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ARS Home » Southeast Area » New Orleans, Louisiana » Southern Regional Research Center » Food Processing and Sensory Quality Research » Research » Publications at this Location » Publication #388302

Research Project: Improving Evaluation of Catfish Quality and Reducing Fish Waste

Location: Food Processing and Sensory Quality Research

Title: Effects of catfish (Ictalurus Punctatus) bone powder on consumers’ liking, emotions, and purchase intent of fried catfish strips

Author
item PRINYAWIWATKUL, WITOON - Louisiana State University Agcenter
item Ardoin, Ryan
item MURILLO, SILVIA - Louisiana State University Agcenter
item WATTS, EVELYN - Louisiana State University Agcenter

Submitted to: Foods
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 2/8/2022
Publication Date: 2/14/2022
Citation: Murillo, S., Ardoin, R., Watts, E. and Prinyawiwatkul, W., 2022. Effects of Catfish (Ictalurus punctatus) Bone Powder on Consumers’ Liking, Emotions, and Purchase Intent of Fried Catfish Strips. Foods, 11(4), p.540.
DOI: https://doi.org/10.3390/foods11040540

Interpretive Summary: Catfish fillet production results in waste from unused byproducts such as frames. Catfish frames can be turned into high-calcium bone powder and used as a food ingredient. This study revealed that catfish bone powder could be used in fish fry mixes without compromising acceptability of the final product. Successful use of catfish bone powder for calcium fortification can provide value to byproducts and help reduce seafood waste.

Technical Abstract: Catfish are the predominant U.S. aquacultural product. However, byproducts from filleting, including bones that are high in calcium, typically go to waste or are sold as a low-valued feed. This research evaluated the potential use of catfish bone powder (CBP; 21.07% calcium) as a food ingredient. Catfish fillet strips were dredged with a breading mix (CBPM) containing 0% (0CBPM), 10% (10CBPM), and 20% (20CBPM) CBP before frying. Consumers (N = 211) evaluated sensory liking (nine-point hedonic scale) and attribute intensity (JAR scale), emotions (check-all-that-apply), and purchase intent (PI, yes/no) of samples. Color and texture were measured instrumentally. CBP did not show any negative effects on liking scores, although crispiness was scored higher for 20CBPM (mean = 6.88) than 10CBPM (mean = 6.43). Positive emotions were most relevant to CBP-containing samples, with significantly higher rates of adventurous and understanding. Information about calcium fortification using CBP increased PI to 81.04% for the 10CBPM and 83.89% for the 20CBPM samples and showed a greater effect on Latin Americans/Hispanics than U.S. Americans. Consumers were not averse to the consumption of CBP which can contribute to sustainable nutrition through waste reduction. Successful calcium fortification of fried catfish dredged with 20% CBP did not compromise sensory liking and may be feasible in other products.