Center for Food Safety and Applied Nutrition, Office of Seafood, Washington, DC.

FDA. 2001a. Clostridium botulinum toxin formation. Ch. 13. In Fish and Fishery Products Hazards and Controls Guidance, 3rd ed., p. 167-190. Food and Drug Administration, Center for Food Safety and Applied Nutrition, Office of Seafood, Washington, DC.

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FDA. 2001b. Introduction of pathogens after pasteurization and specialized cooking processes. Ch. 18. In Fish and Fishery Products Hazards and Controls Guidance, 3rd ed., p. 227-236. Food and Drug Administration, Center for Food Safety and Applied Nutrition, Office of Seafood, Washington, DC.

NMFS. 1983. Inspection and certification of Cryovac vacuum packaged marine fresh fish products (salt water species only). NMFS Fishery Products Inspection Manual, Part III, Ch. 6, Sec. 01. National Marine Fisheries Service, Washington, DC.

NMFS. 1984. Inspection and certification of vacuum packaged hot-processed smoked or hot-processed smoke-flavored salmon. NMFS Fishery Products Inspection Manual, Part III, Ch. 6, Sec. 2. National Marine Fisheries Service, Washington, DC.

NMFS. 1993. Inspection and certification of vacuum and modified atmosphere packaged (VAC and MAP) marine and estuarine bulk raw fishery products which are to be held at only refrigerated temperatures (non-frozen). NMFS Fishery Products Inspection Manual, Part III, Ch. 6, Sec. 03. National Marine Fisheries Service, Washington, DC.

Reddy, N.R., Solomon, H.M., Yep, H., Roman, M.G., and Rhodehammel, E.J. 1997a. Shelf life and toxin development by Clostridium botulinum during storage of modified-atmosphere-packaged fresh aquacultured salmon fillets. J. Food Protect. 60(9):1055-1063.

Reddy, N.R., Roman, M.G., Villanueva, M., Solomon, H.M., Kautter, D.A., and Rhodehammel, E.J. 1997b. Shelf life and Clostridium botulinum toxin development during storage of modified atmosphere-packaged fresh catfish fillets. J. Food Sci. 62(4):878-884.

Reddy, N.R., Paradis, A., Roman, M.G., Solomon, H.M., and Rhodehammel, E.J. 1997c. Toxin development by Clostridium botulinum in modified atmosphere-packaged fresh tilapia fillets during storage. J. Food Sci. 61(3):632-635.

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Consumer Preference Test

Panelist name ___________________________ Date__________________

Product: Smoked fish

Instructions:

You are presented with two sets of samples. Please evaluate the given samples in each set according to the characteristics enumerated below. For each characteristic, encircle the code number of the sample that you like best

Characteristics Sample codesReplicate 1 Replicate 1

345 456 123 234Odor FlavorColor Saltiness Odor Overall preference

Comments: __________________________________________________________________________________________________________________ _________________________________________________________ _________________________________________________________ _________________________________________________________ _________________________________________________________ _________________________________________________________

Thank you

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Consumer Preference Test

Panelist name ___________________________ Date__________________

Product: Gutted Hot-flavored smoked fish

Instructions:

You are presented with two sets of samples. Please evaluate the given samples in each set according to the characteristics enumerated below. For each characteristic, encircle the code number of the sample that you like best

Characteristics Sample codesReplicate 1 Replicate 2

Product A

Product B

Product C

Product A

Product B

Product C

Like extremely Like very muchLike ModeratelyLike slightly Neither like nor dislike Dislike slightly Dislike moderatelyDislike very muchDislike extremely

Comments: __________________________________________________________________________________________________________________ _________________________________________________________ _________________________________________________________ _________________________________________________________ _________________________________________________________ _________________________________________________________

Thank you

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Ranking Test

Panelist name: ______________________________Date: __________________

Product___________________________.

INSTRUCTIONS

Please evaluate the flavor of the samples presented to you from left to right. Rank them from 1-4, 1 having the most distinct flavor and 4 having the least flavor. TIES ARE NOT ALLOWED!

Sample code RankReplicate 1: 567

678789890

Replicate 2: 123234345456

Comments: ______________________________________________________________ ________________________________________________________________________ ________________________________________________________________________ ________________________________________________________________________

Thank You

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