NWAC103 line channel catfish Ictalurus punctatus, Norris line channel catfish, and Norris line female channel catfish ϫ Dycus Farm line male blue catfish I. furcatus F 1 hybrids were compared for production, meat yield, and meat quality traits. Juvenile fish from each genetic group were stocked at 12,000 fish/ha into three, 0.04-ha ponds per genetic group. Fish were fed once daily to satiation from June through October, and fed on days when afternoon water temperatures were above 17ЊC from November through December. Fish were harvested, weighed, and counted in January, and 150 fish per genetic group (50 fish per pond) were processed and measured for meat and body component yield. Instrumental and sensory panel evaluations of quality were measured on fresh, frozen-thawed, and baked fillets. Stocking weight, harvest weight, and net production (kg/ha) were highest for the NWAC103 line channel catfish, intermediate for the hybrid, and lowest for the Norris line channel catfish. Growth at unit size (a), percent weight gain, survival, and feed conversion were not significantly different among genetic groups. Carcass yield (relative to whole weight) and fillet yield were higher for the hybrid than for the two channel catfish lines, and higher for females than for males in all genetic groups. Head yield and total viscera yield were higher for the channel catfish lines than the hybrid. Head yield was higher for males than for females, and total viscera yield was higher for females than for males. Visceral fat yield was higher for the hybrid than for the two channel catfish lines. Instrumental and sensory panel analysis indicated only minor differences among genetic groups for fillet quality. Thus, catfish producers and processors can improve important traits and increase profits by utilizing catfish lines with superior performance.

Channel catfish (Ictalurus punctatus) fillets were treated with hydrogen peroxide (HP), ozonated water (OZ), and ascorbic acid plus salt (AS) or salt solution (BR). All treatments except AS decreased (p Յ Յ Յ Յ Յ 0.05) Aeromonas, while OZ did not decrease Staphylococcus and Acinetobacter. All treatments except 5 ppm OZ reduced (p Յ Յ Յ Յ Յ 0.05) initial TCC and PPC. At 0.7% HP, BR, and 10 ppm OZ fillets showed odor spoilage after 8, 10 and 10.5 d, respectively. Fillets treated with HP, OZ, and BR had higher (p Յ Յ Յ Յ Յ 0.05) TBARs than control fillets. HP treated fillets had lower (p Յ Յ Յ Յ Յ 0.05) Hunter 'L' values, while BR treated fillets had higher 'a' and lower (p Յ Յ Յ Յ Յ 0.05) Hunter 'L', 'b', and SI values than controls.

Sodium citrate, sodium erythorbate, sodium citrate plus sodium erythorbate, sodium citrate plus sodium erythorbate, and polyphosphate were used in washed and unwashed channel catfish mince. Washing reduced (P # 0.05) lipids and increased (P # 0.05) Hunter 'L' value (lightness) of mince. Thiobarbituric reactive substances and free fatty-acid changes during frozen storage were reduced in the washed mince. Addition of antioxidants did not significantly improve the overall quality and shelf-life of the frozen mince. Washing did not have an effect on the fatty-acid composition of neutral and phospholipids in the mince.

No abstract

Watermelon juice was pasteurized and held for 3 months at 2°C. Juice yields obtained from whole watermelons ranged, between 42 to 50%, depending on cultivar. Watermelon juice was pasteurized at 76.6°C for 17 s and held at 2°C for 3 months. The pasteurized juice was slightly darker but redder (higher hue) than the raw juice, even though the intensity (chroma) dropped after storage. Taste panelists rated the pasteurized juice (fresh and stored) the same as raw juice in color, appearance and sweetness indicating no loss of color, no phase separation, and no evidence of caramelization. The pasteurized juice samples were rated higher on flavor than the raw samples because of a “grassy” off‐flavor detected in the raw juice.