Evaluation of acid and alkaline processing to remove muddy off-flavors in channel catfish (Ictalurus punctatus)

被引：0

作者：

DeWitt, Christina A. Mireles

Kleinholz, C.W.

Vann, D.G.

Bilby, C.A.

Thomas, S.

Schrader, K.K.

机构：

[1] Department of Animal Science, Oklahoma State University, Stillwater, OK 74078, United States

[2] Langston University Research and Extension, Langston, OK 73050, United States

[3] USDA-ARS Natural Products Utilization Unit, Thad Cochran Research Center, University, MS 38677, United States

来源：

Journal of Aquatic Food Product Technology | 2007年 / 16卷 / 02期

关键词：

Conditions that optimize 2-methylisoborneol (MIB) and geosmin reduction by protein solubilization were evaluated in channel catfish. For both MIB and geosmin spiked fish; acid and alkaline solubilizations effectively (p less than or equal 0.001) reduced off-flavor. Average MIB and geosmin levels for untreated; unprocessed fish were 1.396 and 1.992 ppb; respectively. Pooled centrifuge levels for treated fish were: 0.194 ppb MIB and 0.398 ppb geosmin using citric acid; 0.104 ppb MIB and 0.258 ppb geosmin using phosphoric acid; 0.143 ppb MIB and 0.543 ppb geosmin using acetic acid; and 0.0987 ppb MIB and 0.426 ppb geosmin using alkaline (sodium hydroxide) conditions. Centrifugation did not significantly affect (p = 0.999) off-flavor removal for MIB; however it did significantly affect (p = 0.05) geosmin removal. ©2007 by The Haworth Press; Inc. All rights reserved;

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摘要：

Journal article (JA)

引用

页码：77 / 90