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Effect of precooking and polyphosphate treatment on the quality of catfish fillets cooked in pouch in boiling water
Author(s) -
Li Carissa H.,
Bland John M.,
Bechtel Peter J.
Publication year - 2017
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13459
Subject(s) - food science , chemistry , polyphosphate , catfish , mashing , boiling , defrosting , water activity , lipid oxidation , water content , fishery , fish <actinopterygii> , biology , biochemistry , physics , antioxidant , air conditioning , thermodynamics , geotechnical engineering , organic chemistry , phosphate , engineering
Summary Cooking or reheating food in a vacuum‐sealed bag has been a common method of preparing vegetables, meats and poultry products. However, there are very few examples of vacuum‐sealed bags designed for cooking catfish fillets. The objective was to examine properties of raw frozen and precooked frozen catfish fillets that were cooked in a vacuum‐sealed pouch in boiling water. The effect of a commercial polyphosphate blend ( IQF ) on product properties was also evaluated. Sample analyses included weight loss, proximate content, colour ( CIE L*a*b*), pH , mechanical texture and lipid peroxidation ( TBARS ) measurements. Both raw frozen and precooked frozen IQF fillets showed a significantly lower per cent moisture loss after cooking, of less than 2.7% relative to the fillets without polyphosphate (6.2–7.4%). Colour analysis showed a significantly higher b*(C) (yellowness) value for fillets without polyphosphate. Similar texture properties were observed between cooking treatments, with a harder texture (~1.3–1.7 times) determined for fillets without polyphosphate.