Effects of Phosphate Type on the Quality of Vacuum-Tumbled Catfish Fillets

Kin, S.; Schilling, M. Wes; Silva, Juan L.; Smith, Brian S.; Jackson, V.; Kim, Taejo

doi:10.1080/10498850903231187

Cited by 19 publications

(27 citation statements)

References 29 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…These results are comparable to those of various phosphates where channel catfish fillets were treated with a marinated solution for a 15% pick-up containing 0.45% phosphates and where pick-up were 8.6-9.1% and pH 6.52-6.68 [7]. An informal survey indicated approximately ½ of participants would try plum marinades.…”

Section: Discussionsupporting

confidence: 63%

Evaluation of Two Levels of Plum Concentrates as an Alternative to Polyphosphates in Post-Harvest Preservation of Ictalurus punctatus X I. furcatus Catfish Fillets

Lihono¹

2014

J Fisheries Livest Prod

View full text Add to dashboard Cite

Marinades made of water, salt, and phosphates have been applied to fish fillets to bind water, to prevent lipid oxidation, extend shelf-life, and to control freezer burn (frozen fillets). Recently plum products have been employed as marinades in poultry, beef, and pork products: pectin acids contribute to moisture retention, malic acids enhance flavor, sorbitol is a humectant, and phenolic compounds contribute to the antioxidant properties which slow lipid oxidation and improve human health. Hybrid catfish fillets were vacuum-tumbled to attain either a 0.45 or 1.0% level of plum extracts. Pickup minus drip loss after 24 h was 11.81%, and pH 6.82 at the 0.45% level and 14.60% and 6.73 at the 1.0% level. Fillets were slightly redder/pink. These results are comparable to those achieved with the conventional polyphosphate marinades without additional salt and phosphates and with added beneficial antioxidants.

show abstract

Section: Discussionsupporting

confidence: 63%

Evaluation of Two Levels of Plum Concentrates as an Alternative to Polyphosphates in Post-Harvest Preservation of Ictalurus punctatus X I. furcatus Catfish Fillets

Lihono¹

2014

J Fisheries Livest Prod

View full text Add to dashboard Cite

show abstract

“…No differences existed ( P > 0.05) in protein exudate (0.8% to 1.6%) among all treatments (data not shown), thus revealing that lactate and acetate did not increase protein extraction of the catfish. Kin and others (2009) previously reported that AGSP minimizes protein exudation in vacuum‐tumbling systems since it has a minimal concentration of pyrophosphate, which is known to be the most optimal form of phosphate for extracting protein to the meat surface (Xiong 1998). This makes AGSP optimal for use in vacuum‐tumbling systems when compared to other agglomerated phosphate blends.…”

Section: Resultsmentioning

confidence: 99%

“…Protein exudate and solution pick‐up were determined using methods previously reported by Kin and others (2009, 2010). The difference in weight between the empty tumbler and the tumbler with exudates was reported as the amount of protein exudate due to tumbling for each treatment.…”

Section: Methodsmentioning

confidence: 99%

See 1 more Smart Citation

Potassium Acetate and Potassium Lactate Enhance the Microbiological and Physical Properties of Marinated Catfish Fillets

Kin¹,

Schilling²,

Smith³

et al. 2011

Journal of Food Science

Self Cite

View full text Add to dashboard Cite

Sodium or potassium salts such as lactate and acetate can be used to inhibit the growth of spoilage bacteria and food-borne pathogens, and thereby prolong the shelf-life of refrigerated seafood. However, minimal information is available regarding the combined effects of potassium salts (acetate and lactate) with an agglomerated phosphate blend on the quality and safety of refrigerated catfish fillets. The objective of this study was to determine the microbiological and quality characteristics of marinated catfish fillets treated with organic acid salts. Catfish fillets were vacuum-tumbled with a brine solution with and without the added organic acid salts, at 10% over initial, raw weight prior to tray-packing and storage at 4 °C for 14 d. Fillets were evaluated for yields, color, pH, tenderness, consumer acceptability, and shelf-life. No differences (P > 0.05) existed among the treated and untreated fillets with regards to solution pick-up and pH, but all treated fillets increased (P < 0.05) cooking yields and Intl. Commission on Illumination (CIE) a* values, and decreased (P < 0.05) CIE L* and b* values in the catfish fillets when compared to the untreated fillets. The fillets treated with a combination of potassium acetate and potassium lactate had lower (P < 0.05) psychrotrophic plate counts and lower spoilage scores than the control treatments on days 7, 10, and 14. In addition, consumers preferred (P < 0.05) treated catfish fillets (fried) with respect to appearance, flavor, and overall acceptability over the negative control. In conclusion, the combination of potassium acetate and potassium lactate enhanced sensory quality and extended the shelf-life of refrigerated catfish fillets.

show abstract

“…Typically such tumbling is commercially carried out under vacuum, but there is recent evidence that vacuum has no effect on liquid uptake during meat tumbling (Smith and Young, 2007), despite a widespread belief to the contrary in the meat industries. While fish meat is generally more fragile than mammalian or avian meats, gentle tumbling may be an acceptable means of marinating, either alone or in conjunction with prior injection of marinades (Edwards, 1965;Kin et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

Marinade Composition and Vacuum Effects on Liquid Uptake and Retention in Tumbled Fish Portions

Lombard

Lanier

2011

Journal of Aquatic Food Product Technology

View full text Add to dashboard Cite

A combination of higher pH (pH 8 vs. pH 6 or 7), higher NaCl content (6% vs. 2%), and shorter chain polyphosphates (sodium tripoly-or pyro-phosphate vs. hexametaphosphate, all at 1.6% in the marinade) during tumbling of halibut pieces (uniform size, shape) resulted in greatest marinade uptake and yields following subsequent purge and cook losses. Surface slime formation noted in optimum treatments, likely the result of increased surface extraction of protein, could dictate moderating ionic strength and solution pH as a marketing consideration. Unfrozen (fresh) fish exhibited a greater uptake of marinade than previously frozen fish, but also higher subsequent purge and cook losses such that yields after cooking for the two treatments were similar. Contrary to conventional industry belief, vacuum (9.2 kPa) during tumbling did not affect uptake of marinade.

show abstract

Effects of Phosphate Type on the Quality of Vacuum-Tumbled Catfish Fillets

Cited by 19 publications

References 29 publications

Evaluation of Two Levels of Plum Concentrates as an Alternative to Polyphosphates in Post-Harvest Preservation of Ictalurus punctatus X I. furcatus Catfish Fillets

Evaluation of Two Levels of Plum Concentrates as an Alternative to Polyphosphates in Post-Harvest Preservation of Ictalurus punctatus X I. furcatus Catfish Fillets

Potassium Acetate and Potassium Lactate Enhance the Microbiological and Physical Properties of Marinated Catfish Fillets

Marinade Composition and Vacuum Effects on Liquid Uptake and Retention in Tumbled Fish Portions

Contact Info

Product

Resources

About