Proximate Composition, Retained Water, and Bacterial Load for Two Sizes of Hybrid Catfish (<i>Ictalurus furcatus</i> × <i>Ictalurus punctatus</i>) Fillets at Different Process Steps
The catfish processors in the US are required to state the maximum percentage of retained water content (RWC) on the product label. The objectives of our study were to quantify the RWC of processed hybrid catfish fillets from proximate composition and the bacterial load at different processing point...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-03-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/5/1112 |
| _version_ | 1797615349298888704 |
|---|---|
| author | Manirul Haque Juan L. Silva |
| author_facet | Manirul Haque Juan L. Silva |
| author_sort | Manirul Haque |
| collection | DOAJ |
| description | The catfish processors in the US are required to state the maximum percentage of retained water content (RWC) on the product label. The objectives of our study were to quantify the RWC of processed hybrid catfish fillets from proximate composition and the bacterial load at different processing points. Water content was determined using oven-dry (AOAC950.46,1990) and Near-infrared (NIR) spectroscopy. Protein and fat content were determined by NIR spectrometer. Psychrotrophic (PPC) and Total Coliform (TCC) counts were enumerated using 3MPetrifilm<sup>TM</sup>. The fillets’ overall baseline water, protein, and fat content were 77.8, 16.7 and 5.7%, respectively. The RWC of final fresh and frozen fillets were ~1.1=/- 2.0% (not significant) and ~4.5%, respectively, and was not fillet size or harvest season dependent. Baseline water content (78.0 vs. 76.0%) was higher (<i>p</i> ≤ 0.05), and fat content (6.0% vs. 8.0%) was lower (<i>p</i> ≤ 0.05) for small (50–150 g) compared to large fillets (150–450 g). Higher (<i>p</i> ≤ 0.05) baseline PPC (~4.2 vs. ~3.0) and TCC (~3.4 vs. ~1.7) were observed for the warm season (April–July) fillets compared to the cold season (Feb–April). This study provides information to processors and others on estimating retained water and microbiological quality of the hybrid catfish fillets over the process line. |
| first_indexed | 2024-03-11T07:25:01Z |
| format | Article |
| id | doaj.art-e87a7a72e84f460f8c2e00bdd154dbc5 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T07:25:01Z |
| publishDate | 2023-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-e87a7a72e84f460f8c2e00bdd154dbc52023-11-17T07:42:21ZengMDPI AGFoods2304-81582023-03-01125111210.3390/foods12051112Proximate Composition, Retained Water, and Bacterial Load for Two Sizes of Hybrid Catfish (<i>Ictalurus furcatus</i> × <i>Ictalurus punctatus</i>) Fillets at Different Process StepsManirul Haque0Juan L. Silva1Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Mississippi State, MS 39762, USADepartment of Food Science, Nutrition and Health Promotion, Mississippi State University, Mississippi State, MS 39762, USAThe catfish processors in the US are required to state the maximum percentage of retained water content (RWC) on the product label. The objectives of our study were to quantify the RWC of processed hybrid catfish fillets from proximate composition and the bacterial load at different processing points. Water content was determined using oven-dry (AOAC950.46,1990) and Near-infrared (NIR) spectroscopy. Protein and fat content were determined by NIR spectrometer. Psychrotrophic (PPC) and Total Coliform (TCC) counts were enumerated using 3MPetrifilm<sup>TM</sup>. The fillets’ overall baseline water, protein, and fat content were 77.8, 16.7 and 5.7%, respectively. The RWC of final fresh and frozen fillets were ~1.1=/- 2.0% (not significant) and ~4.5%, respectively, and was not fillet size or harvest season dependent. Baseline water content (78.0 vs. 76.0%) was higher (<i>p</i> ≤ 0.05), and fat content (6.0% vs. 8.0%) was lower (<i>p</i> ≤ 0.05) for small (50–150 g) compared to large fillets (150–450 g). Higher (<i>p</i> ≤ 0.05) baseline PPC (~4.2 vs. ~3.0) and TCC (~3.4 vs. ~1.7) were observed for the warm season (April–July) fillets compared to the cold season (Feb–April). This study provides information to processors and others on estimating retained water and microbiological quality of the hybrid catfish fillets over the process line.https://www.mdpi.com/2304-8158/12/5/1112retained watercatfishproximate compositionwater contentprocessingbacterial load |
| spellingShingle | Manirul Haque Juan L. Silva Proximate Composition, Retained Water, and Bacterial Load for Two Sizes of Hybrid Catfish (<i>Ictalurus furcatus</i> × <i>Ictalurus punctatus</i>) Fillets at Different Process Steps Foods retained water catfish proximate composition water content processing bacterial load |
| title | Proximate Composition, Retained Water, and Bacterial Load for Two Sizes of Hybrid Catfish (<i>Ictalurus furcatus</i> × <i>Ictalurus punctatus</i>) Fillets at Different Process Steps |
| title_full | Proximate Composition, Retained Water, and Bacterial Load for Two Sizes of Hybrid Catfish (<i>Ictalurus furcatus</i> × <i>Ictalurus punctatus</i>) Fillets at Different Process Steps |
| title_fullStr | Proximate Composition, Retained Water, and Bacterial Load for Two Sizes of Hybrid Catfish (<i>Ictalurus furcatus</i> × <i>Ictalurus punctatus</i>) Fillets at Different Process Steps |
| title_full_unstemmed | Proximate Composition, Retained Water, and Bacterial Load for Two Sizes of Hybrid Catfish (<i>Ictalurus furcatus</i> × <i>Ictalurus punctatus</i>) Fillets at Different Process Steps |
| title_short | Proximate Composition, Retained Water, and Bacterial Load for Two Sizes of Hybrid Catfish (<i>Ictalurus furcatus</i> × <i>Ictalurus punctatus</i>) Fillets at Different Process Steps |
| title_sort | proximate composition retained water and bacterial load for two sizes of hybrid catfish i ictalurus furcatus i i ictalurus punctatus i fillets at different process steps |
| topic | retained water catfish proximate composition water content processing bacterial load |
| url | https://www.mdpi.com/2304-8158/12/5/1112 |
| work_keys_str_mv | AT manirulhaque proximatecompositionretainedwaterandbacterialloadfortwosizesofhybridcatfishiictalurusfurcatusiiictaluruspunctatusifilletsatdifferentprocesssteps AT juanlsilva proximatecompositionretainedwaterandbacterialloadfortwosizesofhybridcatfishiictalurusfurcatusiiictaluruspunctatusifilletsatdifferentprocesssteps |