Initial Fish State and Mixing Time Effects on Textural Characteristics of a Restructured Catfish Product

Abide, G.P.; Hearnsberger, James O.; Silva, J.L.

doi:10.1111/j.1365-2621.1990.tb03616.x

Cited by 4 publications

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“…A restructured catfish product similar to a corn dog was developed by mixing diced catfish muscle (2.5 cm) with 1% NaCl and seasonings, stuffing into cellulose casings, smoking to 66ºC internal temperature, and cooling overnight. After the casings were removed, the links were battered and fried at 185ºC for 6-7 minutes (Abide et al 1990). Product made with fresh fillet meat was more tender but had tougher skin than the product made with frozen fillets.…”

Section: Corn Dog Smoked Loaf and Other Productsmentioning

confidence: 99%

Advances in Seafood Byproducts: 2002 Conference Proceedings

Bechtel¹

2003

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The first International Seafood Byproducts Conference was held in Anchorage from April 25 to 27, 1990, over 12 years ago. Many predictions made then have proved accurate, but many problems identified then still await solutions. Problems were opportunities then and that is even more true today. New concerns have arisen, or old ones have returned. New key words that were little used in 1990 are now commonplace.The world seafood industry is still producing large quantities of "waste," which I prefer to call secondary process streams, and which can take many forms. Except for whole frozen round fish, which is mainly produced by very large freezer trawlers, all fish processing operations produce "waste" or offal, as secondary process streams. The highest proportion of fish "waste" consists of heads, tails, viscera, and backbones from filleting operations. As the industry moves toward more "valueadded" products, which require skinless, boneless fillets, additional waste is produced. When these two streams separate, they are of equal quality-that is, they are at the level of freshness suitable for human consumption. Some "waste" products can have a very high value if they can be separated economically. Many people have tried halibut cheeks or-the Newfoundland delicacy-cod tongues. White fish "v" cuts can be made into high quality minced fish with deboning equipment. Some consumer studies have shown that children tend to prefer fish sticks (fish fingers, as the Europeans call them) made from mince, to those from whole fillets.The great bulk of fish processing waste, which can amount to over 60% of landed weight, leaves the human consumption stream at equivalent freshness, and is ideal raw material for the highest quality fish meal and fish oil, if the economics and logistics are right. If they are not, there are other profitable approaches.One of the new key words I referred to is "organic"; another is "sustainable." There are many different definitions of "organic," but the Soil

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Section: Corn Dog Smoked Loaf and Other Productsmentioning

confidence: 99%

Advances in Seafood Byproducts: 2002 Conference Proceedings

Bechtel¹

2003

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Characteristics of the flesh and quality of products of catfishes

Fauconneau

Laroche

1996

Aquat. Living Resour.

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Texture Profile Analysis and Composition of a Minced Catfish Product1

Wiles

Green

2004

Journal of Texture Studies

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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.

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Initial Fish State and Mixing Time Effects on Textural Characteristics of a Restructured Catfish Product

Cited by 4 publications

References 4 publications

Advances in Seafood Byproducts: 2002 Conference Proceedings

Advances in Seafood Byproducts: 2002 Conference Proceedings

Characteristics of the flesh and quality of products of catfishes

Texture Profile Analysis and Composition of a Minced Catfish Product1

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