Effect of precooking and polyphosphate treatment on the quality of catfish fillets cooked in pouch in boiling water

Abstract

Summary Cooking or reheating food in a vacuum‐sealed bag has been a common method of preparing vegetables, meats and poultry products. However, there are very few examples of vacuum‐sealed bags designed for cooking catfish fillets. The objective was to examine properties of raw frozen and precooked frozen catfish fillets that were cooked in a vacuum‐sealed pouch in boiling water. The effect of a commercial polyphosphate blend (IQF) on product properties was also evaluated. Sample analyses included weight loss, proximate content, colour (CIE L*a*b*), pH, mechanical texture and lipid peroxidation (TBARS) measurements. Both raw frozen and precooked frozen IQF fillets showed a significantly lower per cent moisture loss after cooking, of less than 2.7% relative to the fillets without polyphosphate (6.2–7.4%). Colour analysis showed a significantly higher b*(C) (yellowness) value for fillets without polyphosphate. Similar texture properties were observed between cooking treatments, with a harder texture (~1.3–1.7 times) determined for fillets without polyphosphate.

Comparison of sensory and instrumental methods for the analysis of texture of cooked individually quick frozen and fresh‐frozen catfish fillets

“…Li et al. () observed that IQF fish was less hard than fresh fish. The IQF catfish was markedly (Pr > F of 0.07) more intense in fibrous texture during chewing.…”

“…When the sensory firmness attribute was standardized for thickness (residual firmness), the fresh-frozen catfish fillet was significantly more firm. Li et al (2017) observed that IQF fish was less hard than fresh fish. The IQF catfish was markedly (Pr > F of 0.07) more intense in fibrous texture during chewing.…”

“…Li et al. () reported the use of a 12.7‐mm (1/2 in) ball probe to determine that cooked catfish fillets were harder for fresh‐frozen than for IQF fillets. Sigurgisladottir et al.…”

“…(Veland & Torrissen, 1999). Li et al (2017) reported the use of a 12.7mm (1/2 in) ball probe to determine that cooked catfish fillets were harder for fresh-frozen than for IQF fillets. Sigurgisladottir et al (1999) used 25-mm cylinder, 25.4-mm spherical probes for puncture tests, and a 3-mm blade for shear force measurements, to evaluate the texture of raw salmon fillets.…”

“…Polyphosphate treatment increases juiciness and tenderness of meat and seafood products due to the weakened muscle structure (Griffiths & Wilkinson, 1978;Klose, Campbell, & Hanson, 1963;Sheard et al, 1999). Cooked IQF catfish fillets were not as hard as fresh-frozen fillets (Li et al, 2017).…”