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item Kim, Jin
item Green, Bartholomew - Bart

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 10/10/2004
Publication Date: 1/17/2005
Citation: Kim, J.M., Green, B.W. 2005. Textural properties of patties prepared with different sizes of catfish mince and cooking methods [abstract]. Book of Abstracts, Aquaculture America. p. 211.

Interpretive Summary:

Technical Abstract: Per-capita consumption of catfish, which increased from 0.41 pounds in 1985 to 1.15 pounds in 2001, contributed substantially to the market expansion. Producers, processors, and marketers of catfish face new opportunities and challenges in an environment of low producer and processor prices, and increased competition from imported fish fillets, particularly those selling as 'catfish.' Channel catfish belly flap meat and mis-cut fillets are considered low-value products compared to first-quality fillets. Additionally, the nearly 15% fat content of belly flap meat limits shelf life and contributes to undesirable sensory qualities of the cooked product. Developing value-added products from these inputs will increase product utilization and profitability of processing. By transforming catfish meat using belly flap and mis-cut fillets, or even regular fillets, into a variety of ready-to-heat and eat products, problems associated when marketing catfish products as commodities, such as taste, texture, smell, price, and knowledge of preparation, may be surmounted, which can lead to future increased market penetration and development. Belly flap was minced using plates (a plate of 82 mm in diameter) of 4 different sizes of holes: 1) 102 holes a plate, each with 4 mm in diameter, 2) 24 holes a plate, each with 9 mm in diameter, 3) 6 holes a plate, each with 19 mm in diameter, 4) 3 holes a plate, each 40x20 mm kidney shape. Minced meat was formed into patties using a hamburger maker. Prepared patties were cooked in 2 different ways: 1) patties vacuum-packaged in plastic bag were placed in boiling water for 20 minutes, 2) patties were baked at 176'C in a convection oven. Cooked patties were left at room temperature overnight. Patties were then cut into 75 mm in diameter and 30 mm in height. Textural properties were determined using an Instron Testing Machine for hardness, springiness, cohesiveness, resilience, breaking force, penetration force and slope of relaxation curve. There is no significant difference in moisture content between patties cooked in an oven and in boiling water after packaging in plastic bag. Values of all textural profiles increased as size of catfish mince decreased except, slope of relaxation curve. Slope of relaxation curve decreased as size of catfish mince decreased. Patties baked in an oven showed higher values for all values than those cooked in boiling water. Future study will be conducted on sensory evaluation to correlate textural properties determined by machine and sensory panelists for mouth feel.