Quality changes of hot smoked catfish (clarias gariepinus) during refrigerated storage

Changes in the quality of hot smoked catfish were determined just after smoking and during refrigerated storage. Chemical, sensory and microbiological analyses of the samples were carried out during the storage to test their shelf life and quality. Total viable count, total volatile basic nitrogen, peroxide values and thiobarbituric acid values increased, while sensory scores decreased during storage. The pH values were slightly increased by storage time. It was found that hot smoked catfish samples were unfit for human consumption at day 24 according to microbiological and sensory analyses. Results of this study can be applied to improve the existing methods of catfish processing. The findings exemplify the storage ability of hot smoked catfish for a period of as long as 24 days under refrigerated storage. These findings can be well utilized by researchers as well as manufacturers in the economic preparation of hot smoked fish products and for long-term storage. Based on these results, suitable methods of preservation and packaging techniques can be developed for improving the shelf life of hot smoked catfish. © 2007, Blackwell Publishing