Abstract

This study aims to preserve fresh catfish meat by using Porphyra yezoensis extract, chitosan and lactic acid Nisin. The composite preservative obtained by sensory evaluation can effectively maintain the color, odor and texture of fresh catfish meat, as well as inhibit bacterial growth. Results show that treatment using a preservative solution (Porphyra yezoensis extract 10%, Nisin 0.2% and chitosan 15%) extended the shelf life of the fresh catfish meat from 12 h to 24 h when stored at room temperature and from 6 d to 9 d when stored at 4°C. These results provide a practical method of preserving fresh catfish meat.

Keywords:

Catfish, composite preservative, porphyra yezoensis extracts,

References

Competing interests

The authors have no competing interests.

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Copyright

The authors have no competing interests.