Phosphate Type Affects the Quality of Injected Catfish Fillets

Kin, S.; Schilling, M. Wes; Smith, Brian S.; Silva, J.L.; Jackson, V.; Kim, T.J.

doi:10.1111/j.1750-3841.2009.01433.x

Cited by 26 publications

(32 citation statements)

References 20 publications

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“…This suggests that fillet firmness was more uniform and consistent in injected fillets than in noninjected fillets. These results are supported by those observed by Kin et al [26]. [36].…”

Section: Texturesupporting

confidence: 90%

“…The decrease in lightness as a result of brine injection in muscle products is well documented [16,21,26,35]. Previous study reported that CIE * values of catfish fillets that were injected with agglomerated phosphates were lower than noninjected fillets [26]. Decreased * values were attributed to phosphates from the brine enhancing water holding and therefore resulting in less liquid on the surface to cause light scattering.…”

Section: Colormentioning

confidence: 92%

“…The CIE * values of C were significantly higher than B EW or B PE ( = 0.03) but showed no statistical difference compared to B ( = 0.06, Table 1). The decrease in lightness as a result of brine injection in muscle products is well documented [16,21,26,35]. Previous study reported that CIE * values of catfish fillets that were injected with agglomerated phosphates were lower than noninjected fillets [26].…”

Section: Colormentioning

confidence: 93%

“…Previous research has demonstrated that injection of a brine can enhance the firmness of raw catfish fillets [26]. A firmer and plumper appearing fillet would be more attractive to a consumer.…”

Section: Texturementioning

confidence: 98%

“…A couple of studies have investigated low salt injection in cod and catfish [26,27]. The latter research demonstrated that low salt injection improved uncooked fillet firmness and reduced thaw drip.…”

Section: Introductionmentioning

confidence: 99%

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Preventing Soft Texture Fish Fillets through Brine Injection Technology

Harikedua

DeWitt

2017

Journal of Food Quality

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An exploratory study was conducted to determine if multineedle injection technology could deliver protease inhibitor ingredients into fish fillets at sufficient levels to inhibit protease activity. Pacific whiting is used as a model in this study. Fillet treatments ( = 8/treatment) included noninjection (C), injection of base brine containing 3% salt and 3% sodium tripolyphosphate (B), injection of base brine and 3% egg white (B EW ), and injection of base brine, 0.1% xanthan gum, and 3% dried potato extract (B PE ). Xanthan gum was used as a suspension aid. Actual brine incorporation was 12.2 ± 0.5%. Cathepsin L activity was evaluated at pH 5.5 (optimal pH) and ultimate pH. Quality measures evaluated included CIE Lab color, shear force, and lipid oxidation. Fillets injected with B EW and B PE were significantly lower in cathepsin L activity when measured at pH 5.5. B EW and B PE fillets were darker in appearance than B or C fillets. Untreated fillets (C) had higher variability in shear force value than treated fillets. There was no effect of treatment on lipid oxidation. Results suggested that injection technology can be utilized to incorporate protease inhibitor ingredients (3% EW or 3% PE) at levels sufficient to reduce cathepsin L activity in Pacific whiting fillets.

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“…This suggests that fillet firmness was more uniform and consistent in injected fillets than in noninjected fillets. These results are supported by those observed by Kin et al [26]. [36].…”

Section: Texturesupporting

confidence: 90%

Section: Colormentioning

confidence: 92%

Section: Colormentioning

confidence: 93%

Section: Texturementioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%

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Preventing Soft Texture Fish Fillets through Brine Injection Technology

Harikedua

DeWitt

2017

Journal of Food Quality

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

Bland

Bett‐Garber

et al. 2018

Food Science & Nutrition

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Catfish fillet texture is important to consumers, especially if the texture is not what the consumer expects. Therefore, it is important to be able to assure that texture quality is consistent. Texture is a humanly perceived sensory trait and can be costly to processors when texture quality is substandard. Instrumental methods of monitoring texture are much less costly over time than maintaining a sensory quality panel. The purpose of this research was to develop methods for monitoring texture quality using reliable instrumental methods. A descriptive sensory texture panel evaluated fresh‐frozen and individually quick frozen (IQF) catfish fillets and was compared to the instrumental analysis of the same cooked fish, using texture profile analysis (TPA). The TPA evaluation was more successful for identifying differences between IQF and fresh‐frozen catfish, with the most significance (p < 0.02) seen for the attributes springiness, resilience, chewiness‐1, hardness‐1, and residual parameters of springiness, chewiness‐1, chewiness‐1b, and hardness‐1b. For sensory evaluation, only moisture release and moisture retention were this significant. Overall, IQF fillets were more moist and cohesive, with fresh‐frozen fillets greater in all other parameters. Predictive equations were developed for sensory texture attributes from various TPA attributes calculated from the compression–force curves generated from two compressions of a ball probe. In the fresh‐frozen catfish, sensory attributes firmness, flaky, moisture retention, and residual cohesiveness of mass had correlation coefficients (R) of 0.50 or greater. For the IQF catfish, all sensory attributes had an R of less than 0.4. The firmness sensory attribute had TPA predictor variables in both fresh‐frozen and IQF that consisted mainly of hardness, chewiness, or thickness‐related attributes. Based on results, instrumental texture of catfish should be measured before further processing, such as IQF.

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