U.S. Department of Agriculture: Agricultural Research Service, Lincoln, Nebraska


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Journal of Aquatic Food Product Technology, Vol. 16(1) 2007 doi: 10. 1300/J030vI6nOI_03


Patties were prepared with different sizes of channel catfish belly flap mince. Belly flap meat was minced using four different sizes of openings of plate, mixed with salt, formed, and cooked by two methods, in water and oven. Results indicated no differences (p > 0.05) in Kramer shear break force in the patties cooked by different methods for the same size of mince. As the size of meat particles for patties decreased, hardness and gumminess increased, and color differed from fillet, but Kramer shear break force as well as percent cooking loss decreased (p < 0.05). Patties cooked in an oven showed greater color difference from fillet, percent cooking loss, hardness, and gumminess than those cooked in water for the same size of meat particles (p < 0.05). doi: 10. 1300/J030v 16nO 1_03 [Article copies available for a fee from The Haworth Document Delivery Service: 1-800-HA WORTH. E-mail address: Website: .j

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