Location: Food Processing and Sensory Quality Research
Project Number: 6054-30600-004-000-D
Project Type: In-House Appropriated
Start Date: May 28, 2025
End Date: May 27, 2030
Objective:
Objective 1: Increase the value of catfish products and byproducts.
Objective 2: Determine regional consumer perceptions of catfish products to direct the development of new products and processing technologies for the improved marketability of catfish products.
Approach:
Catfish production and processing in the U.S comprises the leading aquaculture industry. This industry’s value can be enhanced by development of novel products derived from catfish byproducts. Skin, bones, and mince from catfish frames will be developed into products such as foods, collagen, gelatin, and hydroxyapatite. While value addition research offers many opportunities for the catfish industry, growth of the industry is hindered by consumer perceptions of catfish flavor and quality. This project aims to understand the components of these consumer perceptions in different regions of the U.S. Off-flavors in catfish, described as earthy or muddy, have a negative impact on consumer preferences. To address this, catfish flavor profiles will be analyzed over a multi-vendor, three-year study involving 200 samples per year. In addition to characterizing the volatile profiles of catfish, post-harvest treatments such as marination, brining, and smoking will be explored as options to diminish or mask off-flavors in catfish fillets. This research will guide the catfish industry to practices which optimize product flavor, quality, and acceptability. Development of catfish byproducts will identify economically-viable solutions to reduce industry waste. The combined efforts of this research will benefit catfish farmers, catfish processors, and catfish consumers.