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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 #388800

Research Project: Improving Product Quality in Farm-Raised Catfish

Location: Food Processing and Sensory Quality Research

Title: Proximate composition and nutritional attributes of ready-to-cook catfish products

Author
item Bland, John
item Grimm, Casey
item Bechtel, Peter
item DEB, UTTAM - University Of Arkansas At Pine Bluff
item DEY, MADAN - Texas State University

Submitted to: Foods
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 11/4/2021
Publication Date: 11/6/2021
Citation: Bland, J.M., Grimm, C.C., Bechtel, P.J., Deb, U. and Dey, M.M., 2021. Proximate Composition and Nutritional Attributes of Ready-to-Cook Catfish Products. Foods, 10(11), p.2716. https://doi.org/10.3390/foods10112716.
DOI: https://doi.org/10.3390/foods10112716

Interpretive Summary: Five new catfish products were developed to expand the options commercially available to the consumer. This was conceived to increase the demand for U.S. farm-raised catfish, an industry that has declined in the past 15 years. The products were designed to be healthier and more convenient to cook than the traditional deep-fried catfish. Two types of catfish products were used, one was breaded with Panko, so it could be baked but still be crunchy. The other was a marinated fillet that could be cooked by microwave or grilling. Different consumers also may be interested in multiple portion sizes, so the Panko breading was used on three sizes of catfish, a small catfish strip, a regular catfish fillet, and a premium Delacata fillet that has been deep skinned to remove extra fat. Two flavor types of the marinated products were also developed, a sriracha and a sesame-ginger, both using the Delacata type of fillet. We had previously reported how the consumer liked the products, but this report examined the chemical composition and nutrients that are responsible for taste and health benefits. Differences between the Panko and marinated products were most obvious in the amount of water, protein, fat, and carbohydrates they contained, usually with more water and protein found in the marinates and more fat and carbohydrates found in the Panko products. The marinates also had more minerals, such as sodium, potassium and zinc. The amino acids present in the products indicated they were a good source of high-quality protein, with marinates having higher amounts than the Panko products. The marinates also had higher amounts of polyunsaturated fatty acids, characteristic of healthier meat.

Technical Abstract: To increase the demand for U.S. farm-raised catfish, five healthy, convenient ready-to-cook products were developed to expand the consumers’ options beyond the basic fresh or frozen fillets. Five new catfish products were produced, consisting of one hundred samples of each, including three size-types of Panko-breaded fish products (strips, center cuts of regular fillets, and center cuts from Delacata fillets) and two marinated products (sriracha and sesame-ginger). The breaded products were to be prepared by baking for convenience over traditional frying methods, while the marinated products were to be microwaved as healthy and convenient products. Nutrient content of the samples was analyzed, including protein, moisture, fat, fiber, ash, and carbohydrate, as well as mineral, amino acid, and fatty acid constituent content, showing unique differences between the Panko-breaded and marinated products. In addition, a trend was observed showing an increase in moisture, protein, ash, and carbohydrate percentages, and a decrease in lipid content related to the volume-to-surface-area ratio, having the order of strips < standard fillets < Delacata fillets.