Theses and Dissertations
Issuing Body
Mississippi State University
Advisor
Silva, L. Juan
Committee Member
White, H. Charles
Committee Member
Schilling, W. Mark
Date of Degree
12-9-2006
Document Type
Graduate Thesis - Open Access
Major
Food Science, Nutrition and Health Promotion
Degree Name
Master of Science
College
College of Agriculture and Life Sciences
Department
Department of Food Science, Nutrition and Health Promotion
Abstract
The purpose of this study was to screen the effect of some food-grade ingredients on the off-odors caused by geosmin and 2-methylisoborneol (MIB) compounds in catfish fillets by sensory evaluation. The study revealed that geosmin and MIB odor intensity were reduced to different degrees when fillets were dipped in lime flavor (94% and 67%, respectively), 0.5% acetic acid (AA) (70% and 16%, respectively), hardwood liquid smoke (98% and 86%, respectively), or hickory liquid smoke (98% and 100% respectively) in cooked products. A 0.5% AA proved to be effective in decreasing odor intensity of geosmin (70%) in cooked products, whereas lime flavor (94%), hardwood liquid smoke (98%), and hickory liquid smoke (98%) were very effective in decreasing odor intensity of geosmin in cooked products. These agents added desirable flavors as well, except for AA by panelists? comments. These flavors could be added to a marinade or incorporated in an injection/tumbling solution when catfish fillets are processed.
URI
https://hdl.handle.net/11668/15584
Recommended Citation
Kin, Sovann, "Influence of food-grade ingredients on offlavor compounds in catfish fillets" (2006). Theses and Dissertations. 2707.
https://scholarsjunction.msstate.edu/td/2707
Comments
geosmin||2-methylisoborneol||catfish||offlavor||lime flavor||liquid smoke