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Effects of Salt and Tripolyphosphate on Some Quality Characteristics of Breaded Patties made from Catfish Trimmings
Author(s) -
BURGIN J.M.,
ROGERS R.W.,
AMMERMAN G.R.
Publication year - 1985
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1985.tb10542.x
Subject(s) - chemistry , food science , flavor , catfish , thiobarbituric acid , moisture , fish <actinopterygii> , biochemistry , antioxidant , organic chemistry , lipid peroxidation , fishery , biology
Breaded patties formed from mechanically deboned and dewatered catfish mince were treated with 1% NaCl and 0.3% TPP (tripolyphosphate) alone and in combination. NaCl‐TPP treated patties were firmer (P <; 0.05) than the untreated controls and patties treated with NaCl or TPP alone as determined by Kramer shear press and trained panelists. Untrained panelists scored NaCl‐TPP patties higher (P < 0.05) than NaCl‐only and TPP‐only patties for flavor and acceptance. Although the moisture/fat ratio was affected by treatment, cook yields of frozen patties were not. Treatment did, however, affect cook yields of fresh patties. Untreated mince averaged 75.2% moisture, 20.6% protein, 3.5% fat, 0.04% calcium, 0.08% phosphorus, 0.76% ash, 705,000/g total plate count and 2.82 mg/kg 2‐thiobarbituric acid value.