Skip to main content
ARS Home » Research » Publications at this Location » Publication #58888
Title: SENSORY EVALUATION AND COMPOSITION OF TILAPIA FED DIETS CONTAINING PROTEIN-RICH ETHANOL COPRODUCTS FROM CORN

Author
item Wu, Ying Victor
item Warner, Kathleen
item ROSATI, RONALD - ILL STATE UNIV
item Sessa, David
item BROWN, PAUL - PURDUE UNIV

Submitted to: Journal of Food Science and Technology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 11/23/1995
Publication Date: N/A
Citation: N/A

Interpretive Summary: Increased use of domestic fuel alcohol, fermentatively derived from corn reduces our dependence on foreign petroleum. Furthermore, it utilizes a renewable resource produced in great surplus by American farmers. Fermentation of corn to make alcohol also produces protein-rich coproducts. As demands for fuel alcohol escalate, a greater amount of these coproducts will be available and it is economically essential to find new markets for them. Protein-rich alcohol coproducts are potentially inexpensive ingredients for fish feed. But, it is important to determine if the undesirable flavor of alcohol coproducts will result in bad tasting flesh from fish fed diets containing these materials. A trained taste panel found that the flavor of cooked fillets from fish raised on diets containing alcohol coproducts was not different than from fish fed commercial fish feed. These alcohol coproducts from corn can thus be used in fish feed, resulting in greater market demands for corn farmers and less expensive feeds for fish producers.

Technical Abstract: Fish rations containing 16 to 29% of corn gluten meal, corn gluten feed or corn distillers' grains with solubles and a control commercial feed were fed to tilapia. A trained 10-member sensory panel evaluated the flavor characteristics of harvested, cooked tilapia fillets. The intensities of flavor characteristics of cooked fillets from tilapia raised on pellets containing 16% of corn gluten meal or corn gluten feed, as well as 19% of corn distillers' grains with solubles were not significantly different than fish fed commercial fish feed. In general, the commercial feed resulted in similar protein and ash contents but higher total fat in the fillets compared with those containing ethanol coproducts.