U.S. Department of Agriculture: Agricultural Research Service, Lincoln, Nebraska
Date of this Version
2004
Citation
Wiles, J.L., Green, B.W., Bryant, R., 2004. Texture profile analysis and composition of a minced catfish product. Journal of Texture Studies 35, 325-337.
Abstract
Texture Profile Analysis of minced catfish products indicated that minced proteins from the belly flap meat have excellent functional properties to form gels or restructured products. Belly flap meat is considered a low-value trimming, with about 16.9% protein and 11.2% total lipid. Washing of minced catfish trimmings increased the moisture content from 71.5% to 77.9% while reducing mechanical hardness (19.1 N to 11.9 N), chewiness index (14.2 N to 8.83 N) and shear energy (0.82 J to 0.51 J). No significant changes were found in cohesiveness, resilience, and springiness of the minced fish after washing or the addition of 3.3% (v/w) of 4% starch solution. Washing of minced fish reduced the total lipid content from 9.82 % to 4.39%. Overall, washed minced channel catfish belly flap meat had functional characteristics that enabled its proteins to be formed and restructured. Products made from minced catfish had acceptable textural characteristics.
Comments
US gov't work