Treatment of Catfish Fillets with Citric Acid Causes Reduction of 2‐Methylisoborneol, but not Musty Flavor

Forrester, P.N.; Prinyawiwatkul, Witoon; Godber, John; Plhak, Leslie C.

doi:10.1111/j.1365-2621.2002.tb08787.x

Cited by 18 publications

(8 citation statements)

References 27 publications

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“…This reduction is similar to those reported by Yamprayoon and Noomhorn (2000) and Forrester and others (2002). Yamprayoon and Noomhorm (2000) reported 35% reduction of GEO for smoked tilapia placed in 7% acetic acid brine solution for 2 wk.…”

Section: Resultssupporting

confidence: 88%

“…Yamprayoon and Noomhorm (2000) reported 35% reduction of GEO for smoked tilapia placed in 7% acetic acid brine solution for 2 wk. Forrester and others (2002) reported 36% reduction of MIB in catfish vacuum tumbled in 2% citric acid. The reductions in the current study, however, are much less than those reported by Mireles DeWitt and others (2007b).…”

Section: Resultsmentioning

confidence: 99%

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Evaluation of a Modified pH‐Shift Process to Reduce 2‐Methylisoborneol and Geosmin in Spiked Catfish and Produce a Consumer Acceptable Fried Catfish Nugget‐Like Product

Brown

Cerruto-Noya²,

Schrader³

et al. 2012

Journal of Food Science

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Use of a sieve as an economic alternative for the pH-shift process was evaluated for removing off-flavors from catfish. Difficulties were encountered with regard to protein recovery using the sieve and suggestions are made to, perhaps, make the process more applicable for a sieve-based recovery step. The process as described reduced off-flavors, but only 2-fold suggesting the process would work best on catfish near or just over off-flavor thresholds. Results also indicated the pH-shift process could be used to improve texture of a fried catfish product designed to be similar to chicken nuggets.

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Section: Resultssupporting

confidence: 88%

Section: Resultsmentioning

confidence: 99%

Evaluation of a Modified pH‐Shift Process to Reduce 2‐Methylisoborneol and Geosmin in Spiked Catfish and Produce a Consumer Acceptable Fried Catfish Nugget‐Like Product

Brown

Cerruto-Noya²,

Schrader³

et al. 2012

Journal of Food Science

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“…After 2 d of refrigerated storage, the fish fillets were cut into pieces (2.5 cm × 2.5 cm) and breaded (item number: B5APV2, Newly Weds Foods). The fillet pieces were then prepared in a 4 L Cool Zone Deep Fryer (Oster Corp., Boca Raton, Fla., U.S.A.) at 174 °C for 3 min (Forrester and others 2002). The 4 fried catfish treatments were assessed by a panel of 6 members with prior muscle food sensory evaluation experience.…”

Section: Methodsmentioning

confidence: 99%

Potassium Acetate and Potassium Lactate Enhance the Microbiological and Physical Properties of Marinated Catfish Fillets

Kin¹,

Schilling²,

Smith³

et al. 2011

Journal of Food Science

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Sodium or potassium salts such as lactate and acetate can be used to inhibit the growth of spoilage bacteria and food-borne pathogens, and thereby prolong the shelf-life of refrigerated seafood. However, minimal information is available regarding the combined effects of potassium salts (acetate and lactate) with an agglomerated phosphate blend on the quality and safety of refrigerated catfish fillets. The objective of this study was to determine the microbiological and quality characteristics of marinated catfish fillets treated with organic acid salts. Catfish fillets were vacuum-tumbled with a brine solution with and without the added organic acid salts, at 10% over initial, raw weight prior to tray-packing and storage at 4 °C for 14 d. Fillets were evaluated for yields, color, pH, tenderness, consumer acceptability, and shelf-life. No differences (P > 0.05) existed among the treated and untreated fillets with regards to solution pick-up and pH, but all treated fillets increased (P < 0.05) cooking yields and Intl. Commission on Illumination (CIE) a* values, and decreased (P < 0.05) CIE L* and b* values in the catfish fillets when compared to the untreated fillets. The fillets treated with a combination of potassium acetate and potassium lactate had lower (P < 0.05) psychrotrophic plate counts and lower spoilage scores than the control treatments on days 7, 10, and 14. In addition, consumers preferred (P < 0.05) treated catfish fillets (fried) with respect to appearance, flavor, and overall acceptability over the negative control. In conclusion, the combination of potassium acetate and potassium lactate enhanced sensory quality and extended the shelf-life of refrigerated catfish fillets.

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“…In addition, the variation in geosmin and MIB content from rep to rep seems a bit extreme. However, Forrester et al (2002) obtained their catfish by subjectively screening for off-flavor (specifically MIB), and these catfish ranged from 1-8 ppb MIB when quantitatively analyzed by GC-MS.…”

Section: Discussionmentioning

confidence: 99%

“…There have been only a few attempts to remove off-flavors in catfish using post-harvest as opposed to pre-harvest controls. Forrester et al (2002) treated catfish fillets with 0.5 and 2% citric acid solutions to reduce MIB. Citric acid was applied by vacuum tumbling treated fillets for 10 min.…”

Section: Discussionmentioning

confidence: 99%

Evaluation of Acid and Alkaline Processing to Remove Muddy Off-Flavors in Channel Catfish (Ictalurus punctatus)

DeWitt¹,

Kleinholz²,

Vann³

et al. 2007

Journal of Aquatic Food Product Technology

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Conditions that optimize 2-methylisoborneol (MIB) and geosmin reduction by protein solubilization were evaluated in channel catfish. For both MIB and geosmin spiked fish, acid and alkaline solubilizations effectively (p < 0.001) reduced off-flavor. Average MIB and geosmin levels for untreated, unprocessed fish were 1.396 and 1.992 ppb, respectively. Pooled centrifuge levels for treated fish were: 0.194 ppb MIB and 0.398 ppb geosmin using citric acid; 0.104 ppb MIB and 0.258 ppb geosmin using phosphoric acid; 0.143 ppb MIB and 0.543 ppb geosmin using acetic acid; and 0.0987 ppb MIB and 0.426 ppb geosmin using alkaline (sodium hydroxide) conditions. Centrifugation did not significantly affect (p = 0.999) off-flavor removal for MIB, however it did significantly affect (p = 0.05) geosmin removal.

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Treatment of Catfish Fillets with Citric Acid Causes Reduction of 2‐Methylisoborneol, but not Musty Flavor

Cited by 18 publications

References 27 publications

Evaluation of a Modified pH‐Shift Process to Reduce 2‐Methylisoborneol and Geosmin in Spiked Catfish and Produce a Consumer Acceptable Fried Catfish Nugget‐Like Product

Evaluation of a Modified pH‐Shift Process to Reduce 2‐Methylisoborneol and Geosmin in Spiked Catfish and Produce a Consumer Acceptable Fried Catfish Nugget‐Like Product

Potassium Acetate and Potassium Lactate Enhance the Microbiological and Physical Properties of Marinated Catfish Fillets

Evaluation of Acid and Alkaline Processing to Remove Muddy Off-Flavors in Channel Catfish (Ictalurus punctatus)

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