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Initial Fish State and Mixing Time Effects on Textural Characteristics of a Restructured Catfish Product
Author(s) -
ABIDE G.P.,
HEARNSBERGER J.O.,
SILVA J.L.
Publication year - 1990
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.1365-2621.1990.tb03616.x
Subject(s) - catfish , mixing (physics) , fish <actinopterygii> , food science , product (mathematics) , chemistry , fishery , biology , mathematics , physics , geometry , quantum mechanics
A restructured catfish product similar to a corn dog was developed using tumbled catfish from low cost fillets. The product when made from fresh fillets, was more tender but had tougher skin than when made from frozen fillets. Mixing more than 5 min resulted in a more rubbery and tougher product as demonstrated by higher Instron peak load and longer relaxation time.