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ARS Home » Southeast Area » New Orleans, Louisiana » Southern Regional Research Center » Food Processing and Sensory Quality Research » Research » Research Project #428070

Research Project: Improving the Product Value of Catfish

Location: Food Processing and Sensory Quality Research

Project Number: 6054-43440-049-000-D
Project Type: In-House Appropriated

Start Date: May 19, 2015
End Date: Apr 14, 2020

The overall goal of this research project is to stimulate consumer demand for catfish products, and increase the profitability of the catfish industry by improving product quality and developing greater utilization of catfish byproducts. To achieve this overall goal we will pursue the following objectives: Objective 1: Characterization of off-flavors and color in catfish and, Objective 2: Enhance the utilization of byproducts from aquaculture product processing.

The approach objective 1 research will evaluate the incidence and diversity of off-flavors and fillet color in hybrid and channel catfish throughout the year across several locales. This information will be useful in devising new strategies to improve the quality of products entering the market place by reducing the incidence of off-flavor and color variation in catfish products. In addition, improved methods for determining the incidence of off-flavors prior to harvest would be developed. The approach for objective 2 higher valued products can be made from some catfish processing byproduct components. This research will identify and quantify the composition of the catfish processing byproduct streams and its seasonal variation. This information will be used to identify opportunities to add value to selected byproduct components.