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ARS Home » Southeast Area » New Orleans, Louisiana » Southern Regional Research Center » Food Processing and Sensory Quality Research » Research » Research Project #428927
Research Project: Postharvest Sensory, Processing and Packaging of Catfish

Location: Food Processing and Sensory Quality Research

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

Comparison of sensory and instrumental methods for the analysis of texture of cooked individually quick frozen and fresh-frozen catfish fillets Reprint Icon - (Peer Reviewed Journal)
Bland, J.M., Bett Garber, K.L., Li, C.H., Brashear, S.S., Lea, J.M., Bechtel, P.J. 2018. Comparison of sensory and instrumental methods for the analysis of texture of cooked individually quick frozen and fresh-frozen catfish fillets. Food Science and Nutrition. 1692-1705. https://doi.10.1002/fsn3.737.

Effect of par frying on composition and texture of breaded and battered catfish Reprint Icon - (Peer Reviewed Journal)
Bechtel, P.J., Bland, J.M., Woods, K., Lea, J.M., Brashear, S.S., Boue, S.M., Daigle, K.W., Bett Garber, K.L. 2018. Effect of par frying on composition and texture of breaded and battered catfish. Foods. 7:46. https://doi:10.3390/foods7040046.

Impact of chitosan application technique on refrigerated catfish fillet quality - (Peer Reviewed Journal)
Bonilla, F., Chouljenko, A., Reyes, V., Bechtel, P.J., King, J.M., Sathivel, S. 2018. Impact of chitosan application technique on refrigerated catfish fillet quality. Journal of Food Science and Technology. 90:277-282.

Effect of precooking and polyphosphate treatment on the quality of catfish fillets cooked in pouch in boiling water - (Peer Reviewed Journal)
Li, C.H., Bland, J.M., Bechtel, P.J. 2017. Effect of precooking and polyphosphate treatment on the quality of catfish fillets cooked in pouch in boiling water. International Journal of Food Science and Technology. doi:10.1111/ijfs.13459.

Effect of precooking and polyphosphate treatment on the quality of microwave cooked catfish fillets - (Peer Reviewed Journal)
Li, C.H., Bland, J.M., Bechtel, P.J. 2017. Effect of precooking and polyphosphate treatment on the quality of microwave cooked catfish fillets. Journal of Food Science and Nutrition. doi:10.1002/fsn3.465.

Effect of Pre-cooking and Addition of Phosphate on the Quality of Catfish Fillets Baked in Convention Oven - (Abstract Only)
Li, C.H., Bland, J.M., Bechtel, P.J. 2016. Effect of Pre-cooking and Addition of Phosphate on the Quality of Catfish Fillets Baked in Convention Oven. Annual Meeting of the Institute of Food Technologists. http://ift.planion.com/Web.User/AbstractDet?ACCOUNT=IFT&ABSID=15161&CONF=IFT16&ssoOverride=OFF&CKEY=.

Effect of Pre-cooking and Addition of Phosphate on the Quality of Catfish Fillets Cooked in Pouch in Boiling Water - (Abstract Only)

Effect of Pre-cooking and Addition of Phosphate on the Quality of Microwave Cooked Catfish Fillets - (Abstract Only)
Li, C.H., Bland, J.M., Bechtel, P.J. 2016. Effect of Pre-cooking and Addition of Phosphate on the Quality of Microwave Cooked Catfish Fillets. Annual Meeting of the Institute of Food Technologists. http://ift.planion.com/Web.User/AbstractDet?ACCOUNT=IFT&ABSID=15280%CONF=IFT16&ssoOverride=OFF&CKEY=.

Assessing Off-Flavor in Fish Tissue - (Abstract Only)

Cleavable ester linked magnetic nanoparticles for labeling of solvent exposed primary amine groups of peptides/proteins - (Abstract Only)
Patil, U.S., Osorno, L., Ellender, A., Grimm, C.C., Tarr, M.A. 2015. Cleavable ester linked magnetic nanoparticles for labeling of solvent exposed primary amine groups of peptides/proteins. Analytical Biochemistry. 484:18-20.