Channel catfish (Ictalurus punctatus) fillets were treated with hydrogen peroxide (HP), ozonated water (OZ), and ascorbic acid plus salt (AS) or salt solution (BR). All treatments except AS decreased (p Յ Յ Յ Յ Յ 0.05) Aeromonas, while OZ did not decrease Staphylococcus and Acinetobacter. All treatments except 5 ppm OZ reduced (p Յ Յ Յ Յ Յ 0.05) initial TCC and PPC. At 0.7% HP, BR, and 10 ppm OZ fillets showed odor spoilage after 8, 10 and 10.5 d, respectively. Fillets treated with HP, OZ, and BR had higher (p Յ Յ Յ Յ Յ 0.05) TBARs than control fillets. HP treated fillets had lower (p Յ Յ Յ Յ Յ 0.05) Hunter 'L' values, while BR treated fillets had higher 'a' and lower (p Յ Յ Յ Յ Յ 0.05) Hunter 'L', 'b', and SI values than controls.
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