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ARS Home » Southeast Area » New Orleans, Louisiana » Southern Regional Research Center » Food Processing and Sensory Quality Research » Research » Publications at this Location » Publication #363219
Research Project: Nutritional and Sensory Properties of Rice and Rice Value-Added Products

Location: Food Processing and Sensory Quality Research

Title: Effect of gender on the texture differences of raw and cooked Catfish fillets

Author
item BLAND, JOHN
item LI, CARISSA
item BRASHEAR, SUZANNE
item BECHTEL, PETER

Submitted to: Annual Meeting World Aquaculture Society
Publication Type: Abstract Only
Publication Acceptance Date: 1/21/2019
Publication Date: 3/8/2019
Citation: Bland, J.M., Li, C.H., Brashear, S.S., Bechtel, P.J. 2019. Effect of gender on the texture differences of raw and cooked Catfish fillets. Annual Meeting World Aquaculture Society. 136263. https://doi.org/www.was.org/meetings/ShowAbstract.aspx?Id=136263.

Interpretive Summary: The sensory qualities of catfish fillets is of primary importance to the processor and consumer. Texture can be equal to taste for subsequent rejection or acceptance by the consumer, and problems with texture may also create processing difficulties . The purpose of this research was to determine whether Catfish gender has an effect on the fillet texture, looking at both raw and cooked catfish fillets. Texture of raw and cooked Catfish fillets (both male and female), were measured by instrumental methods to give a number of texture attributes. No texture differences were found between males and females, but differences were seen between raw and cooked fillets for three texture attributes, hardness, adhesiveness, and springiness. Between raw and cooked, and looking at just the male Catfish fillets, an additional difference for a Slope attribute was found. For the female, only two attribute differences, adhesiveness and springiness, were found.

Technical Abstract: The sensory qualities of catfish fillets is of primary importance to the processor and consumer. Although taste quality has been studied preferentially because of the blue-green algae-associated off-flavor challenges, textural quality can be equal to taste for subsequent rejection or acceptance by the consumer, and may also create processing difficulties with variable filleting requirements. The purpose of this research was to determine the effect of gender on fillet texture, for either raw or cooked catfish fillets, and investigate the correlation of textural attributes between raw and cooked fillets.