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United States Department of Agriculture

Agricultural Research Service

Title: Development of a Catfish Patty - Effect of Mince Size and Cooking Method

Authors
item Kim, Jin
item Green, Bartholomew

Submitted to: Trade Journal Publication
Publication Type: Trade Journal
Publication Acceptance Date: May 29, 2005
Publication Date: December 1, 2005
Citation: Kim, J.M., Green, B.W. 2005. Catfish patties - Mince size, cooking method affect final product. Global Aquaculture Advocate. 8(6):28-29.

Technical Abstract: Patties were prepared with different sizes of channel catfish belly flap mince. Belly flap meat was minced using four different sizes of openings of plate, mixed with salt, formed, and cooked by two methods, in water and oven. Results indicated no differences in color due to different sizes of mince in those patties cooked in the same method and in shear break force in the patties cooked by different methods for same size of mince. Differences were found in color due to different cooking methods, percent cooking loss, and shear break force measured using a Kramer shear cell, and hardness, gumminess and chewiness measured using a compression plunger due to different sizes of mince. Data indicates that channel catfish belly flap meat has functional properties with potential use for commercial production of fabricated products. Finally, as demand for utilization of byproduct generated during filleting grows, other byproducts, such as meat recovered from fillet frames should be investigated further as sources for value-added product development.

Last Modified: 11/27/2014
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