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Treatment of Catfish Fillets with Citric Acid Causes Reduction of 2‐Methylisoborneol, but not Musty Flavor
Author(s) -
Forrester P.N.,
Prinyawiwatkul W.,
Godber J.S.,
Plhak L.C.
Publication year - 2002
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.1365-2621.2002.tb08787.x
Subject(s) - citric acid , catfish , flavor , food science , chemistry , lightness , moisture , fish <actinopterygii> , biology , fishery , organic chemistry , physics , optics
Catfish fillets containing 2‐methylisoborneol were vacuum‐tumbled in 0%, 0.5%, and 2% citric acid solutions, or left untreated to evaluate acid treatment for reducing musty flavor. Color, texture, composition, and expressible moisture were determined using raw fish. Untreated and 2% acid‐treated cooked fish were evaluated by sensory evaluation. MIB, determined by GC‐MS, significantly decreased from 4.43 to 2.80 μg/kg as a result of vacuum‐tumbling with 2% citric acid. The moisture content, expressible moisture loss and lightness of the samples increased as a result of acid treatment. Panelists preferred untreated samples compared to the 2% acid‐treated samples, but were unable to differentiate between them in terms of musty flavor.