Performance, composition and sensory quality of adult channel catfish (<i>Ictalurus punctatus</i>) fed a dried waste egg product

Conrad, Kathleen; Mast, M. G.; MacNeil, Joseph H.; Clouser, C. S.

doi:10.1111/j.1365-2621.1994.tb02041.x

Cited by 4 publications

(2 citation statements)

References 14 publications

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“…Similar portions were obtained from the other samples. Samples were wrapped in aluminium foil without any seasoning added and baked in a preheated conventional household oven, as described by Conrad et al (1994), Parrish et al (1995) and Orban et al (1997). Preheating took 30 min at 200°C and cooking time was 10 min for each 3x3 cm portions.…”

Section: Sensorial Analysismentioning

confidence: 99%

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Çelik¹,

Altınelataman²,

Kışla³

et al. 2011

Turk. J. Fish. Aquat. Sci.

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The aim of this research was to determine the quality of red band fish (Cepola macrophthalma Linnaeus, 1758) to estimate the potential usage of this species as a human food source. For this purpose, proximate composition, chemical, microbiological, sensorial, color and texture analyses were done. Moisture, crude fat, crude protein, ash and carbohydrate values were found as 76.5±0.03, 0.98±0.12, 18.96±0.05, 0.32±0.03 and 1.24±0.02 % respectively. To determine the refrigerated shelf life, chemical quality analyses based on TVB-N (mg TVB-N/100 g), TMA (mg TMA/100 g) TBA (mg malonaldehyde/kg) and pH were used. Color values and textural parameters were also monitored. In addition, sensorial analyses were used to decide if the species is suitable for human consumption and to determine the shelf life. Results showed that it is possible to use red band fish as human food until 6 th day at refrigerator (4±2°C).Keywords: Red band fish, quality, sensory analysis, color measurement, shelf life. Kurdela Balığının (Cepola macrophthalma, Linnaeus, 1758) Yaklaşık Kompozisyonu ve Buzdolabında Muhafaza (4±2°C) Sırasındaki Kalite Değişimleri ÖzetBu çalışmanın amacı kurdela balığının (Cepola macrophthalma Linnaeus, 1758) kalite tespiti ve gıda kaynağı olarak tüketim potansiyelini tespit etmektir. Bu doğrultuda yaklaşık kompozisyon, kimyasal, mikrobiyal, duyusal, renk ve doku analizleri yapılmıştır. Nem, ham yağ, ham protein, kül ve karbonhidrat değerleri sırasıyla (%) 76,5±0,03, 0,98±0,12, 18,96±0,05, 0,32±0,03 ve 1,24±0,02 olarak tespit edilmiştir. Buzdolabı raf ömrünün tespiti için, kimyasal analizlerden TVB-N (mg TVB-N/100 g), TMA (mg TMA/100 g) TBA (mg malonaldehyde/kg) ve pH kullanılmıştır. Renk değerleri ve doku parametreleri de aynı zamanda gözlemlenmiştir. Ek olarak duyusal analizler kullanılarak türün insan tüketimi için uygunluğu ve raf ömrü tespiti yapılmıştır. Sonuçlar, kurdela balığının uygun bir gıda kaynağı olduğunu ve buzdolabında (4±2°C) depolandığında 6. güne kadar tüketilebileceğini göstermiştir.Anahtar Kelimeler: Kurdela balığı, kalite, duyusal analiz, renk ölçümleri, raf ömrü.

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Section: Sensorial Analysismentioning

confidence: 99%

Untitled

Çelik¹,

Altınelataman²,

Kışla³

et al. 2011

Turk. J. Fish. Aquat. Sci.

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“…The use of plant or animal by‐products in feeding fish is of great economical importance while simultaneously ensuring the meat is of high quality. For example, inedible spray‐dried whole egg waste can be satisfactorily incorporated into the diets of adult, market‐size channel catfish at a level up to 28.5% of the total diet with little effect on the proximate composition of the fish and on the cooking and sensory qualities of the fillets (Conrad et al 1994). Bakir et al (1993) examined the influence of animal and plant‐protein (alfalfa) based diets on sensory characteristics of white amur, Ctenopharyngodon idella .…”

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confidence: 99%

Composition, Properties and Sensory Quality of Rainbow Trout Affected by Feed Formulations

Lesiów¹,

Ockerman²,

Dąbrowski³

2009

J World Aquaculture Soc

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Rainbow trout were fed a fish meal‐based diet or diets where 25, 50, 75, or 100% of the fish meal protein was replaced with a mixture of rendered animal protein ingredients. Diets were formulated to be iso‐nitrogenous (36% crude protein) and meet all known nutrient requirements of rainbow trout. The effect of five diets on dressing percentage, chemical composition, functional properties, and sensory characteristics of rainbow trout fillets stored up to 1 wk on ice in a refrigerated room (4 C) was determined. Dressing percentage based on body weight (from 724 to 811 g) did not show a significant difference due to the diet. Raw tissue pH, 24 and 144 h post mortem, were significantly lower than the control when 75 and 100% fish meal replacement were utilized. Assessment of color, texture, flavor, and tenderness indicated that fillet were lighter, less firm, more bland, and more tender after 144 h compared to 24‐h storage time. Fillets from fish fed all diets were considered as acceptable by the panel.

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Sensory Profiling of Cooked Gilthead Sea Bream (Sparus aurata): Sensory Evaluation Procedures and Panel Training

Carbonell¹,

Izquierdo²,

Costell³

2002

Food Science and Technology International

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The aim of this study was to develop a sensory profile for cooked gilthead sea bream (Sparus aurata). A total of 21 sessions (8 preliminary, 7 training and 6 for panel performance evaluation) were carried out on cooked samples from both fresh and frozen fish. During preliminary sessions, sample preparation and experimental conditions were established and 13 sensory attributes selected (3 for odor, 2 for appearance, 3 for flavor and 5 for texture). Data obtained from the panel performance evaluation sessions were analyzed by ANOVA and by principal component analysis (PCA). Significant differences between samples were detected for seven attributes (fresh odor, color, fresh flavor, firmness, chewiness, fibrousness and juiciness). Cooked frozen samples were perceived as having less fresh odor and fresh flavor, and being firmer, chewier, more fibrous and less juicy.

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Performance, composition and sensory quality of adult channel catfish (Ictalurus punctatus) fed a dried waste egg product

Cited by 4 publications

References 14 publications

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Composition, Properties and Sensory Quality of Rainbow Trout Affected by Feed Formulations

Sensory Profiling of Cooked Gilthead Sea Bream (Sparus aurata): Sensory Evaluation Procedures and Panel Training

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