89A-30 |
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R. L. NABORS, Animal Science, Oklahoma State Univ., Food and Agricultural Products Center Room 203, Stillwater, OK 74078-6055, K. K. Schrader, Microbiology, USDA, ARS, NPURU, Thad Cochran Research Center, P.O. Box 8048, University, MS 38677-8048, C. Kleinholz, Fisheries, Langston Univ., P.O. Box 730, Langston, OK 73050, and C. A. Mireles DeWitt, Dept. of Animal Science, Oklahoma State Univ., 104-E Animal Science Bldg., Stillwater, OK 74078. Many catfish producers are burdened with the chronic management problem of off-odor/flavor (o-o/f) catfish from 2-methylisoborneol (MIB) and geosmin. The resulting o-o/f's decrease profit margins for producers because processing must be delayed. The objective of our research was to apply an acid solubilization process to evaluate its effectiveness at eliminating or reducing the off odors and flavors associated with o-o/f catfish fillets. Live Channel catfish were randomly placed in 3-250 gal. tanks for 24 hr. One tank was used as a control. The other 2 tanks were spiked with either geosmin or MIB at 1ppb. The catfish were subsequently harvested and fillets were processed into raw and cooked batters using acid-sip or no acid-sip. Proximate analyses, texture, sensory, and color analysis were performed, as well as gas chromatography analyses to determine geosmin and MIB concentrations in test samples. Acid-sip raw batters had lower concentrations of geosmin (0.308 ± 0.147 vs 0.579 ± 0.207 µg/kg) and MIB (0.509 ± 0.152 vs 0.939 ± 0.337 µg/kg) than no acid-sip. Cooked acid-sip batters had lower 2-MIB concentration (0.917 ± 0.263 vs 1.371 ± 0.39 µg/kg) than no acid-sip batters. However, cooked acid-sip batters had higher geosmin concentration than cooked no acid-sip batters (0.733 ± 0.489 vs 0.557 ± 0.149 µg/kg). Based on the texture data, the gel-strength properties of the acid-sip samples are maintained and some properties are slightly improved in comparison to no acid-sip samples. Fat content was significantly reduced in all raw acid-sip samples while protein and ash contents did not differ between acid-sip and non acid-sip samples. Our research indicates that the acid-sip process produced a low fat protein product with strong gel characteristics. Results also show that the process has the capability to lower o-o/f compounds. Further research is needed to refine the process and improve its efficacy.
Session 89A, Aquatic Food Products: General
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |