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Use of an agglomerated phosphate blend with a high pH (AGSP) maximized the yield of catfish fillets that were marinated through multineedle injection. In addition, STP and agglomerated phosphate blends increased the yield and tenderness of catfish fillets when compared to the nonmarinated control.

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Red muscadine (Vitis rotundifolia Michx.) juices with natural organic, phenolic acids and polyphenol compounds were tested against Cronobacter sakazakii. The concentration of total phenolic compounds of commercial baby juices ranged from 176.7 to 347.7 mg/mL. Commercial baby juices showed poor antimicrobial activity, reducing less than 1-log of C. sakazakii in juice samples for 2 h at 37 degrees C. Red muscadine juices, regardless of processing methods (filtration, pasteurization, and sterilization), achieved a 6-log reduction of C. sakazakii in the same time period (2 h). The mixture of synthetic organic acids (malic and tartaric acids) and polyphenolic acid (tannic acid) showed strong antimicrobial activity against C. sakazakii. Among synthetic organic acids, tannic acid was undetected in commercial baby juices. Tannic acid showed the highest antimicrobial activity (1.4- to 3.8-log reduction) against C. sakazakii, while malic and tartaric acids showed less than 0.5-log reduction. These results suggest that red muscadine juice could be utilized as a natural antimicrobial in baby food formulations to inhibit C. sakazakii.

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