Catfish are the predominant U.S. aquacultural product. However, byproducts from filleting, including bones that are high in calcium, typically go to waste or are sold as a low-valued feed. This research evaluated the potential use of catfish bone powder (CBP; 21.07% calcium) as a food ingredient. Catfish fillet strips were dredged with a breading mix (CBPM) containing 0% (0CBPM), 10% (10CBPM), and 20% (20CBPM) CBP before frying. Consumers (N = 211) evaluated sensory liking (nine-point hedonic scale) and attribute intensity (JAR scale), emotions (check-all-that-apply), and purchase intent (PI, yes/no) of samples. Color and texture were measured instrumentally. CBP did not show any negative effects on liking scores, although crispiness was scored higher for 20CBPM (mean = 6.88) than 10CBPM (mean = 6.43). Positive emotions were most relevant to CBP-containing samples, with significantly higher rates of adventurous and understanding. Information about calcium fortification using CBP increased PI to 81.04% for the 10CBPM and 83.89% for the 20CBPM samples and showed a greater effect on Latin Americans/Hispanics than U.S. Americans. Consumers were not averse to the consumption of CBP which can contribute to sustainable nutrition through waste reduction. Successful calcium fortification of fried catfish dredged with 20% CBP did not compromise sensory liking and may be feasible in other products.

The shelf life of black drum was compared using three different packaging technologies: aerobic (AP), vacuum (VP), and modified atmosphere packaging (MAP). Tests included total volatile basic nitrogen (TVB-N), thiobarbituric-acid-reactive-substances (TBARS), pH, color, texture, aerobic plate count, Enterobacteriaceae, yeast, and mold over 20 days. MAP samples had lower microbial growth and less pH change than VP and AP samples. Color and texture of fillets did not vary significantly between sample groups. An increase in hardness was observed in all the treatments. This study demonstrated that MAP is most effective in extending the shelf life of black drum fillets.

The U.S. is one of the largest catfish producers in the world. Louisiana is the leading producer of wild-caught catfish. Historically, the FDA inspected all seafood products; however, in 2008, congress moved the Siluriformes Order fish inspection to the USDA/FSIS. Full enforcement of the rule began on September 1, 2017. This study assessed the impact of USDA Siluriformes fish regulation on small Louisiana wild-caught catfish processors and determined the microbiological quality and Salmonella prevalence in raw fillets. For the assessment, nine facilities participated in the study. Pre- and post-enforcement surveys were used to identify whether facilities had established pre-requisite programs and record-keeping associated with sanitation, HACCP, food defense, and product recall. Also, the processors’ attitude about the change in regulations was analyzed. For the microbiological quality and Salmonella spp. prevalence, catfish samples were collected once a month for two years. Samples were evaluated for APC, coliforms, E. coli , Staphylococcus aureus , and Salmonella spp. At the pre-enforcement survey, only one facility had a HACCP plan developed, but it was not implemented. After one year of full enforcement, all the facilities developed and implemented a HACCP plan to process fresh catfish. Also, 78% of the processors reported a reduction in the amount of catfish processed due to limits in hours of operation and loss of fishermen. For the microbiological quality, the counts for APC, E. coli , coliforms, and S. aureus were 5.01±0.70, 0.58±0.89, 2.16±0.77, and 0.73±1.02 Log CFU/g, respectively. Additionally, 5.3% of the samples was confirmed positive to Salmonella spp. The findings of this study showed that after USDA enforcement, facilities improved food safety program documentation; however, the processing practices did not change. The microbial quality of the catfish fillets was within the acceptable levels in accordance with the ICMSF.

The Louisiana commercial shrimp fishery has faced numerous challenges, and the number of fishermen is declining at an alarming rate. The opportunity may exist to add value to the industry by creating a superior product through optimal operating procedures. Post-harvest processes of plate freezing were analyzed to develop a high-quality shrimp product capable of fostering economic growth for fishermen. Sulfite-free melanosis prevention testing used 4-hexylresorcinol treatments in combination with vacuum-packing and modified atmosphere packing to delay the onset of black spot. The physical and chemical properties of plate frozen shrimp were analyzed from collaborating fishermen. Results found 4-hexylresorcinol products successfully inhibited black spot development for up to 10 days. Vacuum-packing and modified atmosphere packing did not have significant effects on melanosis inhibition. The use of plate freezers both onboard and at docks has the potential to improve shrimp quality, as well as advance the economic stability of the industry.

Gelatin coatings have been shown to successfully slow the oxidation of fresh foods. Furthermore, organic acids have proven effective in the inhibition of bacteria and the extension of product shelf life. The purpose of this study was to observe the effects of gelatin and lactic acid treatment combinations on fresh and previously frozen (thawed) wild-caught shrimp. The samples were separated into four treatment groups: control (C), gelatin coating (G), lactic acid followed by gelatin coating (L), and gelatin infused with lactic acid coating (LG). Half of each group was stored at refrigeration temperature (≤4 °C), while the other half was frozen (≤−18 °C) and thawed for the thawed study. Physical, chemical, and microbiological changes were observed in refrigeration storage for 8 days. Results showed that fresh and thawed shrimp exhibited darkening in color over time. Treatments with lactic acid were more blue than yellow. Treated samples developed less oxidation than the control. Psychrophilic counts for samples L and LG remained below the 7 log CFU/g threshold throughout the study. In fresh shrimp samples, the addition of just a gelatin coating was able to increase shelf life by three days, while the addition of lactic acid successfully lowered microbial counts and extended the shelf life by six days. The freeze–thaw cycle negatively affected the extension of shelf life in the G group.

Objectives: Integrating retail and manufacturing enables limitless potential for food businesses, but also creates challenges for navigating within complex food safety regulations. From public health inspectors’ (PHIs) perspective, this study aimed (1) to describe the characteristics of crossover businesses in Louisiana, and (2) to evaluate regulation awareness and food safety education needs for business owners and PHIs who inspect crossover businesses.Methods: A self-administered questionnaire was administered to Louisiana Department of Health PHIs using Qualtrics®. A descriptive analysis was performed, focusing on the frequency of each item.Results: In total, 1774 retailers were conducting or planned to conduct specialized processes, while 552 food manufacturers were performing or planned to perform retail functions. Reduced oxygen packaging, the use of additives such as vinegar as a method of preservation, and smoking food as a method of preservation were observed by 62%, 36%, and 35% of the PHIs, respectively. The PHIs perceived crossover businesses as “not aware” or “somewhat aware” of the food safety regulations. The current food safety training level for these businesses was reported to range from “no training” to “some training but not sufficient.” When asked for a self-assessment, the majority of PHIs reported themselves as being “familiar” with the variance requirement for specialized processing. Their confidence in inspecting crossover businesses, however, leaned towards “not confident” or “somewhat confident.”Conclusions: To better guard public health, food safety training is needed for crossover food business owners, as well as PHIs, on regulations and conducting or inspecting specialized processes.