Project Number: 6054-43440-047-00
Start Date: Jul 01, 2014
End Date: Jun 30, 2015
This project will work closely with the commercial processing industry to improve the perception of catfish quality, and devise new uses for catfish by-products. Research will evaluate the incidence and diversity of off-flavors and color of both hybrid and channel catfish fillets and other primary products throughout the year across several regions, in order to devise strategies to improve the quality of products entering the market place. In addition, improved methods for sampling catfish ponds would be developed for determining the incidence and type of off-flavors and colors present. Approaches will include characterizing off-flavors in catfish products using both sensory evaluations and analytical chemistry techniques. This research will aim to determine the composition of the major individual components that comprise the hybrid and channel catfish processing byproduct streams. Seasonal variation in the composition of the major byproduct components, including heads, frames, viscera components and skin, will be determined as the initial step in developing novel value added products from underutilized catfish waste.