水産および畜産生産

抽象的な

Evaluation of Two Levels of Plum Concentrates as an Alternative to Polyphosphates in Post-Harvest Preservation of Ictalurus punctatus X I. furcatus Catfish Fillets

Makuba lihono, et al.

Marinades made of water, salt, and phosphates have been applied to fish fillets to bind water, to prevent lipid oxidation, extend shelf-life, and to control freezer burn (frozen fillets). Recently plum products have been employed as marinades in poultry, beef, and pork products: pectin acids contribute to moisture retention, malic acids enhance flavor, sorbitol is a humectant, and phenolic compounds contribute to the antioxidant properties which slow lipid oxidation and improve human health. Hybrid catfish fillets were vacuum-tumbled to attain either a 0.45 or 1.0% level of plum extracts. Pickup minus drip loss after 24 h was 11.81%, and pH 6.82 at the 0.45% level and 14.60% and 6.73 at the 1.0% level. Fillets were slightly redder/pink. These results are comparable to those achieved with the conventional polyphosphate marinades without additional salt and phosphates and with added beneficial antioxidants.