Skip to main content
ARS Home » Southeast Area » New Orleans, Louisiana » Southern Regional Research Center » Food Processing and Sensory Quality Research » Research » Research Project #428070
Research Project: Improving the Product Value of Catfish

Location: Food Processing and Sensory Quality Research

Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)

Properties of bone from catfish heads and frames Reprint Icon - (Peer Reviewed Journal)
Bechtel, P.J., Watson, M.A., Lea, J.M., Bett Garber, K.L., Bland, J.M. 2019. Properties of bone from catfish heads and frames. Journal of Food Science and Nutrition. 7:1396-1405. https://doi.org/10.1002/fsn3.974.

Engineering of structural variants of the major peanut allergens Ara h 2 and Ara h 6 for allergen-specific immunotherapy Reprint Icon - (Peer Reviewed Journal)
Bublin, M., Kostadinova, M., Radauer, C., Varga, E., Hafner, C., Schmidthaler, K., Saidova, A., Maleki, S.J., Eiwegger, T., Breitender, H., Szepfalusi, Z. 2019. Engineering of structural variants of the major peanut allergens Ara h 2 and Ara h 6 for allergen-specific immunotherapy. Journal of Allergy Clinical Immunology. 143:3. https://doi.org/10.1016/j.jaci.2018.10.039.

Comparative studies on the yield and characteristics of myofibrillar proteins from catfish heads and frames extracted by two methods for making surimi-like protein gel products Reprint Icon - (Peer Reviewed Journal)
Tan, Y., Haoran, G., Chang, S.K., Bechtel, P.J., Mahmoud, B.S. 2018. Comparative studies on the yield and characteristics of myofibrillar proteins from catfish heads and frames extracted by two methods for making surimi-like protein gel products. Food Chemistry. https://doi.org/10.1016/j.foodchem.2018.07.201.

Computational analysis of specific IgE epitopes responsible for allergy to fish Reprint Icon - (Peer Reviewed Journal)
Mohamadi, M., Falak, R., Emameh, R.Z., Maleki, S.J., Ali Kardar, G. 2018. Computational analysis of specific IgE epitopes responsible for allergy to fish. Current Immunology Reviews. 14(2):130-136. https://doi.org/10.2174/1573395514666180622121750.

Quality Characteristics of Precooked Catfish Fillets during 10 months of Frozen Storage - (Abstract Only)

Evaluation of Catfish Skin Hydrolysates as a Glazing Material for Air-Blast Frozen Shrimp - (Abstract Only)
Perez, C., Bonilla, F., Reyes, V., Bechtel, P.J., Sathivel, S. 2016. Evaluation of Catfish Skin Hydrolysates as a Glazing Material for Air-Blast Frozen Shrimp. Annual Meeting of the Institute of Food Technologists. http://ift.planion.com/Web.User/AbstractDet?ACCOUNT=IFT&ABSID=15445&CONF=IFT16&ssoOverride=OFF&CKEY=.

Characterization and value-added utilization of proteins extracted from the by-products from catfish fillet processing plant - (Abstract Only)
Gao, H., Chang, S., Bechtel, P.J., Mahmond, B. 2016. Characterization and value-added utilization of proteins extracted from the by-products from catfish fillet processing plant. Annual Meeting of the Institute of Food Technologists. http://ift.planion.com/Web.User/AbstractDet?ACCOUNT=IFT&ABSID=14195&CONF=IFT&ssoOverride=OFF&CKEY=.

Effects of Vacuum Tumbling with Chitosan and Water Soluble Chitosan on the Shelf Life of Catfish Fillets in Refrigerated Storage - (Abstract Only)
Bonilla, F., Galindo, C., Reyes, V., Parraga, K., Bechtel, P.J., Sathivel, S. 2016. Effects of Vacuum Tumbling with Chitosan and Water Soluble Chitosan on the Shelf Life of Catfish Fillets in Refrigerated Storage. Annual Meeting of the Institute of Food Technologists. http://ift.planion.com/Web.User/AbstractDet?ACCOUNT=IFT&ABSID=IFT&ABSID=14565&CONF=IFT16&ssoOverride.

Physical properties of microencapsulated gamma-3 salmon oil with egg white powder - (Peer Reviewed Journal)
Solval, K., Bannkston, D., Bechtel, P.J., Sathivel, S. 2016. Physical properties of microencapsulated gamma-3 salmon oil with egg white powder. Journal of Food Science. 81:E600-E609.

Textural and Compositional Comparison of Channel and Hybrid Catfish from Pond and Raceway Environments - (Abstract Only)