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Carcass Characteristics of Channel and Hybrid Catfish, and Quality Changes during Refrigerated Storage
Author(s) -
HUANG Y.W.,
LOVELL R.T.,
DUNHAM R.A.
Publication year - 1994
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.1365-2621.1994.tb06898.x
Subject(s) - catfish , channel (broadcasting) , quality (philosophy) , food science , fishery , biology , chemistry , zoology , fish <actinopterygii> , computer science , telecommunications , physics , quantum mechanics
ABSTRACT Channel ( Ictalurus punctatus ) and hybrid (channel, I. punctutus , female × blue, I. fircatus , male) catfish were harvested from the same pond. Fillets were overwrapped or vacuum‐skin packaged and stored 13 days at 4°C. Carcass characteristics, chemical, microbiological and sensory qualities were compared. No significant differences in body weight and proximate composition between the two genotypes were found. However, the visceral fat of the hybrids was significantly higher than that of channel catfish. Vacuum‐skin packaged fillets had significantly lower free fatty acid levels and psychrotrophic populations than did overwrapped fillets on the 13th day of refrigerated storage.