Semester of Graduation

Spring

Degree

Master of Science (MS)

Department

Nutrition and Food Sciences

Document Type

Thesis

Abstract

Fish is a highly perishable commodity. Efforts to further reduce this spoilage have involved enhancing chilling methods with organic acids. In evaluating the benefits of using nano size ice slurry (SI) for chilling in comparison with flake ice, three separate studies were completed with black drum (Pogonias cromis): first, evaluation of chilling rates and cooling curves, secondly, evaluation of quality and shelf life using SI during storage, and thirdly, evaluation of the effect of organic acid and SI on microbial and physicochemical properties. For the first study, handling techniques were evaluated in pre-drained meltwater with SI (PDSI), continuous drain with SI (CDSI), retention of meltwater with SI (RSI), and retention of meltwater with flake ice (RFI). In the second study, thirty-six freshly caught black drums of equal sizes were collected from boats. Fish was separated into two groups and stored in insulated containers for 18 days. One group was stored in flake ice (FI) in an ice-fish ratio of 2:1. The second group was stored in nano size ice slurry (SI) in an ice-fish ratio of 3:1. The fish temperature was monitored continuously. At 2-day intervals, fish fillets were analyzed for microbial stability, and physicochemical quality. For the third study, four chilling methods were explored: nano size ice slurry (SI) as control, and SI with one of three organic acids: lactic acid (SLA), citric acid (SCA), and acetic acid (SAA). Sixty-four freshly caught black drums of equal sizes were collected from boats. They were immersed in a 1% W/V aqueous SI solution of organic acids for 20 minutes, filleted, pack in plastic bags, placed in an ice chest filled with flake ice and stored in a refrigerated cooler at ≤4°C for a period of 28 days. At 4-day intervals, fillets were analyzed for microbial stability, and physicochemical quality. Although nano size ice slurry demonstrated greater temperature reduction and extended the shelf life of black drum when compared to flake ice, further analysis of results indicated limited benefit when combined with organic acids at the chilling step.

Committee Chair

Watts, Evelyn

DOI

10.31390/gradschool_theses.5282

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Available for download on Monday, March 13, 2028

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