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Title: CHANNEL CATFISH VALUE-ADDED PRODUCT DEVELOPMENT

Author
item WILES, JACK - CLEMSON UNIVERSITY
item Green, Bartholomew - Bart
item Kim, Jin

Submitted to: Aquaculture Conference Proceedings
Publication Type: Abstract Only
Publication Acceptance Date: 1/8/2004
Publication Date: 1/16/2004
Citation: Wiles, J.L., Green, B.W., Kim, J.M. 2004. Channel catfish value-added product development. Arkansas Aquaculture 2004 Book of Abstracts: 9. Catfish Farmers of Arkansas and Arkansas Bait Fish Ornamental Fish Growers Association. Hot Springs, AR.

Interpretive Summary: Not required.

Technical Abstract: Channel catfish belly flap meat and mis-cut fillets are considered low-value products compared to first-quality fillets. Developing value-added products from these inputs will increase product utilization and profitability of processing. We conducted studies to develop a formed product from minced belly flap meat and to develop methods for restructuring low-value cuts and trimmings to improve their appearance, flavor and texture. Belly flap meat was minced, washed, and mixed with one of three binders: rice flour, tapioca flour, and locust bean gum. Washing resulted in a significant decrease in tissue protein and lipid content compared to belly flap meat and non-washed mince. Non-washed mince was significantly less white than washed mince and the mince/rice flour and mince/locust bean gum products. No significant changes were found in the percentage of cohesiveness, resilience, and springiness of the mince due to washing or the addition of 3.3% (v/w) of 4% starch solution. The minced catfish product had greater water and lipid stability, and excellent textural and color characteristics. The addition of starch improved the whiteness and water binding ability of the product. Twelve combinations of an organic acid (ascorbic or acetic acid), salt, and transglutaminase (an enzyme that catalyzes protein cross-linking reactions to modify functional properties) to form restructured products from catfish belly flap meat were evaluated. Only four combinations resulted in a restructured product with moderate to strong bonding. Cohesiveness and resilience decreased in the treatments that used acetic acid or lacked salt. The addition of NaCl to the process increased cohesiveness in the restructured product therefore producing stronger bonding between proteins. Restructured products can be formed with only table salt added to the fish.