Location: Food Processing and Sensory Quality Research
Project Number: 6054-43440-050-003-S
Project Type: Non-Assistance Cooperative Agreement
Start Date: Sep 1, 2022
End Date: Aug 31, 2027
Objective:
1. Cooperator will collaborate with ARS and industry collaborators to obtain samples from industry to determine environmental factors associated with quality issues.
2. Use samples from industry to determine microbial and quality intervention strategies.
Approach:
The ARS researchers will conduct biochemical analysis of samples collect from the catfish industry in order to determine how management practices impact sensory and microbial quality. ARS researchers will determine the biochemical characteristics of water samples, catfish samples, and samples from storage trials. ARS researchers will also determine the sensory quality of samples.
LSU will conduct quality assessments of samples. These assessments will focus microbial quality and safety as well as biochemical quality. Differences in pond management practices as it relates to catfish product quality will be determined. The resulting quality data will be used in combination with water chemistry to provide insight to best industry practices. In addition, mitigation strategies of microbial and off-flavors will be determined to provide potential routes to improve and maintain the quality of catfish product. Novel packaging in combination with other mitigation treatments (phosphates, gelatins, and UV) will be explored.
