Composition, Lipid Changes, and Sensory Evaluation of Two Sizes of Channel Catfish During Frozen Storage

Abstract

The effects of size of fish on composition and of time in storage at -18OC on lipid and sensory changes for channel catfish. Ictalurus punctatus, were investigated. Dressed large (1.0 kg) fish (LF) averaged 13.2% fat, while dressed small (0.3 kg) fish (SF) averaged 10.8% fat (P < 0.05). Moisture was lower (P < 0.05) for LF (68.1 vs. 70.8%). Thiobarbituric acid (TBA) values for LF increased during the first ten months and dropped during the 12th month, while TBA values reached their highest level after the 8th month for SF.Free fatty acids did not change for LF but increased (P < 0.05) throughout storage for SF. Lipids for both sizes of fish were 25% saturated, 58% monounsaturated, and 17% polyunsaturated fatty acids. C 14:0, C 18:0, and C 18:3 acids decreased after 12 months of frozen storage. LF were rated higher (P < 0.05) in flavor for the first four months but were not rated significantly different from SF thereafter. These results indicate that although LF contained more fat, they did not oxidize any more than did SF, and both sizes were acceptable to panelists throughout the study. Thus, if channel catfish is handled and stored properly regardless of size, it should be acceptable even after 12 months frozen storage.

Effect of sodium alginate coating enriched with horsemint (Mentha longifolia) essential oil on the quality of bighead carp fillets during storage at 4°C

“…(2010) for sardines fillets treated with rosemary extract. The lower content of FFA in the samples treated with HEO may be due to the influence of the essential oil on meat enzymes and their activity (Silva and Ammerman 1993). …”

Slow Isotope Turnover Rates and Low Discrimination Values in the American Alligator: Implications for Interpretation of Ectotherm Stable Isotope Data

“…Rarely, their diet was supplemented with mice and rats. When the experiment began, the alligators in the control group continued to be fed the pellet diet, while the alligators in the experimental group were switched to a diet of channel catfish (Ictalurus punctatus; protein, 16.4%-17.5%; fat, 10.3%-13.2%; Grant and Robinette 1992; Silva and Ammerman 1993). All of the catfish were farm raised (Carolina Classics Catfish, Ayden, NC) on a diet that consisted mainly of soy, corn, and wheat.…”

Characteristics of the flesh and quality of products of catfishes

“…Polyunsaturated fatty acids from phospholipids are degraded and free fatty acids increase. Peroxide value also increases during freezing (Srikar et al, 1989) but that is not always the case (Silva and Ammerman, 1993). Catfish can be preserved during long periods of time (300 d and more) by freezing (-18" to -20°C) Woodruff, 1988;Srikar et al, 1989;Silva and Ammerman, 1993).…”

“…Trained panels and specific criteria for each species analysed are thus required. Good sensory analysis could be realized for colour, odour relatcd to freshness, texture and juicincss criteria and this has been used for Channel catfish , Botta, 1974Manthey et al, 1988;Silva and Ammerman, 1993) Paredes and Baker 1987). Compared to other fish, Siluriforms are generally tougher and have high juiciness.…”

“…Peroxide value also increases during freezing (Srikar et al, 1989) but that is not always the case (Silva and Ammerman, 1993). Catfish can be preserved during long periods of time (300 d and more) by freezing (-18" to -20°C) Woodruff, 1988;Srikar et al, 1989;Silva and Ammerman, 1993). However rancid odors and flavors have been detected in fillets of catfish after 2 months of frozen storage (-20°C) under commercial conditions (Freeman and Shannon, 1994).…”