89B-1 |
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J. M. MCGILLIVRAY and J. L. Silva. Dept. of Food Science, Nutrition & Health Promotion, Mississippi State Univ., 110 Herzer Bldg., Mailstop 9805, Mississippi State, MS 39762-9805 Utilizing catfish (Ictalurus punctatus) nuggets and catfish mince into a reformed product that utilizes less popular parts of the catfish will enhance the value and create an alternative market. The objective was to use response surface methodology to formulate an acceptable fish patty made of minced catfish and catfish nuggets. Frozen catfish nuggets were finely chopped for less than 10 sec. Both the mince and the nuggets were thawed and then mixed at ratios of 0, 50 and 100% (mince to nugget). These were combined with 0, 0.5, and 1% whey protein isolate (WPI), and mixed for 2, 4, and 6 min in a food mixer, after adding 1% salt (NaCl) and 0.3% sodium tripolyphoshate (STPP). The patties were hand made with a patty maker mold so that each patty weighed around 70g. Color, texture (shear and compression), and sensory ratings (using a 9-point scale) were collected based on the experimental design. Color rating of the patties was higher with higher concentrations of WPI. However, there were no differences in Hunter ‘L' values (65.9 to 66.4). Patties made with only catfish mince were redder and had higher hue and chroma than those made with nuggets alone or with WPI. Hunter ‘a' and ‘b' values of WPI were higher for mince than for nugget only patties. Sensory scores indicate adding WPI increases the score from 5.4 to 6.7 and using 100% nuggets improved the appearance score to 6.7 from a score of 4.8 using 100% mince, on a 9-point Hedonic scale. Appearance ratings were higher for patties made with nuggets and 0.5% WPI than those with 1% WPI, which were higher than those only with mince. The longer mixing times tended to produce a tougher patty. Response surface methodology is a powerful tool to formulate and test food products. Creating a new product for the catfish industry will provide a chance to recover cost and increase market outlets.
Session 89B, Aquatic Food Products: Surimi, gels and by-products
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |