Project Number: 6054-44000-077-00-D
Project Type: In-House Appropriated
Start Date: Aug 10, 2010
End Date: Jun 10, 2015
Objective 1: Determine and define uniform sensory quality and grading standards for catfish products, and develop rapid and economical methods to monitor sensory attributes of postharvest catfish. Objective 2: Develop new, value added postharvest processes and innovative packaging technologies that improve the sensory qualities and shelf life of catfish products.
Approaches will include characterizing the off-flavors in catfish fillets using both trained sensory panels and correlations with chemical analysis to determine threshold detection levels of the major off-flavors in catfish products. Research will be initiated to develop rapid inexpensive methods to detect the presence of off-flavors in products before they entry the food chain. Studies will include channel and hybrid catfish fillets and other commercially available products. Research will identify acceptable levels of off-flavors, texture and color. This information will be made available to the catfish industry. New catfish products to be developed will include a batter and breaded products that can be oven cooked, and meet requirements for inclusion into school lunch programs. New coated and marinated catfish fillet products will be developed for niche markets. Innovative packaging systems will be evaluated including microwaveable packaging systems and other packaging technologies.