Submitted to: Journal of Texture Studies
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: May 18, 2004
Publication Date: September 20, 2004
Citation: Wiles Jr, J.L., Green, B.W., Bryant, R.J. 2004. Textural profile analysis and composition of minced catfish product. Journal of Texture Studies. 35:325-337.
Interpretive Summary: Low-value trimmings from channel catfish fillets sometimes called nuggets or belly flap meat are considered to be high in fat with limited shelf life and undesirable sensory qualities. The development of products from catfish trimmings would increase the value of catfish trimmings while supporting the idea for a sustainable and profitable catfish processing systems. This research studied the feasibility of developing a formed minced catfish product from low valued trimmings and to evaluate its texture and quality characteristics. It was found that minced catfish trimmings could be used to make a formed catfish product. These products have acceptable texture characteristics. The process for making a formed catfish product with reduced fat resulted in a high protein product capable of providing a good quality and safe food source. Therefore, value is added to catfish trimmings while reducing processing waste.
Textural Profile Analysis of minced catfish products indicated that minced proteins from the belly flap meat have excellent functional properties to form gels or restructured products. Belly flap meat is considered a low-value trimming, with about 16.9% protein and 11.2% total lipid. Washing of minced catfish trimmings increased the moisture content from 71.5% to 77.9% while reducing mechanical hardness (19.1 N to 11.9 N), chewiness index (14.2 N to 8.83 N) and shear force (27.9 kg s to 17.2 kg s). No significant changes were found in the percentage of cohesiveness, resilience, and springiness of the minced fish after washing or the addition of 3.3% (v/w) of 4% starch solution. Washing of minced reduced the total lipid content from 9.82% to 4.39%. The minced catfish product had greater water and lipid stability along with excellent textural and color characteristics. The addition of starch improved the whiteness and water binding ability of the product.